Mail-Art Cafe

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Comment by Judy Skolnick on January 17, 2009 at 12:24pm

Hi Chantal, it is 8 degrees and my Starbucks Christmas Blend is in the coffeemaker brewing extra strong, can you smell it? Have some with Ginger cookies!!

Comment by Rod Summers / VEC on January 16, 2009 at 7:49pm

OK just for you, seeing as you asked so nicely!

take .... oh just a moment.... are you into pounds and ounces or kilo's and bits there of over there? Never mind I can probably work around that...
the proportions of cooked fish to mashed potato should be 5:4 (half a kilo of fish to 400 gr mashed potato) (of course that could also be mashed potato, carrot and parsnip in proportions to taste...) Melt a good lump of .. good... butter in a steel pan and then crumble in the fish (having made absolutely sure there are no bones in it because we artists really are a finniky bunch aren't we) add the mashed potato and the yolk of an egg. Stir over a low heat for a few minutes and then empty the resultant mix out onto a plate and allow it to get cold ... I think coldness is not a problem for you right? When the mix is good and cold form it into cakes, size thereof depending on your appetite, beat another egg into the white from the first one... the one you used to add the yolk to the mixture remember?... brush the cake(s) over with the beaten egg... you are an artist that part should be easy for you... then coat the egg coated fish cake with breadcrumbs. So far so good. Now comes the tricky bit, fry the breadcrumb and egg coated fishcake in hot oil (or reindeer fat if that is all you have in the cupboard) on both sides until golden brown and cooked through. Eat. Please, please, please do not coat the fishcake in tomato ketchup... oh sorry no, that's American of course, in Canada you probably use HP sauce out of feelings of nostalgia for your Brit ancestors.... Now that wasn't so difficult was it? Damn! I've let my tea go cold! bless bless.

Comment by Rod Summers / VEC on January 16, 2009 at 6:19pm

mmmmmmmmmmmm! that was tasty. Now Liz is making the tea.
The recipe for fishcakes is so simple (like me!) i can't believe you wouldn't already know it.

Comment by Judy Skolnick on January 16, 2009 at 5:19pm

Fishcakes, we love crabcakes here. Lovely taste. With salad tea is great i am finishing Twinings herbal honeybush with cinamon and orange flavor, great treat.

Comment by Rod Summers / VEC on January 16, 2009 at 5:07pm

It's Icelandic salmon by the way.... a really strong swimmer methinks!

Comment by Rod Summers / VEC on January 16, 2009 at 5:06pm

I'm in Venice next month for five weeks... don't drink wine though and will take my green tea with me! Everything in the kitchen is steamy and I'm sooo hungry! C'mon you salmon... and tomorrow it will be fishcakes as I recently learned a super recipe.

Comment by Judy Skolnick on January 16, 2009 at 4:50pm

You have a deal, wine too, red? white?

Comment by Judy Skolnick on January 16, 2009 at 4:30pm

Carrots are wonderful, I eat them all the time. Salmon and tomato over rice is great. Maybe a little creole sauce?

Comment by Rod Summers / VEC on January 16, 2009 at 4:21pm

Tonight I am cooking, steamed salmon on a bed of thin sliced courgette with mashed potatoes and steamed carrots... I seem to have an obsession with carrots. It's Friday and this is the forth time they have appeared on the menu this week!

Comment by Rod Summers / VEC on January 16, 2009 at 3:17pm

an alternative there for those who don't eat poisonous looking sweet stuff!

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