-=> Quoting Michael Loo to Jim Weller <=-

 JW> There are several grasses called sweetgrass but the famous one,
 JW> the sacred smudging herb, doesn't grow up here.

 ML> The one I'm most familiar with (in its role of flavoring
 ML> alcohols) is also called buffalo grass.

That's the one. Hierochloe odorata. As I mentioned in the previous
post I now possess an as yet unopened bottle of Zubroka. You
probably know this already but the sweetness comes from coumarin.
                                           
 >       Title: Herring with Juniper Berries
 >      15    Juniper berries (dried)
 >      10    Allspice berries

 ML> Another potentially peculiar flavor mix

Both are good but I've never had them together. Suckers and ciscoes
often get pickled in a manner similar to herring. Ciscoes are in the
whitefish family but are sometimes called "fresh water herring".

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pickled Sucker
Categories: Fish
  Servings: 4

      4 lg sucker filets (cut into
      2    inch pieces)
      2    sliced onion
    Sliced lemon
    BRINE:
      2 c  water
      1 c  vinegar
    3/4 c  sugar
      1 TB pickling spice
      3    jiggers dry vermouth

Soak filets in salt water for 24 hours. (Add enough salt to water,
so an egg will float just off the bottom of the pan.) Rinse several
times with clear water and then soak in white vinegar for 24 hours.
Add water, vinegar, sugar and spices to a saucepan and bring to
boil. Let cool; add vermouth.

Pack fish in jar in layers of fish, sliced onion and sliced lemon.
Pour brine over fish and refrigerate. Ready in about 5 days.
 
 From: Southendwalleyeslayer.Com/Sucker

MMMMM-------------------------------------------------


Cheers

Jim


... Heck, if it fried, sweet, smoked or greasy, I'll eat it.

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