As a matter of curiosity, is it easy to get good Red Emperor or other fish
where you are?
Are they sold whole or already filleted?
Or do you have to catch them yourself if you want really fresh fish (which
I understand some Aussies do)?
I ask because a friend who had migrated to Perth used to moan about the
difficulty
of getting the whole fish which we buy, and take for granted here.
No self respecting aunty - and I hope I am one - would buy fish without
heads attached
so that you knew if their eyes and gills showed freshness!! I know,,
Vicki, fish eyes!!
Even if we asked the fishmonger to scale and fillet/chop into steaks them
for our use,
we must first check that the eyes are bright, and the gills are red and not
grey
Susan
On Sun, 10 Oct 2021 at 13:10, Chris Palmer <ca_palmer@xxxxxxxxxxxxx> wrote:
Friday night we had nuggets of Red Emperor with ginger, baby corn, shiitake
mushrooms and pak choy in a five-spice black bean chilli sauce. Pretty
good,
the Red Emperor was very very fresh and tasty.
Saturday night was going to be pasta, but after a hard afternoon of yard
work
I made the fatal mistake of mixing us some rum cocktails to relax.
So it ended up being delivery Pizza for dinner.
Tonight will be pasta.
Linguine al Pesto (we're overrun by Basil in our garden).
Followed by a chicken and asparagus salad with a lemon dressing.
Tomorrow (Monday) night we'll have leftover Linguine followed
by veal scallopine with asparagus and lemon sauce.
As Steve said, lots of Spring asparagus around cheaply right now.
Good eating all.
Chris
-----Original Message-----
From: <oz-food@xxxxxxxxxxxxx>
Sent: Oct 8, 2021 4:48 PM
To: <oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] what are we all cooking this weekend?
Hi all,
Do you have plans to cook this weekend? What are you making?
I’m still on my as-simple-as-possible-everyday-food roll, so will make a
braise tomorrow with some oyster blade steak, and something (as yet
undetermined, but possibly this Stuffed Cabbage Casserole
<https://www.dietdoctor.com/recipes/stuffed-keto-cabbage-casserole>,
which doesn’t look pretty but has oodles of flavour) with beef mince on
Sunday.
I’ve been saving lots (literally hundreds) of recipes from my Apple Books
cookbooks into Paprika in the last few weeks. At the moment I am on
Falastin by Sami Tamimi and Tara Wigley. Soooooooo much delicious food, and
it’s food that's designed to actually be cooked and enjoyed, not just to
look pretty in cookbook pictures. I’m starting to get an itch to move out
of my culinary comfort zone… but at the moment I’m far from acting on it ha
ha.
[Sidenote: did you know "There is no letter ‘p’ in the Arabic language so
‘Falastin’ is, on the one hand, simply the way ‘Falastinians’ refer to
themselves.”]
Perhaps you are doing some more adventurous cooking than me this weekend?
If so, please post. I shall live vicariously through you. ;-)
Vicki. :-)
