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Old 08-29-2012, 04:09 AM   #31
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I love Jansson's temptation and use the proper recipe. The most problematic thing here is to get the right anchovies. The normal salted brown ones won't do, or I don't think they do. Complete different taste to it when they are used. Ikea I believe has stopped doing them so now you have to go to a Scandinavian shop, if you can find one. Not so easy in the U.K.
ikea not selling them now acerb? doh!my son is driving over today & we are going in to manchester to see a film & have lunch(wagamama for a bowl of ramen & some gyoza).i'm going to check out selfridges food hall while we are in town....they may have them.
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Old 08-29-2012, 05:02 AM   #32
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What film did you go and see Harry?
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Old 08-29-2012, 05:09 AM   #33
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Hi Harry, I hope you see them when you are at Ikea and that the friend who was going to get them for me forgot and told a "porkie" (porkie meaning lie it comes from the East End of London Cockney rhyming slang, pork pie = lie). My nearest Ikea is quite a way from me for me to go to check.

If they don't do them and you are in London (or shop on line) this place has them, it is where I ended up getting mine. Welcome to Scandinavian Kitchen , Scandinavian Kitchen - Search Results for "anchovies"

I.m not sure if they will send them though as you know they have to be kept in the fridge.
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Old 08-29-2012, 05:26 AM   #34
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Hi Harry, I hope you see them when you are at Ikea and that the friend who was going to get them for me forgot and told a "porkie" (porkie meaning lie it comes from the East End of London Cockney rhyming slang, pork pie = lie). My nearest Ikea is quite a way from me for me to go to check.

If they don't do them and you are in London (or shop on line) this place has them, it is where I ended up getting mine. Welcome to Scandinavian Kitchen , Scandinavian Kitchen - Search Results for "anchovies"

I.m not sure if they will send them though as you know they have to be kept in the fridge.
would you adam & eve it!'e's taking the mickey bliss!cheers me old china i'll put on a tidy whistle/peckham rye & get darn' the old apples & pears to the food hall....my dad was born & grew up in the east end acer!!
relieved he told porkie's about ikea...selfridges know how to charge me old mucker!!
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Old 08-29-2012, 05:29 AM   #35
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What film did you go and see Harry?
ahem....."my son is driving over today..........." it's only 10:30am here cobber.....not been yet!!
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Old 08-29-2012, 06:06 PM   #36
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Old 08-29-2012, 06:23 PM   #37
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Bolas is your brother, Harry? Really and truly -blood related?....you don't look alike at all. In your pic, I think of you as fair, English; whereas Bolas appears dark and swarthy, perhaps Greek or Spanish.....? (but I could be wrong of course). and it's also none of my business...but since you mention it.....
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Old 08-29-2012, 06:49 PM   #38
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Bolas is your brother, Harry? Really and truly -blood related?....you don't look alike at all. In your pic, I think of you as fair, English; whereas Bolas appears dark and swarthy, perhaps Greek or Spanish.....? (but I could be wrong of course). and it's also none of my business...but since you mention it.....
fair?the hair is silver(at least it's still all there & all mine at 60!!) & i better top me tan up then!!
bolas & i are real brother's...he's my big brother,two years older than me & we are very close too! so there ya go soma..another mystery solved matey!
oh,by the way soma,one last thing,we are welsh....don't mention the "english" word....old enemies & all that...croeso y cymru,Cymry byth yn esgor ar!
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Old 09-03-2012, 04:49 AM   #39
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My grandmother was Welsh
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Old 09-03-2012, 06:58 AM   #40
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My grandmother was Welsh
small world eh cobber?
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potatoes, recipe, smoked mackerel

Harry's Smoked Mackerel Dauphinoise potatoes dauphinoise or dauphinoise potatoes,whichever,is a dish like paella,bouillabaise,irish stew & lancashire hot pot to name but four:ermm:there are 1000's of variations,everyone claims to cook the authentic/original dish & nobody does,'cos nobody knows..every place i've eaten it in france has their own take on it....this is mine,which is a variation on a nigel slater recipe: HARRY'S SMOKED MACKEREL POTATOES DAUPHINOISE....pure comfort...this dish will put it's arms around you & give you a huge hug!i won't give precise measurements as they will vary depending on number of diners: 1)potatoes,the biggest debate in dauphinoise.i use maris piper,great allrounder boils,steams,mashes,roasts,bakes,fries & fab flavour....your choice. 2)double(heavy)cream & whole(4%)milk..3 parts cream to 2 parts milk 3)bay leaf...one is enough for up to 4 servings 4)wholegrain mustard...1 tbls is enough for 2-4 servings depending on how much you like mustard 5)1 tbls gruyere cheese-optional...i like it...your choice add it/leave it out 6)ground black pepper...percy pepper & mavis mackerel are lovers 7)smoked mackerel,skin removed,i like lots...i used cornish hickory smoked THE METHOD: a)peel & slice potatoes about the thickness of a shiny british pound b)rinse sliced spuds in several changes of water then pat dry...spuds MUST be dry c)lightly butter cooking dish d)mix milk,cream.mustard,pepper & cheese e)taste mackerel for saltiness...add if very mild...i didn't need salt tonight f)build up layers..spuds,mackerel,bay,spuds.mackerel,spuds g)pour milk mixture over spuds til level with top layer of spuds h)bake in pre heated oven,middle shelf @ 180c/350f until "knife point" tender 1-1.5hrs depending on quantity cooked i)allow to rest for 10-15mins this allows the spuds/cream etc to firm back up a bit & avoids third degree mouth burns leftovers(there won't be any trust me)are delish cold the next day with a crispy salad i serve mine with baby sweet romaine as in the pics & crusty bread,because if you don't have bread for the gooey juices you will lick the plate & that would never do,would it my fellow gastronauts...? 3 stars 1 reviews
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