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Post by valpomike on Jan 30, 2008 11:44:17 GMT -7
To all,
I understand there are three types of Sledzie, Herring, one in sour cream, another is oil, but can not remember what the third is, can you help? I know I had them in Poland, but can not remember.
Michael Dabrowski
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Post by Jaga on Jan 30, 2008 12:18:49 GMT -7
is it not herring in vinegar which is the most popular in Polish way?
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Post by valpomike on Jan 30, 2008 12:19:45 GMT -7
Jaga,
Yes, that's it, thank you.
Michael Dabrowski
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joyce
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Post by joyce on Jan 31, 2008 4:07:37 GMT -7
is it not herring in vinegar which is the most popular in Polish way? \ I bought a jar of pickled herring last week. I believe the brand was Vita. I haven't had that since I ws a kid. My father would eat it mostly. But I have been savoring the flavor of it and my husband just rolls his eyes. I know that whole jar is MINE!!!!!-for he hates fish... YUM!  |
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Post by justjohn on Jan 31, 2008 7:18:58 GMT -7
is it not herring in vinegar which is the most popular in Polish way? \ I bought a jar of pickled herring last week. I believe the brand was Vita. I haven't had that since I ws a kid. My father would eat it mostly. But I have been savoring the flavor of it and my husband just rolls his eyes. I know that whole jar is MINE!!!!!-for he hates fish... YUM! My mother used to make it at home during the holidays. She would buy salted herring at the market which was packed in brine. Next step is to clean the herring, saving any roe, and soaking it in fresh water for 3 days, changing the water several times. Next you cut the herring into 1 to 1 1/2 " pieces. Place in large bowl, thinly slice up some onion, make a broth from vinegar and oil, add beaten roe to this blend and cover herring in this sauce. Let it stand in the fridge to cool and cohabitate. Smaczne, mocno smaczne !!!! Tylko dla Polaki.  ;D ;D |
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joyce
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Post by joyce on Jan 31, 2008 13:05:07 GMT -7
My mother used to make it at home during the holidays. She would buy salted herring at the market which was packed in brine. Next step is to clean the herring, saving any roe, and soaking it in fresh water for 3 days, changing the water several times. Next you cut the herring into 1 to 1 1/2 " pieces. Place in large bowl, thinly slice up some onion, make a broth from vinegar and oil, add beaten roe to this blend and cover herring in this sauce. Let it stand in the fridge to cool and cohabitate. Smaczne, mocno smaczne !!!! Tylko dla Polaki. ;D ;D[/quote] Roe? You ate fish eggs? EWE! Gross! Those little things are better left alone...that's disgusting...sometimes I think there are certain things on this earth that one is not suppose to eat...like roe and calf fries.
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Post by justjohn on Jan 31, 2008 14:21:48 GMT -7
My mother used to make it at home during the holidays. She would buy salted herring at the market which was packed in brine. Next step is to clean the herring, saving any roe, and soaking it in fresh water for 3 days, changing the water several times. Next you cut the herring into 1 to 1 1/2 " pieces. Place in large bowl, thinly slice up some onion, make a broth from vinegar and oil, add beaten roe to this blend and cover herring in this sauce. Let it stand in the fridge to cool and cohabitate. Smaczne, mocno smaczne !!!! Tylko dla Polaki. ;D ;D Roe? You ate fish eggs? EWE! Gross! Those little things are better left alone...that's disgusting...sometimes I think there are certain things on this earth that one is not suppose to eat...like roe and calf fries.[/quote] Calf fries  ? Not familiar with the term. |
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Post by justjohn on Jan 31, 2008 18:14:19 GMT -7
Ok, Another memory. They were called Smaltz Herring. Anybody remember this?
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Post by bescheid on Jan 31, 2008 20:01:24 GMT -7
Ok, Another memory. They were called Smaltz Herring. Anybody remember this? J.J. Would this be as of {Schmaltz Herring}? Or am I on the wrong book on the wrong page? Well, if so, or if not, This herring is very delicious. Charles |
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Post by justjohn on Jan 31, 2008 20:12:10 GMT -7
That's the one Charles. I agree with you. It is very delicious.
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joyce
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Post by joyce on Feb 1, 2008 4:37:35 GMT -7
Calf fies...calf testicles...retrieved from young calves-the de-nutting of young bulls
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Post by justjohn on Feb 1, 2008 5:50:40 GMT -7
Calf fies...calf testicles...retrieved from young calves-the de-nutting of young bulls I believe they are called 'Rocky Mountain Oysters' around here. |
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Post by justjohn on Feb 1, 2008 6:15:58 GMT -7
Ok, Another memory. They were called Smaltz Herring. Anybody remember this? J.J. Would this be as of {Schmaltz Herring}? Or am I on the wrong book on the wrong page? Well, if so, or if not, This herring is very delicious. Charles ;D More info on this heavenly topic:  Schmaltz herring and Matjes Herring by Claudia Roden In Eastern Europe herring was the cheapest fish. It arrived presalted in barrels from Norway, Holland, England and Scotland. Jews were prominent in the herring trade, importing and transporting the fish by rail to Germany, Poland and Russia and selling it in stores and from pushcarts. This poor man's food — turned rich man's delicacy — was an all-important part of the diet of the Jews. In the 1920's the Polish-French gastronome Edouard de Pomiane wrote that the Jews of Poland ate a herring a day. According to the British columnist Chaim Bermant, in England it was much the same story. He reminisced in one of his articles, "On Sunday one had a pickled herring, on Monday soused herring, on Wednesday baked herring, on Thursday herring fried in oatmeal and Friday herring in sour cream." Herring remains one of the great Jewish favorites. Fishmongers, delis and supermarkets in many areas of London offer a variety of pickled and marinated herrings and the salt-cured fish, which needs to be soaked and desalted before it can be prepared. Schmaltz herring is cured by being covered with coarse salt and left with a weight on top for up to four days. Before it can be used, it needs to be soaked for as long as one or two days in a few changes of water to remove the salt. Matjes herring is preserved in brine and is relatively fresh, so it usually needs no more than one hour's soaking. My fishmonger gets matjes from Holland and skins and fillets it for me. They are my favorite, and particularly delicious when they have been soaked in milk instead of water. Once filleted, skinned and soaked, herrings can be eaten as they are, raw, simply dressed with oil and a squeeze of lemon or smothered in sour cream or crème fraiche with a little lemon or a touch of sugar, accompanied by bread or a hot boiled potato. Salt herrings are usually eaten with onion rings. The onion's strong flavor can be muted by sprinkling with plenty of salt and letting the juices drain for one hour, or by pouring boiling water over them and adding a little lemon juice or vinegar. I can understand that you might easily become addicted to herring. You can keep desalted herring in a jar covered with olive oil. Cut them diagonally into two-inch (five-centimeter) pieces or leave them whole. MARINATED HERRING serves 6-8 Salt Herring advertisement When you buy salt herring, find out from the merchant how much soaking it needs. Matjes need only 1 hour. 4 salt herrings, filleted and soaked as required 1 large onion, sliced 1 ½ cups white-wine or cider vinegar 8 black peppercorns 3 cloves (optional) 2 tablespoon of sugar 2 bay leaves. Soak the herrings as necessary in cold water or milk and drain on a few layers of paper towels. Cut them diagonally into two-inch (five-cm) pieces and arrange in a ceramic dish or glass jar, alternating with a layer of onion. Boil the vinegar with the peppercorns, cloves, sugar and bay leaves for 5 minutes. Let it cool and pour over the herring. Refrigerate for two days before eating. It keeps for two weeks. VARIATIONSFor a sweet-and-sour Polish version, add 8 oz. (250 gr.) sugar to the vinegar. You may also add 8 juniper berries or a few thin slices of ginger. For a Lithuanian sour-cream dressing, add 1 cup (250 ml) sour cream to the cooled vinegar. |
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Post by uncltim on Feb 5, 2008 15:45:00 GMT -7
Anyone have a recipe for rhubarb pie?
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Post by valpomike on Feb 5, 2008 16:45:40 GMT -7
JJ,
I think Smaltz is Chicken Fat, from the top of Chicken soup. Does anyone know more on this? This is not a Polish item, I think.
Michael Dabrowski
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;D ;D
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