Comments on: Smokin’! http://www.helenhare.net/food/index.php/2010/01/28/smokin-2/ Tue, 30 Nov 2010 18:38:12 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: helen http://www.helenhare.net/food/index.php/2010/01/28/smokin-2/comment-page-1/#comment-1322 helen Fri, 29 Jan 2010 19:24:35 +0000 http://www.helenhare.net/food/index.php/2010/01/28/smokin-2/#comment-1322 this is good to hear. I mean, they smoke it for a reason, right?? this is good to hear. I mean, they smoke it for a reason, right??

]]> By: Lawrence http://www.helenhare.net/food/index.php/2010/01/28/smokin-2/comment-page-1/#comment-1321 Lawrence Fri, 29 Jan 2010 17:17:21 +0000 http://www.helenhare.net/food/index.php/2010/01/28/smokin-2/#comment-1321 I quite happily eat smoked mackerel at least a week after opening. It'll be fine! I quite happily eat smoked mackerel at least a week after opening. It’ll be fine!

]]> By: helen http://www.helenhare.net/food/index.php/2010/01/28/smokin-2/comment-page-1/#comment-1320 helen Fri, 29 Jan 2010 14:44:31 +0000 http://www.helenhare.net/food/index.php/2010/01/28/smokin-2/#comment-1320 no herbs in this dip but lotsa parsley in the bagel (filling). no herbs in this dip but lotsa parsley in the bagel (filling).

]]> By: helen http://www.helenhare.net/food/index.php/2010/01/28/smokin-2/comment-page-1/#comment-1319 helen Fri, 29 Jan 2010 14:44:01 +0000 http://www.helenhare.net/food/index.php/2010/01/28/smokin-2/#comment-1319 may/yog with seasoning (ususally salt and pepper, but our grinder only does pretty coarse pepper these days so sometimes it is omitted for texture!) is standard. Herbs if we have. Garlic less commonly. I have taken to regularly referring to it as Southfield Dip and *every* time I give it to someone else they remark on how nice it is and it never ceases to amaze me that it isn't a well known-universal, even- concoction. It's Southfield Dip. may/yog with seasoning (ususally salt and pepper, but our grinder only does pretty coarse pepper these days so sometimes it is omitted for texture!) is standard. Herbs if we have. Garlic less commonly. I have taken to regularly referring to it as Southfield Dip and *every* time I give it to someone else they remark on how nice it is and it never ceases to amaze me that it isn’t a well known-universal, even- concoction. It’s Southfield Dip.

]]> By: Ken http://www.helenhare.net/food/index.php/2010/01/28/smokin-2/comment-page-1/#comment-1318 Ken Fri, 29 Jan 2010 13:00:00 +0000 http://www.helenhare.net/food/index.php/2010/01/28/smokin-2/#comment-1318 or maybe mayo/yog/garlic n black pepper, on closer inspection :) or maybe mayo/yog/garlic n black pepper, on closer inspection :)

]]> By: Ken http://www.helenhare.net/food/index.php/2010/01/28/smokin-2/comment-page-1/#comment-1317 Ken Fri, 29 Jan 2010 12:58:27 +0000 http://www.helenhare.net/food/index.php/2010/01/28/smokin-2/#comment-1317 sorry to hear about your fishmonger. Bloody supermarkets, probably. Southfield dip? Mayo/yog/herbs or what? sorry to hear about your fishmonger. Bloody supermarkets, probably.

Southfield dip? Mayo/yog/herbs or what?

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