Is Sir C about? Found a great seafood restaurant in Margate. Dory's.

[Ganpati's Goonerz--AFC's Aboriginal Fertility Cult]

I remember the sea - been a long time since I was anywhere near it though

Food sounds nice - lack of alcohol less so

I am not going to make any Finding Dory jokes

I can't drink in the day any more, LA.

If I have a drink, but then stop, I feel groggy and fall asleep.

It's fine if I keep drinking, or if I'm at a festival where I can keep boshing drugs. But if I drink at lunch and then stop, I'll sleep.

Must be getting old, I guess.

Food was nice, though. I'd never heard of sea trout. Apparently, they just put it with salt and sugar and "aromatics" - they used fennel and juniper - for 48 hrs before washing it off and slicing it. Would like to try it myself.

Have a couple of normal trout fillets in the freezer that we got cut price in Tescos, so I'll make that cerviche with avocado and lime sorbet. Not having an ice cream maker, I asked on here and Sir C and Berni told me how to make a granita instead of a sorbet by hand and it worked a treat.

Btw, did you try my left over boiled new spuds with fried mushrooms, sliced and diced saucisson sec, optional shallots/onions, splash of Lea and Perrins, covered with grated comté/gruyère and whacked in the oven concoction?

[Luis Anaconda]

I can't drink in the day any more, LA.

If I have a drink, but then stop, I feel groggy and fall asleep.

It's fine if I keep drinking, or if I'm at a festival where I can keep boshing drugs. But if I drink at lunch and then stop, I'll sleep.

Must be getting old, I guess.

Food was nice, though. I'd never heard of sea trout. Apparently, they just put it with salt and sugar and "aromatics" - they used fennel and juniper - for 48 hrs before washing it off and slicing it. Would like to try it myself.

Have a couple of normal trout fillets in the freezer that we got cut price in Tescos, so I'll make that cerviche with avocado and lime sorbet. Not having an ice cream maker, I asked on here and Sir C and Berni told me how to make a granita instead of a sorbet by hand and it worked a treat.

Btw, did you try my left over boiled new spuds with fried mushrooms, sliced and diced saucisson sec, optional shallots/onions, splash of Lea and Perrins, covered with grated comté/gruyère and whacked in the oven concoction?

Not stopping is the key

I haven't tried the spuds but it still sounds wonderful. Can't get good spuds here though - that's the problem

[Ganpati's Goonerz--AFC's Aboriginal Fertility Cult]

Not stopping is the key

I haven't tried the spuds but it still sounds wonderful. Can't get good spuds here though - that's the problem

You should get someone to send you a packet of Jersey Royals. We've got loads of parsley in the herb garden and been putting tons of it with Jerseys. Lush.

Why don't the Hun have good spuds?

[Luis Anaconda]

You should get someone to send you a packet of Jersey Royals. We've got loads of parsley in the herb garden and been putting tons of it with Jerseys. Lush.

Why don't the Hun have good spuds?

No idea - even when they do they make abominations like "dumplings". You can get a decent mash but it's practically liquid so not very healthy

[Ganpati's Goonerz--AFC's Aboriginal Fertility Cult]

Strange. In Holland, they have this lovely winter dish called Boerenkool which is mash with kale or cabbage or something, like colcannon, with fried onions mixed in and then their German-style sausages.

But I haven't really found mash anywhere else in Europe. You have pomme purée in France which is really smooth, but it's not a common dish.

Had dumplings once in a tourist restaurant in Wenceslas Square in Prague after a Teknival one year. They were quite fun. What's wrong with the Hun ones?

Did our take on salmon chirasi last night. Make a sauce of watery wasabi paste and soy sauce, and mix that through the sushi rice. Add in steamed ede mame beans, avocado, spring onions, cucumber - pickled if poss, and ripped up seaweed sheets. Mix it all together with some sesame seeds.

Then get a side of salmon, cut it into sashimi and put it on a long, rectangular plate with some pickled ginger and wasabi paste. Bowl of miso soup and a glass or two of Chablis. Lush.

I was buying wasabi paste in the supermarket in 30g tubes for two quid, and needed more than one for the sauce. So I bought a kilo of wasabi powder from Amazon for about eight quid.

I only lived in Germany for a month in '95 - on the East Side Gallery traveller site in between the Berlin Wall and the canal that was the middle of no man's land in between the walls. So I wasn't cooking.

I've only had the sausages from a van in Portobello Road. Which ones do you recommend?

They're nice, but not the top quality I was hoping for. Can you get decent ones, like a Toulouse sausage, for example?

[pjlincs]

Strange. In Holland, they have this lovely winter dish called Boerenkool which is mash with kale or cabbage or something, like colcannon, with fried onions mixed in and then their German-style sausages.

But I haven't really found mash anywhere else in Europe. You have pomme purée in France which is really smooth, but it's not a common dish.

Had dumplings once in a tourist restaurant in Wenceslas Square in Prague after a Teknival one year. They were quite fun. What's wrong with the Hun ones?

Did our take on salmon chirasi last night. Make a sauce of watery wasabi paste and soy sauce, and mix that through the sushi rice. Add in steamed ede mame beans, avocado, spring onions, cucumber - pickled if poss, and ripped up seaweed sheets. Mix it all together with some sesame seeds.

Then get a side of salmon, cut it into sashimi and put it on a long, rectangular plate with some pickled ginger and wasabi paste. Bowl of miso soup and a glass or two of Chablis. Lush.

I was buying wasabi paste in the supermarket in 30g tubes for two quid, and needed more than one for the sauce. So I bought a kilo of wasabi powder from Amazon for about eight quid.

I only lived in Germany for a month in '95 - on the East Side Gallery traveller site in between the Berlin Wall and the canal that was the middle of no man's land in between the walls. So I wasn't cooking.

I've only had the sausages from a van in Portobello Road. Which ones do you recommend?

They're nice, but not the top quality I was hoping for. Can you get decent ones, like a Toulouse sausage, for example?

Bratkartofflen can be a tasty fried potato, onion and bacon bits dish in Germany served with veal or pork schnitzel und Spiegeleier. Und bier.

[Ganpati's Goonerz--AFC's Aboriginal Fertility Cult]

Bratkartofflen can be a tasty fried potato, onion and bacon bits dish in Germany served with veal or pork schnitzel und Spiegeleier. Und bier.

Just googled it. Does look nice, I admit.

What's spiegeleier, btw?

[Sir C]

Strange. In Holland, they have this lovely winter dish called Boerenkool which is mash with kale or cabbage or something, like colcannon, with fried onions mixed in and then their German-style sausages.

But I haven't really found mash anywhere else in Europe. You have pomme purée in France which is really smooth, but it's not a common dish.

Had dumplings once in a tourist restaurant in Wenceslas Square in Prague after a Teknival one year. They were quite fun. What's wrong with the Hun ones?

Did our take on salmon chirasi last night. Make a sauce of watery wasabi paste and soy sauce, and mix that through the sushi rice. Add in steamed ede mame beans, avocado, spring onions, cucumber - pickled if poss, and ripped up seaweed sheets. Mix it all together with some sesame seeds.

Then get a side of salmon, cut it into sashimi and put it on a long, rectangular plate with some pickled ginger and wasabi paste. Bowl of miso soup and a glass or two of Chablis. Lush.

I was buying wasabi paste in the supermarket in 30g tubes for two quid, and needed more than one for the sauce. So I bought a kilo of wasabi powder from Amazon for about eight quid.

I only lived in Germany for a month in '95 - on the East Side Gallery traveller site in between the Berlin Wall and the canal that was the middle of no man's land in between the walls. So I wasn't cooking.

I've only had the sausages from a van in Portobello Road. Which ones do you recommend?

They're nice, but not the top quality I was hoping for. Can you get decent ones, like a Toulouse sausage, for example?

Point of order g. Rookworst are nothing like Nazi snossidges. They are fine, upstanding oranjesnossidges.

[Ganpati's Goonerz--AFC's Aboriginal Fertility Cult]

Point of order g. Rookworst are nothing like Nazi snossidges. They are fine, upstanding oranjesnossidges.

Are those the ones that my mates used when they made us that boerenkool? If so, I agree. Much nicer.

Are there any good Nazi sausages, then? As I said to LA, they're ok, but not top quality like a Toulouse sausage.

When I was staying with some mates in Drome around the time of the GJ protests, that spring, one mate got these local sausages from the butchers and they were divine. Really fat and so, so nice. As nice as any sausage I've ever munched. The best, in fact.

Btw, your PM box is full. I tried to PM you but it didn't let me cos you need to nuke some.

The Dory's menu changes all the time. This one's out of date - eg oysters are an extra 20p now, and the sea trout just had the pickled cucumber, no oyster. But it gives you an idea.

https://angelasofmargate.com/dorys-menu

Let me know if you make it there.

And if you have half an hour for a quick drink somewhere or a plate of food in that gaff, let me know. You have my no., I believe.

Ganpati bless you, family and horses. {They still doing well, I take it?}