We had some new herrings yesterday. I wouldn’t have bought them, but the name Scheveningen* Matjes was so tempting…

According to the book I’m stuck reading, “History of Food”, the dutch way of preparing the herring dates back to 1350 when Wilhelm Beuckelszoon came up with the idea of preparing the fish on the sea and putting them in barrels of brine. By gibbing the herring already on the sea, the Dutch gained a competitive advantage, since everybody else was preparing them ashore, which required some extra time.

And thus in-place editing was born :-). So, if you believed in-place editing is a Unix thing, forget all the seds and kshs now, and go for the real thing! With chopped onion and a bun. Yummy!

*amazing -wikipedia says the name Scheveningen was used as a Shiboleth during WWII. I never thought that Shiboleth goes beyond it being a byblical excuse for a “proper” bloodbath