Athy Posted August 4, 2015 Report Share Posted August 4, 2015 (edited) Yes, such products are good when you can find them. Some upper-end supermarket charcuterie products live up to expectations, but not all: I fairly recently bought a supposed top-of-the-range pork pie which was lacking in flavour and texture, had a greasy, lardy crust and was less than appetising. It was on special offer. I now understand why. A Yorkshire teaching mate of mine used to refer to lesser pork pies as "growlers", an apt epithet which I haven't heard for years. He also dubbed baked beans "lifters". He was, as you've probably guessed, the P.E. master. Edited August 4, 2015 by Athy Link to comment Share on other sites More sharing options...
brassedoff Posted August 4, 2015 Report Share Posted August 4, 2015 (edited) Most Pork Pies are gross, like fatty parcels with little grey brains. A lot of Steak Pies have Veins in them - thats a put off for sure. Meat and Potatoe Pies with Brown Sauce smothered on top are a Winner - yummy yum yum. Edited August 4, 2015 by brassedoff Link to comment Share on other sites More sharing options...
Locksprite Posted August 7, 2015 Report Share Posted August 7, 2015 For anyone on the HNC around lunchtime, I can recommend the Hand Made Bakery next to canal at Slaithwaite. At about 11.45am they serve up a tray of savoury Danish's. There's always a queue for them and when they're gone, they're gone (which is mostly by midday) but they're the best £2.50 anyone can spend on fast food. Adjacent to to guillotine lock and the Empire micro brewery. Link to comment Share on other sites More sharing options...
GreyLady Posted September 11, 2015 Report Share Posted September 11, 2015 Well Bubba had some gurd Shrimp ideaers. Link to comment Share on other sites More sharing options...
The Toad in the Hole Posted September 16, 2015 Report Share Posted September 16, 2015 I've just bought a large trout from my local fishmonger - caught in one of the pits adjacent to Colwick marina. Last one I had ate really well - we fed 5 people off a £15 fish. Nothing wrong with eating freshwater fish. Carp is good as well, but I've only had it in France. TBH Rick Stein's deli did a pike pate that was ok, but massively overpriced Link to comment Share on other sites More sharing options...
MtB Posted September 16, 2015 Report Share Posted September 16, 2015 I've just bought a large trout from my local fishmonger - caught in one of the pits adjacent to Colwick marina. Last one I had ate really well - we fed 5 people off a £15 fish. Nothing wrong with eating freshwater fish. Carp is good as well, but I've only had it in France. TBH Rick Stein's deli did a pike pate that was ok, but massively overpriced Is it? I was lead to believe it tasted like the smell of wet earth. But I've never tried it. How does one cook it (given it is on sale in Morrisons these days)?. Link to comment Share on other sites More sharing options...
craftycarper Posted September 16, 2015 Report Share Posted September 16, 2015 Is it? I was lead to believe it tasted like the smell of wet earth. But I've never tried it. How does one cook it (given it is on sale in Morrisons these days)?. . What are the fastest fish in the canal, Motorpike and sidecarp Link to comment Share on other sites More sharing options...
MtB Posted September 16, 2015 Report Share Posted September 16, 2015 Lol, you had the same Beano annual as me!!! "Why can't a stream engine sit down?" . . . . . .. Because it has a tender behind, lol! Link to comment Share on other sites More sharing options...
Drayke Posted September 16, 2015 Report Share Posted September 16, 2015 Is it? I was lead to believe it tasted like the smell of wet earth. But I've never tried it. How does one cook it (given it is on sale in Morrisons these days)?. Hi Mike found this on a USA web site. Enjoy Fred Bringing Home the Fish Like all fish, carp spoil easily. It's best to gut, gill and ice them down within a short time after catching. Be sure to remove all the blood along the backbone and from the body cavity as this blood causas faster spoilage. Some experts claim the flavor is improved by cutting the tail off and allowing the fish to bleed before cleaning it, and by removing the dark meat along its side before cooking by any method. Since most people agree that the skin tends to add a strong, fishy flavor, you will probably want to skin your carp. The fish can then can be filleted, halved or left whole for stuffing and baking. Regardless of whether it is to be fried or baked, the carp should be "scored." Slice two-thirds of the way through the meat every 1/8 to 1/4 inch with a sharp knife. Scoring allows heat and cooking oils to penetrate and soften the fish's many small bones. Cooking Techniques Deep-fat Frying Dip scored carp pieces into a batter, place in the hot oil and cook until they are a crisp, deep golden brown. For a variation on your usual cornmeal batter, try dipping the fish in a milk, egg, salt and pancake flour mixture. Baking Carp can be baked whole or in pieces, but it should be basted occasionally with something such as lemon butter. A four-pound, scored carp will take about 45 minutes to cook in a 350-degree oven. Several strips of bacon laid over the fish will eliminate the need for basting. A whole fish can be baked with the following stuffing: 4 cups bread crumbs 3 tablespoons finely chopped onion 3/4 cup finely cut celery 6 tablespoons melted butter 3/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon sage Cook celery and onion for a few minutes in the butter. Mix the other ingredients and add them to the butter mixture. Wipe dressed fish with damp cloth and salt lightly inside and out. Stuff with dressing and sew or tie with string to retain stuffing. Place in preheated oven and bake at 375 degrees for one hour. Link to comment Share on other sites More sharing options...
The Toad in the Hole Posted September 17, 2015 Report Share Posted September 17, 2015 I've only had it in a restaurant- fillets that were (as much as I could tell) just dredged in flour and shallow fried - same as trout often is. 'Twas the sauce that made it - green and herby / buttery. I'm afraid my ninja translation skills weren't up to the detail of the sauce! Link to comment Share on other sites More sharing options...
Paul's Nulife4-2 Posted September 18, 2015 Report Share Posted September 18, 2015 (edited) Hi Gang, Not been well lately, (Still ain't right) but neededa pick me up, So went out for a Mornings cruise the other day, Got about 16 mile out, and dropped a Mackerel or two while I had my coffee and watched the Sun come up, After 2 hrs Circle Drifting over a wreak I Harvested https://www.dropbox.com/s/kohwh9jupjl8q58/IMAG0992_1.jpg?dl=0 A 50 cms Bass, A 47 cms Cod and a 45 cms Bass, & after getting back late afternoon, and prepping the catch They was All welcome additions to my Freezer, among the Pollack, Huss, Rabbit, Wood Pigeon, and a Pheasant Breast, yep I like my meat . Edited September 18, 2015 by Paul's Nulife4-2 Link to comment Share on other sites More sharing options...
Naughty Cal Posted September 18, 2015 Report Share Posted September 18, 2015 I've just bought a large trout from my local fishmonger - caught in one of the pits adjacent to Colwick marina. Last one I had ate really well - we fed 5 people off a £15 fish. Nothing wrong with eating freshwater fish. Carp is good as well, but I've only had it in France. TBH Rick Stein's deli did a pike pate that was ok, but massively overpriced £15 for a trout! You were had............ Link to comment Share on other sites More sharing options...
The Toad in the Hole Posted September 18, 2015 Report Share Posted September 18, 2015 don't think so. This wasn't a little baby rainbow. Link to comment Share on other sites More sharing options...
MtB Posted September 18, 2015 Report Share Posted September 18, 2015 £15 for a trout! You were had............ I paid £200 for one once. It's here on my wall in it's glass display case. Next to the salmon and the pike. Link to comment Share on other sites More sharing options...
Naughty Cal Posted September 18, 2015 Report Share Posted September 18, 2015 I paid £200 for one once. It's here on my wall in it's glass display case. Next to the salmon and the pike. Strange boy....... Link to comment Share on other sites More sharing options...
bizzard Posted September 18, 2015 Report Share Posted September 18, 2015 Fish plates bust yer gnashers. Link to comment Share on other sites More sharing options...
MtB Posted September 18, 2015 Report Share Posted September 18, 2015 Fish plates bust yer gnashers. And NC thinks I'm strange!! (But I get the railway reference ) Link to comment Share on other sites More sharing options...
mark99 Posted September 19, 2015 Report Share Posted September 19, 2015 (edited) Strange boy....... You would be suprised about how much good examples sell for. Pike = can be thousands £ in fact. Edited September 19, 2015 by mark99 Link to comment Share on other sites More sharing options...
craftycarper Posted October 5, 2015 Report Share Posted October 5, 2015 You would be suprised about how much good examples sell for. Pike = can be thousands £ in fact. anything by coopers in a bow fronted case, is a holly grail, car boot or charity shop find, Link to comment Share on other sites More sharing options...
LadyG Posted June 28, 2018 Report Share Posted June 28, 2018 (edited) I think you need permission/licence from EA to catch Signal Crayfish. An approved net [so no otters are drowned] and a plastic label from EA. https://www.gov.uk/guidance/permission-to-trap-crayfish-eels-elvers-salmon-and-sea-trout#crayfish-trap-authorisation Water voles are endangered to some extent, so you need to be careful not to drown them. Edited June 28, 2018 by LadyG Link to comment Share on other sites More sharing options...
rusty69 Posted June 28, 2018 Report Share Posted June 28, 2018 (edited) Holy m̶a̶c̶k̶e̶r̶e̶l̶ thread resurrection yet again! Edited June 28, 2018 by rusty69 Link to comment Share on other sites More sharing options...
LadyG Posted June 28, 2018 Report Share Posted June 28, 2018 (edited) My local fishmonger sells organic salmon [farmed, but in a clean tidal stream], its almost as good as the real thing which is Hebridean Wild [poached, or as I prefer to say, caught] by crofters for the pot. I quite like the idea of fly fishing in a brook, and used to carry a rod on my bike, but I don't remember ever catching one. As kids we used to guddle trout for supper, and very fine eating they made. I would not eat coarse fish. Edited June 28, 2018 by LadyG Link to comment Share on other sites More sharing options...
rusty69 Posted June 28, 2018 Report Share Posted June 28, 2018 I hope its fresher than this thread! 1 Link to comment Share on other sites More sharing options...
MtB Posted June 29, 2018 Report Share Posted June 29, 2018 15 hours ago, LadyG said: its almost as good as the real thing which is Hebridean Wild [poached, or as I prefer to say, caught] by crofters for the pot. ISTR the reason we fly-fish for salmon and trout is to give them a sporting chance. I understand they are greedy bar stewards that will take a worm on a hook in an instant making them dead easy to catch if you set aside the artificial 'rules' of game fishing. Link to comment Share on other sites More sharing options...
Machpoint005 Posted June 29, 2018 Report Share Posted June 29, 2018 1 hour ago, Mike the Boilerman said: ISTR the reason we fly-fish for salmon and trout is to give them a sporting chance. That would be the same sort of sporting chance a fox gets? Link to comment Share on other sites More sharing options...
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