Archived posting to the Leica Users Group, 2006/10/11
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Nick
----- Original Message ----
From: Phil Swango <pswango@att.net>
To: LUG <lug@leica-users.org>
Sent: Wednesday, 11 October, 2006 11:10:35 PM
Subject: [Leica] Kippered herring
What was confusing me was the mention of poaching. With most smoked fish
there is no need for cooking. I guess the "cold smoke" is the key. So, do
you have to cook kippers? I enjoy smoked trout, whitefish, lox, carp, etc.
but they're not cooked.
I grew up in the US deep south and know nothing of herring. But I can go on
about turnip greens or collards. Or fried catfish.
--
Phil Swango
307 Aliso Dr SE
Albuquerque, NM 87108
505-262-4085
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