Quote:
Originally Posted by Jimbuna
Takes me back to the days when I was living and working in Holland (Dordrecht). Friday in the factory canteen was predominantly 'fish day' and I was the only person who asked for their fish to be fried unlike my Dutch colleagues who preferred theirs raw/pickled.
One day one of my Dutch colleagues commented "You Brits are really funny, when I was in London (he was an ex-submariner in the Dutch Navy) I noticed you eat your fish and chips from newspapers"
I responded "yes, that is an old British custom but we also ensure the fish is cooked prior to eating it"
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Speaking of fish and chips, check this guy out.
I'd like to read what you think.
He's making it border-line too complicated (IMO) but there are some good ideas.
As a historical note, in the US during the great depression, dill pickles were a cheap source of dill flavoring. I've tried recipes using dill pickles for stuff like poached or baked salmon and cod.
His Tar-tar sauce sounds wayy too "fru-fru" for my taste (where's the cilantro and wasabi?
) but its supposed to be a "house sauce" so I'll allow it.