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