Technogoddess Recipe Reviews (Pg. 1) - (13317173)

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Salmon Patties

Reviewed: Jan. 4, 2013
I used this recipe as a base. I make a similar one usually, except I omit the celery and add about a teaspoon of brown mustard and a little old bay. Make sure you drain MOST of the juice from the can. Really break apart the meat and bones with a fork, I think it holds together better when it's not huge flakes of fish. I see some complaining about it being dry, but I think people over look the fact that you don't add the cornmeal to the inside of the mixture, just the outside. Put your crackers into a zip lock bag and crush with a rolling pin or a heavy glass cup. I found this recipe because I thought the idea of having a crunchy exterior of cornmeal much like on fried fish would be delicious. And it was! I added a bit of flour to mine too to stretch it a bit, also a little old bay and some chili flakes for some kick! It makes an excellent crust if you fry with a little oil in a cast iron pan.
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Good Old Fashioned Pancakes

Reviewed: Mar. 6, 2012
It really DOES help if your ingredients are room temperature/warm. I only successfully made these pancakes the first two times I made them, and just this morning! The other two times I made these it produced a very thick batter, and I was left wondering WHY?! I would keep adding milk to thin it down and it would just make a very sad pancake in the end. Not very tasty, and it would BURN so fast. Microwave your milk if you're in a hurry. Not TOO hot, warm at the most. Melt your butter, crack your egg and scramble it a bit. I feel that helps it come to room temp faster. That's probably not a fact, but I feel it helps when I'm in a hurry. Have a nice hot griddle or pan. These babies cook fast and without being soupy at the top (which I dread) when you try to flip them. They turn out beautiful. I used a large serving spoon and ended up with 11 medium sized pancakes. If you make smaller ones you'll produce much more (of course). But I can see where it'd make roughly 8 pancakes (not servings) if I were to pour more heavily for each cake. Also, I use kosher salt and salted butter and they don't turn out as salty as I think it would if it were regular salt. I would halve the salt if you're using salted butter and are using regular iodized salt. I've got this badboy memorized and will be using it as my go to for a long time! Just, next time I'll have everything room temp before hand ;)
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