Kippers are salted and cold-smoked herrings that have been opened out down the spine, the two halves remaining joined at the belly. You either grill them or poach them briefly in boiling water. I prefer the latter method as it removes some of the salt. They are served hot, with buttered bread or toast. A cup of Indian or Ceylon tea, English style, i.e. made quite strong, with a touch of added milk to take the edge off the tannin, goes very well. They are really a breakfast thing. Maatjes haring on the other hand are eaten cold with a little chopped onion - or spring onion and I think best with rye or wholemeal bread. Dutch genever goes well with them. Or vodka, as one does with caviar. (In neither case can wine be contemplated. At all.)
Hardly gross ,just disappointing. Gross implies you might feel a little queasy. Sour milk can be like that ; sometimes it turns out not too bad but sometimes (depending on what,I don't know) it tastes a bit like vomit. An old friend of mine used to tuck into old cream.....
You can eat that raw ,and in sauces also I think. I stew it carefully with white sugar so that it doesn't fall apart and pick the youngest stalks from the centre as they are the juiciest and tenderest. Some people add orange juice but I don't. We had a helper who drank the juice from the cooking and ballooned up so much that her parents walked past her at the airport when she got home (didn't recognize her)
Very Yorkshire. https://en.wikipedia.org/wiki/Rhubarb_Triangle Delicious. Especially in a nice crumble. Hot tip: replace half the flour in the crumble mix with rolled oats (porridge oats) and cut the butter to 2/3 the quantity (oats don't absorb so much). It will be lighter, have a more interesting texture and be much better for you. (Bramley apple and raspberry crumble also delicious, but I digress......) Mackerel, fried in oatmeal?
Must be extremely fresh. (goes with gooseberry sauce seemingly ,but I never tried it) What is not so nice is pollack -you have to bury that in sauce. ( Both fish are very cheap)
Wow, that's crazy. During the holidays, one of my aunts makes rhubarb pie, and it's really good. Has a flavor that you can't quite pin point, but I like it. Not gross, not delicious. In oatmeal, sounds a little gross. lol I'm part middle eastern. How about falafel?
I think the oatmeal is just to stop it sticking in the pan .I never bother as I have a "fish pan" that I never wash with detergent . It never sticks because it always has a "skin" and I only need to wipe it with a cloth or wash it in warm water before using. My fish never stick(they slide) and mackerel taste the best but must be fresh (caught the same day ).I only ever fry them. Nice and brown on the outside and not too dry inside.
Learned about falafels several weeks ago from a Sciforums member an they = Delicious How about split pea soup.???
Rhubarb = Delicious... i grow it an love it cooked about half an half wit red-delicious apples wit some sweetner added.!!! How about Olive Oil.???
I like just cooked an still hot pinto beans food processed until smooth... an served while still hot... then covered in cayenne pepper.!!! How about oatmeal made wit steel cut oats an served wit nuthin added to it.???