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Revival?
- Thread starterReefTroll
- Start date
Thread Status: Hello
, There was no answer in this thread for more than 60 days.
It can take a long time to get an up-to-date response or contact with relevant users.
It can take a long time to get an up-to-date response or contact with relevant users.
Of course I did!!
PS ... Into my local fishmarket!
No harm
I gave up buying fish point blank unless its from a local source that has been fished sustainably (aint found one yet). Same for meat, but I have found local suppliers.
I'm gonna go dive for some tomorrow, I'll post them over
Gavin my lad! A very well done how to on your preparation and supporting photos. I also commend you on the use of the roe--waste not, want not. I only noticed one crack in your armor but you seem to have that covered toward the end. Is that a squash or melon the little one is holding and did you grow it?
Girls and boys use Troll's presentation as a guide for future submitions.
Troll PM me your address so's I may send you your fabulous prize!
Okay it's Sunday here...and one week from now please submit your offering using:
1) Any flatfish.
2) Almonds--any way you want to use them.
3) Capers.
Thanks in advance for your interest.
Girls and boys use Troll's presentation as a guide for future submitions.
Troll PM me your address so's I may send you your fabulous prize!
Okay it's Sunday here...and one week from now please submit your offering using:
1) Any flatfish.
2) Almonds--any way you want to use them.
3) Capers.
Thanks in advance for your interest.
Bobdonny you get Kudos for reaching out and posting pics right away! This IS the food thread and all comers are welcome--not just those who are playing at our Gallopping <sp. on purpose--sound it out> Gourmet game. PM me with your address for your Special Friend of the kitchen award!
Little guy is holding a pumpkin. Which is what we call any squash bigger than a tennis ball. It was grown by my wife's cousins. My wife also gave me her total support and brains for the recipe, I must confess it wasn't merely me, but was more of an us thing. I loved it though, she is a wonderful teacher for me. Hopefully by the time we have our 5 year anniversary I may cook her something wonderful!! Ha ha.
Speaking of which, I was once cooking for her when she came home from work to find me rather laboured in the kitchen. She then offered help, and kind of took over for me, being sweet. I couldn't tell her no etc as I didn't want to give away my secret, the problem was, it was the dinner I was cooking to propose over!! =)
Poor girl cooked her own surprise proposal dinner!!!
And Bobdonny, I would wet myself laughing, after being ill at the smell, if I ever managed to receive international seafood!!
Speaking of which, I was once cooking for her when she came home from work to find me rather laboured in the kitchen. She then offered help, and kind of took over for me, being sweet. I couldn't tell her no etc as I didn't want to give away my secret, the problem was, it was the dinner I was cooking to propose over!! =)
Poor girl cooked her own surprise proposal dinner!!!
And Bobdonny, I would wet myself laughing, after being ill at the smell, if I ever managed to receive international seafood!!
You know... that sounds like a challenge
Actually, I had a lot of family over tonight so I went all out and made some great food, but one thing led to another glass of wine and I forgot to take any pics....
From our chats the last week, I drove a 3hr round trip to get a few scallops for the dinner... I had scallops on black pudding and potatoe for starters and paella for main. I caught the bass (made fish stock from this) and cod and picked the scallops and muscles for the paella...
As I say I forgot the pics but do have pics I took previously....
Scallops (wrapped in bacon - no bacon today) with a roasted pepper salsa and crusty bread
yummy 
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Rodger that!!
It wasnt so much about the competition I posted, but a love for nice seafood and to help inspire and be inspired by the the community
And I just got home from work after midnight--scrounging fridge for leftovers. That looks wonderful. Keep it y'all.
Now Sara you've GOT to submit. And Podge if you're following--I expect a fellow epicure to chime in! Where's Spago?????:t
Now Sara you've GOT to submit. And Podge if you're following--I expect a fellow epicure to chime in! Where's Spago?????:t
This is a great thread and i have enjoyed seeing the culinary pleasures so far...
Could we make it a monthly challenge rather than a weekly one perhaps? i recon there would be more takers. for example i wanted to take part but couldnt get scallops in the timescale - i wanted to dive for them as that would be part of the interest for me
Reeft that scallop dish looked awesome!
Out of interest, when i moved to Guernsey 3 years ago i didnt really eat fish! i grew up hating getting bones in every mouthful, so learned to avoid it! However, over the last few years we have eaten more and more (as my skill starts to improve lol ) and now its right in there as one of my normal ingredients
I recon there are quite a few good cooks on this forum, it would be great to see their offerings... C'mon DevonDave, Foxfish, Podge, HFW...
Could we make it a monthly challenge rather than a weekly one perhaps? i recon there would be more takers. for example i wanted to take part but couldnt get scallops in the timescale - i wanted to dive for them as that would be part of the interest for me
Reeft that scallop dish looked awesome!
Out of interest, when i moved to Guernsey 3 years ago i didnt really eat fish! i grew up hating getting bones in every mouthful, so learned to avoid it! However, over the last few years we have eaten more and more (as my skill starts to improve lol
) and now its right in there as one of my normal ingredients I recon there are quite a few good cooks on this forum, it would be great to see their offerings... C'mon DevonDave, Foxfish, Podge, HFW...
Who suffers from asparagus pee then?
It is believed most people produce the odorous compounds after eating asparagus, but only about 30% of the population have the autosomal genes required to smell them.
If you cant smell it you cant really taste it either - a good test for a good palate
It is believed most people produce the odorous compounds after eating asparagus, but only about 30% of the population have the autosomal genes required to smell them.
If you cant smell it you cant really taste it either - a good test for a good palate
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Out of interest, when i moved to Guernsey 3 years ago i didnt really eat fish! i grew up hating getting bones in every mouthful, so learned to avoid it! However, over the last few years we have eaten more and more (as my skill starts to improve lol
I recon there are quite a few good cooks on this forum, it would be great to see their offerings... C'mon DevonDave, Foxfish, Podge, HFW...
I was the same with oysters, couldn't stand them, then moved away from the coast and they reminded me of home so I fell in love with them
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i havent had a minute! been cooking what i can for over week... steak fish and all that but no time sit and savour and think about a good menu
maybe on friday night as this friday i finally have no plans... except for packing for my Sharm trip!
Asparagus pee!? rofl
You know... that sounds like a challenge
Actually, I had a lot of family over tonight so I went all out and made some great food, but one thing led to another glass of wine and I forgot to take any pics....
From our chats the last week, I drove a 3hr round trip to get a few scallops for the dinner... I had scallops on black pudding and potatoe for starters and paella for main. I caught the bass (made fish stock from this) and cod and picked the scallops and muscles for the paella...
As I say I forgot the pics but do have pics I took previously....
Scallops (wrapped in bacon - no bacon today) with a roasted pepper salsa and crusty bread
my oh my that looks amazing!!
Well I'm outta time....
I have a whole sole in the freezer I was gonna do something great with but I've no more time
I'm at work till very late today, my sisters wedding is tomorrow, I fly to Poland on Sat and represent my country in the European Championships in Kendo on Sunday then fly home Monday.
Next time for the monthly
Today I cooked for my wife's staff at the primary school (K-2). Not seafood this go around but did make this for 80 people today (great way to spend your day off--but there's hidden benefits):
1. Tricolor cous cous mixed with roasted garlic, diced onions sauted in light olive oil, petite peas and diced carrots.
2. Steamed Brocolli. Just brocolli.
3. Beef tips in burgundy sauce. And Since I worked until midnight I made a faux burgundy by reducing 2 parts grape juice, 1 part 100% pomogranite juice and 30% reduced sodium brown gravy mix. I seethed the tips in beef broth and pressure cooked for 15 minutes. Pan caramelized julianned sweet yellow onion and addded all together.
4. Mundane boring salad with baby spinach added. Balsamic vinaigrette dressing.
The staff took no prisoners and I am now completing scullery whilst roasting a leg of lamb for my Mother's birthday--they'll be here at 6 PM!
Adios mis Amigos :martial
1. Tricolor cous cous mixed with roasted garlic, diced onions sauted in light olive oil, petite peas and diced carrots.
2. Steamed Brocolli. Just brocolli.
3. Beef tips in burgundy sauce. And Since I worked until midnight I made a faux burgundy by reducing 2 parts grape juice, 1 part 100% pomogranite juice and 30% reduced sodium brown gravy mix. I seethed the tips in beef broth and pressure cooked for 15 minutes. Pan caramelized julianned sweet yellow onion and addded all together.
4. Mundane boring salad with baby spinach added. Balsamic vinaigrette dressing.
The staff took no prisoners and I am now completing scullery whilst roasting a leg of lamb for my Mother's birthday--they'll be here at 6 PM!
Adios mis Amigos :martial