I had scampi and chips yesterday - haven't had scampi and chips for ages

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10-08-2018, 08:48 AM
Luis Anaconda

I had scampi and chips yesterday - haven't had scampi and chips for ages

also I was in security queue at the airport and Unai Emery was standing behind me - despite the fact he had come down the priority lane and could have jumped the queue as others did, he waited patiently in line. Class imo
10-08-2018, 09:01 AM
The Insider

Quote:

Originally Posted by Luis Anaconda

also I was in security queue at the airport and Unai Emery was standing behind me - despite the fact he had come down the priority lane and could have jumped the queue as others did, he waited patiently in line. Class imo

Loved it as birthday treat in a basket circa 1970s....still have it regularly.

One thing though, it must be deep fried, none of this oven baked ****e!
10-08-2018, 09:01 AM
Rich

Quote:

Originally Posted by Luis Anaconda

also I was in security queue at the airport and Unai Emery was standing behind me - despite the fact he had come down the priority lane and could have jumped the queue as others did, he waited patiently in line. Class imo

Where was he flying to, LA? I don't suppose it's to Turin to finalise the signing of Dybala? :sherlock:
10-08-2018, 09:02 AM
IUFG

Quote:

Originally Posted by Rich

Where was he flying to, LA? I don't suppose it's to Turin to finalise the signing of Dybala? :sherlock:

Why the fúck would we need Dybala? We have Welbeck for back up.
10-08-2018, 09:07 AM
PSRB

Quote:

Originally Posted by Luis Anaconda

also I was in security queue at the airport and Unai Emery was standing behind me - despite the fact he had come down the priority lane and could have jumped the queue as others did, he waited patiently in line. Class imo

Love Scampi, they just never give you enough!
10-08-2018, 09:15 AM
Sir C

Quote:

Originally Posted by The Insider

Loved it as birthday treat in a basket circa 1970s....still have it regularly.

One thing though, it must be deep fried, none of this oven baked ****e!

Back in the 70s 'scampi' was often made with monkfish, such was the unpopularity of the fish.

Tartare sauce is essential.
10-08-2018, 09:16 AM
SWv2

Quote:

Originally Posted by Sir C

Back in the 70s 'scampi' was often made with monkfish, such was the unpopularity of the fish.

Tartare sauce is essential.

Very difficult to find these days actually.

Certainly in Dublin. Fish & Chips, two a penny, every fúcker does that.

Scampi less so.
10-08-2018, 09:20 AM
Luis Anaconda

Quote:

Originally Posted by Rich

Where was he flying to, LA? I don't suppose it's to Turin to finalise the signing of Dybala? :sherlock:

I would imagine home to Spain - all he had in his suitcase was toiletries and his suit jacket. He had clearly come straight from the match. His shirt was impossibly white
10-08-2018, 09:23 AM
Luis Anaconda

Quote:

Originally Posted by SWv2

Very difficult to find these days actually.

Certainly in Dublin. Fish & Chips, two a penny, every fúcker does that.

Scampi less so.

yes - that was why I went for it. It was lovely - plenty of tartare sauce and Aspall's vinegar for the chips. wd the Blacksmith's Arms in St Albans
10-08-2018, 09:23 AM
Luis Anaconda

Quote:

Originally Posted by PSRB

Love Scampi, they just never give you enough!

True - and it was pretty much breakfast. Bloody noon kick-offs
10-08-2018, 09:27 AM
SWv2

Quote:

Originally Posted by Luis Anaconda

I would imagine home to Spain - all he had in his suitcase was toiletries and his suit jacket. He had clearly come straight from the match. His shirt was impossibly white

Quite stalky.
10-08-2018, 09:29 AM
Luis Anaconda

Quote:

Originally Posted by SWv2

Quite stalky.

:hide: He was putting his stuff into the tray, it was hard not to notice. He probably had a quick peak at the selection of M&S food that was filling my bag
10-08-2018, 09:33 AM
Viva Prat Vegas

Nice weekend in England?
10-08-2018, 09:36 AM
IUFG

Quote:

Originally Posted by Luis Anaconda

:hide: He was putting his stuff into the tray, it was hard not to notice. He probably had a quick peak at the selection of M&S food that was filling my bag

M&S Ketchup?
The only ketchup worth having imo.
10-08-2018, 09:38 AM
Viva Prat Vegas

:hehe:

Is that a lure to get Sir C out of bed ?
10-08-2018, 09:41 AM
Rich

Quote:

Originally Posted by Luis Anaconda

:hide: He was putting his stuff into the tray, it was hard not to notice. He probably had a quick peak at the selection of M&S food that was filling my bag

Did you also smell him & take cuttings of his hair?
10-08-2018, 09:52 AM
Luis Anaconda

Quote:

Originally Posted by Viva Prat Vegas

Nice weekend in England?

Lovely thank you - bit cold at Twickenham on Saturday but yesterday was highly enjoyable
10-08-2018, 09:54 AM
Luis Anaconda

Quote:

Originally Posted by Rich

Did you also smell him & take cuttings of his hair?

I was actually trying to stop my trousers falling down, r. Ray Cooney could have written the scene. Can we still say Cooney?
10-08-2018, 10:37 AM
Burney

Quote:

Originally Posted by Sir C

Back in the 70s 'scampi' was often made with monkfish, such was the unpopularity of the fish.

Tartare sauce is essential.

Controversial opinion: Deep-fried, breaded monkfish is actually better than scampi.
10-08-2018, 10:44 AM
Sir C

Quote:

Originally Posted by Burney

Controversial opinion: Deep-fried, breaded monkfish is actually better than scampi.

I can't remember having such a thing. In the 70s I must have, I suppose. Probably en panier, if you get my meaning.

I tend to avoid cooking monkfish due to that nasty milky discharge.
10-08-2018, 10:48 AM
Burney

Quote:

Originally Posted by Sir C

I can't remember having such a thing. In the 70s I must have, I suppose. Probably en panier, if you get my meaning.

I tend to avoid cooking monkfish due to that nasty milky discharge.

:nod: Lotte pané en panier? Marvellous stuff.

I make it regularly. I also tend to use it in any recipe requiring cod cheeks since they are a bugger to get hold of.

If it's got a milky discharge, you've undercooked it imo.
10-08-2018, 10:49 AM
Sir C

Quote:

Originally Posted by Burney

:nod: Lotte pané en panier? Marvellous stuff.

I make it regularly. I also tend to use it in any recipe requiring cod cheeks since they are a bugger to get hold of.

If it's got a milky discharge, you've undercooked it imo.

That's what God gave cheeks to cods for.

The milky discharge ie exuded in the pan, causing sogginess and preventing the Maillard reaction.
10-08-2018, 10:54 AM
Burney

Quote:

Originally Posted by Sir C

That's what God gave cheeks to cods for.

The milky discharge ie exuded in the pan, causing sogginess and preventing the Maillard reaction.

Oh, that. I find that is prevented by cutting it and leaving it to drain on kitchen paper for a while before cooking. Also, salting it helps leach out the milkiness.

To be honest, my big problem with monkfish is peeling that fùcking membrane off first. Pain in the hole, that is.
10-08-2018, 10:56 AM
Sir C

Quote:

Originally Posted by Burney

Oh, that. I find that is prevented by cutting it and leaving it to drain on kitchen paper for a while before cooking. Also, salting it helps leach out the milkiness.

To be honest, my big problem with monkfish is peeling that fùcking membrane off first. Pain in the hole, that is.

So. In order to enjoy the lotte pané en panier, il faut de-membrane it, cut it, drain it, salt it, pané it and deep fry it.

Fúck all that, I'll stick to the cheeks.
10-08-2018, 11:57 AM
SWv2

Quote:

Originally Posted by Burney

Oh, that. I find that is prevented by cutting it and leaving it to drain on kitchen paper for a while before cooking. Also, salting it helps leach out the milkiness.

To be honest, my big problem with monkfish is peeling that fùcking membrane off first. Pain in the hole, that is.

Should come removed.
10-08-2018, 12:29 PM
barrybueno

Quote:

Originally Posted by Sir C

Back in the 70s 'scampi' was often made with monkfish, such was the unpopularity of the fish.

Tartare sauce is essential.

Monkfish!

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