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
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.Originally Posted by Luis Anaconda
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.
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
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.
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.
Monkfish!
Attachment 1017
'Seems that I was busy doing something close to nothing
But different than the day before'
'Met a dwarf that was no good, dressed like Little Red Riding Hood'
'Now you're unemployed, all non-void
Walkin' round like you're Pretty Boy Floyd'
Where was he flying to, LA? I don't suppose it's to Turin to finalise the signing of Dybala?
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