What are you eating and drinking tonight?

[BWFC_Insane]

Can I Mussel in?

Hmmm let me think about it. Give me time to mullet over......

[ohjimmyjimmy]

I cant eat anything that is in the form it was when i was alive, like a big dead fish on a plate. same with bones, can teat meat off a bone, knocks me sick. none of this matters beacuse i dont like the taste of fish anyway.

i wish i did, when ever you go on hols to the med the seafood restaurants in old harbours always look the best!.. just cant stomach it tho.

You'll never know the delights of langoustine (Dublin Bay prawn/Norwegian lobster). Cooked fresh off the boat; pull head (with beady little eyes) off, crack carapace and remove legs, pull arse-end off, dip in fresh mayo and devour with salad and hand-cut chips. The finest fud in the whole world.

I usually eat the head as well !

[ohjimmyjimmy]

Can I Mussel in?

Sure...although i'm surprised, as you normally clam up when this is going on

[Lost Leopard Spot]

I cant eat anything that is in the form it was when i was alive, like a big dead fish on a plate. same with bones, can teat meat off a bone, knocks me sick. none of this matters beacuse i dont like the taste of fish anyway.

i wish i did, when ever you go on hols to the med the seafood restaurants in old harbours always look the best!.. just cant stomach it tho.

You'll never know the delights of langoustine (Dublin Bay prawn/Norwegian lobster). Cooked fresh off the boat; pull head (with beady little eyes) off, crack carapace and remove legs, pull arse-end off, dip in fresh mayo and devour with salad and hand-cut chips. The finest fud in the whole world.

I usually eat the head as well !

Bit crunchy isn't it?

[Bruce Rioja]

You'll never know the delights of langoustine (Dublin Bay prawn/Norwegian lobster). Cooked fresh off the boat; pull head (with beady little eyes) off, crack carapace and remove legs, pull arse-end off, dip in fresh mayo and devour with salad and hand-cut chips. The finest fud in the whole world.

I have these when I'm in Sweden, landed that morning in Varberg (the Swedes call them Swedish lobster). Absolutely delicious. You really should eat the contents of the head, too. I've never quite worked out whether they call it the 'butter' or the 'batter', but it's absolutely divine.

[ohjimmyjimmy]

I cant eat anything that is in the form it was when i was alive, like a big dead fish on a plate. same with bones, can teat meat off a bone, knocks me sick. none of this matters beacuse i dont like the taste of fish anyway.

i wish i did, when ever you go on hols to the med the seafood restaurants in old harbours always look the best!.. just cant stomach it tho.

You'll never know the delights of langoustine (Dublin Bay prawn/Norwegian lobster). Cooked fresh off the boat; pull head (with beady little eyes) off, crack carapace and remove legs, pull arse-end off, dip in fresh mayo and devour with salad and hand-cut chips. The finest fud in the whole world.

I usually eat the head as well !

Bit crunchy isn't it?

Yeah but i figure its all good

[Gooner Girl]

You'll never know the delights of langoustine (Dublin Bay prawn/Norwegian lobster). Cooked fresh off the boat; pull head (with beady little eyes) off, crack carapace and remove legs, pull arse-end off, dip in fresh mayo and devour with salad and hand-cut chips. The finest fud in the whole world.

I have these when I'm in Sweden, landed that morning in Varberg (the Swedes call them Swedish lobster). Absolutely delicious. You really should eat the contents of the head, too. I've never quite worked out whether they call it the 'butter' or the 'batter', but it's absolutely divine.

[Bruce Rioja]

You'll never know the delights of langoustine (Dublin Bay prawn/Norwegian lobster). Cooked fresh off the boat; pull head (with beady little eyes) off, crack carapace and remove legs, pull arse-end off, dip in fresh mayo and devour with salad and hand-cut chips. The finest fud in the whole world.

I have these when I'm in Sweden, landed that morning in Varberg (the Swedes call them Swedish lobster). Absolutely delicious. You really should eat the contents of the head, too. I've never quite worked out whether they call it the 'butter' or the 'batter', but it's absolutely divine.

Ordinarily I'd agree at the very notion of it. Not sure how I first plucked up courage to try it. Well, actually, I am. There was a drink involved.

[Lost Leopard Spot]

You'll never know the delights of langoustine (Dublin Bay prawn/Norwegian lobster). Cooked fresh off the boat; pull head (with beady little eyes) off, crack carapace and remove legs, pull arse-end off, dip in fresh mayo and devour with salad and hand-cut chips. The finest fud in the whole world.

I have these when I'm in Sweden, landed that morning in Varberg (the Swedes call them Swedish lobster). Absolutely delicious. You really should eat the contents of the head, too. I've never quite worked out whether they call it the 'butter' or the 'batter', but it's absolutely divine.

Really, no joking?
It does always look criminal, the pile of shell that's left over, like you've wasted half the ocean's bounty. So how do you get the head bits out; do you crack it open with the pliers, or does it just scoop out?

[ohjimmyjimmy]

I remember first time i bit the head off one, squirted juice all over my shirt.

You get better at it

[Bruce Rioja]

Really, no joking?
It does always look criminal, the pile of shell that's left over, like you've wasted half the ocean's bounty. So how do you get the head bits out; do you crack it open with the pliers, or does it just scoop out?

Aye, just use the spoon end of your thingi-ma-gig. I have seen people simply suck the contents out, but that's not for me really.

[BWFC_Insane]

You'll never know the delights of langoustine (Dublin Bay prawn/Norwegian lobster). Cooked fresh off the boat; pull head (with beady little eyes) off, crack carapace and remove legs, pull arse-end off, dip in fresh mayo and devour with salad and hand-cut chips. The finest fud in the whole world.

I have these when I'm in Sweden, landed that morning in Varberg (the Swedes call them Swedish lobster). Absolutely delicious. You really should eat the contents of the head, too. I've never quite worked out whether they call it the 'butter' or the 'batter', but it's absolutely divine.

Really, no joking?
It does always look criminal, the pile of shell that's left over, like you've wasted half the ocean's bounty. So how do you get the head bits out; do you crack it open with the pliers, or does it just scoop out?

I don't think he's squidding......

[Gary the Enfield]

You'll never know the delights of langoustine (Dublin Bay prawn/Norwegian lobster). Cooked fresh off the boat; pull head (with beady little eyes) off, crack carapace and remove legs, pull arse-end off, dip in fresh mayo and devour with salad and hand-cut chips. The finest fud in the whole world.

I have these when I'm in Sweden, landed that morning in Varberg (the Swedes call them Swedish lobster). Absolutely delicious. You really should eat the contents of the head, too. I've never quite worked out whether they call it the 'butter' or the 'batter', but it's absolutely divine.

Really, no joking?
It does always look criminal, the pile of shell that's left over, like you've wasted half the ocean's bounty. So how do you get the head bits out; do you crack it open with the pliers, or does it just scoop out?

I don't think he's squidding......

...or codding either.

[Lost Leopard Spot]

You'll never know the delights of langoustine (Dublin Bay prawn/Norwegian lobster). Cooked fresh off the boat; pull head (with beady little eyes) off, crack carapace and remove legs, pull arse-end off, dip in fresh mayo and devour with salad and hand-cut chips. The finest fud in the whole world.

I have these when I'm in Sweden, landed that morning in Varberg (the Swedes call them Swedish lobster). Absolutely delicious. You really should eat the contents of the head, too. I've never quite worked out whether they call it the 'butter' or the 'batter', but it's absolutely divine.

Really, no joking?
It does always look criminal, the pile of shell that's left over, like you've wasted half the ocean's bounty. So how do you get the head bits out; do you crack it open with the pliers, or does it just scoop out?

I don't think he's squidding......

...or codding either.

You're beginning to take the octopiss now.

[Bruce Rioja]

Something else I get served when I'm there is 'Swedish Caviar', which is this orange stuff, below.

I've no idea which fish it comes from but it's served with Blinis, creme fresh and finely chopped shallots - washed down with a glass or two of Champagne. 4ucking heavenly!

[Lost Leopard Spot]

I think it's a sturgeon, similar but different to Russian Caspian Beluga. They had it in Sainsbury's about six months ago - in that (very expensive) world specialities section they have, you know the one where they have £20 olive oil and strange canned mushrooms from China. Well I bought a jar of Swedish caviar and as you say it was smashyphantasmagorious. (Bit orange though. Kind of put me off slightly).

[ohjimmyjimmy]

Tried caviar, didnt see the attraction to be honest.

[Lost Leopard Spot]

It's brilliant on toast and I thought I was being a pleb (word of the week) when I'd had it like that at a barbie first time I ate it; but then I discovered years later, when at a British Council do abroad, that that's how the toffs eat it too.

[Bruce Rioja]

Tried caviar, didnt see the attraction to be honest.

Yeah, but no doubt you wolfed it down like it was a pie or summat.

[ohjimmyjimmy]

Actually i stuck my little finger up and everything