[Sca-cooks] Fishy things

[Susan Fox-Davis]

I couldn't even find raw herring, so I've wound up with mackeral. It's 
marinating now.

Cognac!  That sounds much more interesting than the vodka in Comptesse 
Albra's recipe.  Well, next time.

Selene

>Oh, contraire, gravlax is a delicate balance of sugar, salt, congac and
>dill, no vinegar involved!  I think herring is sort of beneath the process
>myself, but it might be interesting if herring is what you have!
>There used to be a restaurant here that served creamed herring (with onions)
>and ginger snap cookies.  It sounds bad, but man-o-man was it delicious.
>Christianna
>
>
>>I'm working up fishy things.  Can you do "gravlax" processing to herring
>>fillets instead?  I'm just not in the mood for vinegared fish.
>>Whatever I come up with today will be available for sampling tomorrow eve,
>>along with corned beast, Irish coffee, etc.
>>
>>Evylle Boss Selene
>>
>
>Herring is fish, and if you gravlax it it will be vinegard fish.  If your
>not in the mood for vinegared fish, why not make pickled beef?
>Olwen who wants some of that Irish coffee.
>