[Sca-cooks] Herring in Wine Sauce

Susan Lin susanrlin at gmail.com
Sat Aug 31 19:53:08 PDT 2013


We eat it all the time.  Either straight out of the jar or on bread or
crackers.  Would never have thought to warm it up.  Just not the way we
would et it.  Always keep it refrigerated before and after opening.

I've used it for feasts because it is so much easier and less expensive
than making for myself especially since we are landlocked and can't readily
get fresh herring.  I do make my own gravlax but not pickled herring (which
is what this is)

Hope you enjoy it.

Shoshanah

On Friday, August 30, 2013, Stefan li Rous wrote:

> Recently we switched from Sam's to Costco and I found a number of new
> items there.
>
> One of these was jars of "Herring in Wine Sauce". $13.99 / pound.
>
> Kinda expensive, but I'm thinking I might try it some time. Depending on
> what modern things they've done to it, it may be reasonably period. They
> sell it in refrigerated cases. Does it have to stay refrigerated before
> opening it?
>
> And most of all, how would you eat such a dish? Straight from the jar?
> heated? With other stuff added to it?
>
> Yes, maybe silly questions, but I feel like the guy, in the opposite
> culture, who is given a can of chili and decides to eat it cold. belch.
>
> This is a continuing problem in the ethnic food stores. Lots of
> interesting foods and possibly interesting ingredients, but even when I'm
> sure what some of them are, and I'm not always, I'm not always sure how to
> prepare or cook the ones I might recognize.
>
> Thanks,
>    Stefan
>
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com <javascript:;>
> http://www.linkedin.com/in/marksharris
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
>
>
>
>
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