[Sca-cooks] Everything old is new again
Kathleen A Roberts
karobert at unm.edu
Fri Jan 25 13:32:46 PST 2008
On Fri, 25 Jan 2008 13:20:26 -0800
Dragon <dragon at crimson-dragon.com> wrote:
> How did you utilize it?
> You did soak it and remove much of the salt, yes?
first i soaked it in water, then in milk, then in water,
then in milk, then in water yet again and was satisfied
with non-saltiness and suppleness. i remembered watching
my mother soak salt cod in alternate water and milk, and i
thought, what the heck?
then i chopped it up, marinated it in wine with onion and
black pepper, and at the last added some home-made sour
cream (cream and white wine). i may have added some
horseradish, but that might have been another seige
it turned out pretty good, IF you like pickled herring.
but my hands smelt like fish for most of estrella. 8(
even washing my hair didn't help.
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
Coordinator of Freshman Admissions
University of New Mexico
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