gastronomic or what - Posted on 2007-10-05 16:25:40
rsvar7 1300cc Superstar
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no probs there then .....by the time they hit mine the alcohol fumes will have killed em
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grab em by the danglies..and lets go for it...ding dong
gastronomic or what - Posted on 2007-10-05 17:58:22
Lotty 50cc Newbie
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I've never eaten shell fish (to the best of my knowledge) and not eaten any kind of fish in about 9years - that thread has just reminded of the good reasons why!!!!!
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gastronomic or what - Posted on 2007-10-06 15:48:28
rsvar7 1300cc Superstar
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well iv herd of the phrase .....oooo feels like a bears sxxt in my head ...but never .....feels like a shellfish has dumped in me tum lol
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grab em by the danglies..and lets go for it...ding dong
gastronomic or what - Posted on 2007-10-06 18:20:12
gixxer 1300cc Superstar
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sheffield
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better not mention whelks then? how about eels roeby? jellied?
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'it wasnt me! i only just got here!'
gastronomic or what - Posted on 2007-10-06 20:17:07
ton_up 1300cc Superstar
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yuk, bloomin' orrible idea, some things are designed so ugly that we have no natural urge to eat them, mussels are a case in point.
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Rossi for Prime Minister, Toseland for Deputy
gastronomic or what - Posted on 2007-10-06 23:33:49
the_ox 1300cc Superstar
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Quote,yuk, bloomin' orrible idea, some things are designed so ugly that we have no natural urge to eat them, mussels are a case in point.Unqote.
Men eat fish all the time, disguised as Pussy..................
I`ll get me coat
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Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, beer in the other, body thoroughly used up, totally worn out and screaming
gastronomic or what - Posted on 2007-10-07 15:13:26
the_ox 1300cc Superstar
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Mussels Thai Style recipe
ingredients
500 g mussels
2 tbsp sesame oil
4 cloves garlic, finely chopped
2 shallots, finely chopped
2 cm piece ginger, peeled and finely sliced
1/2 bunch fresh coriander (including roots) well washed, reserve a few leaves to garnish
1/2 lemon, zest only
2 stalks lemon grass, bashed
284 ml tub fresh fish stock
1 tsp fish sauce
salt and freshly ground black pepper
200 ml coconut milk
method
1. Clean the mussels by scraping off any barnacles, detaching any beards and scrubbing the shells. Discard any open mussels that do not close when lightly tapped. Put to one side in a bowl of salted cold water.
2. Heat the oil in a heavy based pan and saute the garlic and shallots until soft, add the ginger, coriander, lemon zest and lemon grass, sweat out for 2-3 minutes.
3. Add the fish stock and fish sauce to the pan, then reduce gently. Season to taste.
4. Add the drained mussels to the pan. Cover and cook for 4-6 minutes or until the mussels open. Gently stir in the coconut milk and serve immediately sprinkled with the coriander leaves.
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Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, beer in the other, body thoroughly used up, totally worn out and screaming
gastronomic or what - Posted on 2007-10-07 15:14:44
the_ox 1300cc Superstar
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Mussel Spinach and Leek Sauce recipe
ingredients
1 kg (2.2 lb) fresh mussels
1/3 cup 65 g butter
2 shallots, chopped finely
3 large leeks, cut into long thin strips
375 g fresh spinach, stems removed, cut into long thin strips
1/2 x 400 g can pimientos, drained and sliced into long thin strips
salt and freshly ground black pepper
method
1. Discard any mussels that are open and do not close when tapped sharply on the work surface.
2. Scrub the closed mussels under cold running water and remove the beards.
3. Put the mussels in a heavy pan, cover and cook (without liquid) over a high heat for 5 minutes, shaking the pan occasionally, until they open.
4. Discard any that do not open.Strain the liquid through muslin and reserve.
5. Remove most of the mussels from their shells, reserving a few in their shells to garnish.
6. Transfer the strained cooking liquid to a small saucepan and boil rapidly until reduced by half.
7. Melt the butter in a frying pan and gently cook the shallots for 5 minutes, stirring.
8. Add the leeks and spinach, season well and cook for 10 minutes.
9. Stir in the pimiento strips, shelled mussels and reduced cooking liquid. Cook for 3 minutes and then adjust the seasoning.
10. Toss the sauce with freshly cooked pasta and garnish with the reserved mussels in their shells.
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Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, beer in the other, body thoroughly used up, totally worn out and screaming
gastronomic or what - Posted on 2007-10-07 15:25:37
the_ox 1300cc Superstar
Joined:
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Posts: 8803
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Oh balls now you have got me looking at every recipe site going and wanting to cook stuff I aint got in the fridge/cupboards!!!
Still i`m experimenting with belly of pork today, could be fun. Just cannot decide what to have with it!
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Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, beer in the other, body thoroughly used up, totally worn out and screaming
gastronomic or what - Posted on 2007-10-03 16:37:26
gastronomic or what - Posted on 2007-10-06 18:20:12
