J has been lowering the bar with this little number recently:
- fish fingers, baked according to package instructions
- cheese, preferably sharp cheddar
- bread, preferably wheat (J likes it untoasted, I am more of a toaster)
- generous amounts of mayo, preferably Kewpie
- lime pickle or mango pickle or marmite or other hot/spicy condiment
Dodecalicious!
ReplyDeleteIs this concoction a recent Cletus/Bjorn special request?
I concur - pickle changes everything. Speaking of tartar sauce, have you returned to that fish shop for the $3.50 sandwich or more sweet, sweet, fried clams?
ReplyDeleteWhat's wrong with me? Aren't I tasty enough?
ReplyDeletePork and shellfish, you can't have your cake and eat it too.
ReplyDeleteThe world is full of traif dishes, and they, too, have thoughts, feelings, and desires just like you.
Enough with the fish fingers! Give us simple, delcious recipes we can use - whatever you can gub up along the lines of "turkey stew" "chicken and liver medley," and "fisherman's supper."
ReplyDeleteI tried this with smoked whitefish salad, muenster cheese and marmite on toast. It was great. But when I woke up from my nap I had a stomache ache. I do not know if the two are related.
ReplyDeleteDude-
ReplyDeletewhitefish is Kosher! and smoked!
And I thought that book satisfied you re: the sushi conundrum. Don't listen to your OB, listen to your cravings, and me. Don't capitulate to the rumors about feta cheese: do you really believe that Greek women can manage without feta for 9 months (let alone a cigarette )? Think about it: Greece is the cradle of western civilization for a reason, and the Japanese own most of the US for another reason: all the fish.
What the eff? Enough of the chit chat - post a new recipe already
ReplyDelete