What are you munching on in EADD? v back teeth and cheeks

[Shambles]

Am not overly familiar with Mexican food but have been fed a few times by a certain EADDer of the TexMex persuasion and her cooking was the absolute shit. Had only ever had Old El Paso tacos before (made by me) so just wasn't prepared for how insanely good that kinda grub can be when cooked properly

Coriander is great. Even though it tastes of soap. It's good soap

Is one of me fave dry spices too. Although I often get confused about spices cos was mostly taught by Indian folk so know them by Indian names. Coriander is either dhaniya or jeera. Can never remember which

 

[gayorstraight]

I just had mini potato waffles and quornages nommy

 

[1394]

I know a lot of people who smoke spice, do I count?

Am I a friend too?

 

[Swarm]

I love fresh coriander such a good herb, love it both in Asian and Mexican food, it features prominently in both cuisines.

yeah the fresh stuff makes so much of a difference. fresh coriander on a curry just near the end is hard to beat. At the end of the day so much of it comes to expense though, does for me anyway. I love my curries but I'm a total wimp with spices. Chilli's just blow my head off. I've literally been eating a curry with 5 of my mates and I got tears streaming down my face, let alone beads upon beads of sweat on the brow. I'm looking around and everyones just like "yeah, decent curry, little bit spicey this one" but that's the extent of it. I always finish it though,just for the laughs. There is literally film out there on me attempting to finish curries that are just blatantly finishing me. Like some sort of circus curry freak.

yeah its the capsaicin in the chillies that gives them the oompf i do believe. its lipid soluble not water soluble, hence use of yoghurt to dull the heat on an overly hot curry, and the glass of milk trick being superfior to the water if you need a drink. I usually just put one normal sized birdseye chilli in, i use the seeds though. Sprinke some cayenne extract on aswell too, though appparently this is basically the same thing. I don't really know much about chilli's, sound's like you guys can enlighten me on this.

going back to the fresh coriander bit, another thing i really like using in curries is spinache. Only trouble is affordable frozen stuff just turns to mush and fucks the whole thing up. I like to use fresh ginger as well, but i don't know if it makes as much difference fresh or not compared with the coriander. For me though, one of the most essential ingredients in a curry is garlic. It just gives it a gut punch that you can't replace with anything else. Its not hot, just strong.

 

[Mailmonkey]

Had a feeling swordfish were also a bit scarce, Kenny. Only mentioned them at all as I've always heard them described as being a firm, meaty fish kinda like tuna. Unlike mackeral which isn't. Have a feeling there is no real not-tuna tuna waiting in the wings. Perhaps we should be growing it in labs like they're doing with beef. It's the future. Probably.

mackerel is very firm and meaty. Only the same day, or very possibly the day after it's been caught. If we have a massive catch of mackerel we'll eat a shitload,like 18 or so on the day, have a couple for breakfast the next day, and smoke, or cure the rest of it....

Freeze some of it for bait for the winter, not that i do any winter fishing these days.

 

[Shambles]

I've definitely never had it that fresh. I've probably only ever had it tinned. Although am sure I've had it "fresh" from fishmongers in the past. Doesn't strike me as a suitable tuna replacement. Is a fine fish. But wouldn't use it in situations that call for tuna which was really what I was questioning. You have put it in mind again though so might just get some. Will be tinned though as that's the only way I have access to 'em.

 

[knock]

I'm not a fishgenius like some monkeys here but of all the fish I know (not many) salmon is about the closest to Tuna in it's physical properties, and it's not an ocean away tastewise either. Salmon mayonnaise works. Need to bake the salmon.

 

[knock]

How great are avocados? Fucking, that's how.

 

[Albion]

Avocados are the greatest fruit that ever did fruit.

 

[acieed_ed]

Had chicken paprika in a sour cream sauce earlier my all time favourite dinner i cheated a bit though my ma cooked it and gave it to me frozen all i did was boiled some rice still bellisimo tho O

 

[Mailmonkey]

I'm not a fishgenius like some monkeys here but of all the fish I know (not many) salmon is about the closest to Tuna in it's physical properties, and it's not an ocean away tastewise either. Salmon mayonnaise works. Need to bake the salmon.

Is it fuck close to tuna physically. Nothing like. Tuna are very similar to mackerel. The shape of the body, the smooth skin (not scaled like a salmon), dark oily firm flesh (thinly sliced and raw is excellent sashimi), the face and the jaw (again salmon are completely different here to a tuna), the dorsal and pectoral fins, the forked tail on the mackerel and the tuna, but the flat tail of the salmon,the little spiky finlets on the rear section of the body matches on the mackerel and the tuna too.

And as for tastewise. You obviously have seriously fucked up tastebuds.

I'm gonna hunt down some pics.

edit nsfw'd for size

NSFW:

tuna

tuna

mackerel

mackerel

salmon and a sea trout (I often get these mixed up)

 

[Shambles]

Had chicken paprika in a sour cream sauce earlier my all time favourite dinner i cheated a bit though my ma cooked it and gave it to me frozen all i did was boiled some rice still bellisimo tho O

That sounds very tasty. Have never had paprika chicken but - not a million miles away - I did recently munch a chicken mayonaise and chorizo sandwich. Never normally buy premade sarnies but was only 30p so couldn't resist. Your dins sound nicer though.

 

[brimz]

I love fish all sorts of fish Halibut is one my Favs. & Tilapia . I had aTuna Sandwich 4 lunch n that was nice . Booyaa for fish

Haven't been fishing since my really goood mate Died we used to go to Chesil Beach caught some decent Mackrel we did .

 

[badandwicked]

we used to go to Chesil Beach caught some decent Mackrel we did .

I know Cornwalls stunning as are many other counties but thats one of my favourite coasts.In the summer when you see the sea over the golden rolling hills and follow the coast road all along to west Bay and Golden Cap. Love it all the more for not being a 3 hour drive away. Dorsets hard to beat for me.

 

[brimz]

Yeah i have a bit of a connection with the place .

The matey in question introduced me to fishing @ Chesil & always had the best hash Proper Old School West Country Bloke . I miss him all the time .

 

[knock]

blah blah blah

I'm not talking about the shape of the body, you idiot, I'm talking only about the flesh. As far as I know both tuna and salmon are stumpy cylindrical beings with a hard shell that requires piercing and tearing to get to the meat. Some sort of future shell fish.

Now, get some cooked tuna and some cooked salmon, flake them, and look at the result. Same.

 

[Shambles]

I have to concur with Knock. They may be completely unrelated species (or may not be - I have no idea) but there are definite simlarities involved. Tinned salmon is certainly the closest tinned fish to tinned tuna. All this talk of fish seems to be ignoring the fact that a tuna's natural habitat is the tin can. Salmons are not fully acclimatised to tin-based life but are certainly part-time can-dwellers. The taste is very un-tunalike though so not an ideal pollock for me. But can see what Knock is getting at.

 

[Mailmonkey]

I'm not talking about the shape of the body, you idiot, I'm talking only about the flesh. As far as I know both tuna and salmon are stumpy cylindrical beings with a hard shell that requires piercing and tearing to get to the meat. Some sort of future shell fish.

Now, get some cooked tuna and some cooked salmon, flake them, and look at the result. Same.

you really are a fucking idiot.

 

[knock]

Mailfish.

 

[Mailmonkey]

They are VERY closely related.

Most mackerel belong to the family Scombridae, which also includes tuna and bonito

This is why they are so similar in taste, oiliness and texture.

Yellowfin tuna, skipjack tuna, bonitos, mackerel, all very similar. If mackerel grew bigger you wouldn't even tell the fucking difference.

You probably couldn't tell the difference now knock if I gave you a slice of raw mackerel, raw tuna, and raw salmon, or even fucking donkey dick.

http://en.wikipedia.org/wiki/Mackerel

EDIT>>>>>also salmon's flesh is flakey, like a cod, or haddock, or its closest relative, the trout.

Mackerel and tuna both have firm flesh.