food The Pescetarian

SumOfMyBits said:
I'm getting pickled vs. salt cured out of what CH is talking about. Ceviche uses citric acid which is different than the acid in vinegar (acetic acid). Similar method though.

Figured I'd English your "Y no la mismo de ceviche"response TB.
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But you can pickle something that is cooked. I know it's not ceviche but it is using an acid to cook something. :)
 
It will tasted pickled in the end though but it is also being cooked with acid.

Pickled herring is cooked first (with the hot liquid). Apparently this fish starts out raw so it's "like" ceviche.
 
Yes. Cooking and then pickling is something that is usually done in the process of canning. But you can pickle without cooking (heating). Both will end up tasting pickled. Picklese is not cooked, but it is pickled.
 
Cooking with vinegar is something different. That adds a sour note to the food in general (taken as a whole) but it does not permeate throughout that ingredient, if that makes sense. That flavor is on the outside... in the "gravy". (I've been reading too much about Indian curries. Slap me, NOW.)
 
Well... In España and Argentina "engraulis encrasicholus" fish is anchovy.
 
The boqueron can be defined as pickled anchovy. This is the same fish, but cooked (marinated) differently. Ultimately it is what they are, but here is known as boqueron, and bought so in fish shops.
 
 
Ceviche is fish cooked in citric acid. These is different
 
Oh I know. Was not saying it is ceviche. Just that acid cooks it from a raw state. :)
 
The Hot Pepper said:
Oh I know. Was not saying it is ceviche. Just that acid cooks it from a raw state. :)
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Yes! I understood ... Just trying to clarify the difference between salted anchovies and boqueron.
 
It is strange that not knowing something as common as the spanish boqueron
 
texas blues said:
 
Tienes sardinas y anchovy fresca en Argentina?
 
No tennamos aqui en Tejas.
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I almost forgot to answer. Here fresh anchovies is achieved at any fish store eventually also sardines.
In November and December it is time of anchovies, if located on the coast with a fishing rod of children, one morning, I could catch many anchovies for dinner and more.
 
Diner today.... Patagonian trout with herb cream
 
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accompanied with fine white wine. (Super premium quality)
 
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SumOfMyBits said:
jajaja... hence the bomb. You know I know you know, TB.
 
Get your hands on 50 great curries of india by Camellia Panjabai.
 
Then slap yo' mama for teachin' you wrong.
 
Trust.
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That's the problem.
 
My dear sweet mother, great cook that she is, once made curry that was abominable. 
 
Kinda' like when you get that first drunk on so bad with certain alcohol that you can't even
 
get a whiff of it without getting the urge to blow chow.
 
Because of that, curry just makes me gag.
 
Sorry mom.
 
Dear sweet ma, also did a horrible turkey once.
 
I can't eat that now either. 
 
Deathtosnails said:
Curry can be SO many flavours! SO many diff ingreds can go into one.  TB get your curry mojo on and luuurv the flavours.
 
Start with a gentle Thai green curry with shrimp and fresh herbs.  Right up your alley
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+1 
 
Curry basically means "gravy". There is no standard.
 
Pre-packaged "curry" powder sometimes uses spices that Indians don't even really use.
 
But I'm not here to make you a curry convert, TB.
 
Sucks to hear about turkey, too. There's a renaissance fair joke in there somewhere... I just know it.
 
SumOfMyBits said:
jajaja... I hear you, TB.
 
I probably could have put that plate in front of you and just said EAT... and you'd have had no problem with it.
 
There is a HUDDDGE difference between dumping "curry powder" into a meal and actually doing it right.
 
True Story.
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That is the truth I believe.
 
I don't recall a post of any 'thang of yours I wouldna' mouth fisted repeatedly. 
 
And that is a TRUE STORY!
 
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