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#481 | |
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Sous Chef
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Yes we get abalone. When I was a teenager we'd dive for them.
We cooked them quickly after slicing them very, very thin in oil & white wine. Could also mince them and make small patties.
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Brooksy Taking off and flying are optional. Landing is mandatory
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#482 | ||
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Assistant Cook
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Hope you are OK. Got any good fish recipes? Or anybody else got some - flat fish are plentiful here - we get Brill, Turbot, Plaice, etc Many thanks Steve
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If all else fails, read the instructions. |
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#483 | ||
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Cooking Links Contest Winner>
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#484 | ||
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Assistant Cook
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StevieH
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We get a species of Abalone here, just about, called an Ormer - Haliotis Tuberculata. Not allowed to dive for them though, can only be gathered between Jan and April by shore gathering - up to your neck in water finding them by feel!!!! Good fun eh! The way they are cooked here is to get them out of their shell, give them a good scrub, beat the devil out of them, fry in butter, and stew for hours with onion carrot etc. for about four hours. Tried them, not that keen. Seems to be a delicacy in times gone past though. If you are interested, we have a traditional Guernsey dish called "Bean Jar", a variation on a French Cassoulet. Let me know if you want to try - or anyone else???????????? Regards Steve
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If all else fails, read the instructions. |
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#485 | ||
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Assistant Cook
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StevieH
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Regards Steve
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If all else fails, read the instructions. |
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#486 | |
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Certified Master Chef
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it's wintery!
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i believe that life would not be complete without bootcut jeans, comfy old tee-shirts, the Golden Girls, and the color pink....laughter doesn't hurt, either... YEAH STEELERS!!!!!
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#487 | |
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Certified Master Chef
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it's 37 and dropping. The arctic weather is coming. Now they are calling for rain and sleet and then snow this evening with 1-3" of accumulations {sp} and 19 tonight, high tomorrow is 35 with the low at 18. Brrrr. :o)
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#488 | |
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Cooking Links Contest Winner>
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fluffy white snow! LOVE IT! (as long as it does not turn to ice) Temperature is 9, sure the wind chill is negative. After it goes below 15, it all feels the same. The wind is not blowing though, that helps!
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#489 | |
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Certified Master Chef
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sleeting and 32 degrees. yuk! I wanted snow not ice.
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#490 | |
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Executive Chef
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It's a balmy 13 right now.
I'm glad I spent the past couple days cutting wood, this winter has been brutal so far and it's not even winter yet! |
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