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Old 09-03-2012, 04:46 PM   #41
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How come bolas has a Scouse accent ? We're you born in Wales and moved to Liverpool at some point ?
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Old 09-04-2012, 02:32 AM   #42
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Originally Posted by Gravy Queen View Post
How come bolas has a Scouse accent ? We're you born in Wales and moved to Liverpool at some point ?
My noses has been broken three times and I lived on M'side for about 30yrs.
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Old 09-04-2012, 04:40 AM   #43
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small world eh cobber?
It sure is H
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Old 09-04-2012, 01:29 PM   #44
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Another winner, H. Can't beat a combo of gruyere, heavy cream & potatoes. I may have to skip the mackerel, though, but like the rest of the recipe. I've been saving this Garlicky Potato & Mushroom Gratin for Thanksgiving (served w/ turkey), but may sub out the parsley w your bay leaf. I wanted to do a search on conversions to get a general idea (even though I cook much as you do - glug of this & pinch of that). Do you like mushrooms?

Garlicky potato & mushroom gratin recipe - Recipes - BBC Good Food
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Old 09-05-2012, 03:28 AM   #45
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Originally Posted by Cerise View Post
Another winner, H. Can't beat a combo of gruyere, heavy cream & potatoes. I may have to skip the mackerel, though, but like the rest of the recipe. I've been saving this Garlicky Potato & Mushroom Gratin for Thanksgiving (served w/ turkey), but may sub out the parsley w your bay leaf. I wanted to do a search on conversions to get a general idea (even though I cook much as you do - glug of this & pinch of that). Do you like mushrooms?

Garlicky potato & mushroom gratin recipe - Recipes - BBC Good Food
i know C.i do find it difficult when i'm posting recipes 'cos,as you say.i just look at something & think "that looks about right" or taste & add/adjust til it tastes right.
my oh my oh my that mushroom gratin is the business.....it is basically the mackerel dauphinoise with mushrooms instead of the fish.like you i think i would leave the bay out of the mushroom frying stage & add it to the spuds instead.not sure why they boil the spuds first other than to speed up the cooking time tho'?
that recipe is a gem c,thanks for that,i lurvvvve mushrooms!!
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Old 09-05-2012, 03:46 AM   #46
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Originally Posted by Bolas De Fraile View Post
My noses has been broken three times and I lived on M'side for about 30yrs.
Ah, gotcha the broken nose hasn't spoiled your swarthy good looks though . Thanks for the reply .
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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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