I think that I'll bookmark this particular video so that I can watch it before every, single meal as an appetite supressant. I could stand to lose a few pounds . . .🤗
I make the vintage Starkist Salmon Loaf all the time. I grew up on canned salmon. 1980s moms loved it I guess. I liked smooshing the bones into the nothingness, it does add calcium haha
That is one intensely fancy piece right there! At least by look! I mean, weird mushy heinousness doesn't sound like it saves it, but still... nicely done seeing this pretty monstrosity through! Thanks for this adventure!
Regarding deboning and removing the salmon skin: I always do it for two reasons. 1. Red sockeye salmon doesn’t come boneless and skinless, and red sockeye salmon is miles better than the pink. 2. Bigger chunks of fish. The skinned and boneless is already flaked into little tiny shreds.
I come back to this video every time I need a good giggle. Thanks ladies!
I think that I'll bookmark this particular video so that I can watch it before every, single meal as an appetite supressant. I could stand to lose a few pounds . . .🤗
I love the silent grace with which the Ritz crackers were produced.
I'm trying to stop getting invited to a certain person's pot lucks. I bringing think this will suffice.
Good plan.
Yep, that would probably do it🤢
😂😂
Bahahahahahaha what a brilliant idea!!!!!!
I make the vintage Starkist Salmon Loaf all the time. I grew up on canned salmon. 1980s moms loved it I guess. I liked smooshing the bones into the nothingness, it does add calcium haha
Salmon Loaf is a family favorite. We’ve even sold it to the younger generation as Chilled Rustic Salmon Pâté. Delicious served cold on saltines.
"Smooshing bones into nothingness" That feels very poetic ;)
My chickens would love that.
I want to try this simply because I cannot imagine what it tastes like.
That is one intensely fancy piece right there! At least by look! I mean, weird mushy heinousness doesn't sound like it saves it, but still... nicely done seeing this pretty monstrosity through! Thanks for this adventure!
Just the title had me gagging!....my face sets in a rictus of disbelief as the horror unfurls....
😂💀
🤣 seeing your face with the very first bite......yikes! Good job ladies sticking in there.
So. Much. Mayo.
OMG! You ladies never fail to make me laugh.
☺️that makes us to happy!
I love salmon. I have an old cook book that has tons of prune recipes in it.
People loved stewed prunes way back when!
Just think of all the party goers who had to put on a brave face after being served this festive dish. 😂
And all of the hostesses who served this, and no one ever came to another of their parties afterward.
Ewwww David! I mean who doesn't love a good salmon and banana combo? You ladies were brave for trying this one!
I ordered a copy of The Salad Book and it literally just arrived yesterday! Don't think I'll be making this recipe though...😆
This book has some doozies. I’m eager to see what you choose to make from this book.
This reminds me of the CBC show Back in Time for Winter lol
Regarding deboning and removing the salmon skin: I always do it for two reasons. 1. Red sockeye salmon doesn’t come boneless and skinless, and red sockeye salmon is miles better than the pink. 2. Bigger chunks of fish. The skinned and boneless is already flaked into little tiny shreds.
It may taste better but oh geez, is it a pain to de-bone. Any secrets to getting it done?
@@RecipeArchaeology: Alas, no!
So happy for you ladies! This was fun🥳 OMG your faces🤢🤢 Yeah, I'll pass🤮
Hahahaha!
Well, it looked pretty but ugh!
Beauty is only skin deep with this one.