I just got in 4 tins of Surströmming from Sweden to try for the first time.
Fish is about 6 inches long, height about 1 inch, quarter inch thick
after gutting.
Put into cans with low salt brine. Looked like smoked salmon, tasted
very salty like anchovies.
Just touching it with a fork and the meat
ent: Tuesday, July 8, 2014 10:46 AM
> To: IBM-MAIN@LISTSERV.UA.EDU
> Subject: Re: [IBM-MAIN] international cuisine; was Re: OT: Re: Freebie
> software; was "Feebie" software
>
> Don't forget chitlin's & grits
>
> -Original Message---
List [mailto:IBM-MAIN@LISTSERV.UA.EDU] On Behalf
Of Ken Porowski
Sent: Tuesday, July 08, 2014 10:44 AM
To: IBM-MAIN@LISTSERV.UA.EDU
Subject: Re: international cuisine; was Re: OT: Re: Freebie software; was
"Feebie" software
I have heard tell of a dish they call haggis.
CIT | Ke
Don't forget chitlin's & grits
-Original Message-
From: IBM Mainframe Discussion List [mailto:IBM-MAIN@LISTSERV.UA.EDU] On Behalf
Of Ken Porowski
Sent: Tuesday, July 08, 2014 1:44 PM
To: IBM-MAIN@LISTSERV.UA.EDU
Subject: Re: international cuisine; was Re: OT: Re: Fr
received at this email address.
-Original Message-
From: IBM Mainframe Discussion List [mailto:IBM-MAIN@LISTSERV.UA.EDU] On Behalf
Of DASDBILL2
Sent: Tuesday, July 08, 2014 1:25 PM
To: IBM-MAIN@LISTSERV.UA.EDU
Subject: [IBM-MAIN] international cuisine; was Re: OT: Re: Freebie software;
was
Biltong is interesting, monkey gland is way too bland. I prefer Peri-peri on
mine, thanks. Maximum strength, of course.
Bill Fairchild
- Original Message -
From: "David Crayford"
To: IBM-MAIN@LISTSERV.UA.EDU
Sent: Tuesday, July 8, 2014 8:48:56 AM
Subject: OT: Re: Freebie softwar
