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Matjes Herring Recipe?

Concentrating on whether the product is glatt kosher is a bit of sidetrack of the point of my original post. Of more concern to me was the specific recipe/taste of this style of herring preparation. It's not even obvious why this Scandinavian item should have become such a part of "Jewish" food culture. Why Eastern European Jews took such a liking to herring in general, let alone a Swedish traditional recipe, is baffling...except perhaps based on a general love of pickled things and the ability to prepare this from previously salted fish (in the days before cheap refrigeration). On the other hand, why it became a favorite delicacy is less relevant than still having sources after an item has vanished from the local supermarket. Lakewood is a good tip, also. Certainly, with all of the orthodox transplants moving there, they had to have brought the food, that they consider traditional, with them. And it is probably more than an hour closer to me than is Brooklyn.

BTW, if anyone is interested in affordable "caviar", specifically Salmon Roe...look for Awers products at red-caviar DOT com. As affordable as it gets. They have premium grades (still very affordable), but also Russian style pink salmon roe at even more affordable prices. I'm not a "caviar snob" and the latter roe, at a little over $21/lb is fine with me. To the purist, the size/shape of the eggs might not meet their preference, but there is no loss of taste, and "the price is right". Tell 'em Olen sent you (LOL).

Aug 20, 2015
olen3105 in Home Cooking

Matjes Herring Recipe?

This is kind of funny: I was looking for a "Maatjes Herring" recipe and came across this post. I started reading it and said, "This person has the same memories as me!" And then I realized it WAS me! And I was surprised at the responses that appeared over 5 years!

I want to say Thanks, to all of you, for all the comments since I first posted this more than 6 years ago. I now see that "Maatjes" is an age of herring (not baby but not full adult either) opposed to a reference to a particular recipe for preparing it. I now see that the raw Maatjes herring can be prepared in dozens of ways. But, in my personal experience, I only saw "Maatjes Herring" available pickled one way, which results in it being quite red, sweet & spiced, in addition to the pickling. No-one mentioned it here, but other articles have suggested that the herring is also smoked, and that is part of the cause of the reddening. In any event, putting all comments together with IxorKleb's seems adding some allspice to mace (similar to nutmeg), pepper & fresh dill would be a good mix in regard to the spices; salt & brown sugar (1 to 2 ratio); a dark red wine and I'd suggest a dash of bitters if a wine with wormwood is not on hand. Also, a dash of bay leaf (which has a bitter component) might work. I use ground bay leaf in cooking. ( try and grind up bay leaves in a spice grinder and you'll see why I buy it pre-ground.) I also noticed that, while "pickled herring" usually has vinegar in it, it appears that this particular herring would more appropriately be called "brined", rather than pickles. And, BTW, I'm in Southern NJ, so it wouldn't be extremely far to take advantage of your suggestions for Brooklyn purveyors. Anyway...again...thanks so much for your responses over the years.

Aug 19, 2015
olen3105 in Home Cooking

CHOW Ginger Beer

Why bother waiting for some random yeast culture to fall in out of the air? Because it is natural? So it poison ivy. Don't waste your time. Breakdown and add some dry yeast.

Mar 19, 2010
olen3105 in Recipes

Make Your Own Soda Pop

I disagree with some of the comments made about bottles exploding because of too much yeast added at first. I have made root beer for years and rarely have I had a bottle explode. Yeast grows on sugar. Putting in less yeast at the start just means it takes longer for the soda to brew. But, from personal experience, each single bottle can end up with probably the equivalent of a package of yeast at the bottom when done. Yes, yeast does go dormant in a refrigerator. But, it also stops growing as the soda becomes more alcoholic and carbonated...which acidifies the soda. To prevent exploding bottles, either use plastic bottles or glass bottles of a returnable nature. The disposable glass bottles are of thinner glass. Then, put the bottle in the cooler after 2-3 days. Pasteurize sealed bottles of soda? In my opinion that WOULD be a good way to make the explode, because the warmer the soda is, the less gas it can hold.

Mar 19, 2010
olen3105 in Features