What the f uck are you having for Dinner thread..

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Stan said:
The Grimsby fish man had some nice looking cod.

Sliced spuds
Sliced onions
Sliced peppers (orange as that's what we had)
Sliced tomatoes
Drenched in vegetable stock, tomato puree, garlic, fresh coriander, salt, pepper, paprika, cumin and chopped green chillis (all mixed together)
Roast for an hour
Add cod and cover in the juices
Roast for 20 minutes
Eat
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Sounds nice, probably not a fish i've ever thought of roasting though.

Now a lighter fish like of Plaice, or even better a Dory, i'd be tempted, but a cod just screams fry me
 
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Commachio said:
Sounds nice, probably not a fish i've ever thought of roasting though.

Now a lighter fish like of Plaice, or even better a Dory, i'd be tempted, but a cod just screams fry me
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Roasts nicely bruv as long as you make sure it's covered in the juice and it will fall apart if you overdo it.
 
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Stan said:
Roasts nicely bruv as long as you make sure it's covered in the juice and it will fall apart if you overdo it.
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I don't know if it's readily available here, but for a fish that needs very like, try a John Dory.

Can do it several ways, but a little bit of butter in a pan and sprinkled with pepper, cooked for maybe a minute or 2 either side That's all it needs.
It is a superb fish, my 2nd favourite ever, after Swordfish.
 
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Commachio said:
I don't know if it's readily available here, but for a fish that needs very like, try a John Dory.

Can do it several ways, but a little bit of butter in a pan and sprinkled with pepper, cooked for maybe a minute or 2 either side That's all it needs.
It is a superb fish, my 2nd favourite ever, after Swordfish.
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I'll ask the Grimsby fish man next Tuedsay. Don't think he normally carries John Dory but I'm sure he can get it at the market if I promise to buy it!
 
Stan said:
I'll ask the Grimsby fish man next Tuedsay. Don't think he normally carries John Dory but I'm sure he can get it at the market if I promise to buy it!
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There might be a cheaper Vietnamese version, it's also great.
 
Chief said:
There were a good few French fries under that slab of meat.

The lettuce and coleslaw wasn't necessary.

Plus, we had a large measuring jug of pepper sauce lurking off camera on the side.
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Looks a hefty steak mate, ****ing lovely.
 
I had the same last night too, in the Hungry Horse.

The steak wasn't as big or as good quality and the onion rings were ****e.

Had a 'steak topper', which consisted of a bowl of, I think, Dave's insanity sauce and a **** loaf of jalapeno chillies.

Two massive rump steaks on the bounce.

Bowel cancer beckons.
 
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Chief said:
I had the same last night too, in the Hungry Horse.

The steak wasn't as big or as good quality and the onion rings were ****e.

Had a 'steak topper', which consisted of a bowl of, I think, Dave's insanity sauce and a **** loaf of jalapeno chillies.

Two massive rump steaks on the bounce.

Bowel cancer beckons.
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I've cooked a pretty different meal for later, cooked it as soon as i got in. Will sound **** to you all, but i basically just made it up as i went.

I took a tin of small new potatoes, if to big cut in half.

Started to fry them in a garlic and pepper butter.
Added onions and sliced mushrooms.
Then sliced up 2 pork loin chops, added, then a load of chorizo, which i sliced,
Hoyed in a small tin of carrots and peas,
Bit more garlic and pepper, fried it quite a bit.

Then bot bored, So added a Hoisin sauce pack, rinsed it out and added it all.

So basically a ****ed up meal, but it smells ****ing lovely, and i've tasted it, a handsome little meal in a while.

Sounds ****, probably looks ****, but **** i will enjoy it.
 
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Commachio said:
where#s the posh plate with the G missing?

I'm no Italian expert, but is does still look slightly undercooked mate. And a severe lack of the cheese stuff.
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Its definitely his phone camera settings - its impossible for him to undercook every meal. Everything else looks spot on - the ingredients, the plating, even repeatedly hiding the fact that Home Bargains were selling cheap dinner plates with the G missing from Gnocchi.
 
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Commachio said:
I don't know if it's readily available here, but for a fish that needs very like, try a John Dory.

Can do it several ways, but a little bit of butter in a pan and sprinkled with pepper, cooked for maybe a minute or 2 either side That's all it needs.
It is a superb fish, my 2nd favourite ever, after Swordfish.
Click to expand...
My Mrs won't touch Cod or John Dory - says they have a texture like jelly. Love them both but must admit my current favourite is Marlin, which is a much firmer texture. Have it coated with a paste made from herbs and spices, with a good whack of chili and then roasted in a banana leaf and served with boiled rice.

Really spoilt for choice with fish here - must be at least 50 different varieties in the supermarket. The only ones that are harder to get are the cold water fish like Salmon, which have to be flown in from Norway or Australia. Makes it bloody expensive - almost the same price as good steak.
 
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