pffffft!Teh nawty Hoff!
(
Doc G and Sid the Monkey may contain traces of spatula,
Tue 19 Jul 2005, 12:09,
archived)
DocI feel that you are neglecting me.
/needy
Ooh I made a fabulous roast garlic sauce last night to pour over my crispy tatty squares. I have another recipe to add to my tiny repertoire :)
(/needy
Ooh I made a fabulous roast garlic sauce last night to pour over my crispy tatty squares. I have another recipe to add to my tiny repertoire :)
Flowerpot No longer has the vapours thanks to DTH,
Tue 19 Jul 2005, 12:15,
archived)
I'm allergic to garlic.just thought youshould know.
By the way - I did a cool catrter for a dinner party last week... Ham Egg & Chips... Small slices of quality ham; 2 fired qualis eggs; a small pile of very thin handcut and fried chips and some warm tomato-based sauce. looked and tasted fab!
Zaphod's Wombat - Never did quite get the hang of,
Tue 19 Jul 2005, 12:17,
archived)
*prepares cross**prepares angry mob waving pitchforks and flaming torches*
*prepares to nick front pages*
Sir Aunty Grampa Dave the Hat - enjoying a post-meridian muncheon - Ta! Cannaoogim!?,
Tue 19 Jul 2005, 12:19,
archived)
arrrrggghhhhh!!!!!* secures FPs in profile with large virtual padlock. *
( Zaphod's Wombat - Never did quite get the hang of,
Tue 19 Jul 2005, 12:22,
archived)
Eeeek! I couldn't live without garlic!I love doing different little twists on traditional recipes. My bangers and mash soup always goes down well at bonfire parties.
( Doc G and Sid the Monkey may contain traces of spatula,
Tue 19 Jul 2005, 12:23,
archived)
If I had some, it'd come come up well! Zaphod's Wombat - Never did quite get the hang of,
Tue 19 Jul 2005, 12:26,
archived)
Good point!:)
( Doc G and Sid the Monkey may contain traces of spatula,
Tue 19 Jul 2005, 12:25,
archived)
*enhurgles*Not intentional!
*enhurgles again*
Mmmmm, I love roast garlic! Roast garlic and cream sauce. Roast garlic mash. Roast garlic and red pepper pesto... mmmmmmm.
My cooking dilemma at the moment is what to do with a big bit of Huss that Mrs Doc bought last night.
(*enhurgles again*
Mmmmm, I love roast garlic! Roast garlic and cream sauce. Roast garlic mash. Roast garlic and red pepper pesto... mmmmmmm.
My cooking dilemma at the moment is what to do with a big bit of Huss that Mrs Doc bought last night.
Doc G and Sid the Monkey may contain traces of spatula,
Tue 19 Jul 2005, 12:21,
archived)
Nail it to a horse and point at it with a Hoover....or cook & eat it.
Zaphod's Wombat - Never did quite get the hang of,
Tue 19 Jul 2005, 12:23,
archived)
I really shouldn't make a fuss,about the huss.
( Doc G and Sid the Monkey may contain traces of spatula,
Tue 19 Jul 2005, 12:24,
archived)
*squeezes*Huss? Is that like a hussy? (brazen or otherwise).
Edit: Ooh coincidence. I am making pesto with carrot, coriander and pine nuts today. It's an untested recipe that sounds as if could be either wonderful or hideous
(Edit: Ooh coincidence. I am making pesto with carrot, coriander and pine nuts today. It's an untested recipe that sounds as if could be either wonderful or hideous
Flowerpot No longer has the vapours thanks to DTH,
Tue 19 Jul 2005, 12:25,
archived)
pffft!Yes, perhaps I should Braise the Huss...
:)
(:)
Doc G and Sid the Monkey may contain traces of spatula,
Tue 19 Jul 2005, 12:26,
archived)
Corriander.Yes, that obviously works in pesto. Carrot though? It's a new one on me... although obviously carrot and corriander is a classic taste combination so I can see how it should work.
( Doc G and Sid the Monkey may contain traces of spatula,
Tue 19 Jul 2005, 12:29,
archived)
The carrots are fried for 5 minutesso it shouldn't taste too raw carroty.
( Flowerpot No longer has the vapours thanks to DTH,
Tue 19 Jul 2005, 12:34,
archived)
Hmmmm...so really they'll just take the role of roasted red peppers in a more traditional red pesto... interesting... *strokes chin*
( Doc G and Sid the Monkey may contain traces of spatula,
Tue 19 Jul 2005, 12:35,
archived)
'tis a fishknew I'd got one somewhere:
www.cookitsimply.com/fish-and-seafood/other-recipes/huss-with-almonds-and-apple-0010-085u4.html
(www.cookitsimply.com/fish-and-seafood/other-recipes/huss-with-almonds-and-apple-0010-085u4.html
twig Save 6 Music,
Tue 19 Jul 2005, 12:27,
archived)
Yup, I've never cooked with it beforealthough being of the dogfish family, it will probably need some really high heat treatment and a bundle of other flavours to make it palatable...
( Doc G and Sid the Monkey may contain traces of spatula,
Tue 19 Jul 2005, 12:31,
archived)
it shouldn't be too overpoweringI've used it in a Fisherman's Pie and Seafood Lasagne before, its quite similar to Cod
( twig Save 6 Music,
Tue 19 Jul 2005, 12:40,
archived)
It's not overpowering I'm worried about...but the opposite. I've always found shark-related fish very firm, but always a bit bland...
Edit: and most of the Huss recipe's I've found on the interweb either use it as a filler with other seafood, or with very strong flavours (bouillabaisse with tabasco+garlic+bouquet garni, tikka sauce kebabs, baked with mint and spring onion, etc), which must say something...
(Edit: and most of the Huss recipe's I've found on the interweb either use it as a filler with other seafood, or with very strong flavours (bouillabaisse with tabasco+garlic+bouquet garni, tikka sauce kebabs, baked with mint and spring onion, etc), which must say something...
Doc G and Sid the Monkey may contain traces of spatula,
Tue 19 Jul 2005, 12:47,
archived)