Yes, yes, I do remember. Do I recall accurately that chocolate was one of the milk choices? And that the price went up by the time we were seniors?
(BTW, no Skat for me. That was played at the smart guys' table.)
Fish sticks
first thing besides ice cream/jello, after those tonsils came out ...
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An externally hosted image should be here but it was not working when we last tested it.
Around here Alewives are called Gaspereau. They are anadromous and enter many Nova Scotia rivers from the sea to spawn. They are traditionally caught in large square steel dip-nets called Gaspereau traps, I have never seen anybody angling for them, nor have I ever knowingly eaten one. My understanding is that they were traditionally salted, packed in barrels, and shipped to Haiti, where they were a delicacy. In return I guess we got whatever Haiti had to export, probably sugar and/or rum. They are still harvested, but I'm not sure what they are used for.
There is a river about an hour's drive from here called the Gaspereau River where there is a tubing festival every year.
Bait, furry food.
Haitian aran-so-so not my thing.
(if only you gents were willing to turn rough & raw, those fake herrings appear not to differ all that much from the real deal. Grease Lightning only good for dancing and getting smoked by Charlie Wax)
In an average year, I eat ~50lb of herring.
Most herring eaten here is next to raw, only put on ice and salt for a number of days.
Traditional way of eating them is to make 'm dance above your mouth.(Grease Lightning)
Charlie Wax : wax on, wax off (From Paris with love, John Travolta)
Herring is a really fat fish, fat fish is eaten close to raw or smoked (salmon)
Less fat fish is suitable for well-done cooking (cod fish)
The whole point is that you don't understand, and I have to explain it.
Why post only one time, if I can go double Dutch in the same run ?
(aran is Haitian for an alewife herring, aran so is an alewife herring recipe. furry is cat/dog. Gaspereau = alosa pseudo-harengus = fake herring)
[my biggest handicap is that I have difficulty to stay under 150 words/minute in half a dozen languages, and will engage in an attempt to copycat your accent within a week]
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Jacco I almost always love reading your posts, but I almost never know what they mean.
Read more James Joyce or Ezra Pound.
My son got back last night from St. Martin, quite preferred the Frenchie side.
St Martin also sounds better.
I had a friend from St Maarten, ex-policeman who spent a 'diplomatic' convenient intermezzo in NL. Corrupt as H, but a highly enjoyable fellow.
(Granted, I'm one literary cliché after another. Wellerisms in particular are hard to shake)
Addendum : when it comes to fish, one could say this place is Japan of the West. http://web.stanford.edu/group/paras...a_Constantine/parasiteproject/Anisakiasis.htm
Being eaten from the inside by larvae is a rather unpleasant way to die. Nowadays, it's prohibited to only salt herring, they also have to be on ice for at least 48hrs. The more raw, the tastier though. The so-called 'green herring', absolute minimum allowed salt and freeze, is by far the most exquisite of the permitted bunch, but only available in my papillae long-term memory database.
I had a friend from St Maarten, ex-policeman who spent a 'diplomatic' convenient intermezzo in NL. Corrupt as H, but a highly enjoyable fellow.
(Granted, I'm one literary cliché after another. Wellerisms in particular are hard to shake)
Addendum : when it comes to fish, one could say this place is Japan of the West. http://web.stanford.edu/group/paras...a_Constantine/parasiteproject/Anisakiasis.htm
Being eaten from the inside by larvae is a rather unpleasant way to die. Nowadays, it's prohibited to only salt herring, they also have to be on ice for at least 48hrs. The more raw, the tastier though. The so-called 'green herring', absolute minimum allowed salt and freeze, is by far the most exquisite of the permitted bunch, but only available in my papillae long-term memory database.
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Most herring here is pickled or kippered although you can get some salt dried. The live or frozen stuff is usually used as salmon bait. The greasy fish here is the Eulachon aka candlefish, a type of smelt. A little stinky and very oily, so much so, if you dry fry them, they turn into a puddle. Most often they are battered whole, uneviscerated.
Yes, the tanks of liquid nitrogen at Tsukji are testament to that. Funny to see Gordon R. rail f-words at a restaurant serving sashimi that has been frozen, the only three star sushi restaurant in Tokyo does. A chef friend once pulled the parasites from a piece of fresh salmon to demonstrate.
Japan Food Channel | Interview With Sushi Expert Jiro Kashiwaya
I witnessed that on the streets of Amsterdam, as well as my first exposure to frites with mayo. But then I witnessed a lot of strange things on the streets of Amsterdam. Perhaps I was channeling J. Brel ("Dans le port d'Amsterdam, y a des marins qui boivent...").