Barry1963
Easily Led
Could be Bollywoods Stan? It's been lovely reminiscing but unlike you, I still have to get up for work in the morning. So bed for me. Hopefully we can pick this up another time. Cheers mate.
DevonStan
Forum GOD!
Yes mate. Bedtime for me too. (No it wasn't called Bollywood then. Just had a look on Street View, images dated 2016, and I couldn't see it there. I'm talking 80's or 90's so it could well have gone. Or perhaps it's Bollywood but wasn't called that then?
Yes, have very much enjoyed this little exchange - thanks.
Nite.
Yes, have very much enjoyed this little exchange - thanks.
Nite.
Barry1963
Easily Led
There is another Indian along that side of the road, but I'm not sure what it's called. Remember, I'm in 'posh' North Chingford so I try not to stray too far past the Ridgeway.
DevonStan
Forum GOD!
I'll have another look. The other one I enjoyed was at Highams Park. In fact I recall there's one on one side of the line and another one on the other side ... and both were OK but the one in The Avenue might have had the edge?
Oi - you was going to bed ... GO NOW!
(and so was I)
(point taken re. North and South. We all know which is the favoured bit ... and rightly so, I'm afraid.)
sɐǝɹpu∀
riverrun
Ah... sea urchins!! I tried them first in a sushi restaurant in San Francisco.
My Californian friends told me to try anything on the menu except the sea urchins as "they have the consistency of snot and taste like nail varnish".
Of course I couldn't resist and they are absolutely wonderful. They taste unlike anything else I have ever tasted, but I have never tried nail varnish. I've always wondered if my friends had. They were right about the consistency, but that didn't bother me...
carbold
Carlo
I wonder how many foods there are out there that we never tasted and are probably amazing....
halvor
a most elusive fish
Allow me some unusual contrarianism here, Andreas.
While the below is sound advice
As for the cooking and what to add, from my purist, frenchy point of view, it’s butter, butter, butter, chopped garlic and shallots, a splash of dry white wine, mussels in along with plenty of fresh thyme, shake around a little, steam until all (or most
) are opened. Full cream at the end is optional. I’ve tried plenty of other ingredients but always return to the classic.
Mussels is a typical summer meal in Norway, but as the r-months rule dictates, this is actually the sub-optimal season for having them. Mid winter they’re much better.
(As uric acid runs a little higher in the family than ideal, a weekly mussels meal washed down with a few Belgian beers would not do me very good...)
While the below is sound advice
...the discarding of those not opened after cooking is based on a myth. Better safe than sorry, obviously, but see for instance http://www.abc.net.au/science/articles/2008/10/29/2404364.htm
As for the cooking and what to add, from my purist, frenchy point of view, it’s butter, butter, butter, chopped garlic and shallots, a splash of dry white wine, mussels in along with plenty of fresh thyme, shake around a little, steam until all (or most
) are opened. Full cream at the end is optional. I’ve tried plenty of other ingredients but always return to the classic.Mussels is a typical summer meal in Norway, but as the r-months rule dictates, this is actually the sub-optimal season for having them. Mid winter they’re much better.
(As uric acid runs a little higher in the family than ideal, a weekly mussels meal washed down with a few Belgian beers would not do me very good...)
This is precisely how I cook mussels. The only other way is with chopped tomatoes, parsley, black pepper and garlic.Allow me some unusual contrarianism here, Andreas.
While the below is sound advice
...the discarding of those not opened after cooking is based on a myth. Better safe than sorry, obviously, but see for instance http://www.abc.net.au/science/articles/2008/10/29/2404364.htm
As for the cooking and what to add, from my purist, frenchy point of view, it’s butter, butter, butter, chopped garlic and shallots, a splash of dry white wine, mussels in along with plenty of fresh thyme, shake around a little, steam until all (or most
Mussels is a typical summer meal in Norway, but as the r-months rule dictates, this is actually the sub-optimal season for having them. Mid winter they’re much better.
(As uric acid runs a little higher in the family than ideal, a weekly mussels meal washed down with a few Belgian beers would not do me very good...)
The popular restaurant Belgos has mussel and lobster seasons throughout the year, where you can eat as much of either for a fixed fee all washed down with Belgium beers.
Yes! In Mauritius and Mombasa, beautiful flavour. I still need to try a fish eye. My grandad used to eat it every time, said to be a delicacy amongst certain tribes too. Full of nutrients, just doesn't titillate my taste buds. Recently I've been experimenting with African based recipes. One great option is a Malibu based dish using seabass or tilapia lovely stuff.
sɐǝɹpu∀
riverrun
I'll amend to:Allow me some unusual contrarianism here, Andreas.
While the below is sound advice
...the discarding of those not opened after cooking is based on a myth. Better safe than sorry, obviously, but see for instance http://www.abc.net.au/science/articles/2008/10/29/2404364.htm
As for the cooking and what to add, from my purist, frenchy point of view, it’s butter, butter, butter, chopped garlic and shallots, a splash of dry white wine, mussels in along with plenty of fresh thyme, shake around a little, steam until all (or most
Mussels is a typical summer meal in Norway, but as the r-months rule dictates, this is actually the sub-optimal season for having them. Mid winter they’re much better.
(As uric acid runs a little higher in the family than ideal, a weekly mussels meal washed down with a few Belgian beers would not do me very good...)
Any mussels that don't open when cooked - DISCARD... they are a pain in the back side to open and you might hurt yourself...
halvor
a most elusive fish
sɐǝɹpu∀
riverrun
Love oysters... a friend who opens them for a living in a restaurant gave me a chainmail gloveLOL.
I’m guessing you’re not an oyster fan, then
2hot 2trot
Forum GOD!
I also love to eat mussels. I often cook mine in a Bolognese sauce. Yum, Yum. 
UKRob
Forum GOD!
My preference is for a tomato and garlic sauce as opposed to cream. To my mind a cream sauce overpowers the natural taste of mussels, but having said that, crusty bread is essential too to mop up the sauce.
Crusty bread, jellied eels covered in salt, pepper, vinegar and a shake of paprika, what more could you want?
Crusty bread, jellied eels covered in salt, pepper, vinegar and a shake of paprika, what more could you want?