Re: rpbc's - sad face

On Tue, 11 Feb 2025 15:21:30 +0000, BryanGSimmons wrote:

On 2/11/2025 7:13 AM, dsi1 wrote:

On Tue, 11 Feb 2025 3:23:57 +0000, Dave Smith wrote:
>

On 2025-02-10 7:00 p.m., Jill McQuown wrote:

On 2/10/2025 5:15 PM, songbird wrote:

   certain brand of commercial candy.  used to be good.
today i had one and there was no discernable peanut or
chocolate flavors, just sweet nothing.  i took some
roasted peanuts and ate them to at least get closer to
what they used to be like.
>

I'm not familiar with whatever candy you are talking about.
>

   the oreo cookie i snagged for a pre-breakfast snack
did taste like chocolate - yet it was also overly sweet.
>

IMHO Oreo's were always overly sweet and to me, the chocolate cookie
didn't taste very good.
>

   dinner this evening will be fishsticks with homemade
tartar sauce.  i made a quart just after having breakfast
and that will get us through our current supply of
fish sticks.  the main and primary ingredient is dill
pickles so it is important to get ones that are really
good.
>
>
   songbird

>
Okey doke.  I fail to see the need to make homemade tartar sauce for
[presumeably] frozen fish sticks but hey, knock yourself out!  I hope
you and your mom enjoy dinner. :)
>

>
>
It does seem like over kill for fish sticks, and few people make real
tartar sauce. It is usually just  mayo and pickle relish or chopped up
pickles. Real tartar sauce is light on mayo and has cornichons, capers,
shallots and lemon juice. It's pretty darned good.

>
I like fried fish with a sauce that I learned from my uncle. I stayed
with my cousin, uncle, and his friends, for a while on the big island.
These guys were old time fishermen.
>
The sauce is simply mayo, parsley, and minced onion. I'll make it when
there's a bunch of parsley at hand. It's better than regular tartar
sauce because there's no pickles. Why are there no pickles? I donno,
maybe my uncle ran out of pickles.

 >
All fried fish needs is lemon or lime.  If it's not fried, then butter
as well.  No slimy mayo.

That's an interesting theory. I've never served fish with lemon. I have
seen fish in restaurants with some lemon. Sometimes, if it's a wedge,
I'll squeeze some on. I won't bother trying to get some juice out of a
slice - that's just garnish anyway.
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