Now I Remember...





Wednesday 13/3/2013

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Diary and Notes


I can remember the last time I cooked fish and chips - proper, deep fried fish, in batter and chips, it was 1998. I may be wrong about the year, I have trouble remembering anything before 2000 due to the booze, drugs and dancing, but I can still remember the day, if not the date.

I was visiting a friend, Laurie, who was living in Bristol with his girlfriend Jane and a few other moochers. We went out for the day and when we got home decided to cook fish and chips. None of us had ever done this before, or really knew what we were doing. One of the people who shared a house with Laurie had a chip pan and we had a go. I seem to remember the final result being really good, but as I said, there was a lot of booze, drugs and dancing.

I remember that night going out to a club and dancing to Cotton Eyed Joe by the Rednex (after quite a bit of booze and some drugs) and thinking that I would remember this night.

Now I remember

If you have an obsession (mine is food) you can use this as a link to events from long ago.

Just a middle aged man reminiscing about his glory days.

I can still remember the dancing though, but I won't write about that.



And why today's video? I was searching around for an old pathé newsreel of people in the 50's eating fish and chips while suffering the privations of post war Britain but got this instead. I have no idea what it is about. Don't the people who make things like this realise that dialogue in a cartoon should serve no purpose but to add a soundtrack to the action? I watched this and still have no idea what it is all about. Watch Pingu or Mio Mao to see what I mean.


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Menu

  • Fish and Chips
  • Peas
  • Tartare Sauce




    Ingredients*

    Fried Fish
    Fish Fillets
    150g Self Raising Flour
    250ml Beer
    1 Egg
    Oil for Deep Frying
    Tartar Sauce
    1 Small Cornichon
    Tsp Pickled Capers
    1 TBSP Horseradish Sauce
    2 TBSP Mayonnaise
    1 tsp Dijon Mustard
    1 Shallot
    Squirt of Lemon Juice
    Flat Leaf Parsley


    Preparation

  • Fish: Make a batter from the egg, flour and batter and leave in the fridge for an hour. Cook your chips first and put them in the oven to stay hot. Coat the fish in the batter and lay it gently in the hot oil, don't drop it in as it will sink too fast and stick to the bottom. Fry until crispy.
  • Tartare Sauce: Chop it, mix it, chill it, eat it.

    Today’s Ratings:

    Isis: Yum.
    Eve: Yum.
    Olias: Yum.

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    *All quantities are very approximate and for a family of 5 (2 adults, 3 kids aged 5 years, 3 years & 9 months)
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    JCBorresen@GMail.com