I'm thinking of ordering Seelachs tonight
at this beer-and-pork restaurant Barfusser, because
the English menu claims it to be "white salmon."

Their so-called "sea salmon" is actually just pollock.

Oh, poop. It's lucky I didn't get it.

P.S. I split a Schweinshaxe with Lilli instead.

Good choice!

Pig parts is almost always a good choice. In
the last 24 hours I've had a block of pork belly
the size of my fist (split with Lilli), a
Nurnberger bratwurst, some prosciutto, a good
and a bad black pudding, the first to accompany
a couple Kolsches at Reissdorf by the Museum
Ludwig (nothing to do with Beethoven), the second,
okay tasting but with lots of starchy filling, at
the Hilton's breakfast buffet, and a couple bites
of a couple kinds of ham. Also a small tube of
liverwurst, but that turned out to be made from veal.

Seelachs: or ersatz salmon are salted, sliced thin, then dyed and
smoked white fish. They can be made from fresh, frozen or salted
Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by:
Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim
Weller

Thanks for that info; makes one sort of wonder
about some of the less eminent smoked salmons
I've had over the years.

+

Mother Parkers.

US Air [...] switched to Mother Parker's; it was not very good

I am not fond of their supermarket version. What one gets at McCafe
is better. Actually I drink a lot of coffee but very rarely buy
coffee from coffee shops. At home, Roslind buys a variety of high
quality beans, grinds them in small batches semi-weekly and makes
her own blends. At work we get a pretty decent Colombian Supremo
from our local office coffee and water supplier.

As with many brands, there's the mass market
version and the real one, which if you're
lucky is still being made and available by
whatever means.

Our own coffee is fresher, far superior and 5 to 20 cents per cup
while coffee shop offerings range from $1 to $4 or even more. So why?

When Starbuck's got started, I asked the same
thing, also mentioning the badness of the
product.

Since you rarely drink coffee I won't send a recipe with coffee in
it.
Title: Cardamon Coffee Cake

Oh, I like coffee fine, it's just that it's
hard to get a decent-tasting decaf, so why
bother. Also, I've pointed out here that
the coffee supply chain involves some amazing
economic inequities, not to mention that it
puts us over a trade barrel not unlike the
one that the OPEC has us over.

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Pickled Or Corned Beef Or Venison
Categories: Meats, Preserving, Spices
Yield: 10 servings

3 lb Salt
1/2 c Molasses or brown sugar
2 ga Water
1/2 t Saltpeter
1/2 t Baking soda

It is best to cut the meat into 4-6 lb pieces. Have a barrel ready
and spread a layer of Salt on the bottom. Rub ea ch piece of the meat
with a mixture of Salt and Pepper and pack down in layers, covering
ea ch with a layer of Salt. The top layer should be of Salt. Let
stand overnight. In the morning pour on the brine made by mixing all
of the ingredi- ents together, using 1 recipe for ea ch 25 lb s of
meat. (Dissolve the ingredients in the 2 gallons of Water stirring
until the Salt is dissolved. Test with an Egg; if it floats, fine, if
not, add more Salt.) Pour over the packed Salted meat and if
necessary pour on more Water to cover the meat. Invert a dish over it
and put a heavy weight on it, to be sure that the meat will not
float. It may be used in 2-3 weeks. For 100 lb s of meat double all
of the ingredients. Source unknown

MMMMM
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