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  1. #1
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    One for Panama Hat - Paupiettes of Salmon and Plaice with over the top accompaniments

    Maybe im going a little too far here for a weeknight dinner but if you are looking to impress with a fish dish then i challenge you to give this one a go.


  2. #2
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    I will be sure to do some more fish dishes in future (without too much cheffy crap on it)

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    Thailand Expat misskit's Avatar
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    Just watching you fillet a fish is amazing to me. I doubt there is a knife in this house sharp enough to do that part!

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    Thailand Expat TheRealKW's Avatar
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    Looks fantastic!

  5. #5
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    So who is the troll? Until I know that this guy has mentioned TD in one of his vids I am going to assume this is another 12call multi nick.

  6. #6
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    I got a girl for that! The fish silly.

  7. #7
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    Quote Originally Posted by bsnub View Post
    So who is the troll? Until I know that this guy has mentioned TD in one of his vids I am going to assume this is another 12call multi nick.
    Am i missing something about this 12call multi nick thing? Why do you want me to mention TD in a vid? Im so confused.

  8. #8
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    Quote Originally Posted by misskit View Post
    Just watching you fillet a fish is amazing to me. I doubt there is a knife in this house sharp enough to do that part!
    You can sharpen a knife on the bottom of a mug, im sure there is plenty of videos for it if you have a quick google.

    Filleting fish is a dying art these days as most people will get it done by their fish monger but by doing so you are throwing away so much flavour boosting goodness! I also much prefer making food from scratch (where possible) as i love the preparation and cooking as much as the eating. I will often spend an entire sunday cooking for the week ahead.

  9. #9
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    Quote Originally Posted by Chef Basics with Baz View Post
    Am i missing something about this 12call multi nick thing? Why do you want me to mention TD in a vid? Im so confused.
    Ignore the moron

  10. #10
    Hansum Man! panama hat's Avatar
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    Quote Originally Posted by bsnub View Post
    So who is the troll?
    Chill snubby . . . he's ok




    Quote Originally Posted by Chef Basics with Baz View Post
    One for Panama Hat - Paupiettes of Salmon and Plaice
    WooHoo . . . I will try thisover the week-end . . . and salmon is easily available in NZ . . . though at $35-$40/kg it is ridiculous. (18-22GBP)

    Plaice - had a fantastic sole in a place (excuse the pun) called Kaikoura (famous for the earthquake a few years ago) last month - one of my favourites.

    Many thanks . . . I will try it.

  11. #11
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    Quote Originally Posted by panama hat View Post
    Chill snubby . . . he's ok






    WooHoo . . . I will try thisover the week-end . . . and salmon is easily available in NZ . . . though at $35-$40/kg it is ridiculous. (18-22GBP)

    Plaice - had a fantastic sole in a place (excuse the pun) called Kaikoura (famous for the earthquake a few years ago) last month - one of my favourites.

    Many thanks . . . I will try it.
    Oh great! If you cant get plaice, sole or any flat fish will work well.

    Ouch on that salmon... not sure what else might work in its place (pun fully intended). Mackerel could be good and undoubtedly cheaper. I look forward to the result!

  12. #12
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    Good morning Baz,

    I would appreciate if you could post up your version of a simple pork breakfast sausage recipe without any additional exotic herbs and spices.

    I understand that to hang the sausages after filling and to use the correct skin is extremely important.

    Thanks in advance.

  13. #13
    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by Chef Basics with Baz View Post
    Oh great! If you cant get plaice, sole or any flat fish will work well.
    More likely to find flounder in Australia's east isalnds.

  14. #14
    Hansum Man! panama hat's Avatar
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    Quote Originally Posted by Loy Toy View Post
    Good morning Baz,

    I would appreciate if you could post up your version of a simple pork breakfast sausage recipe
    OI BUCKET BOY!!!! Dis be a non-meat-eaters fred. Read the fred title!!!





    Quote Originally Posted by Chef Basics with Baz View Post
    Ouch on that salmon...
    Considering the islands are full of salmon farms . . . but they export most of it and then it's cheaper in Singapore than here. A little catch my youngest had in the south island:

    A 2.5kg king salmon . . .



    . . . which translated well into:




    Yea, it's not the price of the fish in the supermarkets as such, it's the idiocy of buying the same fish from the same farm cheaper 10.000 km away.
    The same goes for NZ cherries, apples, raspberries, blueberries, kiwi etc . . .

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    Quote Originally Posted by panama hat View Post
    OI BUCKET BOY!!!! Dis be a non-meat-eaters fred. Read the fred title!!!







    Considering the islands are full of salmon farms . . . but they export most of it and then it's cheaper in Singapore than here. A little catch my youngest had in the south island:

    A 2.5kg king salmon . . .



    . . . which translated well into:




    Yea, it's not the price of the fish in the supermarkets as such, it's the idiocy of buying the same fish from the same farm cheaper 10.000 km away.
    The same goes for NZ cherries, apples, raspberries, blueberries, kiwi etc . . .
    Oh man that is quite a catch! I used to fish a lot, well thats not really that true.... maybe a more accurate description of my activity would be, i used to sit next to a lake with a pack of beer and a fishing rod. Needless to say the fishing became the secondary activity nine times out of ten. Never did i catch anything half as impressive!

    You did that salmon bloody proud, looks like heaven on a plate.

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    Quote Originally Posted by Loy Toy View Post
    Good morning Baz,

    I would appreciate if you could post up your version of a simple pork breakfast sausage recipe without any additional exotic herbs and spices.

    I understand that to hang the sausages after filling and to use the correct skin is extremely important.

    Thanks in advance.
    Absolutely my friend, heres what i use to make mine from a great book with a very relevant name:

    One for Panama Hat - Paupiettes of Salmon and Plaice with over the top accompaniments-20201201_224302-jpg



    Recipes:

    One for Panama Hat - Paupiettes of Salmon and Plaice with over the top accompaniments-20201201_224705-jpg
    One for Panama Hat - Paupiettes of Salmon and Plaice with over the top accompaniments-20201201_224602-jpg

    I hope the pictures are big enough to read, if not then let me know.

    Skins i use are generally natural hog casings (they come salted and you just stick them in some warm water for an hour before use, you can re-salt any that you dont use and stick them back in a bag)

    Hanging is definitely a great way to air dry the skins once filled but to be honest when space is tight in the fridge i just leave them spaced out and uncovered in the fridge for an hour, roll them over and give them another couple of hours and they do just fine.

  17. #17
    Hansum Man! panama hat's Avatar
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    Quote Originally Posted by Chef Basics with Baz View Post
    Absolutely my friend, heres what i use to make mine from a great book with a very relevant name:
    Loy Toy loves his snags . . . best make a vid of it . . .

  18. #18
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    Quote Originally Posted by panama hat View Post
    Loy Toy loves his snags . . . best make a vid of it . . .
    Got one in the pipeline, think it will be out january some time

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    Quote Originally Posted by bsnub View Post
    So who is the troll? Until I know that this guy has mentioned TD in one of his vids I am going to assume this is another 12call multi nick.
    I will be sure to make a big song and dance about TD in my next video (who knows, maybe you will get a special mention )

  20. #20
    Hansum Man! panama hat's Avatar
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    I subscribed to your YT posts . . . some very nice (and easier to follow this dish ) meals . . .


    Quote Originally Posted by Chef Basics with Baz View Post
    I will be sure to make a big song and dance about TD in my next video (who knows, maybe you will get a special mention )


    You must excuse snubby - this forum has many past members constantly re-joining under various nics and simply slinging crap

  21. #21
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    Quote Originally Posted by panama hat View Post
    Considering the islands are full of salmon farms
    As I live in the Pacific Northwest of the US where Chinook/King salmon is indigenous I was surprised to learn that it was imported and farmed in NZ. As a strong proponent of wild caught salmon I disdain farm raised. So I was not surprised when I spoke to an old friend who lives in Hawaii and recently mentioned that he bought some farm raised NZ king salmon from a local fishmonger as it was cheaper than imported wild salmon from Alaska.

    He said he wouldn't make that mistake again as the farm raised fish tasted like shit compared to the real thing.

    Quote Originally Posted by panama hat View Post
    You must excuse snubby
    Well maybe I was wrong about Baz but surely you can understand the suspicion.

  22. #22
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    Quote Originally Posted by panama hat View Post
    I subscribed to your YT posts . . . some very nice (and easier to follow this dish ) meals . . .




    You must excuse snubby - this forum has many past members constantly re-joining under various nics and simply slinging crap
    I appreciate the support, as always be sure to let me see your creations.

    Now bsnub is clearly one of my huge fans and i like to give back to my biggest fans, so as i said, he (or she, im not really sure) will be a HUGE part of my next video or you can call me 12call multi nick (still not a clue what this is) for the rest of time!

  23. #23
    Thailand Expat lom's Avatar
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    Quote Originally Posted by Chef Basics with Baz View Post
    Got one in the pipeline, think it will be out january some time
    Can you do any other food than this French fag chef artistry cooking?
    Food that your mama cooked for you when you were young, normal home cooking like what you eat in your nearby lunch restaurant run by the two seventy years old ladies. Food with a soul.

  24. #24
    Hansum Man! panama hat's Avatar
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    Quote Originally Posted by lom View Post
    Can you do any other food than this French fag chef artistry cooking?
    spoken like a true swede raised on potatoes and pickled herring . . .



    Quote Originally Posted by lom View Post
    Food that your mama cooked for you when you were young
    Careful, lom. He's English and they didn't have good food until the Indians arrived.


    Sorry, carry on.

  25. #25
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    Latest video - dedicated to bsnub.



    Just a quickie

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