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Cat Forum / Cat Anecdotes / December 2007vending machine
Macrown Electronic Development Co.,Ltd is a professional manufacture for games machine, especially in arcade machine,casino machine,game machine,gaming machine,gumball machine,pinball machine,slot machine,vending machine. http://www.macrown.com.cn/arcade-machine.asp http://www.macrown.com.cn/casino-machine.asp http://www.macrown.com.cn/game-machine.asp http://www.macrown.com.cn/gaming-machine.asp http://www.macrown.com.cn/gumball-machine.asp http://www.macrown.com.cn/pinball-machine.asp http://www.macrown.com.cn/slot-machine.asp http://www.macrown.com.cn/vending-machine.asp Power By: http://www.longhainet.com On Dec 4, 9:26 pm, sc90i8igd4005bquc...@gmail.com wrote: > Macrown Electronic Development Co.,Ltd is a professional manufacture > for games machine, especially in arcade machine,casino machine,game > machine,gaming machine,gumball machine,pinball machine,slot > machine,vending machine. I forwarded this to the cats, but they have all reminded me that they do not have opposable thumbs and that the information is wasted on them. Please come up with a vending machine that is paw friendly. Pam S. > On Dec 4, 9:26 pm, sc90i8igd4005bquc...@gmail.com wrote: >> Macrown Electronic Development Co.,Ltd is a professional manufacture [quoted text clipped - 5 lines] > do not have opposable thumbs and that the information is wasted on > them. Please come up with a vending machine that is paw friendly. SPAM, troll... doesn't matter. Bet the kittes would enjoy this: Salmon Croquettes 15-1/2 ounces canned pink salmon; drained but reserve liquid Milk as needed 1/4 c. butter 2 Tbs. finely chopped onion 1/3 c. all-purpose flour 1/2 tsp. salt 1/4 tsp. pepper 1 Tbs. lemon juice 1 c. bread crumbs, or crushed Corn Flakes (in the US you can buy boxes of cornflake crumbs in the baking goods aisle) 1. Drain salmon, reserving liquid; add enough milk to liquid to measure 1 cup; set aside. 2. Melt butter in a heavy saucepan over low heat; add onion and cook until tender. 3 Add flour, stirring until smooth. Cook 1 minute, stirring constantly. 4. Gradually add milk mixture; cook over medium heat, stirring constantly, until sauce is thickened and bubbly. Stir in salt and pepper; set aside. 5. Remove skin and bones from salmon; flake salmon with a fork. Add lemon juice, 1/2 cup bread or cornflake crumbs and the white sauce, stirring well. 6. Refrigerate mixture until chilled; shape into croquettes. Roll in remaining crumbs. 7. Place on a lightly greased baking sheet; bake at 400F for 30 minutes until nicely browned. Jill > > On Dec 4, 9:26 pm, sc90i8igd4005bquc...@gmail.com wrote: > >> Macrown Electronic Development Co.,Ltd is a professional manufacture [quoted text clipped - 33 lines] > > Jill Sounds good, except that's way too much butter! Sherry > Sounds good, except that's way too much butter! There's no such thing as too much butter. :)  SignatureVictor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com > > Sounds good, except that's way too much butter! > [quoted text clipped - 5 lines] > Send your spam here: u...@ftc.gov > Email me here: pistorLIT...@BOXaustin.rr.com Cut it down from 1/4 c. to a couple of tbsps. I promise you won't be able to tell the diff. And your arteries will thank you :) >>> Sounds good, except that's way too much butter! >> [quoted text clipped - 6 lines] > able to tell > the diff. And your arteries will thank you :) I might cut it to 4 Tbs., but with only 2 I'd definitely taste the difference. Jill > >>> Sounds good, except that's way too much butter! > [quoted text clipped - 11 lines] > > Jill Jill, 4 tablepoons IS 1/4 cup. You wouldn't be cutting it down at all! Still sounds awfully greasy to me though. I'd leave out the butter altogether and add chopped bell pepper, then I'd be good to go. Sherry >>>>> Sounds good, except that's way too much butter! >> [quoted text clipped - 13 lines] > > Jill, 4 tablepoons IS 1/4 cup. You wouldn't be cutting it down at all! Ooops, I was thinking 1 stick (1/4 lb!) when I typed that. Okay, 2 Tbs. > Still sounds awfully greasy to me though. I'd leave out the butter > altogether > and add chopped bell pepper, then I'd be good to go. > > Sherry Recipes are simply guides; change it however you wish! Of course if anyone plans to let kitties sample, leave out the onion. Jill >> > On Dec 4, 9:26 pm, sc90i8igd4005bquc...@gmail.com wrote: >> >> Macrown Electronic Development Co.,Ltd is a professional manufacture [quoted text clipped - 44 lines] > > Sherry It sounds like a lot, but the traditional way to make croquettes uses a very thick white sauce as a base. As it is the butter is a little less than the flour. If you cut the butter down very much, you might have something good, but it just wouldn't be a croquette. Jo >>> > On Dec 4, 9:26 pm, sc90i8igd4005bquc...@gmail.com wrote: >>> >> Macrown Electronic Development Co.,Ltd is a professional manufacture [quoted text clipped - 54 lines] > > Jo I know. Talking to myself again. But I finally remembered why you can't cut down the butter by very much in a croquette. When you chill them before you shape and fry them, all that butter hardens and makes them firm enough to work with. A plain flour and milk white sauce or one with not much butter just won't firm up like that. > >> > On Dec 4, 9:26 pm, sc90i8igd4005bquc...@gmail.com wrote: > >> >> Macrown Electronic Development Co.,Ltd is a professional manufacture [quoted text clipped - 53 lines] > > Jo- Hide quoted text - Out of curiosity, I googled "Salmon Croquette Recipe". Looked at the first seven hits, and NONE of them had butter as an ingredient. One had a white sauce, which was served WITH the croquette, and it had 3 tbps of butter. In fact, I'd never heard of putting butter in them until Jill's post. Recipes vary wildly according to area and family traditions. (meat loaf *really* does)...my grandmother used to panfry hers in WAY too much oil, they were extremely greasy and I gagged at the sight of them. My mom's were never greasy. The cats prefer au naturel. They get the skin which I tediously pick out for them. (Yes, I know that's where all the "good stuff" is). Sherry Sherry >>>>> On Dec 4, 9:26 pm, sc90i8igd4005bquc...@gmail.com wrote: >>>>>> Macrown Electronic Development Co.,Ltd is a professional [quoted text clipped - 71 lines] > > Sherry This croquette recipe incorporates the white sauce into the salmon. White sauce requires butter, flour and milk or cream (in this case, the liquid from the canned salmon + milk). There's really no other way to make a white (bechamel) sauce. I've had salmon patties that weren't actually croquettes and they're tasty. And true, they don't incorporate a white sauce into the mixture. But croquettes do. The butter needs to be commensurate with the amount of flour so you can create a smooth paste before adding the liquid to create the sauce. Jill
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