Comments on: The Bread & Soup Project #20 – Benin https://www.saltshaker.net/20180211/the-bread-soup-project-20-benin Casting a little flavor (and a few aspersions) on the world of food, drink, and life Mon, 10 May 2021 15:13:39 +0000 hourly 1 https://wordpress.org/?v=7.1 By: The Bread & Soup Project #19 – Belize – SaltShaker https://www.saltshaker.net/20180211/the-bread-soup-project-20-benin#comment-268185 Mon, 10 May 2021 15:06:52 +0000 https://www.saltshaker.net/?p=24139#comment-268185 […] time, be it soon or not, Benin, a West African […]

]]> By: dan https://www.saltshaker.net/20180211/the-bread-soup-project-20-benin#comment-259968 Mon, 12 Feb 2018 23:29:18 +0000 https://www.saltshaker.net/?p=24139#comment-259968 In reply to Oscar.

I’m sure it’s findable, it’s just not really worth the effort for something I’d use once. Then again, I didn’t know I was needing it when I made the soup!

]]> By: Oscar https://www.saltshaker.net/20180211/the-bread-soup-project-20-benin#comment-259967 Mon, 12 Feb 2018 18:26:17 +0000 https://www.saltshaker.net/?p=24139#comment-259967 I believe Carob Gum is Goma Garrofín in Spanish (or E410 in the European Food Safety Authority’s language).
You can find several sources here: https://www.quiminet.com/productos/goma-garrofin-3585304583.htm (not that I believe it’ll improve the recipe, I just hate not finding ingredients here)

]]> By: Tom and Nancy Roth https://www.saltshaker.net/20180211/the-bread-soup-project-20-benin#comment-259965 Mon, 12 Feb 2018 04:05:09 +0000 https://www.saltshaker.net/?p=24139#comment-259965 I buy the smoked salmon at Ostermar but make the real “brined” lox myself. Just salt and sugar applied to salmon for a few days.

]]> By: dan https://www.saltshaker.net/20180211/the-bread-soup-project-20-benin#comment-259964 Sun, 11 Feb 2018 21:21:06 +0000 https://www.saltshaker.net/?p=24139#comment-259964 In reply to Tom and Nancy Roth.

Sorry, I should have been clearer on the timeline as to when the changes occurred.

The Russian place is La Comderia. (There is a search box over there in the right hand column….) But where do you find real lox? There’s plenty of smoked salmon around, but real lox is un-smoked salmon, just cured (well, except “Nova lox”, which is lightly smoked, but that’s a Canadian invention).

]]> By: Tom and Nancy Roth https://www.saltshaker.net/20180211/the-bread-soup-project-20-benin#comment-259963 Sun, 11 Feb 2018 15:16:31 +0000 https://www.saltshaker.net/?p=24139#comment-259963 Just one small, insignificant correction: Nancy and I were in the Peace Corp in Ghana from 1973 to 1975 and at that time Benin was still Dahomey. Not sure when it changed name. We had our first bouillabaisse in Dahomey, an ex French colony.

And a question: Where is this little Russian take out place with the smoked white fish? We used to buy it at Ostermar but they don’t carry it anymore. If we could find it again we’d again have the holy Jewish trinity…lox, pickled herring and smoked white fish :=)

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