Posted on 06/20/2023 4:57:29 PM PDT by simpson96
Southerner orders for two Brits visiting Waffle House for the first time ever
New menu item for the Fusion Restaurant I will never open: Kippers and Grits.
Call it the Cajun and Cockney part of the menu. Jugged Hare Étouffée. Blood Pudding Boudin. The possibilities are as endless as they are unappetizing.
Kippers and Grits sound wonderful to me.
I still love Kippers, and I love Grits. (I have a friend who makes wonderful ‘Shrimp Étouffée’ over grits.)
:) it was vacation
And most people like the beers over there, so...
Moat disgusting pile of alleged food I’ve ever seen, requires several Barf Alerts.
I far prefer Fish and Chips, which I enjoyed in London.
Southern dude is a noted chef.
Kippers are good anytime! I would eat them with sourdough. Mom is German so growing up it was roll mops, sardines and smoked salmon on the rotation.
A Belgian waffle should never resemble a sponge cake.
Ive got more than a few spare Belgians up here. Ill let them know Arizona need help.
this is probably not completely unrecognizable if they have eaten at Little Chef.
I do like the black puddings popular in brit fried breakfast ‘cuisine.’
the UK black puddings you wouldn’t know it was blood from the taste. german blutwurst in one case (a fresh one) the blood was quite clear and you needed to cut with mustard/kraut.
how do you manage the bones?
every kipper I have had served I could never figure out what to do with the very small ones. I have read that I should have chewed them up and swallowed them, that is apparently the actual practice.
It is frustrating because I like smoked fish, I like herring (pickled), and I would love kippers if not for that.
I skipped the baked beans and the black pudding, but yes, I did enjoy what the Brits called a “cooked breakfast.”
That was priceless! Thanks for posting.
Good ole Supertramp! Great album.
A real English breakfast is actually pretty good and not that far off from our own stuff. However, I draw the line at their “bacon” which is pretty much the same as Canadian bacon. Ours made from pork bellies is much superior. Canadian and English bacon is pretty much just thin sliced ham.
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It was so normal that mom just didnt bother to mention that back home they were buckling. Here in the mid-west they are smoked chubs (a little more oily fish).
We ate them all day long too. They used to be so cheap that the best way to keep the budget from exploding was for mom to fill the fridge with 5lb boxes and let the boys free feed on those between meals.
With the head of the fish away from you, put the whole thumb of your non dominant hand along the back and wrap the fingers of that hand inside the fish.
Put the end of your dominant thumb at the base of the back of the head wrapping the fingers under the head.
Press down on dominant thumb while rotating your hand to pull the head off.
Twist the tail at the end of the skin and pull it off.
Turn the fish over in your non dominant hand and starting at the end of the opening, use your dominant hand to pull off the anal fin and run your finger between the skin and fish toward where tail was, unzipping the remaining belly skin.
Turn the fish in your non dominant hand so that your thumb is now insided the fish and your fingers wrap around the bottom.
Starting with your dominant thumb find the pectoral fin on the side that is up, and putting your thumb on the inside side of the pectoral, use your fingers to turn the pectoral using it like a can key to begin to lift away the skin.
After unwrapping that side, stop to lift the dorsal fin out of the back and then continue unrolling the skin down the other side and continuing remembering to remove the pectoral on the other side.
Run the end of your dominant thumb down the lateral line of the middle of the side and remove the mushy fat there and along middle of the back from head to dorsal fin socket and from dorsal fin socket to the end of the tail and discarding the fat.
You should now have 4 clean strips of meat on the skeleton, two back and two sides, clearly defined by grooves between them.
The fish should still be in your non dominant hand with the head end facing away, thumb along the back and fingers inside of the fish.
The hair bones in the back meat are now about 45 degrees from the side groove to the back and pointing at a nearly similar angle from the head toward the tail.
Using your dominant thumb at the head end, use your thumb in the side groove to gently wrap around and pinch the meat against the index finger inserted in the back groove. Lift the meat away by slightly drawing the meat down towards you (from head towards tail) as you gently lift it away.
Provided the fish is fresh and not over processed, the whole back piece can be lifted away leaving all the hair bones still attached to the skeleton.
Dang it now I am off to WH for a pecan waffle!
Excellent post, thank you.
I like Waffle House except for their predilection for putting that evil orange cheese stuff on everything.
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