[Sca-cooks] Re: Pattern welding meets cooking. . .

[Phil Troy / G. Tacitus Adamantius]

Also sprach Mark Hendershott:
>During a long ago foreign study sojourn in 
>Sweden I was in Ångermanland.  The local 
>delicacy was herring cured out in the open until 
>it was well ripened.  None of us callow youths 
>had nerve enough to sample it.  A Dane with the 
>group claimed it smelled and tasted like sewage.
>
>Simon Sinneghe

And you were willing to TRUST THE JUDGEMENT of 
someone who knows what sewage tastes like???

Sheesh...

Adamantius, who has never tasted sewage, but 
wonders what local delicacies Americans get to 
frighten travellers with... apart from White 
Castle, of course

>
>
>>Adamantius wrote:
>
>
>
>>Also sprach Linda Anderson:
>>>As a first generation Norwegian, I object to 
>>>herring being "gravlaxed".  But- I do think 
>>>that if the fillets of herring are thick 
>>>enough (one inch or more) then it might be 
>>>possible to finagle the recipe to fit herring. 
>>>I have no idea where you would *get* such 
>>>thick herring!
>>>
>>>Herring ain't salmon, even if "gravlaxed". 
>>>Smoke it and it still ain't smoked salmon. 
>>>Put your herring in cream and add vinegar and 
>>>onions and pepper then you have period herring.
>>>
>>>Sorry to interrupt.
>>>
>>>Linda Anderson
>>>whose husband was first generation Swedish and 
>>>I am first generation Norwegian
>>
>>On the other hand, neither is salmon Greenland 
>>shark, and the same basic method (lightly salt 
>>and season, wrap and bury in cool but not 
>>frozen earth or sand, being sure to provide 
>>proper drainage, leave it to cure to taste) has 
>>been used for several centuries, I believe.
>>
>>I think a very good case could be made for 
>>gravad-treating just about any fish, unless 
>>it's something that is clearly from warm water. 
>>I'm assuming that fish native to the region 
>>where this practice was used would take 
>>precedence, though: salmon, trout, char, the 
>>aforementioned Greenland shark.
>>
>>I know the process works quite well for pacific 
>>black cod, often but erroneously known as 
>>Chilean Sea Bass: it makes a pretty striking 
>>presentation on a platter with regular 
>>gravlax...
>>
>>Adamantius
>
>
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks