Fishy stuff.
The skin stuck to the bag.
Cooked in chilli butter with a soy, brown sugar and garlic sauce for the veg.
Pretty good.
https://uploads.tapatalk-cdn.com/201...b6ce577b0e.jpg
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Fishy stuff.
The skin stuck to the bag.
Cooked in chilli butter with a soy, brown sugar and garlic sauce for the veg.
Pretty good.
https://uploads.tapatalk-cdn.com/201...b6ce577b0e.jpg
And another natural light version for the master of photography...:D
Excuse the feet, Marco:)
https://uploads.tapatalk-cdn.com/201...b2e90c33a8.jpg
My wife remarked that your meat platter shot, the second one down, looked good.
As for £18 for the Lambrusco, it had better be good. What was the ABV on it just out of curiousity?
looking forward to seeing what the fish looks like cooked?
8%, dude. As you'll no doubt know, Lambrusco is not a heavily alcoholic wine. It's secret is in being young, fresh and fruity - and in *really* tasting the grapes. It's absolutely gorgeous, and one of the best of its type, if you appreciate what real Lambrusco is about.
See it as rather sumptuously flavoured, fizzy alcoholic Ribena:)
The only thing is, if I were in Piemonte, in Italy (where this wine originates from), sitting in an unpretentious family-run trattoria, I'd expect to be drinking a litre of the stuff for about 12 Euros.
Marco.
Looks great Marco although I must say the piece of meat on the skewer nearest the camera looks a bit dodgy?:lol:
What part of the animal is this?
Lol, cheers... Are you a creature of habit, and so do set things/eat certain things on set days? My dad's like that!:D
We're much more spontaneous, and simply eat what we like, when we like.... Don't have set eating times either. We just eat when we're hungry! Anyway, I was thinking of you when I was enjoying my Aperol Spritz!:cool:
Marco.