Ha! When I briefly lived in Peckham I worked up my courage to try jellied eels at M. Manze. I didn't think it was as horrible as you did, but certainly never ordered it again. (The pies there are great; and the mash: recommended.)
Oof. I've managed to avoid gefilte fish, despite a lifelong love of Jewish-American deli food. Matzoh ball soup, pastrami on rye, hamantaschen, latkes? Absolutely. I can even get behind the chopped liver. But that jiggly grey fish concoction always put me off as a kid.
And thank you for introducing me to a superb little piece of food writing. "A Patent For Fish Goo"—what a title.
As the late great Anthony Bourdain might say, Rookie mistake. But it led to a wonderful piece, so maybe it was worth it. Thanks for making me laugh out loud!
This was wonderfully written and an excellent read.
I am sorry.
Ha! Your condolences mean the world. Thanks for reading.
So, jellied eel is nothing like jellied carp which is quite good. We had it at a Hungarian restaurant in London ages ago.
Oh? Good to know. Perhaps I shouldn't give up on jellied fish just yet.
Hero.
Ha! When I briefly lived in Peckham I worked up my courage to try jellied eels at M. Manze. I didn't think it was as horrible as you did, but certainly never ordered it again. (The pies there are great; and the mash: recommended.)
Great piece, though. You writes gud.
Sounds like gefilte fish to me: "Manischewitz Gefilte Fish has blobs of ground fish suspended in Nash and Freudenstein's cloudy, gelatinous goo."
Oof. I've managed to avoid gefilte fish, despite a lifelong love of Jewish-American deli food. Matzoh ball soup, pastrami on rye, hamantaschen, latkes? Absolutely. I can even get behind the chopped liver. But that jiggly grey fish concoction always put me off as a kid.
And thank you for introducing me to a superb little piece of food writing. "A Patent For Fish Goo"—what a title.
As the late great Anthony Bourdain might say, Rookie mistake. But it led to a wonderful piece, so maybe it was worth it. Thanks for making me laugh out loud!