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A flat patty made from pounded fish which is then smoked. Usually made with anchovies, but can also be made with larger fish like tuna or shark. [16] Surimi: Japan China East Asia: Literally ground meat. Typically made from white fish, such as pollock or hake, that is pulverized to a thick paste and cooked until it becomes dense and firm. The ...
In England Bloaters are found mainly in the form of a "paste", a savoury spread for bread. Bloater paste sandwiches have been a main ingredient of the traditional English afternoon tea particularly during the Edwardian era. The Bloater in this case is a large fatty herring, salted and briefly smoked. Shiphams of Chichester still make Bloater paste.
Bloaters on yellow paper, van Gogh, 1889. Bloaters are a type of whole cold-smoked herring. Bloaters are "salted and lightly smoked without gutting, giving a characteristic slightly gamey flavour" and are particularly associated with Great Yarmouth, England. [1] Popular in the 19th and early 20th centuries, the food is now described as rare.
Giardiniera. Chicago is the king of the popular pickled condiment, usually made with cauliflower, carrots, and other veggies. A good giardiniera has tons of crunch, tons of vinegar, and just the ...
"In Woonsocket, there is a sandwich known as a 'dynamite.' It is served on a torpedo roll. It is served on a torpedo roll. Often compared with Sloppy Joe's but dynamites have peppers and onions.
Bloater: England: Popular in the 19th and early 20th centuries, bloaters are now rare. They can be contrasted with kippers. Kippers are salted and cold-smoked overnight while bloaters are salted less and not smoked for so long. Kippers are split and gutted before smoking while bloaters are smoked whole without gutting.
Related: Make the Over-the-Top Sandwiches of Your Dreams . Texture is important. One way to elevate an otherwise average sandwich is to add a crunch factor. Toast your bread, add a crunchy ...
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