What are you cooking now?

[jean]

I don't cook my fish long enough for it to need basting.

You still add fat though, and even that much effort is too much for Beefy - though twisting the edges of the foil or putting the lid on the cooking vessel seems to involve a degree of sodding about.

[Beef Oven!]

You still add fat though, and even that much effort is too much for Beefy - though twisting the edges of the foil or putting the lid on the cooking vessel seems to involve a degree of sodding about.

I use a bit of butter, or olive oil when I bake monkfish. I fry monkfish too. Never steamed it, mind. Tell a lie, I have few times.

Back on topic, I'm baking a lasagna at the moment, will be ready in half an hour. Just right for a late lunch/early dinner, before going to the gym to burn all the calories off.

I wonder if they roast lasagne in Scotland.

[Flosshilde]

I wonder if they roast lasagne in Scotland.

No, just deep fry it.


Not.

[ahinton]

No, just deep fry it.

Not.

I've never tasted a Mars bar lasagne. Somehow, I do not feel especially deprived, culturally or gastronomically...

[Beef Oven!]

I've never tasted a Mars bar lasagne. Somehow, I do not feel especially deprived, culturally or gastronomically...

But you're Scottish?

[teamsaint]

3 new threads needed, I feel:

What are you roasting now?

What are you baking now?

What is it you are doing with monkfish now, roasting or baking it, and are you absolutely sure?

IMPORTANT EDIT: re scottish cuisine.
I know for a fact, (and so that you might possibly avoid disappointment) that the ASDA in Livingstone has a very strict policy on their 8 item breakfast of " Nae more than 5 meat ".

Which is firm but fair, I think.

[Nick Armstrong]

Don't forget Ten Favourite Roasted Things!

[ahinton]

But you're Scottish?

Guilty as charged, m'lud!

[Beef Oven!]

Guilty as charged, m'lud!

To be fair, life wouldn't be worth living without porridge, langoustines, salmon, smoked fish, whisky, Dundee cake, Scottish marmalade and haggis (and that's just what I have for breakfast!).

[french frank]

You still add fat though, and even that much effort is too much for Beefy - though twisting the edges of the foil or putting the lid on the cooking vessel seems to involve a degree of sodding about.

Well, I add olive oil rather than fat - as Beefy does. But I would include that, with fat, as a roasting agent anyway.

However, with an olive oil drizzler always to hand, it doesn't take much effort to drizzle it over the fish, perhaps with some dill, before shoving it in the oven. I usually drape the fish over a layer of fresh herbs - anything I have to hand - so that it sticks to the herbs rather than the bottom of the dish.

[ahinton]

To be fair, life wouldn't be worth living without porridge, langoustines, salmon, smoked fish, whisky, Dundee cake, Scottish marmalade and haggis (and that's just what I have for breakfast!).

Porridge / porage I can live without although very occasionally I'll have a small dish with a teaspoonful of double cream (it doesn't get a whol lot more inauthentic than that!) and a wee dram o' malt. Smoked fish I likewise have only occasionally. Dundeed cake I can and do manage without. Scottish marmalade can be most pleasant but not necessarily any better than the best of Spanish ditto. Haggis I reserve for the appropriate night, wi' neeps an' tatties and a glass o' malt, as one does. Whisky is not only an essential (although I don't drink much of it), its very name implies that it is just that! Salmon I love - and as for langoustines, no praise can be high enough, although the last plateful that I enjoyed just a few days ago was in St. Malo's Intra Muros which even the evidently compromised sense of direction that causes you to harbour doubts as to the locations of Cornwall and Wales probably doesn't prevent you from ealising is not in my native Scotland!...

[Beef Oven!]

Porridge / porage I can live without although very occasionally I'll have a small dish with a teaspoonful of double cream (it doesn't get a whol lot more inauthentic than that!) and a wee dram o' malt. Smoked fish I likewise have only occasionally. Dundeed cake I can and do manage without. Scottish marmalade can be most pleasant but not necessarily any better than the best of Spanish ditto. Haggis I reserve for the appropriate night, wi' neeps an' tatties and a glass o' malt, as one does. Whisky is not only an essential (although I don't drink much of it), its very name implies that it is just that! Salmon I love - and as for langoustines, no praise can be high enough, although the last plateful that I enjoyed just a few days ago was in St. Malo's Intra Muros which even the evidently compromised sense of direction that causes you to harbour doubts as to the locations of Cornwall and Wales probably doesn't prevent you from ealising is not in my native Scotland!...

But, life without Dundee cake? At least sometimes

[Flosshilde]

Porridge / porage I can live without although very occasionally I'll have a small dish with a teaspoonful of double cream (it doesn't get a whol lot more inauthentic than that!)

I have a boo kof recipes compiled by Ena Baxter - of Baxter's soup fame - & she says that as a child she would have a bowl of porridge & a bowl of cream. She would take a spoonful of porridge, dip it into the cream, & eat it. If it's good enough for her, it's good enough for me

langoustines, ... the last plateful that I enjoyed just a few days ago was in St. Malo's Intra Muros

They probably came from Scotland - most of the seafood landed there is exported to Europe

[Beef Oven!]

Roasting a loin of pork, with roast potatoes and roasted parsnips. Steamed broccoli and carrots.

Listening to Can's 'Ege Bamyasi'.

[jean]

What's the difference between 'roast' and 'roasted'?