hindle xiii Posted July 1, 2010 Author Share Posted July 1, 2010 Definitely going to try snails this month. I can't be arsed to pick them and farm the toxins out of them, so I'll get a tin of prepared snails from the shops. Link to comment Share on other sites More sharing options...
hindle xiii Posted July 1, 2010 Author Share Posted July 1, 2010 Definitely going to try snails this month. I can't be arsed to pick them and farm the toxins out of them, so I'll get a tin of prepared snails from the shops. Looks like I'm off to Caf Link to comment Share on other sites More sharing options...
getdownmonkeyman Posted July 2, 2010 Share Posted July 2, 2010 Kabanos, with Dijon mustard as a dip. Link to comment Share on other sites More sharing options...
Tiny Tim Posted July 2, 2010 Share Posted July 2, 2010 I shall be cooking a Spanish fish stew on Sunday for my wife's birthday. Link to comment Share on other sites More sharing options...
Futtocks Posted July 2, 2010 Share Posted July 2, 2010 I shall be cooking a Spanish fish stew on Sunday for my wife's birthday. Sounds interesting - what's your recipe? Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
Tiny Tim Posted July 2, 2010 Share Posted July 2, 2010 Sounds interesting - what's your recipe? Sort of a pick and mix off the various versions on the internet....and is all written down at home so I can't remember specifics Basics = garlic, celery, onion, parsley, potatoes, chick peas, fennel, tomato Fish - to be decided depending on fish counter at Tesco as no decent fish shops near us. After my recent trip to Valencia it seems with seafood paella and that sort of thing pretty much anything goes from a mixture of white fish, prawns and shell fish, squid of various forms and pretty much anything thats get caught in a net while out fishing. Some receipes suggested chorizo, others didn't so I still need to make my mind up on that. Personally I love chorizo and would put it in everything, but not sure if it would be too much for this dish. Link to comment Share on other sites More sharing options...
Futtocks Posted July 2, 2010 Share Posted July 2, 2010 This book might interest you (and others). It covers Spain by region, with stunning photography, interesting stuff about Spanish food and culture, as well as recipes. Borders had some of the 'Culinaria' collection on sale, before they closed down, and I still regret not buying more volumes in the series while they were cheap. Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
saintsbird Posted July 3, 2010 Share Posted July 3, 2010 I have just poured a Jaques cider. I have never had it before & saw small bottles in Home Bargain and bought 2 on a whim to try. Must say its lovely. Me thinks will be going back for more in the week Link to comment Share on other sites More sharing options...
l'angelo mysterioso Posted July 3, 2010 Share Posted July 3, 2010 barbecue tonight memsahib's birthday set out the garden bistro style, with the pot bellied stove in the middle and lights in the trees. nothing fancy. father in law here already, nodding off in the summer house with a whisky. not evn ******** about with marinading, but making a chilli. WELCOME TO THE ROYSTON VASEY SUPER LEAGUE 2015 Keeping it local Link to comment Share on other sites More sharing options...
hindle xiii Posted July 3, 2010 Author Share Posted July 3, 2010 I have just poured a Jaques cider. I have never had it before & saw small bottles in Home Bargain and bought 2 on a whim to try. Must say its lovely. Me thinks will be going back for more in the week I'm surprised that it took you so long to try it!.It's very much a you drink if you don't mind me saying! It's cider but dressed as wine. Link to comment Share on other sites More sharing options...
hindle xiii Posted July 3, 2010 Author Share Posted July 3, 2010 not evn ******** about with marinading [pedantic mode] Marinating [/pedantic mode] Link to comment Share on other sites More sharing options...
saintsbird Posted July 3, 2010 Share Posted July 3, 2010 I'm surprised that it took you so long to try it!.It's very much a you drink if you don't mind me saying! It's cider but dressed as wine. i hink it is a ME drink too I am easily pleased with a bit of fruitiness ( I will say it before you do) must go get more in the week. Need to introduce the girls to it. Now its gone I am back on the wine Link to comment Share on other sites More sharing options...
l'angelo mysterioso Posted July 4, 2010 Share Posted July 4, 2010 [pedantic mode] Marinating [/pedantic mode] doh it were a good un though WELCOME TO THE ROYSTON VASEY SUPER LEAGUE 2015 Keeping it local Link to comment Share on other sites More sharing options...
hindle xiii Posted July 13, 2010 Author Share Posted July 13, 2010 My snails were not too bad. Drowned in garlic butter to the max. They were dense and chewy, 'rubbery' isn't quite the correct description though. Someone likened them to prawns in texture, I said they were more like those banana foam sweets. Taste-wise, quite earthy, although that might be me as I knew they were snails, etc. I think I will make steak tartare next. Link to comment Share on other sites More sharing options...
Futtocks Posted July 13, 2010 Share Posted July 13, 2010 My snails were not too bad. Drowned in garlic butter to the max. They were dense and chewy, 'rubbery' isn't quite the correct description though. Someone likened them to prawns in texture, I said they were more like those banana foam sweets. Taste-wise, quite earthy, although that might be me as I knew they were snails, etc. I think I will make steak tartare next. Snails can be very rubbery, from personal experience. They need plenty of cooking time to soften them up. Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
hindle xiii Posted July 13, 2010 Author Share Posted July 13, 2010 Snails can be very rubbery, from personal experience. They need plenty of cooking time to soften them up. I left them in the capable hands on Caf Link to comment Share on other sites More sharing options...
High Peak Rhino Posted July 13, 2010 Share Posted July 13, 2010 I was in a bar last week with alligator listed as a special. Unfortunately it wasn't available so I missed the opportunity. Link to comment Share on other sites More sharing options...
Futtocks Posted July 14, 2010 Share Posted July 14, 2010 I was in a bar last week with alligator listed as a special. Unfortunately it wasn't available so I missed the opportunity. I've had crocodile burgers, purchased from OsGrow Online, which were nice. White meat, and a mild flavour, by the way. Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
Futtocks Posted July 30, 2010 Share Posted July 30, 2010 If this is the future of food, count me out! Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
hindle xiii Posted July 30, 2010 Author Share Posted July 30, 2010 If this is the future of food, count me out! It's got to be better than... Link to comment Share on other sites More sharing options...
bigred Posted July 30, 2010 Share Posted July 30, 2010 If this is the future of food, count me out! That doesn't surprise me in the slightest! In fact it's a mystery as to why it's taken so long, and will sit proudly amongst the endless aisles of convenience ###### that Walmart likes to foist onto an ever grateful (and fast expanding ) US populace! Link to comment Share on other sites More sharing options...
hindle xiii Posted August 4, 2010 Author Share Posted August 4, 2010 Either steak tartare or frogs legs for August, most likely frogs legs while I try and keep to my red meat free eating. Link to comment Share on other sites More sharing options...
terrywebbisgod Posted August 4, 2010 Share Posted August 4, 2010 Either steak tartare or frogs legs for August, most likely frogs legs while I try and keep to my red meat free eating. Very over rated. Thank you for your valuable contribution. Link to comment Share on other sites More sharing options...
hindle xiii Posted August 4, 2010 Author Share Posted August 4, 2010 Very over rated. Cheers, might still give them a go anyway, just to say I have. Any recommendations? Link to comment Share on other sites More sharing options...
Futtocks Posted August 5, 2010 Share Posted August 5, 2010 (edited) Cheers, might still give them a go anyway, just to say I have. Any recommendations? Cook 'em like chicken legs, making sure they don't dry out. The flavour's nothing particularly special, but you will be able to say you've tried them. Edited August 5, 2010 by Futtocks Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
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