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On Fri, 18 Aug 2017 08:21:50 -0300, HRM Resident
Post by HRM Resident Post by jvangurp Post by HRM Resident
Why do people eat that stuff? I can't understand the attraction of
raw fish wrapped in seaweed. It'd be much better if it were cooked beef
wrapped in pie crust . . . like a meat pie! Sushi = ugh!
I used to savour it while at the same time recognizing the inherent risk in eating raw seafood. Now as a strict vegetarian I eat it only with non-meat stuff and I still find it delicious. Dipping those yummy things in soy sauce with wasabi is just completely yum!
Maybe you've had only boring and/or crappy sushi? Well it really doesn't matter does it? There's no reason you should ever eat it if you prefer not to :-)
I'd drive you nuts! I won't try anything "new." I grow most of my
own veggies (potatoes, carrots, parsnip, turnips, etc.) And I eat fresh
fish, well cooked. Normal fish like haddock, halibut, salmon, etc. No
puffers or lion fish or ugly things with spikes, fangs and big bright
coloured prongs sticking out of them like porcupines!
Also a lot of beef, chicken and pork . . . ALL free range. Boiled
dinner (corned beef with lots of cabbage, potatoes and root vegetables),
spare ribs and sauerkraut, roast chicken, bacon and eggs every couple of
weeks, whole milk (none of that 1% or skim) and we make our own ice
cream. There's very little processed food that is eaten here. Zero GM
products if I can determine what's what . . . there's no law in Canada
that requires GM to be labelled like there is in the USA. That's being
worked on by Health Canada right now.
As regards to sushi, I know it's the "in" thing and has been for
years among many. My kids love it. However, I'm old school and I grew
up eating what I described above. I went through the "cook it fast,
order lots of pizza, get lots of that processed stuff in the
supermarket, etc" phase when I had to feed 4 kids. In the past decade
we've gone back to eating what we were fed in the 50s and 60s by our
parents (who lived into their 90s, likely because of good genes, not
their diet.) I won't eat raw meat or fish . . . it's simply gross.
I'd rather have salt herring and potatoes (and yes, I grew up
eating that too) instead of sushi. Lots of bones in herring, and if you
par-boil them several times you get rid of a lot of the salt. I must
admit I don't eat that now because I don't want to eat 3-4 tablespoons
of salt in a sitting, for no matter how much you par-boil them, you
still leave much of it in their.
You want to feel really good in the morning, try this. Work really
hard on a Saturday doing something you are not used to so you'll be
really muscle sore the next day. Then have a double feed of salt
herring and potatoes around 6 PM and knock off a quart of black rum and
don't go to bed until 1 AM. Set the alarm for 5:30 AM and get up and
tackle splitting several cords of hardwood. I did that once when I was
about 25! I think I'd rather have a lung transplant with no anaesthetic
than do that ever again. I can't recall even having a single drink of
rum since! And I have electric heat now as well. One learns from one's
Being Scottish all the bones in herring are no problem. You are not
serving it right, there is a process when you clean the fish where it
is simple to remove 99% of the bones as you fillet it. I also love
pickled herring or Solomon Gundy - that's not cooked either, must be
the cannibal in me.
That's a different kettle of fish! (Ha ha.) It's good and I think
they put enough vinegar in Solomon Gundy to either soften or dissolve
the bones. Really good stuff and I too have been eating that since I
Here's the scoop on "salt herring" when I was young. In the fall
my father (and uncles and almost everyone else in the village) got a
5-gallon bucket of fresh herring from the local fishermen for next to
nothing. Probably a cent each. They cleaned the innards out. Then
they went into a large wooden cask with about an inch of salt on the
bottom. You fill up the gutted insides of each herring and layer them
on top of the salt. Then add another inch of salt, and another layer of
herring . . . keep going until the cask is full. Then get a board more
or less the size of the cask, put a big rock on it and store it in the
cellar. I'm talking a dirt floor cellar in those 150 year old houses,
full of bugs, spiders and lots of other crawly things. That cask sat in
the cellar for a whole year . . . after a few months you go down with a
pot and a fork and spear a couple of those herring out, and shake off as
much salt as you can. Put the board and rock back.
Up on the wood stove, boil a pot of water and put in the herring.
Boil for a few minutes, and toss the water. Repeat 3 times. That gets
enough salt out that you can get them down without gagging. Add 4-5
potatoes and boil for 20-25 minutes. Serve! Yum! Everything tastes
like salt and herring oil.
A tad different than filleted fish or Solomon Gundy . . .
That said, fresh herring, properly filleted and fried in bacon fat
is probably the best meal you can have. The problem was, with no
freezer, salting them was the only way to keep them for 10-12 months.
That was the old way when I grew up . . . I doubt if anyone salts
herring like than these days. Possibly a few for nostalgia reasons, but
it's one gross meal . . .
It's probably something my drunken Irish ancestors learned in
Ireland before they had to get out in 1845-1850 because of the potato
famine and the British/Scottish Presbyterian land owners who were happy
to let 2.5 million starve to death and another 2.5 million emigrate
I use that analogy when I hear the anti-Muslim rhetoric . . . as
recently as 100-125 years ago signs in stores across North America said
"Help Wanted - No Irish Need Apply." Racism and bigotry are an unending
scourge amongst our species. Seems to me every 1st and 2nd generation
immigrants are treated the same, regardless if it's 2017, 1957, 1917,
1857, etc. Most people don't like change and blame every problem they
encounter on immigrants and minorities.
Seems like this thread is drifting. I got to go check on my
herring and potatoes! :-)