I forgot to add, that was tonight's dinner. Our guests have just left and while Maynooth drives them back to the hotel, I'm enjoying a nice cup of coffee and Lesley's blog. |
Reply #3761. Oct 08 11, 6:36 AM
It happened this way MarchHare. My neighbours, very kind people, decided that my eating habits are eratic and that I should have a full meal, fish. The only fish I like is battered, deep fried, English style.
Later that day, at 19:00 ,they duly brought the offering. Up the stairs they came with a covered plate and duly left the meal on my salon table. Removing the metal covering from the plate revealed what was assuredly the most revolting looking fish that I have ever seen...and I mean ugly! Wide open eyes glared at me from above thick rubbery, drawn back lips, which revealed an array sharp spikey teeth. This thing was grinning at me. The fins, gills and such, rock hard and sharp. The colour? Hard to describe, really. Sort of dirty grey/off brownish, is the only way that I can describe it. This 'thing,' surely from the realm of the undead, was pretty big, and flat. I was so taken aback, that I took photos of it as it nesteled threateningly on the plate. It was surrounded by rice. OK, the rice was fine.
The taste. Well, there wasn't much flesh on it, but an awful lot of bone. What flesh there was tasted vile. I ate it, had to, 'cos my neighbours also work for me in a casual sort of way, take my rubbish and always check to see if there is anything that they can use. To have binned it, which was what I wanted to do, would have insulted and upset them.
The next day I complimented them on their expertise, thanked them effusively, and tried to explain, as best I could, that fish wasn't really my favourite dish....at any time.
Reply #3762. Oct 08 11, 7:04 AM
|Trojan, that's a sad story. Poor unappreciated fish. Did they ever cook fish for you again? |
MotherGoose, the meal sounded delicious, and lemon sorbet is one of my favourite things. But I can't help thinking that it would have been a greater courtesy on the part of the "vegetarian" if he'd said that he didn't eat eggs or that he was vegan. His loss though. All the more sorbet for everyone else. Nice. And thank you, I'm glad you're enjoying the reading.
Reply #3763. Oct 08 11, 7:15 AM
MarchHare - it could also be the GF is looking for attention and, due to her veginess zeal, few people will engage her in conversation.|
Reply #3764. Oct 08 11, 7:31 AM
No, Lesley, never again! They're pretty good with chicken, 'tho. Thing is, of course, that that meal is considered 'top rate' here. The way they cook meat is an eye opener. Possibly reminiscent of twenties and thirties UK. No big slabs of meat. They cook and then leave it overnight so that the grease rises to the top and they spoon that off the next day. When served, stew style, it is necessary to strip the small bits of meat from grissle and and tendon; unless one enjoys chewing grissle, of course.|
Reply #3765. Oct 08 11, 7:46 AM
Whilst omnivore, unfortunately (or fortunately reading Trojan's posting), I cannot stand eating fish of any shape, size or form. This has nothing to do with any beliefs, bar the belief I don't like the taste of it! |
So, when, in the navy, the ship was engaged in Fishery Protection Patrols, up in the Arctic and received lots of nice, freshly caught, Cod from the Trawlers (in exchange for crates of beer), fish was frequently on the menu.
I existed on cans of soup from the canteen!
Reply #3766. Oct 08 11, 8:34 AM
I think the fish conflict is sea v fresh water. I tried a bit of a trout once, that was enough and now stay with the sea water only, although over time I find more and more they all taste virtually the same. Barbecued sardines however, which I only had the chance to try once, are the exception and hope to have again some time (my friend had a fish shop at the time so we got the best of the bunch).|
I can just imagine an angry herd of quorn one day attacking the farmers trying to harvest them, and one day it may be the quorn eating people sandwiches and burgers. The victim can sometimes become the oppressor so mind the quorn.
Reply #3767. Oct 08 11, 10:13 AM
I go fishing, but I do it humanely. As soon as I land a fishie, I knock him out with my fish club, then, while he's still unconscious, I cut his throat with a hunting knife. No pain, no trauma, everybody's happy. Except some people complain that I leave too much blood on the pier :(|
Reply #3768. Oct 08 11, 10:28 AM
Horrors! Such teeth would scare any recipient.|
Reply #3770. Oct 08 11, 10:40 AM
I love fish. Especially roast fish. Trout, salmon, monkfish (though not that BaronBatty's, lol) sea bass, bream... I'm especially fond of spicing fish up a bit - roast salmon with chili sauce and ginger is one of my favourite dinners. Yum!|
Reply #3771. Oct 08 11, 1:18 PM
#3769. ROFL. :)|
Reply #3772. Oct 08 11, 1:22 PM
|Trojan, my mother believed that a meal wasn’t a meal unless a quadruped died for it, and I remember huge dishes full of lamb pieces that had been baked and chilled, and were now covered with half-inch thick slabs of hard pure white fat. Is it safe to assume that most people in El Salvador will have little bits of half-edible meat because large slabs are too expensive? Too obvious to ask? |
Good decision, Ray. Cod is a deep-sea fish that attracts worms. Hands up who’s had a chunk of cod or haddock, and seen wiry pink things wriggling up out of it? Pass the tin-opener, please.
Hmmm I’ve heard people describing the flesh of freshwater fish as muddy. Save me from rampaging quorn animals!
BaronBatty, I like your style. And your photo.
Flopsy – recipe please. Anything with ginger sounds good but that sounds wonderful.
Reply #3773. Oct 08 11, 4:16 PM
I agree, can I have the recipe too, Flopsy?|
Reply #3774. Oct 08 11, 4:46 PM
love hassenpfeffer! Yum!|
Reply #3775. Oct 08 11, 4:52 PM
I do, that is. |
Reply #3776. Oct 08 11, 4:54 PM
2.5ml chili sauce|
2.5ml clear honey
juice and zest of 1 lime
ground black pepper
For basic chili basting sauce I combine all the above and pour it over the salmon, marinate for about 10 minutes.
If you want to add ginger, grate about half an inch of fresh garlic into the mixture OR insert thin slices of ginger into slits in the salmon before adding the sauce.
Then bake the salmon at 180C for about 10 minutes.
Hope you like it!
Reply #3777. Oct 08 11, 5:05 PM
|Ooh thank you, that was quick! I shall experiment. |
Reply #3778. Oct 08 11, 5:21 PM
I honestly like cod better than any other fish...I buy it from the butcher where I shop. I've never seen any wiry pink wiggly things, but of course, now I'll be watching!;~)|
Reply #3779. Oct 08 11, 6:33 PM
Yes, Lesley, that about sums it up. Meat, for the poor, is pretty well off the table, except for special occasions. Their dietary problem in the main is that they live off and rely heavily upon a very high carb low protein diet. Not too bad when they are young and working it all off with work and play, but for quite a few there are severe problems in later life; obesity is hardly the word.|
The fish came from lago Coatapeque. It's very close and a lovely place. A whole universe living beneath that calm water. My fish was one such.
Reply #3780. Oct 08 11, 6:56 PM
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