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  1. This sounds right up my valley. I don't have an iPad but my iPhone doesn't find the app. Do you know where else I can find the book?
  2. Domen

    Curing herring

    thanks a lot for all the suggestions. I'm going to try to dilute vinegar with water (and I had used mild wine vinegar before) as some of the other recipes suggest. my question re preserving in oil stemmed from the fact that herring in all Eastern-European shops in London is sold marinated inn oil, it's a lot less vinegary that my result was.
  3. Could anyone post a recipe here or at least directions for pickling herring?
  4. Domen

    Curing herring

    I am attempting to cure herring, so far with mixed results. I'm looking to achieve that soft texture and slightly sweet and sour flavour of Eastern European marinated herring, rather than really quite full-on German roll mop. Anyone has a good recipe, please (I'm running a Brunch Club on Baltic food next week)? So far I have done the following (basically a roll mop recipe): Put filleted herrings into cold water with salt for about 3-5 hours Then made a marinade of vinegar (a lot - about 500 ml for about 12 fillets), with pepper corns, allspice, bayleaf, sugar Put all the herrings into the marinade for some 3 days Result: texture is lovely, but the flavour is really rather vinegary. I'm now trying to re-balance the taste by storing it in oil. Also, any idea how to preserve the herring for another 2 weeks? thanks
  5. Domen


    thanks Paul, but I was hoping for a specific recipe (also without having to store the thing in a marble box!)
  6. Don, any chance you could post the exact proportions for making lardo (or is it a banned practice around here?. I don't have access to the book you mentioned. thanks a lot! (I wonder whether you ever mentioned to get rid of that green tinge..)
  7. Domen


    Am another lardo-aficionado. But am determined to try the dry-cure method. any more details anyone? I have quite a small piece in the freezer (about 400 gr), no skin, it consists of several smaller pieces unfortunately I think but I'm trying to keep the whole thing together. thanks!
  8. Also being a Brit, am wondering where I could buy just one issue in London, to trial it so to speak? And on another point, how does Ed's magazine compare to Gastronomica? I'm subscribed to the latter and adore it. However, paying some £100 a year for two subscriptions may be just a bit indulgent. Which to choose?
  9. Being a devout breakfast eater, I really appreciate your topic. I agree with many comments above that for many breakfast needs to be something 'non-brainy' - get up, pour and to go work. However, what no one has mentioned is that there may be some specific reasons why we often choose 1. cereal 2. eggs - politico-economic ones. We are all aware how cereal has become a staple on our morning tables. What was the name of the American guy who had to find an alternative market for corn (and cheap sugar)?.. I also wonder whether eggs are simply linked to the fact that in small holdings eggs are collected in the morning - and it's a very easy source of protein (although I'm sure you can run the same argument for certain veg too!). Also, most people here seem to divide themselves either into adventurous morning eaters - fewer, or not. I am however a fairly repetitive breakfast eater - I like my eggs, bread, coffee, sometimes salami/ham, or cheese - BUT I do spend time and effort, pretty much daily, on planning my breakfast and then making it (for example, i would always make my eggs in different ways). Sometimes the only reason to get out of bed is the thought of the breakfast to come. Surely I'm not lone in this??
  10. As with most, eggs were my first creation (scrambled by necessity, rather than design); but the first dish that my Ukrainian mother actually taught me was borsch and simple meat stew. I can still remember how she was giving me step-by-step instructions from a room next to our kitchen. I was being very carefuly, not wanting to destroy that magical feeling - thinking - something incredible will come out of it... funny how I can't actually remember the resulting dish. The process was truly more important.
  11. M F K Fisher says - 6:) I'd happily do 10-12, although the kitchen can only really comfortably cook for...2
  12. would scrambled eggs on brown toast count?:)those runny, melting, buttery eggs, sprinkled with some chives or dill...sorry, I am a savoury kind of person (although I would happily half pancakes with honey and yoghurt afterwards!)
  13. I' loving this topic. Just as someone above, I lost quite a considerable amount of weight a few years ago with weight-watchers (I thought it was a miracle, after years and years of unsuccessful dieting), HOWEVER around the same time as I achieved my goalweight I realised my full foodie potential and stopped being able to do things like oil-spray, sacharine drips in coffee, wafer-thin (reconstituted, pumped with water) ham. And started to put on weight simply because beautiful oil, butter and cheese became a norm in my life. I've tried to go back to weightwatchers several times since then and just can't. I feel deprived, on a diet, limited all the time. The way the programme works is that you consume little fat, which is a big problem if you are a keen cook and equate fat with flavour (of course not always, the brilliance of a fresh and seasonal salad cannot be overestimated, but generally cooking without fat is just no fun!)
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