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Title: Share your favorite holiday recipes
Source: Me
URL Source: http://www.me.com
Published: Nov 20, 2005
Author: Cappy
Post Date: 2005-11-20 10:26:58 by CAPPSMADNESS
Keywords: favorite, holiday, recipes
Views: 1531
Comments: 47

Lets see what traditions everyone here has - if you celebrate any of the upcoming holidays.....

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Begin Trace Mode for Comment # 42.

#12. To: CAPPSMADNESS (#0)

SOUR FISH HEAD SOUP (CANH CHUA DAU CA)

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Scallions, white part only, -crushed with the side of a -knife Freshly ground black pepper 2 ts Salt 2 tb Plus 4 teaspoons fish sauce -(nuoc mam) 1 lg Fish head or fish carcass, -split down the center 1 qt Water 1/2 c Canned sliced sour bamboo 1/4 Fresh pineapple, cut in a -lengthwise section and -sliced 1 d MSG (optional) 2 tb Mixed chopped fresh -coriander (Chinese parsley) Scallion green

An excellent way to get twice the pleasure out of your fish purchase. You can use either the fish head of the fish carcass if you wish. To the people of the South, this is as much their traditional dish as Southern Fried Chicken is to our southerners++and it will meet with instant praise

Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4 teaspoons fish sauce over the fish head. Allow to stand for 10 to 15 minutes.

Bring 1 quart of water to a boil and drop in the sour bamboo and pineapple slices. Cook at a lively boil for 5 minutes. Drop fish head into the actively boiling water and, keeping at a boil, add the 2 tablespoons fish sauce, remaining teaspoon salt, and a dash of MSG. Boil the fish head for a total of 10 minutes. Transfer to a soup tureen, sprinkle on the coriander and scallion green, and serve.

NOTE: If the fish head is dropped into water that is not boiling, it will fall apart.

Makes 4 servings.

Jethro Tull  posted on  2005-11-20   19:07:46 ET  Reply   Untrace   Trace   Private Reply  

SOUR FISH HEAD SOUP (CANH CHUA DAU CA)

Okey I got one!!

STINKY HEADS

This is an Eskimo recipe, a great delicacy, serve it as appitizer with Christmas dinner or any other special occasion

RECIPE

Take a few salmon, preferably King salmon, and remove the heads.

Take the heads, and sprinkle them with salt. Then take tall grass that grows near the water, and wrap the salted heads with the grass.

Then bury a hole in the ground about a foot deep, and place wrapped, salted fish-heads in the hole.

Then put the dirt back in the hole to bury salmon heads.

Wait a few weeks, usually 3 weeks is best, and go back to spot where heads are buried and dig them up.

Unwrap the grass from the heads, and you have delicious fermented fish heads, also known as "stinky heads"!

Stinky heads can be eaten plain, though some prefer to knead them into a paste. They taste somewhat like blue cheese though the texture is different.

Enjoy!

Diana  posted on  2005-11-20   21:31:40 ET  Reply   Untrace   Trace   Private Reply  

Er a, thanks, I think. O by the way, I can't make it to the Christmas dinner you planned, so sorry, I have to change the bag on my vacuum cleaner. Regrets.

tom007  posted on  2005-11-20   21:38:35 ET  Reply   Untrace   Trace   Private Reply  

O by the way, I can't make it to the Christmas dinner you planned, so sorry, I have to change the bag on my vacuum cleaner. Regrets.

Perhaps you would like to stick around for desert---- Eskimo Ice Cream!

RECIPE

take mixed wild berries, fresh or dried

take seal oil and whip it until it has a frothy texture

add berries to whipped seal oil and mix, then eat!

It's all good stuff I'm telling you!

Diana  posted on  2005-11-20   22:28:11 ET  Reply   Untrace   Trace   Private Reply  

I must admit - those are two recipes I've never heard. The 2'nd one sounds OK, maybe.

Red Jones  posted on  2005-11-20   23:24:02 ET  Reply   Untrace   Trace   Private Reply  

Okey, I've never eaten the stinky heads, I'm normally a brave eater but that is one thing I can't manage to bring myself to eat, plus I've heard if non-Eskimos eat it they often become sick, as Eskimos have been eating that for thousands of years. I believe their bodies have adapted to eating some of their srange foods. They do the same with beaver tails by the way, they scrape off the hair, salt them, wrap them in grass and bury them the same way then dig them up and eat them a few weeks later. Actually the meat from a beaver is very good, I've eaten that and it reminds me of goat meat, it's good stuff.

Also I have eaten seal oil, it's not bad either. Often they take dried caribou meat and dip it in seal oil, that's how I had it.

I did eat some pickled fish heads, that was actually pretty good, but I don't think I'll ever touch the stinky heads.

Diana  posted on  2005-11-20   23:38:36 ET  Reply   Untrace   Trace   Private Reply  

plus I've heard if non-Eskimos eat it they often become sick, as

Who would have thought??

tom007  posted on  2005-11-20   23:44:07 ET  Reply   Untrace   Trace   Private Reply  

if non-Eskimos eat it they often become sick

that's how it is for the Koreans. The real kim-che that the koreans eat is something that would make americans very sick. The kim-che they sell over here that they make in Los Angeles is very mild compared to Korean kimche. A korean can come to america and live for a few years, then go back and when they eat the korean kimche they get sick. they have to acclamate.

they make their kimche similar to your stinky head fish. they layer cabbage like lazagna in a jar, in between layers of cabbage they have red pepper, garlic if you're lucky, whatever else they put in it, and sometimes actual fish heads. Then in the north they put their jars outside all winter. in the south they bury their jars in the ground and let it sit for 6 months.

fermented cabbage - kimche. and every korean used to smell like it. they eat it at all meals.

Red Jones  posted on  2005-11-20   23:53:38 ET  Reply   Untrace   Trace   Private Reply  

#43. To: Red Jones (#42)

fermented cabbage - kimche. and every korean used to smell like it. they eat it at all meals.

I've had that explained to me in the past, but I can't fathom why anyone would do it. To each his own fish head I guess.

FormerLurker  posted on  2005-11-20 23:55:45 ET  Reply   Untrace   Trace   Private Reply  

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