Bubba A was Re: [Sca-cooks] "Soul food" that others can't stand...

[Mercy Neumark]

<<NOW you've done it!

Let's see... . Salted herring fillets (i.e. requiring processing before ea
ing), 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>>

Was I the only one that had a bad "Forest Gump" flash back when I read this?

Fried Shrimp, Blacken' Shrimp, boiled shrimp, shrimp shrimp...

Shall we start calling him Bubba Adamantius next? ;)

Just kidding. :)  Well...maybe...

--Arte (eating pickled herring behind the rock, where it is safe)

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