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     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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