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harmonyharmony
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« Reply #1650 on: 17:34:21, 20-03-2008 » |
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Pan-fried fillet of salmon, pak choi, lemon juice.
NOM NOM NOM
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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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martle
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« Reply #1652 on: 17:48:07, 20-03-2008 » |
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I bought some pollock Feeling well-heeled are we, Mort?   |
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Green. Always green.
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harmonyharmony
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« Reply #1653 on: 17:49:44, 20-03-2008 » |
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I think you just cook it like you would do cod.
That's what I've done with it in the past anyway and it didn't do it any harm.
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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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perfect wagnerite
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« Reply #1654 on: 17:58:45, 20-03-2008 » |
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Has anyone done anything exciting with the-fish-whose-name-I-am-not-going-to-mention-for-fear-of-inciting-overexcitable-behaviour-among-certain-residents here Depends whether you find fish pie exciting ... I'd agree with hh - although I think I prefer it to cod; it has a nice meaty flavour. |
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
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Antheil
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« Reply #1655 on: 18:03:41, 20-03-2008 » |
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I don't think I have ever knowingly had pollock but a google shows that Captain Birdseye is now using it in his fish fingers.
I guess I agree with hh and pw, cook it anyway you would cook cod. It's supposed to be cheap - how much did it cost 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 #1656 on: 18:04:33, 20-03-2008 » |
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although I think I prefer it to cod; it has a nice meaty flavour.
Ah, sounds like my kind of fish, PW. Another 'meaty' fish that I used to love is Huss/Dogfish (it used to be called Rock Salmon), but I never see it in fishmongers. Maybe the chippies buy up all the supplies  It's a lovely fish. |
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Antheil
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« Reply #1657 on: 18:11:22, 20-03-2008 » |
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I used to love rock salmon as well Mort, but it's on the WWF top ten list of species in danger of extinction  Another fish I loved, simply fried in butter then the pan swooshed out with fresh lemon and parsley was whiting. Can't get them for love or money any more. Dunno if they too are extinct or just go into catfood |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #1658 on: 18:33:20, 20-03-2008 » |
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CE SOIR!
Pan fried lamb chops a la Nigel. NOM
Caramelised onions, chickpea puree made with garlic and yoghurt NOM
and wine and mustard gravy. NOM
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Green. Always green.
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Antheil
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« Reply #1659 on: 18:39:53, 20-03-2008 » |
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CE SOIR!
Pan fried lamb chops a la Nigel. NOM
Caramelised onions, chickpea puree made with garlic and yoghurt NOM
and wine and mustard gravy. NOM
NOM, NOM, NOM, indeed Marty x 3 million  Tomorow I hit the sacrificial lamb, a la ower Nige of course! |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #1660 on: 18:46:12, 20-03-2008 » |
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Anty x 34.2 @ wales.com I really should be saving lamb consumption for my Welsh Easter sojourn. But I will be cooking Nige's Gammon recipe of great renown with the pressed apple wotsits on Sunday, I have decided. |
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Green. Always green.
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Antheil
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« Reply #1661 on: 18:59:25, 20-03-2008 » |
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Anty x 34.2 @ wales.com I really should be saving lamb consumption for my Welsh Easter sojourn. But I will be cooking Nige's Gammon recipe of great renown with the pressed apple wotsits on Sunday, I have decided. Marty, Marty, Marty + 17.5% VAT I guarantee you will expire and die a little death as you have never done before |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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increpatio
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« Reply #1662 on: 19:01:06, 20-03-2008 » |
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Hmm; the photo didn't quite come out very well  the colour scheme rather reminds me of this  |
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Morticia
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« Reply #1663 on: 19:01:45, 20-03-2008 » |
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Anty x 34.2 @ wales.com I really should be saving lamb consumption for my Welsh Easter sojourn. But I will be cooking Nige's Gammon recipe of great renown with the pressed apple wotsits on Sunday, I have decided. About flippin' time too! If you don't find it gorgeously wonderful then I will eat my hat. Or your left over gammon |
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Antheil
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« Reply #1664 on: 19:11:28, 20-03-2008 » |
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Inky, that veggie stew looks Ok to me, you got some good bread to mop up the juices and maybe a rough and ready Italian to accompany it?
Wine, that is. Behave.
You could name it Inky's Post Modernist Bruegel Stew?
Of course we all know now you drink Supermilk - the milk of champions - and read the tabloids!
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Reality, sa molesworth 2, is so sordid it makes me shudder
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