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Morticia
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« Reply #2385 on: 16:11:19, 18-06-2008 » |
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Ah, I'm glad you did that Martle. I was thinking about it the other day but was too slothful to trawl back to last year  Now, I may have got this wrong but is John Dory sometimes referred to as St Peter's fish or something like that? Something to do with a black marking on the head? I've not had John Dory for a l-o-n-g time  |
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harmonyharmony
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« Reply #2386 on: 16:13:47, 18-06-2008 » |
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Now, I may have got this wrong but is John Dory sometimes referred to as St Peter's fish or something like that? Something to do with a black marking on the head? I've not had John Dory for a l-o-n-g time |
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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 #2387 on: 16:22:08, 18-06-2008 » |
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Ah, so my memory isn't completely shot yet. Phew!  Thanks hh. Edit. I've just been checking up on fish that we can eat with a clear conscience. Sadly, the Skate that I have been thinking of buying is on the endangered list Makes for rather depressing reading, so here is a link for ok fish to eat http://www.fishonline.org/advice/eat/ |
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« Last Edit: 16:42:52, 18-06-2008 by Morticia »
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George Garnett
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« Reply #2388 on: 16:50:27, 18-06-2008 » |
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Mary's 'Panzanella'! That's the word. Thank you , Martle. I was desperately trying to think of it the other day when extolling its many virtues to my brother. 'Panazella ... panatella ... zapannella ...' I knew none of them were quite right but that it was something like that.
And thank you again to Mary for introducing me to a whole new world of nomming pleasure.
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Ian Pace
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« Reply #2389 on: 17:31:02, 18-06-2008 » |
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(Some of us know the size of the Pace mouthful, you know... ) .jpg) |
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'These acts of keeping politics out of music, however, do not prevent musicology from being a political act . . .they assure that every apolitical act assumes a greater political immediacy' - Philip Bohlman, 'Musicology as a Political Act'
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harmonyharmony
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« Reply #2390 on: 17:46:51, 18-06-2008 » |
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Sharks not on list.
I will return at the weekend and buy SQUIDS.
Well, one perhaps.
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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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richard barrett
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« Reply #2391 on: 17:50:06, 18-06-2008 » |
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I will return at the weekend and buy SQUIDS.
Well, one perhaps.
One? That's not enough surely. Being a biologist by training I'm not generally squeamish about getting personal with various kinds of organisms but I DO NOT LIKE cleaning squids. It's their eyes I think. |
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Morticia
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« Reply #2392 on: 17:53:56, 18-06-2008 » |
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I DO NOT LIKE cleaning squids. It's their eyes I think.
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harmonyharmony
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« Reply #2393 on: 17:57:56, 18-06-2008 » |
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I will return at the weekend and buy SQUIDS.
Well, one perhaps.
One? That's not enough surely. Being a biologist by training I'm not generally squeamish about getting personal with various kinds of organisms but I DO NOT LIKE cleaning squids. It's their eyes I think. Well it depends how big they are surely? Little squids (little squids, can I come in?) like you get ready cleaned and stuffed with their own tentacles at the fish counter in a supermarket must be in their plurals in order to furnish one with a satisfactory repast, but the nice big ones with their own guts in them still that you get from a fishmonger, or at least that I get from a fishmonger, can often do several meals. It's good in a stew with chickpeas for example. I like to marinade half of the flesh in oil, lemon juice and rind, chilli and garlic before flash frying it (or griddling it) and then stewing the other half. Major NOMs there. |
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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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Antheil
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« Reply #2394 on: 18:02:27, 18-06-2008 » |
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Thanks for that list Mort, most interesting and the page on Supermarkets was informative, Waitrose & Marks coming out top for selling the most on the list. Salmon was still half-price so I bought some today plus a bonus - Jersey Royals also half-price. But you are right, fish is now rather a luxury item. Whatever happened to Whiting? It's on the list but you never see it in any shops. I used to coat it in flour, cook in butter then deglaze the pan with fresh lemon juice and fresh chopped parsley. NOM. I think it's called a la Meuniere?
I can't see the attraction of squid but I did enjoy a baby octopus casserole once.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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George Garnett
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« Reply #2395 on: 18:39:39, 18-06-2008 » |
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I did enjoy a baby octopus casserole once.
WE KNO ... ... AND WE KNO WARE U LIVE. |
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harmonyharmony
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« Reply #2396 on: 19:05:48, 18-06-2008 » |
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Splendid George.
What a fine specimen (s)he is.
John Dory was lovely and it was a large fillet so half of it is being frozen for later poaching as mentioned above.
Now it's time for blueberries and yogurt!
NOMONOMOMONNOMNOMNOMONMONMNOMONMONMON
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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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thompson1780
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« Reply #2397 on: 23:20:08, 19-06-2008 » |
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A few pages back there was discussion favourite cookery writers.
I love Elizabeth David's writing, which is so simple and rustic. I would also vote for Jane Grigson. But really good writers no one has mentioned would include Michel Roux on Sauces, Anna del Conte (for her fantastic book 'The Classic Food of Northern Italy') and Franco Tarruschio (Leaves from the Walnut Tree).
del Conte's venison stew is like meaty chocolate yumminess being magicked onto your tongue. NOM NOM NOM.
Nommo
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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Antheil
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« Reply #2399 on: 19:31:17, 20-06-2008 » |
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A few pages back there was discussion favourite cookery writers.
Franco Tarruschio (Leaves from the Walnut Tree).
Nommo
Tommo, Nommo, I have a copy of a book personally signed by Franco Tarruschio. Na Na Na Na Na!! Tomorrow salmon fillet cooked and flaked, stirred into tagliatelle, add peas, dollops of creme fraiche, grinding of pepper. Serve with leaves. I had forgotten about him, the tome is now in front of me. The Walnut Tree has now been taken over and recovered from the doldrums I think. |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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