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21 September 2019

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Cortes

High heat and two minutes per side...Yum.

Haddock poached in milk, on the other hand, is an abomination. Especially smoked haddock.

johnf

Kippers - smoked haddock - softly boiled for a few minutes and then deboned. With butter and a poached egg. Mmmm.

(Traditionally smoked in a chimney, not soaked in chemicals).

The feast of kings and commons.

confusedponderer

When I was a student I lived in a Wohngemeinschaft (shared apartment), in a nice Gründerzeit building from the early 1900s that survived WW-II and had 3,5 metres ceilings. Wonderful in the summer but a tad cold in the winter. That aside, the flat fellows and felowettes were wonderful people.

We coooked together for a decent flat christmas dinner and I, somewhat ambitious, chose to make common carp, a bigger one since it was for six people.

I ordered one and got a splendid example of about 5 or 6 pounds. Never made a karp before so I read myself in. Prepared and cooked slowly it in a large oval cast iron pot (from Chasseur, a belgian, cheaper, but also excellent brand of Le Creuset) with lemons, onions, garlic, ginger, fennel, carrots, potatoes and the like.

I didn't read enough though and missed the part about the necessity of watering the fish for a couple hours before preparing it to make sure the fish "cleans up".

Alas, I didn't and so the fish had that clear subtaste of earth. So, generously, my flatmates left a lot of the fish for me, and so I had some three pounds of earth fish for myself. I learned from that that and I also never made karp since.

And that flat was in Köln-Kalk, formerly an industry area with a large chemical factory and a large heavy industry plant specialised on concrete factories.

In studies I went to crime medical course in the city pathology (actually, also to better understand crime stories) and learned, the nasty things aside, a bit about Köln Kalk by the way. There is a certain way of broken fingers and knuckles that was named after Köln Kalk, the "Kalk Bruch" (translates as 'Kalk fracture').

You get that when you repeatedly and with a lot of force hit someone else. Kalk must have been a rough part of the city then. In a sense it still is, but it has changed and is multicultural, in the sense that the catholic church there had masses also in italian and polish.

But then ... I remember going to a russian store in the neighbourhood to get good piroggi and salted cucumbers and mushrooms. A big dude in a black leather jacket hang around and we both were looking for the salt cucumbers. He asked me what I do. I said I was a student and asked him what he did.

He said he was on visit from russia and that he was in Cologne ... "to do bizznizz". I didn't ask further, paid and happily left. There was that feeling you get when you're in a Pizzeria and there come three guys in, don't order, become full meals immediately and leave without paying.

A just as curious thing was what I, curiously, bought that day - a bottle of iirc ukrainian or georgian red wine with Stalin's or Lenin's face on the cover, named iirc "Red Blood" or something like that. Probably the worst wine I ever tried. I will never ever buy anything with these faces on it.

Le Renard Subtil

Sounds very nice.

Curried cod last night here. Dredge small fillets in flour and curry powder. Into the skillet with copious amounts of butter until golden brown on either side. Table with a loaf and a glass of Portuguese table wine. Don't eat too much bread.

CK

Finnan Haddie is a superb breakfast.

turcopolier

johnf

where is this? We have never heard of smoked haddock. I have eaten smoked fish for breakfast in Scotland but it did not occur to me that it was haddock.

turcopolier

CP

Carp is an awful fish. It always tastes of mud. A giant goldfish. The Iraqis consider it to be their national dish, split and cooked on edge on a frame of sticks with the flesh side towards the coals of a wood fire. "Mazqoof," how awful!

jonst

redfish, blackened on the grill. But like the Haddock, ya gotta be careful or it will fall apart. I have not mastered that are yet...but I am getting better.

Markybhoy

Kipper are traditionally smoked herring.
Smoked haddock is called a 'smokie' originally from Arbroath.

srw

Carp, while not my favorite fish, can be palatable. In Omaha there's a restaurant that specializes in it and catfish (I think they sell more carp than catfish). The catfish they get already cleaned from somewhere down south but the carp comes live from glacial lakes up in Minnesota and South Dakota and is kept in large ponds near the Missouri. One part of the restaurant sells fresh to fish to take home, where you point out the live one you want and they clean it right there in front of you. I was waiting in line to buy some catfish behind a young Hispanic boy one day. He pointed out the biggest carp in the holding area and the guy behind the counter cleaned it and cut it up into two inch chunks. I asked the kid what they were going to do with it and he said his mother was going to make fish soup. To each their own. I imagine PL ate some carp in southeast Asia.

johnf

All over Britain. Not as popular as once because the huge herring shoals which used to swim down the East
Coast in the autumn are greatly diminished but still available in every supermarket and on most hotel menus.

JerseyJeffersonian

J, et al, fish grilling device: 2 squarish grills on long handles, hinged just above the grills, clamp fish between, close handles w/ slide fitting. Flip w/out fear. Works great. Salmon to die for.

Terence Gore

th[through speakeasy's door] Who are you?

Professor Wagstaff : I'm fine, thanks, who are you?

Baravelli : I'm fine too, but you can't come in unless you give the password.

Professor Wagstaff : Well, what is the password?

Baravelli : Aw, no. You gotta tell me. Hey, I tell what I do. I give you three guesses. It's the name of a fish.

Professor Wagstaff : Is it Mary?

Baravelli : Ha-ha. That's-a no fish.

Professor Wagstaff : She isn't? Well, she drinks like one. Let me see: Is it sturgeon?

Baravelli : Hey, you crazy. Sturgeon, he's a doctor cuts you open when-a you sick. Now I give you one more chance.

Professor Wagstaff : I got it. Haddock.

Baravelli : That's-a funny. I gotta haddock, too.

Professor Wagstaff : What do you take for a haddock?

Baravelli : Well-a, sometimes I take-a aspirin, sometimes I take-a calomel.

Professor Wagstaff : Say, I'd walk a mile for a calomel.

Baravelli : You mean chocolate calomel. I like that too, but you no guess it. Hey, what's-a matter, you no understand English? You can't come in here unless you say, "Swordfish." Now I'll give you one more guess.

Professor Wagstaff : ...swordfish, swordfish... I think I got it. Is it "swordfish"?

Baravelli : Hah. That's-a it. You guess it.

Professor Wagstaff : Pretty good, eh?


old marx bros. routine

johnf

Apologies. For some reason confused haddock with herring. Kippers are smoked herring.

Paco

I can’t think of a way to upload picts. otherwise I would illustrate my message better since I cook fish -and other things- quite often.
Since you are a well travelled fellow I would not be surprised if you have tried before North Sea cod salted and of course then desalted before cooking. In Spain and especially Portugal cod is highly appreciated since long ago, salting the fish was the only way to preserve it, but with the reverse step of desalting it -the most laborious part of it- the flesh becomes well, something hard to describe, a well known spanish writer and fan of good eats avers that after desalting, it is not fish anymore, it is a whole new realm as mushrooms, or game meat, or shell fish. I imagine it is available where you live, it has to be desalted in fresh water at cool temperature -in the fridge- during at least 2 days and changing the water no less than 6 times. After that you can cook it in many many ways, check out portuguese recipes. My favorite is on a pan, a bed of potatoes about ,5 cm. thick previously sealed on both sides with virgin olive oil at low temp., then morsels of the beast floured on both sides, and on top caramelized onion, lots of it, with dry red sweet pepper previously scorched on olive oil, let to cool down and smashed on a mortar with a bit of salt and black pepper, added at the last minute to the onions so not to burn it, cover the pan and about 25 minutes in the oven. Voilá.
If you show me the way to upload pics I’ll be happy to oblige. Yesterday I had a just caught albacore tuna fish, about 600 grams the piece for 2, deboned and grilled butterfly style on a cast iron Le Creuset grill, when fish is that fresh it is better not to add anything. Cheers and enjoy the kitchen, it is magic..

jonst

thanks JJ...will look to buy device online

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