What can I say about pickled talipia.. I ran out of lemons, limes and oranges...cilantro and Mexican or South American stuff...so civeche is out.....
That being how it is, I had to fall back on plan B... vinegar for the acid followed with salt, sugar, vermouth for more acid... pickeling spices, onions, garlic....then jacking with the balance.. I have whole spices so I made my own mix...rather than pay a 400% mark up for "pickeling spice"..
That being said..... it was a success..
Granted its not pickled herring... but it still works..I have some high end smorgasbrod fare for way cheep.... $3 rather than $15..
Equal parts water and vinegar... equal parts sugar and salt... random spices, make enough to cover the cubed fish and your golden..I did find one lemon.. so it got into the soup..
I suspect I need to go on another pickle binge... eggs, pork, mushrooms, onions, asparagus or anything I can make indestructable... including cabbages....
Its stress reduction ...... hahahahaha
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