Subj : Re: Copycat Fatburger
To   : Dave Drum
From : Ben Collver
Date : Thu Apr 17 2025 11:13 am

  Re: Re: Copycat Fatburger
  By: Dave Drum to Ben Collver on Thu Apr 17 2025 10:34:00

DD> If you make this be aware that mutton is much more strongly flavoured
DD> than lamb. If you use sheep fat be sure it's tail fat. Tail fat is
DD> still a highly regarded delicacy and cooking fat in some parts of
DD> the world.

Thanks for these tips.  I don't believe i have ever cooked lamb or mutton
in my life.  These days i am mostly vegetarian.  Someone did give me some
frozen catfish and i have been deliberating how to cook them.  Do you
have any suggestions?  One idea i had was adobo in the crockpot.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Adobong Isda (Fish In Tangy Sauce)
 Categories: Fish, Filipino
      Yield: 4 Servings

      2 lb Hito (catfish; pickerel, or
           - trout); dressed
      4 cl Garlic; crushed
    1/3 c  Vinegar
    1/4 c  Water
      1 tb Salt
    1/4 ts Pepper
      1 sm Bay leaf
      3 tb Cooking oil

  Cooking time: 30 Minutes

  Put fish in porcelain or teflon skillet. Combine the rest of
  ingredients except cooking oil, and pour over the fish.

  Over medium heat, bring to a boil. Cover, lower heat and simmer for
  about 10 minutes turning fish once.

  Transfer fish to a dish. Let sauce in skillet simmer until reduced.
  Transfer to a small bowl and set aside.

  Heat oil in skillet. Fry fish until brown on all sides. Place on
  serving dish. Pour sauce over it.

  Yield: 4 Servings

  Recipe by Dennis Santiago, TWS BBS (1-310-676-0492)

  Formatted by: Manny Rothstein (1/24/94)

MMMMM
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