midwest neurotica

There are basic truths that foodies know and cherish – the pure pleasure of real whipped cream, the simple heaven of cornichons and butter on a baguette, the perfection of a baked brie. How come no one told me not to buy salmon in a can? In all my years lovingly devoted to Jeff Smith and Cooking Light and what FoodTV used to be, this seems to be an essential point for a cook. “Under no circumstances shall ye purchase salmon in a can” should be a warning in the front of On Food and Cooking. Thanks for nothing Harold! Even my cat would not eat the vile mess.

In lieu of the salmon cakes I wanted to make, I sought out a replacement of chickpea cakes. My roommate reminded me that these would be called falafel. Duh! I followed the suggested recipe pretty closely, but did not use parsley. I prepared a lovely creamy dill sauce by combining 1/4 whipped chive cream cheese with 1 T dried dill and 1/2 cup sour cream. Should you make salmon cakes from fresh salmon, I am sure this sauce would be perfect company.

Update: I ventured over to the BumbleBee website to see about writing a letter. Turns out my experience is perfectly normal. Either way – ick!