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

[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

[The Insider]

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!

[Rich]

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:

[IUFG]

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.

[PSRB]

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!

[Sir C]

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.

[SWv2]

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.

[Luis Anaconda]

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

[Luis Anaconda]

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

[Luis Anaconda]

Love Scampi, they just never give you enough!
True - and it was pretty much breakfast. Bloody noon kick-offs

[SWv2]

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.

[Luis Anaconda]

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

[Viva Prat Vegas]

Nice weekend in England?

[IUFG]

: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.

[Viva Prat Vegas]

:hehe:

Is that a lure to get Sir C out of bed ?

[Rich]

: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?

[Luis Anaconda]

Nice weekend in England?

Lovely thank you - bit cold at Twickenham on Saturday but yesterday was highly enjoyable

[Luis Anaconda]

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?

[Burney]

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.

[Sir C]

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.

[Burney]

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.

[Sir C]

: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.

[Burney]

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.

[Sir C]

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.

[SWv2]

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.

[barrybueno]

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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