Thread: Lunch ... the second course

Give is a stir to flake up the fish



Garnish with coriander and serve with crusty buttered bread



Delicioso!

Originally Posted by david44

would flaking earlier help the fish absorb more of your tasty sauce.

The fish was only in for 15 minutes and I was surprised how well it flaked to bits when I gave it a stir.

I kept it on heat for another 10 minutes after that while I waited for my bread to bake.

It was bloody tasty, highly recommended.

I guess that I forgot to add that I added a tablespoon of Paprika and a decent amount of chili flakes.

Looks bloody tasty

Damn reasonable Dirk!

It was a bit of a fluke to be honest.

it popped up on fb or something and just looked a bit like Tom yum in the photo.

I looked into it and sounded decent.

Then I found the fish in the fridge and it was game on.

It’s 1pm, so I’ll post my breakfast in the lunch thread.

Salt and chilli pork belly, spring onions and mushrooms in garlic and butter.







Nae bad.

Pork on a bed of garlic shrooms

Nice, I had something very similar today.

Dirk, your cooking and photography skills are damn good indeed.

Originally Posted by dirk diggler

It’s 1pm, so I’ll post my breakfast in the lunch thread.

That kinda anarchy just leads to all sorts…

its 3:00am so I’ll just post my drink here


Lagavulin.

^ Now see what you've done Dirk!

Whatever next? Yogi's balls in the Dinner thread???

Originally Posted by bsnub

Dirk, your cooking and photography skills are damn good indeed.

Give me a decent phone and I could come up with food like that!

Originally Posted by Mendip

Give me a decent phone and I could come up with food like that!

You are too big a cheapskate to pony up for a decent phone.

Originally Posted by Mendip

^ Now see what you've done Dirk!

Whatever next? Yogi's balls in the Dinner thread???

!

That reminds me…

I wanted a second to take up to the room so asked the bar lass if I could get one in a take away cup. She said hell no, I’m not serving Lagavulin in a cardboard cup, take a crystal glass up. Which was darn decent of her.

So now I have temptation… do I hide the glass in the same place as the new Kenyan airways spoon? Or do I return it?

Take the spoon and glass, and post them both to Korat pronto!

Did I mention that I also collect crystal whisky glasses?

I have a half bottle of Hong Thong left and it would be nice to drink it in style.

Originally Posted by Mendip

Take the spoon and glass, and post them both to Korat pronto!

Are you working on your Tommy Cooper impersonation?

Originally Posted by Mendip

I have a half bottle of Hong Thong left and it would be nice to drink it in style.

Originally Posted by cyrille

Are you working on your Tommy Cooper impersonation?

Very good, Green owed.

But, just like that, immediately revoked for this comment.

Yes, I do read this stuff!

Originally Posted by Mendip

My swimming pool gets bigger waves than that.

Originally Posted by cyrille

The displacement must be considerable, at times.

Originally Posted by Mendip

Very good, Green owed.

But, just like that, immediately revoked for this comment.

Yes, I do read this stuff!

Ah, harriet's timeless classic, the 'spot the engine on fire' game.

Originally Posted by Mendip

Take the spoon and glass, and post them both to Korat pronto!

Did I mention that I also collect crystal whisky glasses?

OtW.

I have a half bottle of Hong Thong left and it would be nice to drink it in style.

Packaged recalled. No way will I subject that nice glass to such an inglorious end.

I was in Bilbao for 24 hours on Thursday for something important .

I was staying up near the airport but had identified a little restaurant in a nearby small town that looked the business.

It didn't disappoint.

Menu del Dia for lunch, of course, and I fancied a bit of rice, so paella (with just vegetables) was la primera.

For la segunda, beef ribs (here ya go, snubs, you'll, like this):

Not just perfectly cooked, but perfectly seasoned too. And lovely mopping up the juices with the olive oil and vinaigrette when I'd finished.

The old fella and his wife couldn't speak a word of the queen's, but my Spanish is alright with functional stuff and as he reeled through the postres, i immediately stopped him when he said queso fresco. And then didn't quite catch him say it was with quince. cheese and fruit are classics anyway and it was good.

Now just bend you neck and take a look at that price for 3 courses with a pint, a half pint and a glass of Coke.

Spain is the best.

Originally Posted by bsnub

Dirk, your cooking and photography skills are damn good indeed.

Thanks!

It's a pain in the ass to be honest. The photography part.

My phone's photos are too large for TD so I have to take them, then zoom, screenshot, crop then save before posting.

And even then it's temperamental.

If I have one that just refuses to upload I have to airdrop to my mac which arrives as an un-uploadable format, open, screenshot, crop, save, then upload to TD.

To be quite honest, this is the reason I don't post so much any more.