In Greece they deep-fry little fishes (2 inch) whole, and you eat them whole. Often with garlic dip or tzatziki. Very nice, crunchy, you just don't think about the heads and bones and such.
I, for one, wasn't looking forward to starting my day with a slaughter. Which, really, just goes to show how much I've grown
Anya ,'Sleeper'
Natter 45: Smooth as Billy Dee Williams.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
flea - Jun 21, 2006 8:43:47 am PDT #3169 of 10002
information libertarian
P.M. Marc - Jun 21, 2006 8:45:37 am PDT #3170 of 10002
So come, my friends, be not afraid/We are so lightly here/It is in love that we are made; In love we disappear
Salt+sugar? Hell yeah!
Whee! Operation Virtual Pizza Share is a go!
Lee - Jun 21, 2006 8:46:48 am PDT #3171 of 10002
The feeling you get when your brain finally lets your heart get in its pants.
A fish bone bit my sister.
Seriously. When we were in Wales, my parents convinced my sister that kippers should be eaten whole, bones and all, and then one of the bones got caught in her tonsils.
IIRC, mom fished it out with a toothbrush.
flea - Jun 21, 2006 8:46:52 am PDT #3172 of 10002
information libertarian
Or, if you are my college friend, you name each fried fish before eating him. Yeia sou, Yorgo! Yeia sou, Christos!
sarameg - Jun 21, 2006 8:49:23 am PDT #3173 of 10002
Every turkey is named Fred. Chickens I often don't name.
And Perkins, your poor sister.
sj - Jun 21, 2006 8:50:51 am PDT #3174 of 10002
"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea."
I am with Matt. Bacon has the benefit of not having a face still attached.
The anchovy fillets I have bought in cans have not had faces. The paste is also very good, especially for making aglio e olio.
§ ita § - Jun 21, 2006 8:53:36 am PDT #3175 of 10002
Well not canonically, no, but this is transformative fiction.
I find food with faces somewhat grounding. I at least like to know which way is up, so I can feel I'm not eating some alien creature.
sarameg - Jun 21, 2006 9:03:04 am PDT #3176 of 10002
The big problem with the minnow soup (beyond the insurmountable fish issue which is wholly mine) was that , well, see.... Ok, so you have a clear yellow broth with some onions and whatnot in it and then they pour it into a glass bowl and there are these 2" long black minnows swimming around in it except they aren't swimming of course and then you choke out something between giggles about I'm not eating out of a fishtank and you have to put a napkin over it while you eat the rest of your meal so you can stop laughing and crying and the rest of the meal* isn't much better but it isn't a freaking fishtank.
* The rest of the meal involved meat jello salad and unidentifiable meat pods. That were called pods. I can't figure out why I didn't lose half my bodyweight in Russia. Oh yeah, the bread and ice cream.
Fred Pete - Jun 21, 2006 9:04:34 am PDT #3177 of 10002
Ann, that's a ferret.
Every turkey is named Fred.
Gobble? Gobble?
bon bon - Jun 21, 2006 9:06:33 am PDT #3178 of 10002
It's five thousand for kissing, ten thousand for snuggling... End of list.
In Greece they deep-fry little fishes (2 inch) whole, and you eat them whole. Often with garlic dip or tzatziki. Very nice, crunchy, you just don't think about the heads and bones and such.
Yeah, we had some crispy smelts the other day! Bob noted the Greeks love their smelt.
Usually I don't notice a head on either anchovy or sardines, and I almost always get them in oil. On the other hand, the same night as the smelt we got a whole sea bass, which was a little much. Greek-raised Bob ate lots of the head & tail, though.