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minoanmissI feel like I should be disturbed by how many Youtube shorts I've watched to calm and edify myself this past month, but I admit I'm not. I need to eat more of my tinned fish (it tends to spark my dragon hoard tendencies) along with this beautful young woman.
But not with ice cream.
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Date: 2025-02-01 07:14 pm (UTC)You’ve tried various tinned fishes as rice, pasta, or baked potato topping, I trust? That can constitute a quick and dirty meal, with the option of using the juice from the can to flavor the base starch.
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Date: 2025-02-01 07:22 pm (UTC)I was RAISED on tinned fish, hee, especially during my adolescence. So much of my biomass originated as small oily fish. I should increase my consumption of them once again.
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Date: 2025-02-01 08:33 pm (UTC)WARNING FOR DISCUSSION OF SCARY FISH PARTS, INCLUDING A STOCK YUCK FOOD SUPPLEMENT:
I happened upon the following recipe in A Soothing Broth by Pat Willard, a compilation of (mostly Euro-diasporic) historical therapeutic cookery.
MAKING COD LIVER OIL PALATABLE
Makes 1 serving (1)
Leave it to the French to figure out how to make something as revolting as cod liver oil taste reasonably good. Children today don’t know how lucky they are that vitamin supplements have done away with the once common practice of forcing a teaspoon of this vile stuff down young throats. Cod liver oil has a very strong smell—and an equally strong fishy taste (2). But this method, devised by Alexis Soyer (3), uses fresh cod liver, with a very different (some might even consider luscious) flavor, which, nevertheless, delivers the vitamin wallop of straight oil.
1 pound fresh cod liver
2 pounds new white potatoes, peeled and partially steamed
Salt and freshly ground pepper, optional
In the top of a double boiler or steamer, arrange the liver over the potatoes. Steam until the liver is cooked all the way through, about 5 to 10 minutes.
Slice the liver into thin strips (to extract more of the oil) and arrange it beside the potatoes on a plate.
If the patient’s stomach is not weak, the liver may be eaten with a little butter or anchovy sauce. The potatoes may be sprinkled with salt and a small grinding of fresh pepper if desired.
(As for what this might have to do with tinned fish: not having access to fresh cod liver, I made this with a Scandinavian variety canned in cod liver oil—-and found the consistency decadent, velvety, and delectable—FMO.)
Source: A Soothing Broth (1998), by Pat Willard.
(1) Doing the math, the suggested portion size seems to presume a patient who’s absolutely ravenous after having been off their appetite for a while.
(2) I personally love the stuff, but know better than to evangelize for my outlying sensory range.
(3) Alexis Soyer (1810-1858) was an adventurer, humanitarian, and pioneering celebrity chef; among other things, he ran a soup kitchen during the Irish Potato Famine and assisted Florence Nightingale at the Crimean front, establishing nutritional standards for field hospitals and inventing portable cooking equipment for military use.
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Date: 2025-02-02 04:24 am (UTC)oh goodness don't feel you should have known -- we've known each other less than a year!
I once burst open a cod liver oil capsule to see what it tasted like. It was... fishy. I didn't see why it merited pages of wailing from Victorian children. That said I think cod liver cooked with potatoes would be tasty for someone who already liked it.
The recipe writer sounds lik a sweetie, though. I will have to research him!
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Date: 2025-02-02 05:15 am (UTC)Pat Willard, if that’s who you mean, is a woman—which I should have clarified. As for Alexis Soyer, his writings are available free online:
https://www.gutenberg.org/ebooks/author/41417
https://archive.org/details/b21526771/page/n19/mode/1up
https://www.loc.gov/item/43018694/
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Date: 2025-02-02 03:13 pm (UTC)