-=> Quoting Dave Drum to Jim Weller <=-

 DD> New York Times: The Best Cookbooks of 2021

 JW> https://www.seriouseats.com/best-cookbooks-of-the-year-5213307

 DD> I'll grab that if only to see how much overlap there is between the
 DD> lists.

Only "Cook Real Hawai'i" By Sheldon Simeon with Garrett Snyder made
both lists.

I found it interesting that one list had an entry featuring the
somewhat obscure cuisine of Ghana and the other one nearby Benin. I
am familiar with Nigerian fare from that one semester in my college
days when I shared an apt. with two foreign students. I anticipate a
lot of commonalities.

 DD> I don't spend much tin on cookery books these days
 DD> (with) the interweb machine  ... I hardly need "hard copy"
 
Agreed. But when time permits I may Google all of the books on both
lists to see what exerpts may be floating around out there.

 DD> Having never pursued that line of food (salt cod) I'd no
 DD> experience of such recipes

I've worked with various dried salt fish in the past. Ottawa has an
amazing seafood store in Lower Town, near the Old Farmer's Market
that I patronized in the 70s before coming here. I also spent a
summer working in Newfoundland and for a few years Yellowknife had a
Newfoundland specialty grocery and fish store that carried salt cod.
It even sold canned seal meat.

 DD> Title: Fresh Cod Brandade
 DD> 3    Anchovy fillets; minced fine

Anchovies aren't standard either but I bet they would be a tasty
addition.

 


Cheers

Jim


... A knish is just a mashed potato Hot Pocket.

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