[Sca-cooks] "Soul food" that others can't stand...

[Huette von Ahrens]

--- Philip & Susan Troy <troy at asan.com> wrote:
> Mark.S Harris wrote:

> >
> > What kinds of herring can you get in NYC?
>
>
> NOW you've done it!
>
>
> Let's see... . Salted herring fillets (i.e.
> requiring processing before eating), ditto smoked
> herring fillets. Herring pickled with vinegar and,
> usually, onion. Rollmops, rolled-up herring fillets
> with onion and sometimes carrot inside, pickled in
> vinegar. Herring in sour cream with onion. Herring
> in wine with onions. Herring in tomato sauce,
> herring in mustard sauce, herring in mushroom
> vinaigrette (these are usually, but not always,
> canned). Matjes herring (a seasonal item whose
> season is extended more or less year-round by
> storage methods; essentially a very fat fish
> harvested before spawning, IIRC), usually _heavily_
> salted and served in a wine pickle. Hot-smoked
> herring. Kippers. Schmalts herring, which I believe
> to be similar to matjes, but one is a Scandinavian
> and the other, a Jewish version. Chopped herring for
> spreading on bagels. We get fresh raw herring in the
> fish markets in early summer from the Atlantic
> fisheries, and at other times from Pacific ones.
>
>
> I have not even scraped the bottom of the [no pun
> intended, originally]
> barrel.
>
> Adamantius

Yeah, you forgot hardo' herring, impaired herring,
committee herring,  preliminary herring and court
herring.  And don't forget that Herring Helper:
Herring Aid.  :-)

Huette - eh?  what's that you said?  eh?

=====
Blessed are they who can laugh at themselves for they
shall never cease to be amused.

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