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eruanto
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« Reply #570 on: 20:12:34, 30-09-2007 » |
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isn't the word "Pilchard" just a cop-out for "Sardine"? You can eat the bones as well - they're really good for you.
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Morticia
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« Reply #571 on: 20:41:19, 30-09-2007 » |
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isn't the word "Pilchard" just a cop-out for "Sardine"? You can eat the bones as well - they're really good for you.
You`re right, eru. Pilchards are `grown up` sardines. In terms of tinned fish, I prefer pilchards to sardines. They`re meaty little fishes !  |
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BobbyZ
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« Reply #572 on: 20:42:59, 30-09-2007 » |
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Pilchards...tomato sauce or brine ?
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Dreams, schemes and themes
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Morticia
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« Reply #573 on: 20:52:53, 30-09-2007 » |
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Pilchards...tomato sauce or brine ?
Brine, brine and thrice brine !! Tomato sauce? Thanks but no thanks. The cats don`t mind it though  |
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martle
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« Reply #574 on: 21:43:38, 30-09-2007 » |
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The cat here will not countenance anything fishy out of a can other than tuna. (Turns her nose up at John West's salmon, for heavens' sakes.) And not just any tuna - only the finest name brand that Waitrose offers.
As a human, I'm pretty fond of tinned fish; but pilchards/sardines etc. are a bridge too far. And as for ANY fish with tomato - Yuk, no, no, no, no.
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Green. Always green.
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richard barrett
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« Reply #575 on: 21:53:53, 30-09-2007 » |
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The cat here will not countenance anything fishy out of a can other than tuna. (Turns her nose up at John West's salmon, for heavens' sakes.) And not just any tuna - only the finest name brand that Waitrose offers.
As a human, I'm pretty fond of tinned fish; but pilchards/sardines etc. are a bridge too far. And as for ANY fish with tomato - Yuk, no, no, no, no.
Your cat reminds me of what Carl Ruggles is said to have remarked about Debussy - "nothing wrong with him that a few weeks in the open air wouldn't cure." I used to be quite a connoisseur of tinned fish, if that isn't oxymoronic, but I haven't touched it for years for some reason. Mackerel in mustard sauce used to be one of my favoured varieties. One thing I miss about not living in Holland any more is the fresh raw herring bought on the street and eaten with raw onions in a bread roll. A little while after feasting on this, one's breath can take the varnish off tables. |
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martle
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« Reply #576 on: 22:58:12, 30-09-2007 » |
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One thing I miss about not living in Holland any more is the fresh raw herring bought on the street and eaten with raw onions in a bread roll. A little while after feasting on this, one's breath can take the varnish off tables.
Oh that. Last time I was there, the friend I was with insisted I had those. They were quite spectacularly good; and I speak as someone who distrusts the whole idea. Where's the best herring stall, though? Richard? Pim? |
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Green. Always green.
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Morticia
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« Reply #577 on: 23:08:46, 30-09-2007 » |
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`but pilchards/sardines etc. are a bridge too far`. I`m not surprised. You know what bridges do to you, Mart ! Re. herrings , what about marinated anchovies? I first exeperienced them in Brussels. Absolute bliss! Fab little fishes. Yum On a less pleasing note, in my travels yesterday I noted on the supermarket shelves (those of a delicate disposition may wish to look away now) tinned Tuna Coronation with diced pineapple. Bleerrghhhh! After having recovered from this I then saw tinned Liver and Onions! What ! Why? I bet it looks like sludge when it`s opened.<green faced emoticon> Oh dear, I don`t feel very well now ......... |
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harmonyharmony
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« Reply #578 on: 23:17:23, 30-09-2007 » |
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I think I've got a recipe for herrings dosed in mustard sauce somewhere... sounds like a wonderful idea. I keep meaning to check out anchovies at the fishmongers. The best anchovies I ever ate were in Corfu Old Town, when they dished up this massive plateful of them like whitebait. I couldn't eat them all but I had a damn good try! Maybe I shouldn't have had that starter (octopus salad) and saved the room... Nah! The salad was great too! Never tried cooking octopus... Mort - that catalogue of tinned disasters sounds absolutely horrific. Thank you for sharing.   Time for some postponed washing up! Hurrah! |
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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 #579 on: 23:29:30, 30-09-2007 » |
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Yep hh, those are the ones. They came on a damn big plate and there were loads of them The fish counter at Waitrose sells them, but they`re not quite as firm as the Brussels one. Still good though ! |
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Andy D
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« Reply #580 on: 00:06:59, 01-10-2007 » |
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I saw some tins of Mock Duck  in Holland & Barrett on Friday. I wouldn't dream of mocking any ducks especially this one which I photographed recently.  |
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Reiner Torheit
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« Reply #581 on: 03:18:19, 02-10-2007 » |
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22% of UK adults polled in a survey (of over 1000 respondents) didn't realise that sausages or bacon originated from farms http://news.bbc.co.uk/1/hi/uk/6734275.stm |
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"I was, for several months, mutely in love with a coloratura soprano, who seemed to me to have wafted straight from Paradise to the stage of the Odessa Opera-House"
- Leon Trotsky, "My Life"
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harmonyharmony
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« Reply #582 on: 19:00:19, 02-10-2007 » |
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Tonight, I'm cooking a ready meal...
A friend has put me up while I'm in Edinburgh so tonight's dinner is my way of saying 'thank you'.
Since she doesn't have a lot of stuff in the house to cook with I went the way of least resistance (especially because I was foolish enough to shop in a small supermarket) but it looks nice and I've bought some basil to chuck in to wake it up a bit.
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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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Andy D
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« Reply #583 on: 19:43:31, 02-10-2007 » |
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My meal tonight was very simple and all home grown! Unpeeled Charlotte spuds cut fairly small & fried for c15 mins in sunflower oil. Drain most of the oil off - add a sliced onion, another 7 or 8 mins (unfortunately I got distracted by writing something on the PC so I forgot to stir the onions and they were a bit ahem caramelised  ) then add some chopped small plum tomatoes - the ones that had split so wouldn't keep for long - couple more mins and add 1/2t chilli, pinch salt, 1/4t turmeric, 1/3t cumin or to individual taste. Stir well for a minute or so. Served with medium lime pickle and fat-free yoghurt.  (licking lips not sticking tongue out) |
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MabelJane
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« Reply #584 on: 20:39:29, 02-10-2007 » |
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I made soup again as it's a good way to get lots of veg into the kids... an onion, 2 large potatoes, few sticks of celery, several florets of cauli, couple of carrots, tom puree, veg stock etc. Blended it for the kids (they rarely opt for identifiable chunks of veg) but I removed my bowlful first. It wasn't at all bad - nicer than you'd think from the ingredients! |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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