Vinegary

salmon, drained (15 oz each) • medium scallions, green and white parts, thinly sliced • large eggs, beaten • saltine crackers, smashed into coarse crumbs • cayenne pepper or red pepper flakes (season to taste) • garlic powder • vinegar * • panko or crushed saltines for coating the patties • Canola oil or vegetable for pan-frying (not olive oil, it will burn)

Bag of Garden Variety Lentils • peeled and cubed potaoes • Box of Chicken Broth • medium onions, coarse chop • large garlic cloves, pressed • package, 2 Eckrich Smoked Sausages, split in half moons • frozen Peas and Carrots • Veg oil • diced tomatoes • Small can of tomato sauce • water • "Louisiana" Vinegary Hot sauce •

medium to large Idaho-russets, washed and quartered • Veg Oil • Tony Charchere's Cajun Seasoning Salt • sweet Baby Ray's Bbq sauce • rooster sauce • Few dashes of. vinegary Louisiana Sauce • grinds of black pepper

Raw mozuku seaweed • Sweetened vinegar • Water • White sesame seeds

White Vinegar • Shallots/Small Onions • Salt • Beetroot: Thinly Sliced • Fresh Red Chillies: Optional • Water: RT • Sugar • Fresh Lemon Juice: Optional (I’ve used for that lemon smelled tartness besides the vinegary one) • Airtight Container: Preferably made of Glass