What are you cooking now?

[Beef Oven!]

But wouldn’t that be achieved at the expense of the flavour of the fish itself?

My experience with this this afternoon shows that you are right. But the fish was there for the stock and to keep the noodles and cabbage company.

[vinteuil]

My experience with this this afternoon shows that you are right. But the fish was there for the stock and to keep the noodles and cabbage company.

... do salmon and cabbage make good companions? I wd have thought that the delicacy of the salmon wd've been rather overwhelmed by the heavy strength of the cabbage?

.

[Beef Oven!]

... do salmon and cabbage make good companions? I wd have thought that the delicacy of the salmon wd've been rather overwhelmed by the heavy strength of the cabbage?

.

That's to say nothing of the Thai green curry paste!

No, they all go together very well.

[vinteuil]

That's to say nothing of the Thai green curry paste!

No, they all go together very well.

... mmm. Still think it's a waste of good salmon. If you're going to chuck cabbage at it, and Thai curry paste, seems to me you'ld be better off with a cheaper/coarser/chunkier kinda fish. Just sayin' ...


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[french frank]

I thought it would make stronger stock.

If you're using it for stock, presumably you'll strain it and throw away the solid stuff and leave the liquid?

[Beef Oven!]

If you're using it for stock, presumably you'll strain it and throw away the solid stuff and leave the liquid?

I'm made Ramen, so I strained the liquid and set the salmon aside. I then simmered the cabbage in the stock. When the cabbage was nice and soft, I added the noodles and the Thai green curry paste. After 2 minutes I added the salmon and when it was all piping hot I served it in a glass mixing bowl.

[vinteuil]

I'm made Ramen, so I strained the liquid and set the salmon aside. I then simmered the cabbage in the stock. When the cabbage was nice and soft, I added the noodles and the Thai green curry paste. After 2 minutes I added the salmon and when it was all piping hot I served it in a glass mixing bowl.

... with a nice saké - cold beer - riesling/gewurztraminer???

.

[Beef Oven!]

... with a nice saké - cold beer - riesling/gewurztraminer???

.

Fosters

Jokes aside, I'm ashamed to say it was a rather large Johnny Walker Black Label.

[vinteuil]

Fosters

... ah well, that'll do.

Jokes aside, I'm ashamed to say it was a rather large Johnny Walker Black Label.

... ah, now were talking!



.

[french frank]

I made a favourite soup last night of which the basis is a fillet of 'lightly smoked' salmon. I cook that in the ordinary way for few minutes, pan fried, perhaps, with a lid to steam it a bit. But I cook the vegetables and flake the fish in at the end.

Veg yesterday were a complete fennel, chopped (essential to go with the salmon), onions, quartered cherry tomatoes, yesterday I had some baby sweet corn and baby courgettes, chopped into small rounds, black pepper, sometimes a bit of chopped red chilli for a bit of a kick.

I simmer these until they're cooked but not soft (onions and fennel sauteed in butter first) with a vegetable stock cube (or your own stock if you have some). The salmon is flaked in just for the time it takes to bring the soup to a simmer again and I add a bit of milk (Oatly in my case) to make a nicer colour. A bit of paprika or cayenne sprinkled in makes a nice pinky bisque colour.

Serve in a brown earthenware bol.

[Beef Oven!]

I made a favourite soup last night of which the basis is a fillet of 'lightly smoked' salmon. I cook that in the ordinary way for few minutes, pan fried, perhaps, with a lid to steam it a bit. But I cook the vegetables and flake the fish in at the end.

Veg yesterday were a complete fennel, chopped (essential to go with the salmon), onions, quartered cherry tomatoes, yesterday I had some baby sweet corn and baby courgettes, chopped into small rounds, black pepper, sometimes a bit of chopped red chilli for a bit of a kick.

I simmer these until they're cooked but not soft (onions and fennel sauteed in butter first) with a vegetable stock cube (or your own stock if you have some). The salmon is flaked in just for the time it takes to bring the soup to a simmer again and I add a bit of milk (Oatly in my case) to make a nicer colour. A bit of paprika or cayenne sprinkled in makes a nice pinky bisque colour.

Serve in a brown earthenware bol.

I did that the other evening, 'cept I used a whole fennel.

[HighlandDougie]

I have been trying root beer - which doesn't contain alcohol - from Tesco's. Normally I don't "do" fizz but I like things that are similar to cream soda. I've also been looking on google to see what a tootsie roll is because I realised I didn't really know although it is in song lyrics. This must bizarrely be something of an American phase I'm going through. I've no idea why.

Does anyone have other examples of food and drink from there that have largely not become a part of the culture here?

Hmm, all those weird so-called "salad" combinations, as in:

https://www.theguardian.com/lifeandstyle/2013/nov/28/jello-salads-american-thanksgiving

unless I've led a sheltered life and people on this side of the Atlantic actually eat such stuff.

[teamsaint]

I made a favourite soup last night of which the basis is a fillet of 'lightly smoked' salmon. I cook that in the ordinary way for few minutes, pan fried, perhaps, with a lid to steam it a bit. But I cook the vegetables and flake the fish in at the end.

Veg yesterday were a complete fennel, chopped (essential to go with the salmon), onions, quartered cherry tomatoes, yesterday I had some baby sweet corn and baby courgettes, chopped into small rounds, black pepper, sometimes a bit of chopped red chilli for a bit of a kick.

I simmer these until they're cooked but not soft (onions and fennel sauteed in butter first) with a vegetable stock cube (or your own stock if you have some). The salmon is flaked in just for the time it takes to bring the soup to a simmer again and I add a bit of milk (Oatly in my case) to make a nicer colour. A bit of paprika or cayenne sprinkled in makes a nice pinky bisque colour.

Serve in a brown earthenware bol.

Very tempting. I think I may give that a go.

Not sure whether to go for a whole fennel, or a complete one though.......

[Beef Oven!]

Very tempting. I think I may give that a go.

Not sure whether to go for a whole fennel, or a complete one though.......

[french frank]

I did that the other evening, 'cept I used a whole fennel.

Complete fennel, whole fennel - I didn't bother with the feathery leaves. Perhaps I should next time. Are they quite strong tasting?