Fresh wild sea bass tonight

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theclaud

Openly Marxist
Location
Swansea
Reducing a glass - does this involve just drinking most of it?
There speaks a man who hasn't tried Welsh wine...
 

rvw

Guru
Location
Amersham
Most recipes - and indeed, most food - can be improved by adding a glass of wine* during the cooking process.


*to the cook, of course
 

theclaud

Openly Marxist
Location
Swansea
Welsh whisky, on the other hand...
Not bad stuff, but if I'm in Penderyn I'll choose the pub over the distillery any day...

2647763_d6399c42.jpg
 

srw

It's a bit more complicated than that...
There speaks a man who hasn't tried Welsh wine...
I'm always open to new experiences.

(My best buddy pubbore will be delighted to read that I have had a Shropshire pinot noir. The thinnest, weediest thing I've drunk.)
 
OP
OP
Cycling Naturalist
Location
Llangollen
It's just possible that he is winding you up. With the batter thing, that is, not the tendentious right-wing rubbish...

Indeed, there was a touch of a wind up. I descaled it, and baked it in the oven with roast vegetables - potatoes, peppers, onion and courgette. I'd wrapped it in foil with some lemon juice and gave it about ten minutes. With top quality ingredients, I work on the basis of, the simpler the better.
 

Crankarm

Guru
Location
Nr Cambridge
Blimey, Patrick Stevens not posting in P&L. He's like a fish out of water. No wonder he needs so much help cooking an old fish. Was it something one of your clients gave you, in lieu of payment perhaps?
 
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