Pure food heaven!

I'm I right in thinking oysters used to be a peasant food & its only recently that they have become a luxury food?
 
It's gone full circle now, they are farmed in huge quantities and aren't really that expensive. The main problem is opening the little feckers. Much better to have them in a restaurant and let someone else do it.
 
They're supposed to be an aphrodisiac but don't you believe it.

I had six last night and only five of them worked.



(Couresy JF on the Morning Line.)
 
East Fleet, meeting my dad for a few days, first time he will be going away in the caravan since mum died,

Hoping to go to Monkey World again as its been at least 10yrs since our last visit so I dare say it has changed quite a bit!
The dogs are booked into a kennels for the day on Mon & Tues (can't bear to leave them there overnight)
Not sure what else we are doing, depends on the weather!
 
We have lovely fresh shellfish brought ashore daily down here, too. I like my scallops wrapped in bacon, although plain with a squirt of lemon's just fine, too. I like all shellfish bar whelks, which are like eating lumps of slimy rubber.
 
Prawns & scallops are about as close encounter to shellfish that I have on a fairly regular basis!

I might just treat myself to some Lobster!
 
I bought some truffle oil last weekend. I put it in with some mashed potatoes last night because I had it in a restaurant before and I liked it. I didn't like it. I put it in with scrambled eggs for breakfast this morning. It was okish put I'd have preferred it without. Maybe I don't really like truffle oil. Last chance for it is to find a pasta dish to ruin with it, then it goes in the bin.
 
Q.gif
I would like to know what the best way to use black truffle oil is, and also where I may find some recipes using the oil.
adlog.php



A.gif
The best use for black truffle oil is to send it to us — we'll see that it is disposed of properly. Yes, in the wrong hands, a little truffle oil can be a dangerous thing.
Truffle oil is a high-quality olive oil that has been infused with the flavor of either white or black truffles. It has an earthy flavor and is used sparingly to give a burst of flavor to savory dishes. It is as difficult to describe the taste of white or black truffle oil as it is to try to differentiate them, but both are earthy, savory, and robust. The white oil is likely to have a bit of a peppery taste. The source and quality of the oil used has a substantial impact on the taste, as well. The best use for truffle oil is summed up in one word — drizzle. It is drizzled over mashed potatoes, slices of fresh bread, risottos, frittatas, foccacia and pizzas, asparagus, bowls of pasta, fancy salads (preferably including scallops), thick soups, and mushroom ragouts and sauces. Beyond the drizzle, it is used (sparingly) to make vinaigrettes for fancy salads or other vegetable dishes. Finally, once you get a handle on the taste, experiment by adding a little truffle oil to some of your favorite dishes. You may well find that the best use for your oil is one of your own creations.
 
A cooked breakfast is not worth the bother unless it includes black pudding. I love the stuff.

I'm very partial to nice haggis too. The one they sell in Lidl got first prize from the so-called experts. Usually available for under a quid and will do three decent portions or four woman's portions.

(Goes and puts on his flak jacket.)
 
I don't have a problem with blood, I have steak as rare as possible but there is just something about a big pot of blood!
 
Love black pudding. Love white pudding too. Can't get it down here, though so always get someone visiting to bring me some mealie puds back with them.
 
Mmmm... great lunch at 'The Lamb' near Birdham (West Sussex) today. Shared starters of spud wedgies with cheese and bacon, and gorgeous big, plump garlic shrooms; lovely poached salmon in a good hollandaise sauce with asparagus and other assorted veg, then Eton Mess - which was huge! Fair set me up for what was a laborious drive back to Brighton (outgoing journey - 24 miles in one flipping hour!).
 
Thanks G-G. Sliced and fried in bacon fat mmm... can just hear the cholesterol count racking up.

We used to have a fantastic restaurant here years ago that did the most sublime Normandy mushroom - stuffed with pate and deep fried in batter. Their main course menu included Guinea fowl in a Pernod sauce. Sounded revolting until I pinched some of the bloke's, then I was hooked.
 
Back
Top