London, London, and London.
This Sea bass last night was superb.
Attachment 131510
Printable View
London, London, and London.
This Sea bass last night was superb.
Attachment 131510
^ That does look good!
British food is probably the best in the world, as you're discovering, Mr Willy.
I do often wonder why they call bass 'sea bass'... they don't call cod or haddock 'sea cod' or 'sea haddock'. Just a thought.
What about a steak... 'land steak'?
But the fish still looks very nice. Maybe this stuff is for your 'annoyances' thread?
But anyway, after a week of fish pie I was ready for a change.
The wife occasionally does this steamed chicken thing, with white noodles (that I dislike) and loads of various garden leaves.
Usually I just take my leg of chicken and roast it in the convection oven, roast potatoes, veg, gravy, proper style.
But last night I thought 'fuk it', I'm sick of cooking, just make a portion for me.
So, steamed chicken it was.
https://teakdoor.com/attachment.php?...2&d=1768720654
The idea is that you make little packages of chicken, noodles, leaves etc and wrap them in a lettuce leaf.
https://teakdoor.com/attachment.php?...3&d=1768720674
Et voila...
https://teakdoor.com/attachment.php?...4&d=1768720686
It's not as easy as I make it look... this meal is really fkin fiddly... I hate having to work for my food... crab, lobster... forget that shit. I want a meal ready to eat.
So I just shovelled this stuff into me gob, using my doubtless dog-tainted fingers.
No airline cutlery required.
Job done.
https://teakdoor.com/attachment.php?...5&d=1768720697
Nice Mendy, I always find that goes down nicely with some Lao khao.
Think I just found a great Panang
Attachment 131529Attachment 131528
Quote:
do often wonder why they call bass 'sea bass'... they don't
To differentiate them from the Bass that live in rivers and lakes…
That was quite easy, wasn't it ?Quote:
Originally Posted by kingwilly
:)
Willy giving Mendip the fundamentals about fish.
:smileylaughing:
Dear Uncle Willy:
Why is it called ..'Ice- Fishing' ?
Has it to do with Minnesota in any way ?
Thanks in advance
^ Point taken, but there are no fresh water bass species in the UK.
If I ever open a restaurant back in Blighty, I'll just call it 'bass' on the menu.
Along with the 'cod' and 'haddock'.
But it's no big deal, I guess.
Busted out a lasagne half cut, didn't I.
Attachment 131557
Top half looks good. But how did it slice? Lately mine ever falling apart into a Mendyesque slop of béchamel sauce, mince and pasta sheets. I used to be able to have a lasagne hold together, so I’m not sure what I’ve changed…
possibly not enough of the stuff that holds it togetherQuote:
Originally Posted by kingwilly
Lamb steaks, very nice..
https://teakdoor.com/attachment.php?...1&d=1768932307
Hardly any mash and gravy with 3 x lamb ?
WTF ?
Looks ok though
He made up for it with the broccoli.Quote:
Originally Posted by helge
Dipped in varnishQuote:
Originally Posted by Edmond
He uses the same piece in all his dinner photos
^lol!
Lao Lady brought a stack of food over in case I had run out
https://images2.imgbox.com/53/b9/SG50XMb9_o.jpg
She also brought 3 cans of curiously branded beer, although I have never seen her drink alcohol. Maybe she has started doing housekeeping in a motel like Lao's lady.
We shared a jumbo chicken sandwich for starter
https://images2.imgbox.com/63/41/17icXsOb_o.jpg
And then some curry she had made which was unusually spicy for lady-curry
https://images2.imgbox.com/ef/ed/qn1cogBs_o.jpg
Cut a few carbohydrate health corners with pudding in the shape of a box of certified zero percent protein or fibre chocolate wafers
https://images2.imgbox.com/60/5c/DpxorZ3c_o.jpg
Is that ice at the bottom?Quote:
Originally Posted by helge
:puke:Quote:
Originally Posted by Joe 90
I think it is mashed potato. That potato gravy lake reminds me of Greenland. Did you know that if Greenland melted there would be a huge lake in the middle and if you sucked the water out to bring it down to sea level there would still be a huge lake in the middle. Although glacial rebound would cause the earth to slowly rise and it might eventually dry out. Could make the Davos sovereignty negotiations quite gnarly.Quote:
Originally Posted by cyrille
Attachment 131638
Senorita brought a stack of food over from the oldies home in case I had run out
https://images2.imgbox.com/31/ae/gP77fQNp_o.jpg
In return I cooked her up a fix of my finest Tom Yam while I made a dent in the tub of potato salad and chicken
https://images2.imgbox.com/e6/a7/8jW569Yj_o.jpg
2 of the boxes were filled with a childhood favourite...
https://images2.imgbox.com/f2/ed/MO8EgTgY_o.jpg
Lemon Meringue Pie
Friday, innit.
https://teakdoor.com/attachment.php?...9&d=1769165151
^^ I haven't had lemon merangue pie for as long as I can remember... it used to be one of the staple puddings when I was growing up but I'd forgotten all about it.
I'm really annoyed that I didn't get my mum to make one over Christmas, now.
^My mum never made LMP.
My auntie used to make it when we went to stay with our cousins for the holidays, which was quite often.
It was a firm favourite which I also had not tasted in, I have no idea how long, but certainly decades.
I never have a problem with lasagne.Quote:
Originally Posted by kingwilly
It takes me a good 4 hours to make, but it always comes out fine.
There was actually a Spanish slant to this with a few chunks of chorizo sausage in the meat sauce, which was made up of 750g of beef and 250g of pork,* and a bit of manchego cheese on top. It worked really well.
Cottage pie today, but I'll be passing on the sausage with this one.
:)
*Note the appropriate use of punctuation with the non-defining relative clause.
:)
I was listening on the radio today about both lasagne and cottage pie being made with haggis, I guess as part of the Burns Night discussion.
If haggis was readily available in Korat I'd certainly give the cottage pie a go.
Sure you would, but you eat almost anything so that is not a surprise.Quote:
Originally Posted by Mendip
:chitown:
add small cubes of black pudding, i have taken to adding it to stews, it disappears and adds colour and richnessQuote:
Originally Posted by Mendip
I was only saying last night about how much I like haggis; I guess it might be added to a cottage pie for texture and depth (a bit like nammers' suggestion regarding black pudding above).Quote:
Originally Posted by Mendip
I plan on adding a bit of (American style) smoked bacon.