Wot's for Tea, Ma?

[ribrash]

Rather nice sea bass tonight. Lemon-butter sauce with capers, and JRs and steamed dwarf beans for sides.

Its a bass. We are catching them off Harrison Drive but you can only take 2.

[Magnus]

There are freshwater bass too; just differentiating.

[ribrash]

There are freshwater bass too; just differentiating.

Not in this country.

[Magnus]

Aha! But what if it's imported? They're all perch anyway.

[ribrash]

Aha! But what if it's imported? They're all perch anyway.

They only import Bass from Greece,bred to a minimum size in fish farms.Mainly seen looking not very nice on the fish slab in the supermarkets.

[Magnus]

Having worked lots in the US, I learned to differentiate between marine and freshwater. The old habit of specifying sea bass has stuck.

Anyway, tonight we had salmon. Lightly baked with ginger, chilli, onion and lime, and served with chinese style noodles with veggies and oyster sauce. Dottir#2 and granddottir turned up to say hello. Granddottir got tucked into MrsP's fish. Good taste for only 19 months!

[G-CPTN]

tonight we had salmon.

Was it sea salmon or freshwater salmon?

[ribrash]

tonight we had salmon.

Was it sea salmon or freshwater salmon?

+1

[Magnus]

Farmed. Field salmon, I assume.

[Alisoncc]

Lambs fry for dins tonight. Lots of onion gravy and roast vegies. Supermarket had whole lambs liver, so I will trim off the good bits for me, and cook up the rest for doggy. She doesn't like raw meat. Myf isn't allowed onions, so I just cooked up her share and then mixed it with a measure of her dry food in her bowl. Must have been good as she's been back to her empty bowl four times licking it clean, and she came across and licked my ankle as a thank-you. Now she is just sitting there licking her chops. Will cook up mine later.

[EA01]

I spied some venison steaks in the supermarket last week, might go and get some for tonight....or perhaps Pork meatballs with apple & Celeriac..

(here) ... https://www.ediblecommunities.com/recip ... nd-apples/

[EA01]

Duck breast, petits pois peas, honeyed carrots, freshly baked bread with homemade butter.

[Mrs Ex-Ascot]

Cannellini bean fritters with homemade pita bread for lunch.

[EA01]

Sweet Onion Tomato & Chilli salt salad...followed by a Uzbek 'Plov'...a beef rice pilaf spiced with cumin and paprika...it also uses up the last of the 'Scenic Rim Farm Box' carrots from last week ..

[Mrs Ex-Ascot]

Just about to make Baked rape with brown rice and cheese when our gardener has picked the rape for me from the garden. The recipe is for spinach but works well with anything similar.

[Magnus]

We have leftover chicken curry from last night (Sri Lankan). For tomorrow, I have a piece of pork loin which I'll roll in cracked black pepper and pot roast with veggies, sage and cider.

Edit: Mrs Ex-A, can that be done with kale? Sounds nice.

[Mrs Ex-Ascot]

Edit: Mrs Ex-A, can that be done with kale? Sounds nice.

Sure can, our rape is very similar to kale. The original recipe which is for spinach came from Delia Smith's Cookery Course book. You can find all the recipes on line these days.

[EA01]

Roast Boneless Pork leg with roast veggies....all yummy!

[Magnus]

Ta mutchly, Mrs Ex-A.

[Capetonian]

The Telegraph
Finally, the world is recognising that nobody does breakfast better than the British

Historically, the British have been diffident about celebrating our rich culinary tradition, allowing the international joke of our terrible food to flourish unchallenged. But here is a rare admission by one of our European neighbours that there is a meal at which we excel. The Spanish daily newspaper El Pais recently published an article in praise of the “absolutely wonderful” English (sic) breakfast, tracing its evolution from the Edwardian splendour depicted on the groaning sideboard of Downton Abbey (vastly popular in Spain) to that cherished national institution, the greasy spoon.

It is a curious fact that, while the importance of breakfast is universally acknowledged, only the Brits really understand how to break a fast in style. In a vignette, “Breakfast Room”, the essayist Walter Benjamin observed that a disinclination to eat breakfast is a sign of reluctance to engage with the coming day. In an otherwise relentlessly gloomy poem, Anne Sexton recalled breakfast as “the sexiest meal of the day”.

Yet from Europe to the Americas, breakfast is generally a repast at best meagre, at worst nauseating. In Italy, a mouthful of espresso and a cigarette. In France, yesterday’s sad bread dunked in cafe au lait. (Slopped onto the table in a dog bowl instead of a proper cup)

But my own experience of American breakfasts is dispiriting: soggy bacon, anaemic eggs, microwaved hash browns and lashings of undrinkably weak coffee.