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strinasacchi
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« Reply #1110 on: 14:43:18, 21-01-2008 » |
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Oooh that sounds good! Can you post the recipe? I've never done much with fish other than grill it, and would love to expand my repertoire.
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Morticia
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« Reply #1111 on: 14:45:24, 21-01-2008 » |
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On it`s way, strina!
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Don Basilio
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« Reply #1112 on: 15:02:19, 21-01-2008 » |
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strina -
I still use the ever so sweet Jane (mother of Sophie, wife of Geoffrey) Grigson's Fish Cookery. She has a marvelously vague attitude towards amounts and timing and even to exact ingredients, but she gives wonderfully chatty background on each fish and some good ideas.
I loathed the very idea of fish when I was a boy (Fish on Fridays for School Dinners is high on my list of Things Redundant in My Lifetime) but now I'm a great enthusiast. I never got round to describing here how I treat squid...
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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Antheil
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« Reply #1113 on: 16:59:46, 21-01-2008 » |
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Mort, On such a wintery and gloomy day as this I thought you would be having the remains of the roast with bubble and squeak? You didn't eat a WHOLE SHOULDER OF LAMB did you?!!  |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #1114 on: 17:04:55, 21-01-2008 » |
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The mere idea, Ants! It was a half shoulder. The cats did rather well out of it as well  At least they won`t fight me for the mackeral tonight. They don`t like it. Picky picky. |
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Antheil
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« Reply #1115 on: 18:26:56, 21-01-2008 » |
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Mort has eaten half a shoulder! It's no good - I had told her That the love of muttony Leads to gluttony!!  Baa! Baa! It's the way I bleat them How much you pay for half shoulders in North Lunnun? |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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harmonyharmony
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« Reply #1116 on: 18:43:43, 21-01-2008 » |
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Evening all.
Time to go shopping.
Food has been a bit hit and miss recently.
Pizza on Friday, one of Tesco's Indian takeaways for 2 on Saturday, and two Tesco's fishcakes yesterday evening.
Hopefully now I'm back in my usual abode I can cook something that will be better for me.
Possibly steak [drools].
Or some roast salmon if it's still on offer in the Co-op.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Morticia
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« Reply #1117 on: 18:51:34, 21-01-2008 » |
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hh, you`re back ! Hooray! You`ve been missed, you know  We await your future menus with eager stomachs  Hope all going well on the work front. |
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Antheil
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« Reply #1118 on: 18:56:22, 21-01-2008 » |
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hi harmony harmony, glad to see you, hope you are well. We also have a Vegetarian Room now  |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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harmonyharmony
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« Reply #1119 on: 19:16:44, 21-01-2008 » |
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Greetings.
I had observed the veggie room. When the time comes (i.e. tomorrow) I'll probably be posting in there too!
Must buy some noodles first though.
Still slightly confused by the Co-op's layout. Still haven't located a greengrocer, fishmonger or butcher. Sigh.
In the end I bought two lamb chops but also picked up a smoked ham hough and will now endeavour to find out what to do with it!
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Milly Jones
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« Reply #1120 on: 19:18:32, 21-01-2008 » |
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Ho! Good to see you back again h-h. I cheated tonight. I was so tired after taking him swimming after school we stopped off for fish and chips. That's buglered my diet for today! It was lovely though! Yum. |
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We pass this way but once. This is not a rehearsal!
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martle
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« Reply #1121 on: 19:21:01, 21-01-2008 » |
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but also picked up a smoked ham hough and will now endeavour to find out what to do with it!
Hi hh! You mean 'hock', right? This is pretty close to how I like to cook 'em, although don't bother with the cream - that's too much. http://uktv.co.uk/food/recipe/aid/516181 |
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Green. Always green.
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Morticia
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« Reply #1122 on: 19:29:09, 21-01-2008 » |
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Or there`s the ham and lentil soup option. You can blitz some of it in the blender and have soup, then keep the rest to have ham and lentils as a wonderfully warming Winter plateful. Delish!
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harmonyharmony
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« Reply #1123 on: 19:52:53, 21-01-2008 » |
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It does claim to be a hough but I'll let Ron deal with any Scots queries on that front. I thought that it was only lambs that had houghs. And Stephens of course.
I'm just having the lamb with peppers and pak choi tonight. The cabbage will await the ham!
Thanks for the suggestions!
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Ron Dough
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« Reply #1124 on: 21:27:11, 21-01-2008 » |
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Potted hough is different to a hock, although it does start with an animal's shin. It's a kind of home-made meat paste which can be served several ways - hot, in a lump, with tatties, neeps and marrowfat peas, spread on toast or in sandwiches. It's an old fashioned food which you can buy commercially, particularly from specialist butchers who make their own. It's normally made from beef, and I have to say that despite the fact that many hereabouts love it as a comfort food which reminds them of their younger days, the virtually omnivorous Dough, brought up in the soft South with nary a taste of it, finds it pretty revolting - on about the same level as tripe. It is quite possible that a ham version might be more to my taste, but I've yet to run across it. Here's a recipe: http://www.recipeland.com/recipe/31745/ |
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