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Old 08-16-2012, 07:55 AM   #21
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I think I'm in love!

a potato-lover bordering on obsessiveness here (for potatoes that is)....this looks fan-tabulous! and love the way you presented the recipe here.

Thank you very much! will try this asap. I presume one can use other things than anchovies or smoked mackerel? Leftover roast chicken bits? beef?

Good luck with your surgery, will be waiting to hear you back safely healed here.
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Old 08-16-2012, 07:58 AM   #22
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Pickled herring. Leftover turkey...
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Old 08-24-2012, 04:56 AM   #23
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Originally Posted by Soma View Post
I think I'm in love!

a potato-lover bordering on obsessiveness here (for potatoes that is)....this looks fan-tabulous! and love the way you presented the recipe here.

Thank you very much! will try this asap. I presume one can use other things than anchovies or smoked mackerel? Leftover roast chicken bits? beef?

Good luck with your surgery, will be waiting to hear you back safely healed here.
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Pickled herring. Leftover turkey...
thanks soma,i'm back,all went well but it'll be a few weeks before it's healed & i'm back to proper cooking.....sawbones "read me the riot act"!!
as cws said in her replies..anything that works with cream & spuds(and what doesn't)would work.just be careful that whatever you use doesn't have a high moisture content....it will either make the sauce runny or split it.that's why you have to dry your spuds(oooh errr missus!)very well.
get some good quality sausages,over here i'd buy cumberland which is very tasty & solid banger,split the casing & roll the sausage meat into medium sized balls & use them....spuds,cream,grain mustard,sausage meat....get where i'm going soma/cw....?!
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Old 08-27-2012, 08:46 PM   #24
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Pickled herring. Leftover turkey...
I have never tried pickled herring
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Old 08-28-2012, 05:55 AM   #25
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Pickled herring is so very different from smoked. Vinegar-y...pickled-y. A little goes a long way?

Thanks Harry, and glad to hear you're up and healing well.....especially: well enough to continue coming into this forum and keeping us updated on all your magnificent cooking adventures.

re; my potatoes duaphinoise: The potatoes turned out nicely, but I'll try sausage next time. I haven't yet found a good local source for sausage meat, but I saw a sign at a local chip stand, some local person selling his homemade. A little scary, if it doesn't come with a large Seal of Approval by some inspection company.....no?

The potatoes turned out great, but DH didn't like the smoked herring....he doesn't much like anything "fishy tasting" and also "doesn't care for any meats that are heavy with smoke taste"....!!!? Who knew? I've been married to this man for 34 years and I'm finding out things I never knew about him......

like: he always wanted to own a "boat which you can sleep in" and to take it on a long vacation to cruise the canals and rivers we have here in Ontario Canada.

and surprise of surprises! he found one this July, which was affordable, and bought it!

We've been VERY busy learning boating since then. I still need to pass my boating test if I want to 'captain' it any time soon. DH took his test online, got his license in the mail. Perhaps, if anyone cares to hear, I'll write about our new boating adventures in the Off Topic section of this forum....?
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Old 08-28-2012, 06:43 AM   #26
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re; my potatoes duaphinoise: The potatoes turned out nicely, but I'll try sausage next time. I haven't yet found a good local source for sausage meat, but I saw a sign at a local chip stand, some local person selling his homemade. A little scary, if it doesn't come with a large Seal of Approval by some inspection company.....no?

The potatoes turned out great, but DH didn't like the smoked herring....he doesn't much like anything "fishy tasting" and also "doesn't care for any meats that are heavy with smoke taste"....!!!?

We've been VERY busy learning boating since then. I still need to pass my boating test if I want to 'captain' it any time soon. DH took his test online, got his license in the mail. Perhaps, if anyone cares to hear, I'll write about our new boating adventures in the Off Topic section of this forum....?
glad the dauph worked,but i can understand your dh's view on the mackerel...not everyone is a fan of smoked fish or smoked anything for that matter.personally i love smoked everything...one of my favs is smoked mussels!now hold on a minute there soma....smoked mussels dauphinoise...oh boy!
would love to hear of your boating adventures....but i'll be jealous!!.my big bro' bolas & i love the water...canal boats,sea fishing trips etc etc & mrs bolas(madge)used to be an officer & maitre d' on one of the huge cruise ships.that's how she & bolas met...trés romantique!
personally,apart from shops/supermarkets/fishmongers/fishermen i will only buy food from accredited individual farm suppliers,farmers co-operatives or farmers markets.....someone selling home made via a chip stand sounds dodgy to me,could be completely wrong & the bangers could be the best in the world soma but,you never can tell....better safe than sorry where food is concerned
thanks for the kind wishes too soma,once me arm is working again i'll be back to cooking for real.til then i'm just posting recipes & photo's of food i've cooked in the past
enjoy the boat capt'n and keep us posted with your boating adventures....looking forward to reading them soma
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Old 08-28-2012, 07:26 AM   #27
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I didn't know one could sell homemade sausage here in Ontario unless prepared in a commercial kitchen. McGuinty has regulated us to death, including the sale of home baked goods, I wouldn't have thought he missed sausage.

You can make your own if you have a meat grinder. Sausage is quite easy to make. You can take ground meat and add the spices as well.
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Old 08-28-2012, 08:20 AM   #28
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Thanks, CWS....So...maybe this guy is inspected, regulated then....hopefully.

It never occurred to me to make my own sausage meat! DUH. where is that head-smacking emoticon? I have one in my files....but perhaps this one will have to do. It's called ermmmm
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Old 08-28-2012, 12:10 PM   #29
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I didn't know one could sell homemade sausage here in Ontario unless prepared in a commercial kitchen. McGuinty has regulated us to death, including the sale of home baked goods, I wouldn't have thought he missed sausage.

You can make your own if you have a meat grinder. Sausage is quite easy to make. You can take ground meat and add the spices as well.
same here cws...even the bags of peanuts over here have an allergy warning"this product contains nuts"....reckon THEY are nuts!!
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Old 08-28-2012, 12:28 PM   #30
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That sounds like a British version of Jannson's Temptation.

Jansson's Temptation (Janssons Frestelse) Recipe - Allrecipes.com
I love Jansson's temptation and use the proper recipe. The most problematic thing here is to get the right anchovies. The normal salted brown ones won't do, or I don't think they do. Complete different taste to it when they are used. Ikea I believe has stopped doing them so now you have to go to a Scandinavian shop, if you can find one. Not so easy in the U.K.
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potatoes, recipe, smoked mackerel

Harry's Smoked Mackerel Dauphinoise potatoes dauphinoise or dauphinoise potatoes,whichever,is a dish like paella,bouillabaise,irish stew & lancashire hot pot to name but four:ermm:there are 1000's of variations,everyone claims to cook the authentic/original dish & nobody does,'cos nobody knows..every place i've eaten it in france has their own take on it....this is mine,which is a variation on a nigel slater recipe: HARRY'S SMOKED MACKEREL POTATOES DAUPHINOISE....pure comfort...this dish will put it's arms around you & give you a huge hug!i won't give precise measurements as they will vary depending on number of diners: 1)potatoes,the biggest debate in dauphinoise.i use maris piper,great allrounder boils,steams,mashes,roasts,bakes,fries & fab flavour....your choice. 2)double(heavy)cream & whole(4%)milk..3 parts cream to 2 parts milk 3)bay leaf...one is enough for up to 4 servings 4)wholegrain mustard...1 tbls is enough for 2-4 servings depending on how much you like mustard 5)1 tbls gruyere cheese-optional...i like it...your choice add it/leave it out 6)ground black pepper...percy pepper & mavis mackerel are lovers 7)smoked mackerel,skin removed,i like lots...i used cornish hickory smoked THE METHOD: a)peel & slice potatoes about the thickness of a shiny british pound b)rinse sliced spuds in several changes of water then pat dry...spuds MUST be dry c)lightly butter cooking dish d)mix milk,cream.mustard,pepper & cheese e)taste mackerel for saltiness...add if very mild...i didn't need salt tonight f)build up layers..spuds,mackerel,bay,spuds.mackerel,spuds g)pour milk mixture over spuds til level with top layer of spuds h)bake in pre heated oven,middle shelf @ 180c/350f until "knife point" tender 1-1.5hrs depending on quantity cooked i)allow to rest for 10-15mins this allows the spuds/cream etc to firm back up a bit & avoids third degree mouth burns leftovers(there won't be any trust me)are delish cold the next day with a crispy salad i serve mine with baby sweet romaine as in the pics & crusty bread,because if you don't have bread for the gooey juices you will lick the plate & that would never do,would it my fellow gastronauts...? 3 stars 1 reviews
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