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rospigan
MH
Posts:372
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| 11/08/2008 1:58 PM |
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One more correction: The Birddog Match consist of a
competition between 3 clubs. The British breeds, The German vesatiles and the
Brittany club. In the past the Brittany spaniel belonged to the German club but
they separated later. So in the match totally 9 dogs competed.
It's been a busy day, an explanation as good as any
for being broadminded with the mail. I have alternatingly smoked lamb, fished
lavaret and shopped. Got a couple of lavaret and they were low in roe
and milt so I wonder if they already have spawn, despite of the warm temperature
of the sea? If so, then this years catch has already swimmed back to deeper
waters. We will know better tomorrow morning.
Torsti
"Merciful God the Almighty!
Deprive me my common sense
so that
I can at least to some extent
accomplish my commitments as a
citizen of
the European Union!."
----- Original Message -----
Sent: Saturday, November 08, 2008 8:17
PM
Subject: Re: [working-gundog] This is
Courage..and the rest.
I had in advance prepared a report mail from the
annual Swedish "The Birddog Match", but by accident I sent the mail
before Maud had come home to report.....
The match is a competition between the
British breeds of birddogs and the German versatile (GSP, GWP and the Brittany
spaniel that in Sweden for some reason is found in the German
versatile breed club) . Each team has one dog from each stake, that is
one from Junior stake, one from Open stake and one from Winners stake. Briz
was the Open stake dog for the British breeds.
The British breeds won totally on much better
field work, much better game finding ability and much better bird handling.
Briz had the best points of all dogs for excellent field work, game finding
and bird handling including retrieving of a wingshot running game
(pheasant).
The German Versatile won by far the
artificial retrieving test on cold game but the coefficient for that part was
too low to help them in the total points.
So what does it proof? Not much. Other years the
German dogs have won so I guess it is more a question of the composition of
the teams than a scientific proof that the British dogs are
better.
Nice for Maud and Briz anyway.
Torsti
"Merciful God the Almighty!
Deprive me
my common sense
so that I can at least to some extent
accomplish my
commitments as a
citizen of the European
Union!."
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cwalt
MH
Posts:180
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| 11/09/2008 7:18 PM |
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| Maud & Torsti wrote:
> It's been a busy day, an explanation as good as any for being broadminded with the mail. I have alternatingly smoked lamb, fished lavaret and shopped. Got a couple of lavaret and they were low in roe and milt so I wonder if they already have spawn, despite of the warm temperature of the sea? If so, then this years catch has already swimmed back to deeper waters. We will know better tomorrow morning.
>
> Torsti
>
~~~~~~~~~~~~~
Torsti:
Are lavaret the same as Baltic herring? I know they're smaller than our
Atlantic sea herring; I thought they were spring spawners...? I looked
up some recipes for fermented herring, they're not quite what I would
prefer for lunch... at least as bad as lutefisk I should think. You
have courage to eat fermented herring... I prefer moose tenderloins,
black bear roast and grouse breasts in cream sauce for my wild caught food.
Cj |
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rospigan
MH
Posts:372
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| 11/10/2008 4:06 AM |
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The Common whitefish, as I called it in the past
seems to be the common English name of the lavaretus. The reason why I today
call it lavaret is simply that my digital lexicon suggest it. Maybe it is used
in some English speaking part of the world.
Otherwise it is a sad case, the Baltic whitefish.
In my youth, say around 1960 - 70, we still only got the original whitefish. It
had a very pronounced neck and a high back. In bigger examples the head actually
looked too small for the body. It could weight up to 5 - 7kgs. It had a much
stronger smell and taste and the flesh was rather firm. The firm flesh made
it perfect for salting, raw spicing. Equal amounts of seas-salt and sugar, and
fresh dill between the half's, perhaps some crushed white pepper. Into the
fridge for 48 hours and you can cut thin slices and enjoy, just like sushi.
Cooked potatoes and some fresh twigs of dill and a glass of cold,
fresh milk - WOWOW what a delicacy! The roe was also a delicacy salted and
when I was young and beautiful we use to spend money on the restaurants ordering
the salted roe, real white French bread (not the whipped air bread you eat in
the USA) butter and a good white wine from Germany. Of course I salted the
roe from my own fishing.
The old whitefishes problem was obviously its habit
to swim in shoal on smooth bottoms. Some idiots trawled the fish to almost
extinction. Instead some Russian, very hardy subspecies was planted into the
Baltic sea and there we are now. It is small, not very tasty, soft flesh.... The
only advantage it seems to have is that tapeworms do not use it for reproduction
in one of their 5 phases in their life cycle. The old whitefish often had the
worm capsules in the flesh and the fish had to be discarded, if for no other
reason but because you loose your appetite seeing the capsules.
So today we have two periods of spawning. The
Russian variety will do it in the autumn and the original do it in late winter.
However I have not seen the original one in our waters for many
years.
BTW extensive research  ))) about the particular
rock carving finally gave results last night and an archaeologist offered to
guide me to the carving that is in fact, as I thought, in the northern part of
Sweden. Rather close to some friends so I can stay there over night during my
expedition. I have some other things to do there too so it will be a pleasant
trip. Tonight's weather report will decide when I go but I have to act fast,
otherwise it will be hidden in deep snow. In that case I have to go to plan
B.
Torsti
"Merciful God the Almighty!
Deprive me my common sense
so that
I can at least to some extent
accomplish my commitments as a
citizen of
the European Union!."
----- Original Message -----
Sent: Monday, November 10, 2008 3:05
AM
Subject: Re: [working-gundog] Not my best
day...
Maud & Torsti wrote:
> It's been a busy day, an
explanation as good as any for being broadminded with the mail. I have
alternatingly smoked lamb, fished lavaret and shopped. Got a couple of
lavaret and they were low in roe and milt so I wonder if they already have
spawn, despite of the warm temperature of the sea? If so, then this years
catch has already swimmed back to deeper waters. We will know better tomorrow
morning.
>
> Torsti
>
~~~~~~~~~~~~~
Torsti:
Are lavaret the same as Baltic
herring? I know they're smaller than our
Atlantic sea herring; I
thought they were spring spawners...? I looked
up some recipes for
fermented herring, they're not quite what I would
prefer for lunch... at
least as bad as lutefisk I should think. You
have courage to eat
fermented herring... I prefer moose tenderloins,
black bear roast and
grouse breasts in cream sauce for my wild caught
food.
Cj
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rospigan
MH
Posts:372
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| 11/10/2008 7:30 AM |
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>>I
looked
up some recipes for fermented herring, they're not quite what I would
prefer for lunch... at least as bad as lutefisk I should think. You
have courage to eat fermented herring... I prefer moose tenderloins,
black bear roast and grouse breasts in cream sauce for my wild caught
food.
Cj>>
Since you do not have the Baltic herring over
there, but many other good raw materials for chemical warfare, I think you
should look for sour shark from Iceland. That's all you need to win the war
against Al-Quida!
Torsti
"Merciful God the Almighty!
Deprive me my common sense
so that
I can at least to some extent
accomplish my commitments as a
citizen of
the European Union!."
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cwalt
MH
Posts:180
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| 11/10/2008 8:18 PM |
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> Since you do not have the Baltic herring over there, but many other good raw materials for chemical warfare, I think you should look for sour shark from Iceland. That's all you need to win the war against Al-Quida!
>
> Torsti
>
~~~~~~~~~~~~~~~~~~
Torsti:
Thanks...
I found a wonderful recipe for making Icelandic sour shark:
> http://www.isholf.is/gullis/jo/shark.htm
It takes a while for the preparation but the results are worth it. I
gather that you can eat sour shark and then empty a bar in a few minutes
and drink in peace.
Cj |
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rospigan
MH
Posts:372
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| 11/11/2008 1:39 AM |
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The link to this adress is interesting to me. http://www.isholf.is/gullis/jo/Miscellaneous.htm#skyr
It says that the "skyr" most likely was brought to Iceland by the Vikings. This
skyr is even today a common dish in Finland and when I was a child we made it on
a daily basis at home. You cant make it from any milk but it must come directly
from the cow, not via a diary. The Icelanders, and hence they probably do it the
same way in Norway, use skim-milk while we in Finland used full milk, as it
comes from the cow, so to say. In Sweden the product is almost unheard of today.
To make skyr is easy as long as you have the "seemen" from the last lot. Hence
there most likely are "breeding lines" for skyr that are hundred, if not
thousend years old. My feeling is that it is even today a common product in
Russia and many of the former east countries.
It is simple to make and good. You can before
eating put sugar, berries or perhaps jelly on it.
Torsti
"Merciful God the Almighty!
Deprive me my
common sense
so that I can at least to some extent
accomplish my
commitments as a
citizen of the European Union!."
----- Original Message -----
Sent: Tuesday, November 11, 2008 4:04
AM
Subject: Re: [working-gundog] Not my best
day...
> Since you do not have the Baltic herring over there,
but many other good raw materials for chemical warfare, I think you should
look for sour shark from Iceland. That's all you need to win the war against
Al-Quida!
>
> Torsti
>
~~~~~~~~~~~~~~~~~~
Torsti:
Thanks...
I found a wonderful
recipe for making Icelandic sour shark:
> http://www.isholf.is/gullis/jo/shark.htm
It
takes a while for the preparation but the results are worth it. I
gather that you can eat sour shark and then empty a bar in a few minutes
and drink in peace.
Cj
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