"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 11-21-2013, 02:09 AM   #721
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by taxlady View Post
I'd love to try smoked haddock. Ever have Danish, Bornholm smoked herring? IMHO, it's much nicer than kippers, though kippers are pretty good. Or smoked mackerel?
no,i haven't tax,but i've just googled them & they look very similar to one of dads favourite smoked fish...buckling herrings.if they are like buckling,they are "the bomb"!!.smoked mackerel i eat by the plateful!may recall i made a smoked mackerel dauphinoise a while back
Harry's Smoked Mackerel Dauphinoise
__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 11-21-2013, 02:25 AM   #722
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,882
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Harry Cobean View Post
no,i haven't tax,but i've just googled them & they look very similar to one of dads favourite smoked fish...buckling herrings.if they are like buckling,they are "the bomb"!!.smoked mackerel i eat by the plateful!may recall i made a smoked mackerel dauphinoise a while back
Harry's Smoked Mackerel Dauphinoise
I remember that. It looks/sounds good. I have never had cold smoked fish cooked. Just eat it as an open-faced sandwich or next to some boiled 'taters.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 11-21-2013, 04:53 AM   #723
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,040
Quote:
Originally Posted by taxlady View Post
I'd love to try smoked haddock. Ever have Danish, Bornholm smoked herring? IMHO, it's much nicer than kippers, though kippers are pretty good. Or smoked mackerel?
Those sound like something my first husband would love.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 11-21-2013, 06:48 AM   #724
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by taxlady View Post
I remember that. It looks/sounds good. I have never had cold smoked fish cooked. Just eat it as an open-faced sandwich or next to some boiled 'taters.
the smoked mackerel i used is hot smoked,tax,so can be eaten as is or incorporated in a dish like the dauphinoise.prefer to cook with the hot smoked 'cos it is a bit less oily,in my experience, than the cold smoked,so doesn't "interfere" with the cream.can also buy cold smoked mackerel over here too,love that grilled & eaten with either hot horseradish sauce or gooseberry marmalade!
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 11-21-2013, 12:44 PM   #725
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
tonight,ladies & gents,a taste of tuscany.slow braised ox cheek ragu in a cherry tomato,roasted red pepper,chianti & anchovy stuffed green olive sauce."home made" pappardelle cut from fresh lasagne sheets & broccoli.chianti riserva to wash it down...chin chin!!
Attached Thumbnails
Click image for larger version

Name:	OX CHEEK RAGU 001.JPG
Views:	55
Size:	90.3 KB
ID:	19830   Click image for larger version

Name:	OX CHEEK RAGU 002.jpg
Views:	58
Size:	48.4 KB
ID:	19831  

Click image for larger version

Name:	OX CHEEK RAGU 003.JPG
Views:	52
Size:	98.8 KB
ID:	19832   Click image for larger version

Name:	OX CHEEK RAGU 004.JPG
Views:	57
Size:	92.8 KB
ID:	19833  

Click image for larger version

Name:	OX CHEEK RAGU 006.JPG
Views:	52
Size:	118.0 KB
ID:	19834   Click image for larger version

Name:	OX CHEEK RAGU 007.JPG
Views:	50
Size:	116.6 KB
ID:	19835  

Click image for larger version

Name:	OX CHEEK RAGU 009.jpg
Views:	58
Size:	29.5 KB
ID:	19836   Click image for larger version

Name:	OX CHEEK RAGU 010.JPG
Views:	55
Size:	75.9 KB
ID:	19837  

Click image for larger version

Name:	OX CHEEK RAGU 011.jpg
Views:	105
Size:	42.2 KB
ID:	19838   Click image for larger version

Name:	OX CHEEK RAGU 013.JPG
Views:	60
Size:	106.8 KB
ID:	19839  

Click image for larger version

Name:	OX CHEEK RAGU 014.JPG
Views:	61
Size:	83.7 KB
ID:	19840   Click image for larger version

Name:	OX CHEEK RAGU 015.JPG
Views:	56
Size:	110.3 KB
ID:	19841  

Click image for larger version

Name:	OX CHEEK RAGU 016.JPG
Views:	48
Size:	107.6 KB
ID:	19842   Click image for larger version

Name:	OX CHEEK RAGU 018.JPG
Views:	67
Size:	113.4 KB
ID:	19843  

Click image for larger version

Name:	OX CHEEK RAGU 019.JPG
Views:	61
Size:	95.3 KB
ID:	19844  
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 11-21-2013, 02:43 PM   #726
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
That made me want to lick my computer screen, Harry!
__________________
CarolPa is offline   Reply With Quote
Old 11-21-2013, 02:45 PM   #727
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,882
Send a message via Skype™ to taxlady
Harry, your taste of Tuscany looks really tasty.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 11-21-2013, 05:55 PM   #728
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Quote:
Originally Posted by taxlady View Post
Harry, your taste of Tuscany looks really tasty.

That's a tongue twister. Try to say it fast, three times!
__________________
CarolPa is offline   Reply With Quote
Old 11-22-2013, 04:29 AM   #729
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by CarolPa View Post
That made me want to lick my computer screen, Harry!
Quote:
Originally Posted by taxlady View Post
Harry, your taste of Tuscany looks really tasty.
Quote:
Originally Posted by CarolPa View Post
That's a tongue twister. Try to say it fast, three times!
why thank you ladies,most grateful!!
"a tongue twister to be true".....try saying that one once,cazza!!
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 11-22-2013, 11:37 AM   #730
Head Chef
 
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
I'm licking too !
__________________

__________________
Gravy Queen is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:13 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.