[rollei_list] Re: Vastly OT: Kippered Herring
- From: Nick Roberts <nickbroberts@xxxxxxxxxxx>
- To: rollei_list@xxxxxxxxxxxxx
- Date: Thu, 12 Oct 2006 20:22:52 +0000 (GMT)
They certainly did at Craster last time I was there, about 3 years ago. And I
agree, grilled is best for really good kippers.
They are normally a breakfast alternative to the Full English - as is ham and
eggs, but both not so common these days.
Black pudding - good black pudding is wonderful, bad black pudding pretty
revolting. Two years ago I was in Brussels in the Grand' Place earlyish one
morning, and they were setting up for some sort of festival. There was a stall
run by a society promoting a local form of blood sausage - it was delicious,
and being Belgium, that most civilised of countries, there was beer to wash it
down with (a Faro from some suitably small brewery whose name escapes me). A
very nice, and unexpected, breakfast! I must have the pics somewhere - wrong
list, though, as I was using a Leica or C/V Bessa.
Nick
----- Original Message ----
From: Frank Dernie <Frank.Dernie@xxxxxxxxxxxxxx>
To: rollei_list@xxxxxxxxxxxxx
Sent: Thursday, 12 October, 2006 5:29:12 AM
Subject: [rollei_list] Re: Vastly OT: Kippered Herring
Black pudding is made from blood and small pieces of fat well
seasoned. Very tasty.
Kippers vary a great deal. Some are almost too salty to eat IME, the
finest ones I have eaten come from Craster on the NE coast - I don't
know if they still make them there. We had some really excellent
kippers at Loch Fyne over the summer which are prepared locally. If
they are good ones I prefer them grilled.
BTW I have never heard of kippers being served as part of a full
English.
all the best,
Frank
On 12 Oct, 2006, at 01:28, Marc James Small wrote:
> At 07:57 PM 10/11/2006, you wrote:
>> Marc,
>>
>> When I worked in Lancashire, the chef at the posh Oaks
>> Hotel where I lived, would soak the kippers in milk, overnight
>> to reduce the salt content. They were superb as part of a
>> Full English Breakfast.
>>
>> Ever had Black Pudding as part of breakfast?
>
> Yes, I have. Unrefined Chittlin's is what it is, and I've eaten
> chittlin's for decades. We in the US Southlands prefer to drain
> the blood before eating them, though.
>
> Real kippers are not all that salty nor do they have a pronounced
> fishy smell. Hot-smoked "smoked herring" have both a lot of salt
> and a lot of fishy taste to them. All that is necessary for real
> kippers is to cook them in a water bath with some butter and lemon
> juice -- let it boil, insert the kipper, and reduce to a simmer.
> Give it a minute or two, and Bob's your uncle.
>
> Marc
>
>
>
> msmall@xxxxxxxxxxxx
> Cha robh bàs fir gun ghràs fir!
>
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