Prog Chefs Unite!!!

I actually prefer a good brand of canned tuna, whenever I eat it fresh it just tastes 'wrong'

Last night was fish pie - smoked haddock, kippers and prawns in a parsley sauce sprinkled with a some finely diced chorizo sausage that had been lightly fried with a spoonful of capers, topped off with parsley mashed potato and grated Leicester cheese and sliced tomato - cooked in the oven for 20 mins until cheese is all bubbly. Because the kippers and chorizo are so strongly flavoured it's not a version of fish pie you'd want to do everytime, but for an occasional treat it's yum. 

Shrimp taco bowls tonight.  Nothing fancy- just seasoned shrimp, lettuce, tomato, onions, sour cream and Mexican cheese in a flour tortilla bowl.   Dos Equiis and lime to wash it down.

For dessert, lime Jell-O. 

By the way, anyone around here share a loathing of cilantro?  Just for shiggles, I sniffed some fresh cilantro at the grocery store.  Pee-yew! 

Just to be clear (since I now realize that UK and US people refer to the plant by different names), I love the seeds of the plant in Indian food, but the to hell with the leaves in anything.  Never had the roots, but I think they would be consigned to the latter category.

Don't know the guy, never watched any of the programmes he does. Listening to him on YouBoob - yeah that's a weird strangled British/American zygote of an accent - though I suspect most of the Americanisation is merely in pronunciation of a few key words (you say tomato, I say tomato - tomato, tomato; potato, potato - let's call the whole thing off) which suggests he's putting it on (ie he's faking it). He's also trying to hide his natural yokel accent - but there is a distinct Wiltshire accent buried in there (imagine Andy Partridge of XTC trying to talk "posh") - in the end it's like Arnie trying not to sound like an Austrian farm boy. I wouldn't be able to listen to him for too long because it would just make me uncontrollably angry and shout at the TV...

Edited by Dean - August 16 2012 at 02:14

Dean wrote: For years I hated corriander (cilantro) but I'm slowly begining to tolerate it. Whatever it is, it's not an aquired taste - I've eaten (and/or drunk) things that have been "an aquired taste" before and corriander is definitely not in that category.

Like Epignosis, I use the seeds ground for Indian/Asian foods, but the leaves themselves For me, it's the same with cardamom pods; the flavour is just so perfumed that to my mind it just overpowers everything else.

Holy !

That was perhaps the worst thing I've ever plated.  I f**ked up bad somehow. 

I like it, but nobody else seems to so I can rarely utilize it. I make a great cabbage soup with it though. 

Dean wrote: Epignosis wrote: Holy ! That was perhaps the worst thing I've ever plated.  I f**ked up bad somehow.  That's a shame.   I've never had a good one in a restaurant so I've never bothered to even attempt one at home. All the individual ingredients are just fine and nothing says it should fail, yet it's just horrible on a plate (or in a scallop shell ) - I don't think scallop is robust enough for all that wine and cream and the cheese gratin stage is just pointless (did you add egg yolk to the mashed potato? That's always an overkill too IMO) - it would probably be fine with a shellfish that isn't so delicate and can take it, like mussels or lobster.

I wanted to use seasoned bread crumbs, but all that did was absorb the wine and make a disgusting oily wine mush.  I also used too much cheese.  No egg.

Think I'll stay away from that dish.  I'd just as soon have pan seared scallops with a side of squash.

I redeemed myself tonight.  

I braised beef ribs in pale ale and sliced the meat.  I made a ricotta Béchamel with parsley and paprika.  All this on fettuccine.