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What are you muching on? v. You fat fuck
- Thread starter Bearlove
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Mailmonkey
Bluelighter
what veg Dan? 
I can understand the easy sluttiness of packet noodles, though pot noodles are a dirtiness too far!
I haz these bad boys - full of seeds
Got herring for dinner, made an oaty lemon, mustard and pepper crumb for it. Have found a local source for fishies and bulk bought n' froze. Not ideal but better than nought.
I haz these bad boys - full of seeds
Got herring for dinner, made an oaty lemon, mustard and pepper crumb for it. Have found a local source for fishies and bulk bought n' froze. Not ideal but better than nought.
Mailmonkey
Bluelighter
My missis like pomegranites, i can't be bothered with them...
Hering is great, we don't get a lot of herrings down here, is sprat season at the moment, I always consider sprats like tiny herring anyway...I've only ever caught one herring in my life, by accident....I think al the big shoals are up your way....
If you're freezing fish it's best to clean and fillet them first, freeze in single layers in the coldest part of the freezer, not a big bag of fish...wrap fillets , or individual fish seperately too.
Who you buying from? Shop? Or fisherman? Whoever it is , cultivate a relationship with them, just buy "whatever's freshest" or "whatever was landed this morning".
EDIT>>>got a box of dates on the go now.
Hering is great, we don't get a lot of herrings down here, is sprat season at the moment, I always consider sprats like tiny herring anyway...I've only ever caught one herring in my life, by accident....I think al the big shoals are up your way....
If you're freezing fish it's best to clean and fillet them first, freeze in single layers in the coldest part of the freezer, not a big bag of fish...wrap fillets , or individual fish seperately too.
Who you buying from? Shop? Or fisherman? Whoever it is , cultivate a relationship with them, just buy "whatever's freshest" or "whatever was landed this morning".
EDIT>>>got a box of dates on the go now.
Man I 
dates. Are they "Eat Me" ones? I like the boxes they come in too for some reason.
It's a fisher man who is supplying a small smokery nearby, who's happy to pass on excess stock. I got chatting to the smokey man who does the best ever hot smoked salmon and trout, never mind peppered mackerels and he let me know that man was happy enough to sell on to individuals. The smokehouse man has gutted it for me, the mark up was minimal and I've individually wrapped everything and frozen on tray before packing away date marked. Hopefully the oily fish will be ok - I got a lot of mackerel too. Some fat scallops and langoustines thrown in also!
This was the best retail session I've had in ages, felt like a dodgy deal going down lol :D
Btw I hate recreation shopping.
Kiwi = current love. 2 an hour before bedtime helps you sleep.
dates. Are they "Eat Me" ones? I like the boxes they come in too for some reason.It's a fisher man who is supplying a small smokery nearby, who's happy to pass on excess stock. I got chatting to the smokey man who does the best ever hot smoked salmon and trout, never mind peppered mackerels and he let me know that man was happy enough to sell on to individuals. The smokehouse man has gutted it for me, the mark up was minimal and I've individually wrapped everything and frozen on tray before packing away date marked. Hopefully the oily fish will be ok - I got a lot of mackerel too. Some fat scallops and langoustines thrown in also!
This was the best retail session I've had in ages, felt like a dodgy deal going down lol :D
Btw I hate recreation shopping.
Kiwi = current love. 2 an hour before bedtime helps you sleep.
Mailmonkey
Bluelighter
Thats great news on the fish connect kate, really useful...
oily fish like mackerel and hering is the worst for freezing, we all do it, but it is very hard to stop it deteriorating, even frozen, due to the high oil content in the flesh...use it as quickly as you can, there's no point saving it...after 3 months the texture will be noticably different, and after 6 months it will be unuseable...
scallops and langoustines too
I love shopping for fish, last time I got a load of scallops and crabs off a fishing mate, i met up with him parked up round the back of a petrol station..definitely feels like dodgy dealing, and technically it is...but great
Another brilliant way of preserving mackerel is curing, I've made "gravadmax" (from Hugh F-W's fish book) before, a little bit time consuming but well worth it, AND another benefit is that while it extends the fridge life to a few days, the cured fish will freeze for a lot longer than uncured...
oily fish like mackerel and hering is the worst for freezing, we all do it, but it is very hard to stop it deteriorating, even frozen, due to the high oil content in the flesh...use it as quickly as you can, there's no point saving it...after 3 months the texture will be noticably different, and after 6 months it will be unuseable...
scallops and langoustines too
I love shopping for fish, last time I got a load of scallops and crabs off a fishing mate, i met up with him parked up round the back of a petrol station..definitely feels like dodgy dealing, and technically it is...but great
Another brilliant way of preserving mackerel is curing, I've made "gravadmax" (from Hugh F-W's fish book) before, a little bit time consuming but well worth it, AND another benefit is that while it extends the fridge life to a few days, the cured fish will freeze for a lot longer than uncured...
I love shopping for fish, last time I got a load of scallops and crabs off a fishing mate, i met up with him parked up round the back of a petrol station..definitely feels like dodgy dealing, and technically it is...but great
Another brilliant way of preserving mackerel is curing, I've made "gravadmax" (from Hugh F-W's fish book) before, a little bit time consuming but well worth it, AND another benefit is that while it extends the fridge life to a few days, the cured fish will freeze for a lot longer than uncured...
Ha guessed you'd be one of few who would appreciate a clandestine fish dealing exchange :D That satisfaction was well above a drug deal...my how times change for me lol
Have looked into soused recipes, the man turned his face up at them Though he's the type to eat anything you put down to him really 8) I remember my mum doing pickled soused herring so kinda into recreating that nostalgia recipe. Thanks for reminding me
Mailmonkey
Bluelighter
I scrunch my face up when it comes to sousing too 
Curing is a different kettle of .... fish.. more like cold smoking in terms of the finished product...."the man" will know some decent cures, we always have some length of cure even before smoking fish....
the gravadmax recipe is just curing, a sweet and mollassesy and dilly long cure....
Curing is a different kettle of .... fish.. more like cold smoking in terms of the finished product...."the man" will know some decent cures, we always have some length of cure even before smoking fish....
the gravadmax recipe is just curing, a sweet and mollassesy and dilly long cure....
Shambles
Bluelight Crew
You guys are making me crave fish 
That airdried beef thingy you posted on page past looks lush, MM. Never heard of that one before. Doubt it'll turn up down me local Co-Op either 8)
Just munched...
Except it wasn't a chunky one it was just a standard multipack two-finger one cos there's loads in the Co-Op reduced bit lately. Very tasty they are too. Never come across the caramel ones before.
Also, flat smells delish (a miracle in itself) due to wafting scent of Thai green curry (wiv chick-in) for dins in a bit.
That airdried beef thingy you posted on page past looks lush, MM. Never heard of that one before. Doubt it'll turn up down me local Co-Op either 8)
Just munched...
Except it wasn't a chunky one it was just a standard multipack two-finger one cos there's loads in the Co-Op reduced bit lately. Very tasty they are too. Never come across the caramel ones before.
Also, flat smells delish (a miracle in itself) due to wafting scent of Thai green curry (wiv chick-in) for dins in a bit.
Shambles
Bluelight Crew
Was tasty. Bit heavy on the onions but could probably do with the Goodness. Loads left for the morrow too.
knock
Bluelighter
Just polished off a bowl of Glorious West African Chicken and Peanut Soup, was delicious! Beautiful soup, spicy, creamy and warming.
Shambles
Bluelight Crew
That sounds yum, Knock. Did you make it or acquire it elsewhere?
Just munched pork and bean madras from yesterday. Made quite a lot of it so probably the same again tomorrow.
Just munched pork and bean madras from yesterday. Made quite a lot of it so probably the same again tomorrow.
knock
Bluelighter
Acquired, Shammy. "Glorious!" is the brand, they used to be endorsed by Marco Pierre White. They do some nice stuff.
Just back from Asda with a shitload of baby plum tomatoes, going to make a big batch of pizza sauce.
Just back from Asda with a shitload of baby plum tomatoes, going to make a big batch of pizza sauce.
I add jaimie oliver chili flakes+paprika+salt+peper grinder things + garlic + sugar then blend then reduce it down on the hob until the desired thickness.
Best pizza sauce i ve ever tasted. Bit of a kick to it and really tomatoey. mmmm nom nom nom
knock
Bluelighter
I used a big handful of fresh basil, olive oil, salt, pepper... I didn't use fresh garlic, I should have but I got garlic puree instead thinking it'll last longer, that and tomato puree, and chilli puree, and some "Italian Herbs". No sugar, seems sweet enough (already, just like me). Got enough for about 10 pizzas in the freezer now.
The best time to eat chocolate.
jancrow
Bluelighter
y'know what, a tiny amount of cumin is fucking wicked in a pizza sauce.
edit: Chelsea buns are the fucking TITS and increasingly hard to find IME anyway.
edit: Chelsea buns are the fucking TITS and increasingly hard to find IME anyway.
knock
Bluelighter
Is it? I've always found cumin a bit of second-class spice, I don't really like the smell of it. On the other hand, coriander is like cat nip to me, I go wild for it.
I'll try both though, I have cumin in the cupboard so I'll try it today.
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