(no subject)

[flemmings]

I made kedgeree last night from incandescens' father's recipe. Complete win! *That's* what I wanted kedgeree to taste like. Smoked mackerel is the fish to use-- soft, flakes into the rice and disappears to the eye but not the taste buds. I left out the green papper, since it's a nightshade that I'm supposed to avoid. I think it would have given the dish the piquancy it needs, but I added lemon juice instead (everything is improved by lemon juice where I come from) and that was almost as good.

So thanks very much, G, and please thank your father for me again.

Comments

[incandescens]

Will do! Very glad it worked for you.

[mvrdrk.livejournal.com]

LOL! You must pass it on. I've never tried mackerel before!

[incandescens]

A quick note in passing, as a thought just occurred to me - the green pepper in the recipe is a bell pepper, not a chili pepper.

(Apologies if English usage is actually the same as Canadian usage in this case, and it's just the Americans who go round referring to chili peppers as "peppers" and peppers as "bell peppers".)

And do feel free to share the recipe around!

[flemmings.livejournal.com]

It's just the Yanks who call chilis peppers. Green and red peppers here are bell peppers, so much so that I had to stop and think for a moment what a bell pepper is.

[incandescens]

Right. Just thought I should check, in case.