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I usually got at the chinese grocery by me but they said they haven't gotton any awhile as well but I feel they checking them individually.The guy in the meat section said they had some earlier with the eggs and he end up taking them out.pugboy wrote:I asked my padna who works at super quality endeavour, he said they do have the large whole smoked herrings
he got the butcher guy there to open a case and check
they opened 12 herrings and found none with eggs
the guy did say earlier this year there were some and its probably seasonal with the fish
so no guarantee unless they constantly checking the fish indivdiually when they open a case
maj. tom wrote:wait, so they don't cut open the belly and guts the fish before they smoke it? How the smoke and salt reaching inside a closed gut to preserve it? I never knew smoked herring came with eggs nah. Will have to look out for it.
supercharged turbo wrote:The guy in the meat section really pull through...more eggs than flesh20190521_135210.jpeg
Same chinese grocery by me.Only one pack 1 getpugboy wrote:Where you got ?supercharged turbo wrote:The guy in the meat section really pull through...more eggs than flesh20190521_135210.jpeg
supercharged turbo wrote:Same chinese grocery by me.Only one pack 1 getpugboy wrote:Where you got ?supercharged turbo wrote:The guy in the meat section really pull through...more eggs than flesh20190521_135210.jpeg
maj. tom wrote:So anyone uses Cassareep? Saw a bottle on the grocery shelf. How do you use it? As a meat marinade? Does it work with chicken, or only heavy red meats? What's the flavour like? Or is it an acquired taste? Reading that it's bitter-sweet.
maj. tom wrote:So anyone uses Cassareep? Saw a bottle on the grocery shelf. How do you use it? As a meat marinade? Does it work with chicken, or only heavy red meats? What's the flavour like? Or is it an acquired taste? Reading that it's bitter-sweet.
pugboy wrote:Good ones have nice spice in it.
Depends who make it.
Better with red meats, them Guyanese put that in everything for stew etc.
maj. tom wrote:Going to get some lean pork this week and braise it in the oven for 3 hours like a stew and see how it comes out. Several websites say one can just leave it on the stove for days and just reheat when ready to eat again and it won't spoil, but in fact just taste better. They usually do this a few days before Christmas in Guyana. Will relate my experience with this cassareep antibacterial miracle or die.pugboy wrote:Good ones have nice spice in it.
Depends who make it.
Better with red meats, them Guyanese put that in everything for stew etc.
pugboy wrote:From Hilo
pugboy wrote:The herring caviar
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