Your culinary mistress...?

[DJ...]

Everything tells me I should turn the pc off and start watching that movie I tuned into about an hour ago.

Porn can wait...

 

[Palimino]

MSG! Anything saturated in MSG. I don’t know why they don’t have Pork Scratchings in the pubs here. It attracts custom to London pubs.

Note: If you make a meal of anything saturated in MSG, you feel sickish.

 

[Datura]

crisply fried strips of lamb fat. I Can munch kilos of the stuff.

 

[Stokstert]

Smoked oysters, out of the tin, on Salty Cracks.

 

[ponder]

Smoked oysters, out of the tin, on Salty Cracks.

With a drop of peri-peri or hot pepper sauce

 

[syrrano]

Brisling sardines on hot buttered toast! yum

 

[Stokstert]

With a drop of peri-peri or hot pepper sauce

Yeah, that's right!

 

[j3n0va]

Plain Nori rolls (sea weed sheets) I like the taste that much

 

[Datura]

oh yes. the dentist's delight: toasted cheese with syrup on top.

 

[Picard]

oh yes. the dentist's delight: toasted cheese with syrup on top.

Noooo.

You should substitute the syrup with honey.

 

[Datura]

Noooo.

You should substitute the syrup with honey.

Will give it a try

 

[Mars]

Mine is toasted banana and grated chocolate sandwiches.

 

[ponder]

 

[Flanders]

The pickled fish in the OP is great and nothing wrong with rollmops! Yes, with those curried pickled fish some bread is needed to mop up the onions and sauce. My grandmother used to make a better version but alas that is no longer an option.

I think I have a taste for more intense flavours (not to say over-the-top spicy) but for example as a child I used to eat entire tins of calamata olives and the red wine vinegar it comes in. Pickled onions too but these days I find the lingering after effects of pickled onion breath a little hard to deal with - and boy does it linger.