Posted on 06/20/2023 4:57:29 PM PDT by simpson96
this is for a cooked kipper, on the plate? or for before heating up/being served on a plate?
in my case, I only end up with kippers traveling/in restaurants.
thank you for this very detailed explanation.
Bubble and squeak...
That was actually pretty funny! Their invented non-menu dish sounded and looked pretty good.
Now I’m hungry for Waffle House food!
I saw the biscuits and gravy video. 😉
We had neighbors from Argentina originally when we were growing up and the father was a doctor. My sisters side started hurting one night and he made his first house call in 20 years and determined it was appendicitis and met us at the ER for an appendectomy.
In appreciation my Mom made them a huge kettle of chicken and dumplings and sent it over. In a few hours the wife was calling wanting the recipe and what was this called they had never ate anything like this before. Seems the good doctor was the only one there and ate two thirds of the kettle and was happily crashed out on his couch, belly full in his study. The wife and daughters got the remains and loved it.
My brother worked at a job where he couldn’t take off for Thanksgiving Dinner and my Mom sent up a huge spread of left overs for him and his co-worker and there was a National Park Ranger just transferred into the area from New York City who worked at the nearby park, he had no family or friends and he was hanging out with my brother at their place of work and he was invited to join in on the left overs, his first southern Thanksgiving. He loved the chicken and dumplings, mashed potatoes, deviled eggs, sweat potato pie, and the turkey and ham. My brother said the guy gorged himself and headed off to finish his shift a very happy camper.
If its “kippered” then its already smoked and doesnt need further cooking. I would suggest eating a couple of fish cold with a salad for lunch at home or something like that so that you can eat them with your fingers and see the hair bones in the back and see how they move when you remove the meat. I actually prefer them chilled for every time of the day except breakfast. It might seem weird for an adult to eat them with their fingers in public so I understand why you wouldnt want to but I think a lot of us who have these our whole life kind of learn after an adult showed us on cold fish with our fingers and then just understood how to do the eating warm ones with a fork in public as we got older.
I dont know what small smoked fish are regularly available in Panama but nearly anything that is actually smoked would be a fine substitute to fill in while learning it. The drier harder to eat ones are likely cheaper and would make for better practice.
The first couple of times it doesnt always go well. Once youve gotten that down then its very easy to mimic the same actions with the warm one on a plate because you already know all the angles. Once youve seen how the hairbones react to direction and pressure then its quite easy to use a fork to rake the meat off cleanly.
They gotta have 'em in Texas.
I get the ones called ‘Kipper Snacks’. They’re little fillets that have been smoked and canned. I’ve never noticed a bone, unless they’re boned before processing; or they’re like canned sardine or salmon bones, that basically just melt away...
Yeah, I like our bacon, too. But the fried tomatoes look good with breakfast. (They’d be even better if they were our Fried Green Tomatoes...)
But they weren’t grossed out when they saw the flaky biscuits (they called scones) covered in gravy. And then when they tasted them, it was even better!
actually i have read the canned ones have some enzyme added which (at some point) dissolves the bones.
i am not even sure those are sold where I am now but will look
panama there is smoked fish in the interior but I have never liked it. all the fish I have ever gotten was in travel to the north atlantic (inc scotland).
I am going to try your idea on cold fish for learning as soon as I am some place they are sold (maybe soon!)
Try the ‘King Oscar’ ones, if you can find them where you are. I always heat them, but lots of people just eat them out of the can.
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