Ironic that they would source their fish from South America instead
of your own Pacific Northwest.

You'd think so but the salmon was still delicious.

It turns out that salmon have really thrived in Chile since they
were introduced there from here. So they are plentiful, good tasting
and cheap. (Some sources claim they use too many antibiotics in

Salmon are sturdy and opportunistic. This is
good and bad. I'm of two minds about biodiversity:
it's clear that putting all one's eggs in one
basket is unwise, but what if the eggs and the
basket are extremely robust.

their fish farming operations.) North American catches have been
diminishing from a combination of overfishing, too many power dams
blocking spawning runs and water pollution so Chile is now number 2
(behind Norway) in (mostly farmed) salmon production.

It is said that man is the only animal that
fouls its own nest. That's not really true,
but North Americans are more likely to do so
than places mindfulness is more practiced
(usually in an enforced way).

I do miss my smoked salmon fresh from the Umpqua Indians of the
central Oregon coast though.

You have to be there; smoked salmon is hideously expensive in other
places, when purchased at retail. I used to enjoy harvesting my own
oysters and clams, getting (relatively) cheap crabs and lots of home
smoked salmon on Vancouver island back in the day. Here and now I
have access (well Roslind does actually, in her travels) to fresh,
frozen and/or smoked lake trout and arctic char in generous
quantities as well as sea run whitefish which are also in the salmon
family.

That's the life. Do the hard work (clamming is)
when you're young, then get someone else to do
it later.

That's not certainly unreasonable for a really good meal.

I am still getting used to being able to spend that kind of money on dinner. After living below the poverty line for nearly all of my life, thriftiness is still something I react with

I can understand that. I've had lean times in the past and I'm a bit
like that too. As well my cashflow is very sporadic and I can never
rely on accounts receivable coming in on time so I get really tight
if I'm overdrawn even though I have a good line of credit and then
splurge a bit AFTER the cheque comes in.

Also wise. I didn't really get the gist of
that, though once in a while I have to
practice what you preach.

I work for Leclerc Foods (I'm sure you know who they are being
from Up North)

I am familiar with your cookies.

Quebecers sure enjoy their drinks!

They do have that reputation. Back in the day when Canada flirted
with prohibition briefly the federal government was afraid to enact
it because of Quebec, so they decided alcohol matters were
provincial jurisdiction. Quebec stayed wet when most the country went
dry.

I thought that Quebec was the least rational province.
With that evidence, it's up to la plus belle province,
as it were.

As well when Canada recently considered banning the making of and
importation of raw milk cheeses, Quebec stood firm in resisting
that move. (Raw milk cheese is perfectly safe if aged at least 60
days.)

Raw milk cheese is 99.9% perfectly safe in
all circumstances.

Title: Sean's Salmon Patties

I like salmon patties from canned fish too. Another nice flavouring
idea is finely diced celery in the mix.

Add a bunch more onion.

tuna and chickpea bhaji
cat: snack, Indian, Chinese
yield: 1 batch

1 onion, minced
butter
1 T Madras curry powder (or other good curry stuff)
1 cn tuna, drained
1 cn chickpeas, drained
pepper and cayenne to taste
flour for coating
oil for frying

Wilt onion in butter. Add curry powder and stir around. Mash
in tuna and chickpeas to a paste. You can toss in some other
vegetables too. Season to taste. Make little balls and roll
them in flour, If you didn't drain the canned stuff enough,
the balls might not hold together, so in this case you will
add some flour to the mixture (or better, instant mashed
potatoes). Heat oil for frying (about 360) and cook, a few
at a time, until they are brown on the outside.

I used to make these.

Source: moi
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