Looks nice Roy. :)
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Looks nice Roy. :)
Thanks, it was, but I could still eat some chips ;)Quote:
Originally Posted by Barry
Yup, Roy, looks good! Nice wine choice, too:)
No-one seems to be commenting on my food now apart from, Granty! Have you all fallen out with me or something?:D
I guess Barry doesn't like plaice either, lol...;)
Marco.
Apologies, your food looked amazing as ever & Meursault :drool:Quote:
Originally Posted by Marco
Lol, cheers, mate. Decided to push the boat out, wine wise, as it goes well with the 'creamy' nature of the plaice:)
Marco.
Plaice is not my favourite fish. I would have been more interested in the wine (however spelt!). ;)
Lol, no worries. Out of interest, what is your favourite fish - something away from the norm? I've had dover sole recently - do you like that?:)
Wine was a Louis Jadot Meursault:
https://imagizer.imageshack.com/v2/1...923/dSXvVw.png
Marco.
Salmon, cod, haddock, mackerel, followed by the flatfish: plaice and turbot. I'm not sure I've eaten sole.Quote:
Originally Posted by Marco
It is only in the last five years that I've become an icthyophage (partly being due to being diagnosed as diabetic), before then I wasn't interested in fish at all, apart from the occasional fish cake (:lol:).
However when on my travels to 'parts foreign', I like to partake in local delicacies: when in Japan I thought about trying the hugely expensive fugu, but declined when I learnt it tasted just like snapper (or perch).
I like prawns (both freshwater and sea), crab and lobster, but dislike scallops, oysters, whelks, mussels and whitebaite.
Love octopus, but am indifferent about squid and eel.
Very drinkableQuote:
Originally Posted by Marco
Ah ok, noted. I like all of those, although not terribly keen on mackerel, as I'm not big on oily fish, although I know it's good for you. Do you like (fresh) kippers or sardines? My favourite flatfish is turbot, with Dover sole/lemon sole a close second. I also love fresh-water trout, which I prefer to salmon. What about sea bass?Quote:
Originally Posted by Barry
Do you prefer eating fish on the bone or filleted?
For me, the only time the latter doesn't spoil the flavour of the fish is when at a restaurant the waiter fillets it for you at the table [during the old days of silver service], so you get the best of both worlds: the extra succulence and flavour imparted by the bones when the fish is cooking, and the convenience of not having to deal with the bones yourself. However, suitably armed with a good fish knife, it's fine:)
For me, anything on the bone, meat or fish, always tastes better than off it. The same also applies to things that are supposed to have stones in, such as olives. Pitted olives are always drier, and for me rather tasteless in comparison. Same with anything (such as shellfish), which is supposed to come inside a shell.
Good food, for me, is all about freshness/quality and extracting maximum FLAVOUR.
Haven't heard of Fugu, but I like snapper, especially cooked with Asian spices.Quote:
However when on my travels to 'parts foreign', I like to partake in local delicacies: when in Japan I thought about trying the hugely expensive fugu, but declined when I learnt it tasted just like snapper (or perch).
I love prawns, but preferably unpeeled, 'au natural', so one has to do the work oneself, and the resulting 'meat' inside is always much tastier. My favourite though would be Dublin Bay prawns or langoustines.Quote:
I like prawns (both freshwater and sea), crab and lobster, but dislike scallops, oysters, whelks, mussels and whitebaite.
Love octopus, but am indifferent about squid and eel.
Lobster and crab are divine. I also love scallops, but not with the roe/coral, as I find it terribly bitter, and only when the scallops themselves have been cooked correctly (properly seasoned, then seared in butter), so that the surface of the scallop is nicely caramelised, but the inside still moist and tender, and served with some crispy pancetta ['surf and turf']!:drool:
Oysters I hate, as they remind me of snot, and I'm not really into whelks. Mussels, however, I do like, especially Moules Marinière, when the mussels are fresh from the sea. I also love fresh clams, especially with linguine. Whitebait is ok. I also can't stand caviar, as I find it terribly salty, and rather like oysters, vastly overrated and overpriced!
I tend to prefer baby octopus, as part of a nicely dressed cold seafood salad. Can't stand eel, but don't mind squid, again as long as it's cooked right:cool:
Marco.