Mrs Guru had a similar thing with skate. Used to love it, then had something dodgy and since then has never been able to eat it. No recovery so far.
21 Aug 2023
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My redemption arc was agreeing to review oyster eating for radio five live, after several years not getting on with them. Was perfectly fine, and got a very nice big box of them free - multiple dozens (given the production standards at the time, I'm pretty sure they had no idea how many they'd actually ordered).
Couldn't really be arsed with them after that though...hardly a 'favourite' to order, and cleaning and shucking dozens of oysters gets a bit tedious.
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Kitchen is packed up ahead of moving tomorrow and I've spent the last few days trying to eat as much opened stuff as possible so as not to have to throw it out or move with it. Combinations are getting increasingly odd, I'm currently snacking on tortilla chips with mango chutney and habanero sauce. Surprisingly not bad.
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A tricky diet, for sure.
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A while ago, picked up some cheap packs of brandy soaked dried fruit (contradictory!). I've got one leftover, that I didn't use, and was thinking of maybe some sort of cake or sponge type dessert to use them up.
Anyway, they are best before end of september 2023. Apparently.
Thoughts?
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I'm in.
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A bottle of Brandy wouldn't have an expiry date so I reckon you're good.
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Had the first slice of the fruitcake as breakfast. Will let you know if it kills me.
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See you in the Brown Bread thread then, shortly. Go well, Tricky.
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Several slices into the fruitcake, over a few days. Works quite well as a breakfast bar. I'm actually losing weight on it (because it lets me cut out a meal).
Not dead yet.
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Several years ago we went to Mrs Rave's parents on Boxing Day. At one point her Mum approached with said dessert and asked 'do you like fruitcake?'
I replied 'well, I have been her for 8 years...' -
Made a sandwich of a burger bun filled with leftover sautéed potatoes and slices of Monterey jack cheese. I'm not proud of myself. I'm going to make another one though.
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One of my favourite Thai dishes is Larb. My wife is Northern Thai, and when visiting her parents we would always have a version of Larb made from local river fish (I'll call it Larb Pla). I always loved it, but could never find it in local restaurants, the closest thing being the North Eastern Larb Pla Duk made from Cat Fish.
After four years in the UK, we were in the supermarket and I asked my wife if she's considered making Larb out of tinned salmon. She gave it a go, and it came out good, but lacking a bit of zing. Tonight, she's done it. A large tin of salmon mixed with a small tin of anchovies plus the toasted ground rice, chillies, mint, onions, fish sauce and lemon juice. With sticky rice, spring onions and crunchy green beans, or wrapped in Sweet Chinese Leaf. Banging.
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Live love larb.
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Experimenting with a slightly stiffer batter and lower temps in an attempt to make bigger, fluffier pancakes. Not sure it's working.
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More rising agent, higher temps, make sure you let the batter rest?
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With you on the first, went with lower temps because I want the inside to cook before the outside chars, with you on the last. I'd call it a moderate success.
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Making green tomato chutney for the first time.
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And very tasty it is too.
