Re: A Fish Friday 4/11/25

dsi1 wrote:

On Mon, 21 Apr 2025 19:41:02 +0000, Carol wrote:
 

Jill McQuown wrote:
 

On 4/12/2025 3:20 PM, ItsJoanNotJoAnn wrote:

On Sat, 12 Apr 2025 14:43:21 +0000, Mandrake the Perihelion
wrote:
 

Jill McQuown wrote:

>
I can remember the days when fish sticks actually looked and
tasted like fish rather than being mostly breading.  I grew up
eating fish sticks.  They were a regular after school snack
when I was a teen, to tide me over until dinner since I didn't
bother to eat lunch at school.
>
Jill

 
I always liked Gorton's Fish Sticks and they are still on the
grocery shelves where I live.  Have you tried a different brand? 
I don't come on here complaining about Banquet frozen dinners.
 
 

Gorton's are terrible.
 

Mrs. Paul's brand are no better.  I haven't found a good brand of
fish sticks in ages.  Nor Banquet frozen dinners, since Mandrake
decided to bring those up.  I can't think of a single Banquet
frozen dinner I've looked for since... I don't remember when.
 
Jill

 
I can think of 2 and pretty sure they are banquet?  The simple cheap
pot pies, last bought at 89cents (it's been a while!).  And they
make a chipped beef in white gravy that Don likes for an occasional
shift.
 
Neither are screamingly good but they hit the spot.

 
I used to eat a lot of those. The worst thing about them is that they
take so dang long to heat up. They also ain't so cheap anymore.
They're also super salty but that's not too much of a problem.
 
Last night I had steak with fried noodles. The steak was fried
teppanyaki style i.e., it was seared on both sides at high heat and
then cut into cubes and fried again at high heat. It's a super fast
way to cook a steak.
 
 
https://photos.app.goo.gl/L8F4bXaQE6NxrH6u6

I might look into teppanyaki style!  I wonder if it adapts to pork
loin?  Thanks as it's worth lookimg into.