Hard News: An excellent evening in Newtown
157 Responses
First ←Older Page 1 … 3 4 5 6 7 Newer→ Last
-
Russell Brown, in reply to
Where’s a good source of Heartland chips? Found some at Nosh, but they don’t regularly have them. They go great with my homemade humus.
Nosh is the only place I've seen them.
-
Islander, in reply to
Leatherjackets are a much under-esteemed food fish (and they're not endangered -suck it, F&B.) Not for nothing are they also known as creamfish - and on -the-bone, in parchment in the oven (with a leetle salted evo) or on the barbie(ditto), they are delicious...never tried them marinated Russell, but I'm always willing to try new ways of cooking fish*
*I marinate raw fish in fruit juices only - to date!
-
Because they are a southern potato chip (Timaru & Waimate &Oamaru). they’re on special at southern New World outlets (extending to Nelson & The Coast) at the moment ($1.99 a bag), and available there, and a lot of littler local outlets, almost anytime.
Bring the PSA salon – or OGB- to CHCH, and I’ll bring a vanload-
-
Russell Brown, in reply to
Leatherjackets are a much under-esteemed food fish (and they’re not endangered -suck it, F&B.)
Lol.
Not for nothing are they also known as creamfish – and on -the-bone, in parchment in the oven (with a leetle salted evo) or on the barbie(ditto), they are delicious…never tried them marinated Russell, but I’m always willing to try new ways of cooking fish*
I used a fresh lime juice, light soy sauce, sugar, chilli, garlic marinade I thought seemed appropriate. Once I tasted the creaminess, I did think a little oven-baking would be nice too, yes.
Or even panfried with flour or breadcrumbs. I had a panfried flounder at the The Green Parrot after we recorded our Webstock special (thanks Vincent Burke) and it was wonderful -- lovely moist flesh that eased off the bone.
I talked to the young chef afterwards, and he said that people freak out about the bones, so fancy restaurants cook flounder by partially filleting it and dropping it in a deep fryer. I've had this. It looks spectacular -- the fillets curl up away from the bone -- but the method dries out the flesh and basically wrecks everything that its good about flounder. Dicks.
-
"fresh lime juice, light soy sauce, chilli, garlic marinade"
- yes, yum!
Member of whanau has just said "That's what you've used with whole baked kahawai with ginger juice and coconut cream."
Pleads guilty.
-
giovanni tiso, in reply to
if it's fun with meat you want, Stephen Judd is your man.
T-shirt. And permission to scribble this sentence in phone booths around the country, possibly.
-
I'm back in the shaky city and almost recovered from Russell's concept of host responsibility ("there's just time to go to the bar before we start up again") and Megan's compulsion to keep the Cantabrian glasses brimming.
Hey, I read somewhere that "people who don't have houses aren't allowed to pay for drinks". I know you _do_ have a house, but still, I was following the spirit of the rule.
-
Sacha, in reply to
homemade humus
Mmmm
-
Russell Brown, in reply to
Hey, I read somewhere that “people who don’t have houses aren’t allowed to pay for drinks”. I know you _do_ have a house, but still, I was following the spirit of the rule.
Actually, yes. Now you mention it, that was an actual rule.
-
Russell Brown, in reply to
Bring the PSA salon – or OGB- to CHCH, and I’ll bring a vanload-
How could I not?
-
Sacha, in reply to
By WelfareWorkingGroup 'logic', that would incentivise a whole lot of folk to live in tents
-
Craig Ranapia, in reply to
Hey, I read somewhere that “people who don’t have houses aren’t allowed to pay for drinks”.
I picture millions of Japanese laying siege to the New Zealand embassy just before cocktail hour…
-
Islander, in reply to
Tha best...
And @Russell - unfilleted fish can taste so very very good. That's mainly how we deal to yellowbellied flounders here - gut (a very simple job): remove head (cook seperately for the afficionados): scale well, wipe with cloth, dip in lightly-salted flour, dip again in egg...cook in medium hot oil...
is drooling.
Runs away.
-
Proper Crisps are also amazing. Other chips taste funny to me now.
-
Islander, in reply to
Sound very like Heartland potato chips Isabel! Especially with the potato sources...great that there are least 2 really good kinds out & about-
(recommences running towards the food I'm supposed to be cooking!)
-
Islander, in reply to
Except I should have mentioned that we also trim off the tail & side fins...
-
Really? I've always liked how they go crispy-crunch...
-
Stephen Judd, in reply to
if it’s fun with meat you want, Stephen Judd is your man.
I really... goodness.
It would be churlish to dispute this ambiguous encomium.
-
And ... all the salads people brought were nice and my friend Mel's chocolate mousse was cosmological.
Also, just tried one of the Scotch bonnet chillies my friend Richard brought from his garden.
OMFG. And, ow.
-
+1 on proper crisps.
-
recordari, in reply to
homemade humus
Mmmm
Brought some to Jackie's picnic. Did you get to try it? Intended to do same on Saturday, but ran out of time.
By the way, it was great to sit and chat. Look forward to future opportunities.
-
Sacha, in reply to
Likewise, a pleasure. And missed your humus at the Kumeu outing, anticipated at some future one..
-
Sacha, in reply to
my friend Mel's chocolate mousse was cosmological
Ae. Talented lass
-
Sofie Bribiesca, in reply to
OMFG. And, ow.
Woos... but yes,
An experience all on it's own! :0
Dont rub your eyes or rub anything for that matter -
Islander, in reply to
“I’ve always liked how they go crispy crunch”
You have to have intensely-hot oil for that to occur. I agree they are delicious, but without larger cooking facilities than we have (e.g yer average cast-iron frying pan)
you cant have a perfectly-cooked yellowbelly (one, beheaded &de-finned)fills the pan) *and* crispy fin material.
Yep, I've tried cooking them seperately but - somehow- without the rest of the fish....
Post your response…
This topic is closed.