Your culinary mistress...?

Ah, how could I have forgotten about fish paste?

Pecks.jpg
 
DJ, that pickled fish is the shiz. I remember when the factory stopped making it for nearly a decade, those where some bad times. My mom loves it soo much, that she even went to the factory to find out why - from what she told me (and some other sources), the fish normally used where offcuts but with the export market booming, they had no more "offcuts" as they where all being used.
 
DJ... said:
That secret mastication love affair that typically nobody knows about. The hotel-room tongueasm that you sneak in when your significant udder is not around. The late night office treat that only you and your secretary know about. That culinary blowjob that only you would swallow.
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*applause* I know you wrote that that way for effect, but that's pure word-porn right there; loved it! Mine is a pilchards (amazing how fish is coming so much to the fore here, yes?) ..mess, I guess.

Method:
  • take can of plain (not chilli, at least not for me) pilchards and debone (I've got a thing about the crunchy bits, I just don't like them); put all fish along with *all* of the juice in a bowl.
  • FINELY dice an onion and add to fish and mix.
  • toss bowl into the fridge for a few days so everything there can get better acquainted.
  • make toast and positively SLATHER on a layer of, shall we say, fishmix
to add to the flavour and to mix it up I have quarters (id est I quarter up the slice: I can fit one in my cakehole whole) :o with a generous dollop of chutney or with lots of freshly ground black pepper or with Tabasco.

Oh, and my delightful GF (why she stays with me is sometimes something of a mystery...) has learnt that I have to get two pancakes at a time: I fold the first roll up and drop it in whole - it's all about the mouthfeel ..the second one I at least eat like a 'normal' person. :D
 
cbrunsdonza said:
DJ, that pickled fish is the shiz. I remember when the factory stopped making it for nearly a decade, those where some bad times. My mom loves it soo much, that she even went to the factory to find out why - from what she told me (and some other sources), the fish normally used where offcuts but with the export market booming, they had no more "offcuts" as they where all being used.
Click to expand...

They use hake which is in abundance locally. I doubt it was a supply issue, especially considering that it's made by a bulk fish supplier...
 
bdt said:
*applause* I know you wrote that that way for effect, but that's pure word-porn right there; loved it!
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*bows*

I'll admit, it excites me a little when I read it...:o :D

bdt said:
amazing how fish is coming so much to the fore here, yes?
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True. I wonder why that is though. I'm trying to put my thumb on it but can't come up with any single reason as to why we generally shun fish...

bdt said:
Method:
  • take can of plain (not chilli, at least not for me) pilchards and debone (I've got a thing about the crunchy bits, I just don't like them); put all fish along with *all* of the juice in a bowl.
  • FINELY dice an onion and add to fish and mix.
  • toss bowl into the fridge for a few days so everything there can get better acquainted.
  • make toast and positively SLATHER on a layer of, shall we say, fishmix
to add to the flavour and to mix it up I have quarters (id est I quarter up the slice: I can fit one in my cakehole whole) :o with a generous dollop of chutney or with lots of freshly ground black pepper or with Tabasco.
Click to expand...

And may I add, while it is in the fridge, be sure to cover it tightly with cling-wrap or you're bound to be drinking pilchard-flavoured milk soon...

bdt said:
Oh, and my delightful GF (why she stays with me is sometimes something of a mystery...) has learnt that I have to get two pancakes at a time: I fold the first roll up and drop it in whole - it's all about the mouthfeel ..the second one I at least eat like a 'normal' person. :D
Click to expand...

I eat eggs like this sometimes...:o
 
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DJ... said:
They use hake which is in abundance locally. I doubt it was a supply issue, especially considering that it's made by a bulk fish supplier...
Click to expand...

They use to only make this in one small factory (my mother often visits this factory still - she takes Australians on tour of the West-Coast 2 Namibia). The factory was apparently diverting its resources (fish & staff) away from the pickled fish towards export products.

Also remember that 20yrs ago this was the cheapest tinned fish on the shelf. It was always considered a poor-mans meal (I remember as I use to work in a Cafe as a teenager and all the bergies would by this as its all they could afford).

EDIT: And this is the only true Cape Malay pickled fish in the world. Nobody else can get this recipe right.
 
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DJ... said:
And may I add, while it is in the fridge, be sure to cover it tightly with climg-wrap or you're bound to be drinking pilchard-flavoured milk soon...
Click to expand...
Oh, it's absolutely in a sealed container; I took that as self evident! I mean, it's stinky fish and raw onion, man! ;) Besides which, we can't have any of that 'flava' getting out before it's good and ready, can we?
 
I hate Pilchard flavoured milk in the morning ... we just leave the fish on the counter with a lid on as between the cat, wide, little geek, maid and me, the fish seldom sees the sunrise :)
 
2 minute noodle without the spice packet
then dump watever i find in my moms cooking cuboard
usualy its quite spicey
spicey ramen :p
 
Toast with tomato slices, canned sardines, and some pepper is also winner.

If avacado is in season then that doesn't hurt either.
 
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