When I was a child, we made all our costumes at home, and all of the kids in the neighborhood tried to think of the most original idea for a costume, with a lot of help from our parents. Not just witches and ghosts, but I remember someone who dressed as a tube of toothpaste and many other original ideas. It would have been considered a lack of originality to buy a costume.
Also when my children were little, we made all their costumes. I remember one year I bought a wig to complete a costume, but I don't remember buying anything else.
The children here in Italy mostly seem to have commercially sold costumes, and I've heard their parents spend a lot of money on them.
It looks like the Italian stoccafissa, which is a dried codfish from Norway which is very popular in Italy.
"B Vaughan" skrev i melding news: snipped-for-privacy@4ax.com...
**** Exactly what I think it should be!
****Yes it is, but after the dry stockfish is watered for about a week, you soak it in lye! Then it looks a bit "glass like(???)", and have to be watered again for nearly a week to get the lye out of it! When you cook it, you risk that it suddenly dissappear(!); If you do not watch it closely, it can "melt" in hot water ;-))
I use to lay it with the skinside down in a pan, sprinkle some salt over it, cover it with aluminium foil (do you use that word?) and set it in the oven, 200*C, for about 35-40 min. You have to watch it closely the last part of the prosess.
I like the fisk to be firm before I use it. If it is too much jelly like, it helps to salt it for a couple of hours before it get in the oven. Then you can poor out the "brine" that has leaked out! But some people like it soft! It is like very soft jelly ...not as soft as raw white of an egg, but...you know... When it is like that, I think many people are a bit sceptical!
Well Barbara, YOU have the stoccafissa, so go ahead if you dare! ;-)))
Well now that does bring back memories....Stok vis. My mother made a lovely dish in the oven using stok vis. She added potatoes and fried onions as well. The stok vis was indeed soaked first so it was not so salty anymore. She used to cut it up in small piece and all the ingridients were mixed together in a large casserole dish. She would sprinkle breadcrumbs on top dotted with butter and put it in the oven. It is indeed years ago that I ate it last but it was very tasty.
"Els van Dam" skrev i melding news: snipped-for-privacy@dial121.entirety.ca...
That sound very good, and could have been made just that way here too! I think we have a similar dish here, but then we also mix it with white sauce (bechamel sauce) before we spread the breadcrumbs. Oh!! I have just had breakfast, but now I got hungry! I love fish! AUD ;-))
So do I. We have smooked candied salmon here, made by the local Indian bands. It are big bite size chunks of salmon. My grand daughters love it for a snack. I also just discovered basa fish. I had never heard of it. My daughters cooked it for me. With a bit of olive oil and lemon brushed on, on boths sides and steamed in the microwave oven for 3 minutes on one side and for 2 to three on the other side. I rap it in parchment paper or put the fish between to plates and turn to plates over after three minutes. Yummy
I have variations on a theme that I play around with, Katherine!
The staple ingredients are (depending on how many people I'm feeding):
1 or 2 large mild onions thinly sliced;
2 - 3 cups (500ml - 750 ml) white sauce;
1-2 lbs (500g-1kg) fish cooked and flaked (I prefer fresh fish but have been known to use canned salmon);
1-2 lbs (500g - 1kg mashed potatoes some sort of herbs - parsley, or rosemary, or basil
1 bay leaf
Optional ingredients: Cooked ham or bacon, chopped, Shrimp, prawns, scallops or crabmeat; chopped hard-boiled eggs. grated parmesan or cheddar.
Fry the onions till translucent. Add 2 or 3 tablespoons of flour to make a roux and gradually add 2 or 3 cups warmed milk, stirring till you have a smooth sauce. Or make the white sauce in your preferred way. Add bayleaf and let simmer for 20 - 30mins, stirring occasionally. Add the herbs, fish, bacon and/or prawns. Pour into greased dish. If using hard-boiled eggs, scatter over the white sauce mix. Spread mashed potato over top. Sprinkle with cheese, if using. Bake 350F/180C for 25-30 mins. Serve with your choice of veggie-based salad.
I was taught how to make this while taking cooking class in elementary school. It was considered to be an economical dish, made with whatever ingredients you might have easily to hand. The basic pie was a good dish for meatless Fridays!
Another slight variation (from the Two Fat Ladies) is to put a base of cooked spinach on the bottom of the dish, leave out the bacon and eggs, add some anchovy paste (1-2 teaspoons) to the white sauce, use a big bunch of parsley. The rest of the recipe is the same.
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