Aspic
In a large deep pan combine 7 cups cold fat-free chicken, veal, or
beef stock, ¼ cup white wine, and 1 tabspn. tomato paste. Sprinkle the
stock with 5 tablespoons gelatin. It is not necessary to soften or
dissolve the gelatin separately. Beat 4 egg whites until they are
stiff and turn them out of the bowl onto the stock. Do not fold the
egg whites into the stock. Bring the mixture to a boil, whisking it
constantly with a back and forth motion across the centre of the pan.
The usual circular motion of whisking would cloud the aspic. As the
stock heats, the whites attract any floating particles, expand, rise
and form a solid mass double the original bulk. When the mixture
reaches a full boil, remove the pan from the heat and let it stand for
at least 10 minutes.

Wring out a linen tea towel in cold water and use it to line a large
fine-meshed sieve. Put the sieve over a deep bowl. Slowly pour the
contents of the pan, egg whites and all, into the sieve. The whites
contain a large part of the liquid and must be allowed to drip slowly
for about 1 hour. Do not hurry the process by stirring, or the aspic
will be cloudy. Discard the whites. There will be about 3 ½ cups
clear aspic.

Pour as much aspic as required into a small metal pan and set the pan
in a bowl of ice. Stir the aspic with a metal spoon (metal retains
the cold) until it is cool, thickens slightly, and pours from the
spoon like a thick syrup. Stirring prevents the aspic around the
edges from setting first, which make the aspic lumpy. Aspic is ready
to use when it is still liquid but just on the point of setting. If
it begins to congeal, it may be liquefied by heating.

Gourmet's Menu Cookbook -1963

(This was the first book they put out, the boxed duo came out slightly
later)

On Thu, 19 Jul 2018 09:25:07 -0300, wrote:

>Aspic
>In a large deep pan combine 7 cups cold fat-free chicken, veal, or
>beef stock, ¼ cup white wine, and 1 tabspn. tomato paste. Sprinkle the
>stock with 5 tablespoons gelatin. It is not necessary to soften or
>dissolve the gelatin separately. Beat 4 egg whites until they are
>stiff and turn them out of the bowl onto the stock. Do not fold the
>egg whites into the stock. Bring the mixture to a boil, whisking it
>constantly with a back and forth motion across the centre of the pan.
>The usual circular motion of whisking would cloud the aspic. As the
>stock heats, the whites attract any floating particles, expand, rise
>and form a solid mass double the original bulk. When the mixture
>reaches a full boil, remove the pan from the heat and let it stand for
>at least 10 minutes.
>
>Wring out a linen tea towel in cold water and use it to line a large
>fine-meshed sieve. Put the sieve over a deep bowl. Slowly pour the
>contents of the pan, egg whites and all, into the sieve. The whites
>contain a large part of the liquid and must be allowed to drip slowly
>for about 1 hour. Do not hurry the process by stirring, or the aspic
>will be cloudy. Discard the whites. There will be about 3 ½ cups
>clear aspic.
>
>Pour as much aspic as required into a small metal pan and set the pan
>in a bowl of ice. Stir the aspic with a metal spoon (metal retains
>the cold) until it is cool, thickens slightly, and pours from the
>spoon like a thick syrup. Stirring prevents the aspic around the
>edges from setting first, which make the aspic lumpy. Aspic is ready
>to use when it is still liquid but just on the point of setting. If
>it begins to congeal, it may be liquefied by heating.
>
>Gourmet's Menu Cookbook -1963
>
>(This was the first book they put out, the boxed duo came out slightly
>later)

nice. Thank you
Janet US

On 7/19/2018 6:25 AM, wrote:
> Aspic

> Sprinkle the
> stock with 5 tablespoons gelatin.
Why would you need to go through all that (aspic recipe) if you already
have gelatin? I thought aspic WAS plain gelatin. notbob is confused.

nb

On Thu, 19 Jul 2018 09:12:45 -0600, notbob > wrote:

>On 7/19/2018 6:25 AM, wrote:
>> Aspic
>
>> Sprinkle the
>> stock with 5 tablespoons gelatin.
>Why would you need to go through all that (aspic recipe) if you already
>have gelatin? I thought aspic WAS plain gelatin. notbob is confused.
>
>nb

This is old fashioned REAL aspic and once you taste it, you wouldn't
want it any other way.

On Thu, 19 Jul 2018 14:30:24 -0000 (UTC), Wayne Boatwright
> wrote:

>On Thu 19 Jul 2018 05:25:07a, told us...
>
>> Aspic
>> In a large deep pan combine 7 cups cold fat-free chicken, veal, or
>> beef stock, ¼ cup white wine, and 1 tabspn. tomato paste. Sprinkle
>> the stock with 5 tablespoons gelatin. It is not necessary to
>> soften or dissolve the gelatin separately. Beat 4 egg whites
>> until they are stiff and turn them out of the bowl onto the stock.
>> Do not fold the egg whites into the stock. Bring the mixture to
>> a boil, whisking it constantly with a back and forth motion across
>> the centre of the pan. The usual circular motion of whisking would
>> cloud the aspic. As the stock heats, the whites attract any
>> floating particles, expand, rise and form a solid mass double the
>> original bulk. When the mixture reaches a full boil, remove the
>> pan from the heat and let it stand for at least 10 minutes.
>>
>> Wring out a linen tea towel in cold water and use it to line a
>> large fine-meshed sieve. Put the sieve over a deep bowl. Slowly
>> pour the contents of the pan, egg whites and all, into the sieve.
>> The whites contain a large part of the liquid and must be allowed
>> to drip slowly for about 1 hour. Do not hurry the process by
>> stirring, or the aspic will be cloudy. Discard the whites. There
>> will be about 3 ½ cups clear aspic.
>>
>> Pour as much aspic as required into a small metal pan and set the
>> pan in a bowl of ice. Stir the aspic with a metal spoon (metal
>> retains the cold) until it is cool, thickens slightly, and pours
>> from the spoon like a thick syrup. Stirring prevents the aspic
>> around the edges from setting first, which make the aspic lumpy.
>> Aspic is ready to use when it is still liquid but just on the
>> point of setting. If it begins to congeal, it may be liquefied by
>> heating.
>>
>> Gourmet's Menu Cookbook -1963
>>
>> (This was the first book they put out, the boxed duo came out
>> slightly later)
>>
>
>Thank you so much! That is indeed the volume I have, but so buried
>in boxes it would take me forever to find it. That had many good
>recipes in it. One dessert I used to make with some frequency for
>various friends was a chocolate cheesecake garnished with candied
>violets.
>
>When the weather cools I must take the time to dig it out and repeat
>some of my favorites.

I took a look, yes looks great, but I really like the sound of the
Cognac Cheesecake, gonna make that next time I need one for a
celebration I'm really glad you caused me to open that book, I
found all sorts of notes from friends (only paper back then) thanking
me for a great dinner etc. Even a menu a friend and I did together for
a New Years Eve do for about 30 - I had energy and the will to do it
back then For that one, a friend actually responded in poetry.

On 2018-07-19 9:53 AM, wrote:
> On Thu, 19 Jul 2018 09:12:45 -0600, notbob > wrote:
>
>> On 7/19/2018 6:25 AM, wrote:
>>> Aspic
>>
>>> Sprinkle the
>>> stock with 5 tablespoons gelatin.
>> Why would you need to go through all that (aspic recipe) if you already
>> have gelatin? I thought aspic WAS plain gelatin. notbob is confused.
>>
>> nb
>
> This is old fashioned REAL aspic and once you taste it, you wouldn't
> want it any other way.
>
It's a pity that aspic
Doesn't taste like elastic.
Because, gee whiz,
It is!
Ogden Nash

On 7/19/2018 9:53 AM, wrote:

> This is old fashioned REAL aspic and once you taste it, you wouldn't
> want it any other way.

So I have since learned.

https://en.wikipedia.org/wiki/Aspic

nb

On Thu, 19 Jul 2018 11:00:57 -0600, graham > wrote:

>On 2018-07-19 9:53 AM, wrote:
>> On Thu, 19 Jul 2018 09:12:45 -0600, notbob > wrote:
>>
>>> On 7/19/2018 6:25 AM, wrote:
>>>> Aspic
>>>
>>>> Sprinkle the
>>>> stock with 5 tablespoons gelatin.
>>> Why would you need to go through all that (aspic recipe) if you already
>>> have gelatin? I thought aspic WAS plain gelatin. notbob is confused.
>>>
>>> nb
>>
>> This is old fashioned REAL aspic and once you taste it, you wouldn't
>> want it any other way.
>>
>It's a pity that aspic
>Doesn't taste like elastic.
>Because, gee whiz,
>It is!
>Ogden Nash

Not sure because I've never eaten elastic

On Thu, 19 Jul 2018 22:25:35 -0000 (UTC), Wayne Boatwright
> wrote:



>> I took a look, yes looks great, but I really like the sound of the
>> Cognac Cheesecake, gonna make that next time I need one for a
>> celebration I'm really glad you caused me to open that book,
>> I found all sorts of notes from friends (only paper back then)
>> thanking me for a great dinner etc. Even a menu a friend and I did
>> together for a New Years Eve do for about 30 - I had energy and
>> the will to do it back then For that one, a friend actually
>> responded in poetry.
>
>I'm glad you liked the looks of it. I have made the Cognac
>CHeesecake several timers, but not in years. Neither of us can drink
>alcohol due to various medications, andmost of friends are in the
>same boat. I rarely drank cognac because it usually gave me an
>instant headache, altough when we had a well-stocked liquor cabinet I
>always had a botle Couvoisier.

There's no reason you couldn't have the cheesecake, the alcohol will
cook off, leaving only the flavour. I used to love it but strangely
enough it also suddenly started giving me a headache and at the time I
switched to rum. Now it's rare I drink anything other than red wine.
>
>It's really nice to have all those fond memories, especially when it
>becomes more difficult with age to carry it off. When we first moved
>into this co-op we still gave large dinner parties. I can't handle
>that any more. I can comfoably seat six at a large round dining
>table and that's what I plan for. Our other friends, of similar
>age,do pretty much the same thing. When you get around to making the
>Cognac Cheesecake, I'd love hear how you liked it.

I won't forget to tell you. I don't do large dinners anymore, six is
my limit and normally only family. My friends in my age group, we
concentrate on drinks after dinner and no elaborate nibbles, that way
we all enjoy it even the one doing the pouring. I gave up doing the
Xmas dinner several years ago and happily the kids have learned how to
do the traditional things they each liked best. Got to pass the torch
sometime
>
>Thanks again for the aspic recipe!

On Thu, 19 Jul 2018 23:52:50 -0000 (UTC), Wayne Boatwright
> wrote:

>On Thu 19 Jul 2018 04:04:57p, told us...

Who told us?

On Thu, 19 Jul 2018 15:42:40 -0300, wrote:

>On Thu, 19 Jul 2018 11:00:57 -0600, graham > wrote:
>
>>On 2018-07-19 9:53 AM, wrote:
>>> On Thu, 19 Jul 2018 09:12:45 -0600, notbob > wrote:
>>>
>>>> On 7/19/2018 6:25 AM, wrote:
>>>>> Aspic
>>>>
>>>>> Sprinkle the
>>>>> stock with 5 tablespoons gelatin.
>>>> Why would you need to go through all that (aspic recipe) if you already
>>>> have gelatin? I thought aspic WAS plain gelatin. notbob is confused.
>>>>
>>>> nb
>>>
>>> This is old fashioned REAL aspic and once you taste it, you wouldn't
>>> want it any other way.
>>>
>>It's a pity that aspic
>>Doesn't taste like elastic.
>>Because, gee whiz,
>>It is!
>>Ogden Nash
>
>Not sure because I've never eaten elastic

Never had overcooked calimari?

--
Do not spray into eyes
I have sprayed you into my eyes

On Fri, 20 Jul 2018 00:31:30 -0400 (EDT), "Lesmond"
> wrote:

>On Thu, 19 Jul 2018 15:42:40 -0300, wrote:
>
>>On Thu, 19 Jul 2018 11:00:57 -0600, graham > wrote:
>>
>>>On 2018-07-19 9:53 AM, wrote:
>>>> On Thu, 19 Jul 2018 09:12:45 -0600, notbob > wrote:
>>>>
>>>>> On 7/19/2018 6:25 AM, wrote:
>>>>>> Aspic
>>>>>
>>>>>> Sprinkle the
>>>>>> stock with 5 tablespoons gelatin.
>>>>> Why would you need to go through all that (aspic recipe) if you already
>>>>> have gelatin? I thought aspic WAS plain gelatin. notbob is confused.
>>>>>
>>>>> nb
>>>>
>>>> This is old fashioned REAL aspic and once you taste it, you wouldn't
>>>> want it any other way.
>>>>
>>>It's a pity that aspic
>>>Doesn't taste like elastic.
>>>Because, gee whiz,
>>>It is!
>>>Ogden Nash
>>
>>Not sure because I've never eaten elastic
>
>Never had overcooked calimari?

True enough! Only once happily.

wrote:
>
> "Lesmond" wrote:
> >Never had overcooked calimari?
>
> True enough! Only once happily.

I've never been tempted to eat it. It's good bait for sal****er
fishing though. :-D

On Fri, 20 Jul 2018 15:01:22 -0400, Gary > wrote:

wrote:
>>
>> "Lesmond" wrote:
>> >Never had overcooked calimari?
>>
>> True enough! Only once happily.
>
>I've never been tempted to eat it. It's good bait for sal****er
>fishing though. :-D

All the more for us!

On Fri, 20 Jul 2018 15:01:22 -0400, Gary > wrote:

wrote:
>>
>> "Lesmond" wrote:
>> >Never had overcooked calimari?
>>
>> True enough! Only once happily.
>
>I've never been tempted to eat it. It's good bait for sal****er
>fishing though. :-D

One cheeseburger for Gary!

On 2018-07-20 3:01 PM, Gary wrote:
> wrote:
>>
>> "Lesmond" wrote:
>>> Never had overcooked calimari?
>>
>> True enough! Only once happily.
>
> I've never been tempted to eat it. It's good bait for sal****er
> fishing though. :-D
>

You have no idea what you are missing. It is delicious. When my son was
young he wanted to try some of my order of calamari because he wanted to
be able to tell his friends he had eaten something disgusting. He was
surprised that it was so good. A few years ago I was at a friend's
Christmas party at the same Greek restaurant and saw a kid at the buffet
table putting some on his plate. His brother whispered something to him,
which I gathered was advice that it was squid and not onion rings. The
kid hesitated but then went ahead and had a nibble of one and then gave
a look of approval and ate the rest.

On 2018-07-20 3:03 PM, wrote:
> On Fri, 20 Jul 2018 15:01:22 -0400, Gary > wrote:

>> I've never been tempted to eat it. It's good bait for sal****er
>> fishing though. :-D
>
> All the more for us!

I had some two nights ago when I took my wife out for dinner on her
birthday. It was perfectly cooked.... just enough to crisp up the batter
but not enough to turn the flesh into rubber. Come to think of it, when
we went out for our anniversary in May we had calamari, also nicely done.

On Fri, 20 Jul 2018 15:24:01 -0400, Dave Smith
> wrote:

>On 2018-07-20 3:01 PM, Gary wrote:
>> wrote:
>>>
>>> "Lesmond" wrote:
>>>> Never had overcooked calimari?
>>>
>>> True enough! Only once happily.
>>
>> I've never been tempted to eat it. It's good bait for sal****er
>> fishing though. :-D
>>
>
>You have no idea what you are missing. It is delicious.

But it ain't no cheeseburger.

> wrote in message
...
> On Fri, 20 Jul 2018 15:01:22 -0400, Gary > wrote:
>
wrote:
>>>
>>> "Lesmond" wrote:
>>> >Never had overcooked calimari?
>>>
>>> True enough! Only once happily.
>>
>>I've never been tempted to eat it. It's good bait for sal****er
>>fishing though. :-D
>
> All the more for us!


Yes, it's wonderful when done right.

Cheri

On 2018-07-20 6:53 PM, Wayne Boatwright wrote:
> On Fri 20 Jul 2018 12:03:23p, told us...

>
> I've only eaten it fried and enjoyed it. I've never tried any other
> way, and I don't think I'd care for it.
>


I have had it grilled squid steaks a couple times and it was great. I
have not cooked it myself but from some of the recipes I looked at it
seems that all you need to do is to marinate them in a sort o oil and
vinegar salad dressing for about half an hour. Score the outside and
grill over medium heat.

On Sat, 21 Jul 2018 02:53:15 -0000 (UTC), Wayne Boatwright
> wrote:

>On Fri 20 Jul 2018 07:05:40p, Dave Smith told us...
>
>> On 2018-07-20 6:53 PM, Wayne Boatwright wrote:
>>> On Fri 20 Jul 2018 12:03:23p, told us...
>>
>>>
>>> I've only eaten it fried and enjoyed it. I've never tried any
>>> other way, and I don't think I'd care for it.
>>>
>>
>>
>> I have had it grilled squid steaks a couple times and it was
>> great. I have not cooked it myself but from some of the recipes I
>> looked at it seems that all you need to do is to marinate them in
>> a sort o oil and vinegar salad dressing for about half an hour.
>> Score the outside and grill over medium heat.
>>
>
>I'm sure it might be very good. However, except for shrimp, lobster,
>and crab, I will only eat varieties of fish that have been either
>battered, breaded, and fried. Grilling, broiling, or frying without
>a coating is not an option for me.

lol

On Fri, 20 Jul 2018 22:05:40 -0400, Dave Smith
> wrote:

>On 2018-07-20 6:53 PM, Wayne Boatwright wrote:
>> On Fri 20 Jul 2018 12:03:23p, told us...
>
>>
>> I've only eaten it fried and enjoyed it. I've never tried any other
>> way, and I don't think I'd care for it.
>>
>
>
>I have had it grilled squid steaks a couple times and it was great. I
>have not cooked it myself but from some of the recipes I looked at it
>seems that all you need to do is to marinate them in a sort o oil and
>vinegar salad dressing for about half an hour. Score the outside and
>grill over medium heat.

If you cook squid it must either be less than two minutes cooking or
more than two hours cooking.

On Friday, July 20, 2018 at 6:53:57 PM UTC-4, Wayne Boatwright wrote:
> On Fri 20 Jul 2018 12:03:23p, told us...
>
> > On Fri, 20 Jul 2018 15:01:22 -0400, Gary > wrote:
> >
> wrote:
> >>>
> >>> "Lesmond" wrote:
> >>> >Never had overcooked calimari?
> >>>
> >>> True enough! Only once happily.
> >>
> >>I've never been tempted to eat it. It's good bait for sal****er
> >>fishing though. :-D
> >
> > All the more for us!
> >
>
> I've only eaten it fried and enjoyed it. I've never tried any other
> way, and I don't think I'd care for it.

I've had it cold on a frutti di mare salad:
<https://www.seriouseats.com/2016/03/how-to-make-italian-seafood-salad.html>

That hits all of my buttons: cold seafood, lemon, chiles. (Hold the
fennel for me, I find it tastes too licorice-y.)

Cindy Hamilton

On 2018-07-20 10:53 PM, Wayne Boatwright wrote:
> On Fri 20 Jul 2018 07:05:40p, Dave Smith told us...
>
>> On 2018-07-20 6:53 PM, Wayne Boatwright wrote:
>>> On Fri 20 Jul 2018 12:03:23p, told us...
>>
>>>
>>> I've only eaten it fried and enjoyed it. I've never tried any
>>> other way, and I don't think I'd care for it.
>>>
>>
>>
>> I have had it grilled squid steaks a couple times and it was
>> great. I have not cooked it myself but from some of the recipes I
>> looked at it seems that all you need to do is to marinate them in
>> a sort o oil and vinegar salad dressing for about half an hour.
>> Score the outside and grill over medium heat.
>>
>
> I'm sure it might be very good. However, except for shrimp, lobster,
> and crab, I will only eat varieties of fish that have been either
> battered, breaded, and fried. Grilling, broiling, or frying without
> a coating is not an option for me.

That's a same. IMO most grilled fish is better than fried.

On 7/21/2018 4:53 AM, wrote:

> If you cook squid it must either be less than two minutes cooking or
> more than two hours cooking.

.....or pounded (tenderized) to death!

I've tasted large calamari fillets that've been tenderized, breaded, and
covered in a Béarnaise sauce. It was quite tender. I asked the head
cook (corporate kitchen) how the calamari came to be so tender. He told
me he had personally "pounded" each fillet.

This is also the same head cook who saw himself as some sorta famous
chef and made "country gravy" based on corn starch instead of flour.
Bleah! He claimed it was his "poetic license" to do it his own way.
IOW, the cook could'a been lying to me about the fillets.

You decide.

nb

Wayne Boatwright wrote:
>
> I'm sure many/most people prefer their fish prepared in some other
> way than fried. My worst expererience ever was being served fish
> that was poached in milk with some butter and some mild herbs. It
> literally made me gag. Everone else at the table enjoyed it. The
> only exception is fresh salmon grilled over charcoal, and only
> ocasioinally.
>
> My favoarite fried fish are catfish, walleye, lake perch, and ocean
> perch.

I rarely have fried fish. I get fresh caught here often from
friends that just love to go fishing. Most that I'm given, I'll
fillet then broil with mayo, minced onions, and squeeze of lemon
juice. Note: that mayo is very minimal and probably wouldn't even
be missed if skipped. Just a tsp of mayo melts on raw fish fillet
to make a very thin transparent layer.

I like fried fish too, just rarely go that direction. Beer
battered or tempura battered and both good eats.

We tried shark once. It was cubed and battered and fried like
chicken nuggets. Good.

Probably my best fish dinner was....fresh tuna steak (don't know
which kind). My daughter went out on a boat that morning way
offshore in the ocean. They caught a few large tunas. She stopped
by later that afternoon with 3 thick tuna steaks. I cooked on
fresh and froze the other two.

Basically cooked it just like you would cook a ribeye steak. Same
method, same seasoning, cooked to almost medium-rare. We were
told that by a local chef. Fantastic food. You would never
believe that's the same thing that comes in a 5oz can to make
tuna sandwiches.

On 2018-07-21 11:48 AM, Wayne Boatwright wrote:
> On Sat 21 Jul 2018 05:23:17a, Dave Smith told us...

>> That's a shame. IMO most grilled fish is better than fried.
>>
>>
>
> I'm sure many/most people prefer their fish prepared in some other
> way than fried. My worst expererience ever was being served fish
> that was poached in milk with some butter and some mild herbs. It
> literally made me gag. Everone else at the table enjoyed it.

Fin and Haddie? My mother made that when I was a kid. I hated it. I have
since developed a taste for smoked fish and I should give it another try.


> The only exception is fresh salmon grilled over charcoal, and only
> ocasioinally.

Grilled salmon is one our favourites. We have it 2-3 times a month.


> My favoarite fried fish are catfish, walleye, lake perch, and ocean
> perch.

I am not crazy about catfish but I do like walleye and lake perch. We
eat a lot of rainbow trout and Steelhead.

On Sat, 21 Jul 2018 07:54:31 -0600, notbob > wrote:

>On 7/21/2018 4:53 AM, wrote:
>
>> If you cook squid it must either be less than two minutes cooking or
>> more than two hours cooking.
>
>....or pounded (tenderized) to death!
>
>I've tasted large calamari fillets that've been tenderized, breaded, and
>covered in a Béarnaise sauce. It was quite tender. I asked the head
>cook (corporate kitchen) how the calamari came to be so tender. He told
>me he had personally "pounded" each fillet.
>
>This is also the same head cook who saw himself as some sorta famous
>chef and made "country gravy" based on corn starch instead of flour.
>Bleah! He claimed it was his "poetic license" to do it his own way.
>IOW, the cook could'a been lying to me about the fillets.
>
>You decide.
>
>nb
>
I would think most likely lying, pounding would destroy it.

In article >, Dave Smith
> wrote:


> Fin and Haddie? My mother made that when I was a kid. I hated it. I have
> since developed a taste for smoked fish and I should give it another try.

That'd be finnan haddie, laddie. I lived in a small, isolated town in
Central Nevada in the fifties. Probably because of post WW2 economics,
finnan haddie was imported to even small towns in the US from Great
Britain. It was ubiquitous where I lived.
Mom made dinner with it once a month. I hated the stuff. Then I started
to like the stuff. Then it was gone. Forever. I couldn't buy it now
without jumping through hoops. I'd love some.

leo

In article >,
says...
>
> In article >, Dave Smith
> > wrote:
>
>
> > Fin and Haddie? My mother made that when I was a kid. I hated it. I have
> > since developed a taste for smoked fish and I should give it another try.
>
> That'd be finnan haddie, laddie. I lived in a small, isolated town in
> Central Nevada in the fifties. Probably because of post WW2 economics,
> finnan haddie was imported to even small towns in the US from Great
> Britain. It was ubiquitous where I lived.
> Mom made dinner with it once a month. I hated the stuff. Then I started
> to like the stuff. Then it was gone. Forever. I couldn't buy it now
> without jumping through hoops. I'd love some.

Still available everywhere in Scotland, I love that fish.

My mother used to poach it in milk then serve it with a soft poached
egg on top. Melt in the mouth tender. For some reason it goes very well
with egg; I make omelette and kedgeree which combine both.

I also include smoked haddock as one of the fish in fish pie, and of
course cullen skink.

https://en.wikipedia.org/wiki/Cullen_skink

Janet UK

On Tue, 24 Jul 2018 12:15:02 +0100, Janet > wrote:

>In article >,
says...
>>
>> In article >, Dave Smith
>> > wrote:
>>
>>
>> > Fin and Haddie? My mother made that when I was a kid. I hated it. I have
>> > since developed a taste for smoked fish and I should give it another try.
>>
>> That'd be finnan haddie, laddie. I lived in a small, isolated town in
>> Central Nevada in the fifties. Probably because of post WW2 economics,
>> finnan haddie was imported to even small towns in the US from Great
>> Britain. It was ubiquitous where I lived.
>> Mom made dinner with it once a month. I hated the stuff. Then I started
>> to like the stuff. Then it was gone. Forever. I couldn't buy it now
>> without jumping through hoops. I'd love some.
>
> Still available everywhere in Scotland, I love that fish.
>
> My mother used to poach it in milk then serve it with a soft poached
>egg on top. Melt in the mouth tender. For some reason it goes very well
>with egg; I make omelette and kedgeree which combine both.

Fish and milk is a combination for wusses who can't really handle the
taste of fish.

"Leonard Blaisdell" wrote in message
...

In article >, Dave Smith
> wrote:


> Fin and Haddie? My mother made that when I was a kid. I hated it. I have
> since developed a taste for smoked fish and I should give it another try.

That'd be finnan haddie, laddie. I lived in a small, isolated town in
Central Nevada in the fifties. Probably because of post WW2 economics,
finnan haddie was imported to even small towns in the US from Great
Britain. It was ubiquitous where I lived.
Mom made dinner with it once a month. I hated the stuff. Then I started
to like the stuff. Then it was gone. Forever. I couldn't buy it now
without jumping through hoops. I'd love some.

leo

==

I would be surprised if they didn't export it. Have you look around?

Druce wrote:
....
> Fish and milk is a combination for wusses who can't really handle the
> taste of fish.

in many cases that smell/taste is from algae. many good
fresh fish from clean water usually don't have that sort
of smell.

i like all sorts of fish, but don't eat much of it. used
to eat a lot of sardines as quick meals.


songbird

On Tue, 24 Jul 2018 12:15:02 +0100, Janet > wrote:

>In article >,
says...
>>
>> In article >, Dave Smith
>> > wrote:
>>
>>
>> > Fin and Haddie? My mother made that when I was a kid. I hated it. I have
>> > since developed a taste for smoked fish and I should give it another try.
>>
>> That'd be finnan haddie, laddie. I lived in a small, isolated town in
>> Central Nevada in the fifties. Probably because of post WW2 economics,
>> finnan haddie was imported to even small towns in the US from Great
>> Britain. It was ubiquitous where I lived.
>> Mom made dinner with it once a month. I hated the stuff. Then I started
>> to like the stuff. Then it was gone. Forever. I couldn't buy it now
>> without jumping through hoops. I'd love some.
>
> Still available everywhere in Scotland, I love that fish.
>
> My mother used to poach it in milk then serve it with a soft poached
>egg on top. Melt in the mouth tender. For some reason it goes very well
>with egg; I make omelette and kedgeree which combine both.
>
> I also include smoked haddock as one of the fish in fish pie, and of
>course cullen skink.
>
> https://en.wikipedia.org/wiki/Cullen_skink
>
> Janet UK

Amazon sells both:
https://www.amazon.com/Finnan-Haddie...70_&dpSrc=srch
https://www.amazon.com/Baxters-Luxur...AH4EX5HHCP 4W

Druce wrote:
>
> Fish and milk is a combination for wusses who can't really handle the
> taste of fish.

Sounds like a nice way to ruin a fish meal to me. ;o

In article >, says...
>
> Druce wrote:
> ...
> > Fish and milk is a combination for wusses who can't really handle the
> > taste of fish.
>
> in many cases that smell/taste is from algae. many good
> fresh fish from clean water usually don't have that sort
> of smell.

We're talking about smoked haddock, a deep-sea fish that's been soaked
in brine then smoked. Both the smell (before cooking) and the taste are
quite strong.

Janet UK