What are you eating and drinking tonight?

[thebish]

How to make generic chips for pies, or do different pies have different chips, like lovely, greasy wine?

generic! (and it's nowt new - they just recommend double frying - first in less-hot-than-normal-oil - then, later, in the very hot oil - to give the fluffy cooked inside and the crispy outside...)

Aye twice fried chips....

I think thrice fried is even better.....think I've seen Gordon Ramsay do that...

Wonder how many times Heston fries his chips?

didn't he have a programme on yesterday (i heard him on a radio interview talking about it withe unfailingly irritating Richard look-at-me Bacon)

I think he said: "the secret to boiling an egg is not to boil it"

I suspect he'd say: "the secret to frying chips is not to fry them - but to glue them to the inner core of the Didcot nuclear power station with a smear of emulsified duck-poo on each one..."

[BWFC_Insane]

How to make generic chips for pies, or do different pies have different chips, like lovely, greasy wine?

generic! (and it's nowt new - they just recommend double frying - first in less-hot-than-normal-oil - then, later, in the very hot oil - to give the fluffy cooked inside and the crispy outside...)

Aye twice fried chips....

I think thrice fried is even better.....think I've seen Gordon Ramsay do that...

Wonder how many times Heston fries his chips?

didn't he have a programme on yesterday (i heard him on a radio interview talking about it withe unfailingly irritating Richard look-at-me Bacon)

I think he said: "the secret to boiling an egg is not to boil it"

I suspect he'd say: "the secret to frying chips is not to fry them - but to glue them to the inner core of the Didcot nuclear power station with a smear of emulsified duck-poo on each one..."

He did, I watched it.

He said that for a perfect boiled egg, you put an egg in a pan of water, on the hob, till its nearly boiling, then take it off the heat, pop a lid on and leave it 6 minutes (for a medium size egg) in the near boiling water...

Apparently it cooks the white so its still soft and leaves the yolk runny...

I do kind of like Heston. Would love to eat at his restaurant. One day....

[Gary the Enfield]

I popped in Morrisons on the way home as I was tea less

Spotted some smoked fish, basa, never heard of it but I wanted smoked and it was cheap so it was chosen

Pre-prepared mediterrenean veg selection from the same place and launched it all in the oven...30 minutes later, sat down and can't speak highly enough of basa

Turns out its also known as 'river cobbler' which I had heard of

Excellent - recommended

Some time ago I posted that I had got this from Tesco. Vietnamese River Cobbler. I didn't like it as I recall and was led to this........

http://www.google.co.uk/url?sa=t&rct=j& ... FeTPmo7f1w" onclick="window.open(this.href);return false;

[CAPSLOCK]

Seen all that

If you're gonna get queasy about fish eating shit, I'd suggest you don't eat fish, ever again

I love prawns, cockles, whelks, the lot

[Bijou Bob]

......and don't drink water, fish pish in it!!

[thebish]

made an egg custard tart today...

yum!

I'll say it again...

YUM!!!

[Bruce Rioja]

made an egg custard tart today...

yum!

I'll say it again...

YUM!!!

Photo? or indeed photos?! A scrambled egg tart with brown stuff atop simply isn't good enough. We need to see bulging ingredient at the cut.

[Gary the Enfield]

Seen all that

If you're gonna get queasy about fish eating shit, I'd suggest you don't eat fish, ever again

I love prawns, cockles, whelks, the lot

Indeed. Although I'd prefer homegrown shiteating Fish to that 'foreign' muck.

Maybe it was the way I cooked it (poached in water with a little salt and pepper)

May try baking it next time.

[Bruce Rioja]

I've had that river cobbler - thowt it were rubbery and gritty. And it's farmed in barbaric conditions!

[bobo the clown]

.....and it's farmed in barbaric conditions!

Rights for fish now ?!?!?

[thebish]

made an egg custard tart today...

yum!

I'll say it again...

YUM!!!

Photo? or indeed photos?! A scrambled egg tart with brown stuff atop simply isn't good enough. We need to see bulging ingredient at the cut.

ahh - you've rumbled me there our kid!!

it doesn't LOOK that great - because I boobed in making it!!

I blind-baked the pastry at gas mark six - then forgot to turn the oven down to bake the filled tart...

consequently the top burned (I had to cut off a tented burnt skin!) - and the top edge of the pastry was cremated - I did a rescue job so it doesn't LOOK that great - but luckily enough - the taste of the egg-custard and the surviving pastry base seems unaffected by its little adventure with extreme heat!

[thebish]

.....and it's farmed in barbaric conditions!

Rights for fish now ?!?!?

why does that sound so preposterous to you?

[bobo the clown]

.....and it's farmed in barbaric conditions!

Rights for fish now ?!?!?

why does that sound so preposterous to you?

Why would it not ??

[thebish]

.....and it's farmed in barbaric conditions!

Rights for fish now ?!?!?

why does that sound so preposterous to you?

Why would it not ??

i don't know - only you can explain your own feelings!!

[Bruce Rioja]

ahh - you've rumbled me there our kid!!

it doesn't LOOK that great - because I boobed in making it!!

I blind-baked the pastry at gas mark six - then forgot to turn the oven down to bake the filled tart...

consequently the top burned (I had to cut off a tented burnt skin!) - and the top edge of the pastry was cremated - I did a rescue job so it doesn't LOOK that great - but luckily enough - the taste of the egg-custard and the surviving pastry base seems unaffected by its little adventure with extreme heat!

Perfection - I love pastry when it's just been 'caught'.

A splendid effort, my good man!

[CAPSLOCK]

I've had that river cobbler - thowt it were rubbery and gritty. And it's farmed in barbaric conditions!

Real men don't mind a bit of grit

Barbaric? Awwww, poor little loves

[CAPSLOCK]

Egg custard - I prefer to eat my own vomit

[Bruce Rioja]

Just bit into a big spadge of English mustard that made my nose bleed.

[thebish]

Egg custard - I prefer to eat my own vomit

and you're welcome to it!

[Lord Kangana]

In a pastry crust or au naturel?