[rollei_list] Re: Vastly OT: Kippered Herring

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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