tag:blogger.com,1999:blog-8512022050229968490.post5285975646103882779..comments2024-03-27T22:53:00.759+01:00Comments on A Hippo On the Lawn: 'Quick and Easy' Lobster CurryHippohttp://www.blogger.com/profile/09468795398813061897noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-8512022050229968490.post-24709184372308026442012-10-06T22:56:46.150+01:002012-10-06T22:56:46.150+01:00car port!!!!!!!!!!!
I apologise!!!!!
I am such a d...car port!!!!!!!!!!!<br />I apologise!!!!!<br />I am such a dunce!!!!!!!!<br />( must be my 5£ EBAY SPECS)<br />XJohn Going Gentlyhttps://www.blogger.com/profile/14958171262765033946noreply@blogger.comtag:blogger.com,1999:blog-8512022050229968490.post-3195263301518131202012-10-06T10:43:31.621+01:002012-10-06T10:43:31.621+01:00Having lived in an ongoing restoration project for...Having lived in an ongoing restoration project for years, and (not having learnt) now taken on another one, I sympathise with the camping. <br /><br />How lovely to be able to live with no walls. I've done that too, but it's not so pleasant in the UK! <br /><br />Great recipe. Will try it with big prawns. rusty duckhttp://www.rustyduck.netnoreply@blogger.comtag:blogger.com,1999:blog-8512022050229968490.post-74201724995764929962012-10-05T13:10:40.332+01:002012-10-05T13:10:40.332+01:00The Curry recipe sure seems delicious. And the re...The Curry recipe sure seems delicious. And the restaurant is taking shape nicely. When do you suppose you might be cooking in its kitchen? I like the planting beds that will provide you with fresh herbs. Nice touch. We live near the Chesapeake Bay here, so lots of Blue Crab to be had. Like you, I'm not a big fan of all the work entailed to extract the meat, though it is rather delicious. If ever you need a bunch of Old Bay seasoning (a staple here for shellfish) just let me know. <br /><br />I like your Quality Control inspector. Seems like a lad who doesn't mince his words...Philhttps://www.blogger.com/profile/01312337645203095131noreply@blogger.comtag:blogger.com,1999:blog-8512022050229968490.post-54456583799569185182012-10-05T11:57:57.186+01:002012-10-05T11:57:57.186+01:00I can see you being the new Jamie Oliver - "C...I can see you being the new Jamie Oliver - "Cooking with the Colonel", an alternative cooking programme - fags and amber nectar and all. Next time why not give instructions for The Real Yorkshire Pudding? Take from bag in freezer - plonk on oven tray and warm up for three minutes then munch. Mmmm...heaven! And not a Yorkshire terrier-rat in sight!Yorkshire Puddinghttps://www.blogger.com/profile/06019673884543913089noreply@blogger.comtag:blogger.com,1999:blog-8512022050229968490.post-47747191108063315612012-10-04T20:51:52.807+01:002012-10-04T20:51:52.807+01:00Nice to see you are still alive Chris. You owe me...Nice to see you are still alive Chris. You owe me a Fat Hippo logo, I was getting worried...Hippohttps://www.blogger.com/profile/09468795398813061897noreply@blogger.comtag:blogger.com,1999:blog-8512022050229968490.post-34406358653331105062012-10-04T20:45:57.637+01:002012-10-04T20:45:57.637+01:00Oh yes, Chris.
Chop some bacon up and fry it off ...Oh yes, Chris.<br /><br />Chop some bacon up and fry it off until soft, no oil necessary, there's enough in the bacon, sling in a teaspoon of Garam Masala, a dash of tabasco, stir it all around a bit and then sling in the beans.<br /><br />Open up a tin of Italian peeled tomatoes, pour them into a dish, lashings of pepper and microwave until they are hot.<br /><br />Serve over toasted, well buttered bread accompanied by a pint of real ale.<br /><br />Magic.Hippohttps://www.blogger.com/profile/09468795398813061897noreply@blogger.comtag:blogger.com,1999:blog-8512022050229968490.post-46337932224510149962012-10-04T20:10:19.528+01:002012-10-04T20:10:19.528+01:00Cheers for the recipe Nigella. Have you got any cu...Cheers for the recipe Nigella. Have you got any culinary tips for baked beans?Chrishttps://www.blogger.com/profile/11487456386841182116noreply@blogger.comtag:blogger.com,1999:blog-8512022050229968490.post-38943031287457661752012-10-04T12:40:18.925+01:002012-10-04T12:40:18.925+01:00Barbee, he is delightful, isn't he?
JohnD, bl...Barbee, he is delightful, isn't he?<br /><br />JohnD, blimey!<br /><br />Earl Gray, CARPORT!!! If it is a carport, it is a fucking expensive one! This is the dining area of the soon to be opened restaurant. A beautifully thatched, now beautifully tiled open air space. The furniture (the table is my old kitchen table, the victorian mahogony dining table which seats 12 comfortably is safely stored away) has some miles chalked up. Uk to Germany and back again, then to Angola, then to Cape Town then back to Angola again.<br /><br />IG, your kingfish recipe sounds brilliant and I shall try it. We don't have spinach here but we do have Manioc leaves which are very close. I was only supposed to be living in the kitchen of my restaurant for six weeks. My time off for good behaviour should have paroled me in March. I am still here. Packed away in boxes I have all Bosch appliances waiting to go into our new home. Then I will really start cooking again. Right now we are camping.Hippohttps://www.blogger.com/profile/09468795398813061897noreply@blogger.comtag:blogger.com,1999:blog-8512022050229968490.post-71320318951003585702012-10-04T11:42:57.155+01:002012-10-04T11:42:57.155+01:00I'm loving that cooker. I think I'd fuck o...I'm loving that cooker. I think I'd fuck off and live with the monkeys if that was the only cooking machine I had. <br /><br />I'll try the curry; the rice with oil you can keep. A very fit Vietnamese girl showed me her rice method years ago, and I've stuck with it ever since.<br /><br />My favourite way of eating Kingfish is to line a bowl with spinach, drop in chunks of Kingfish, fresh herbs, chilli paste, garlic, onions, a couple of beaten eggs and some coconut milk. Then top it off with more spinach, cover it and steam for 40 minutes.The Idiothttps://www.blogger.com/profile/18345021580985320660noreply@blogger.comtag:blogger.com,1999:blog-8512022050229968490.post-85966703314909777212012-10-03T23:31:20.990+01:002012-10-03T23:31:20.990+01:00it tickles me that your dining room is in a car po...it tickles me that your dining room is in a car port and you have a lovely dining room table and chairs!<br />now THAT'S good breeding!!!!!!!<br />ps send me your address tom.... would like to send you something for christmas!!!John Going Gentlyhttps://www.blogger.com/profile/14958171262765033946noreply@blogger.comtag:blogger.com,1999:blog-8512022050229968490.post-66620059789916673422012-10-03T22:17:13.015+01:002012-10-03T22:17:13.015+01:00We were in Sydney some time back and had dinner at...We were in Sydney some time back and had dinner at a Chinese restaurant - one of those with "Live seafood tanks" where patrons select their dinner from the live products swimming around - there were fish of all kinds (including the infamous European carp which the Chinese seem to love), eels, crabs and lobsters.<br /><br />On inquiry we were told that a medium sized lobster - about 1 to 1.5kg, was $65AUS cooked and served to our liking! We passed on that and went for more traditional fare.JohnDhttps://www.blogger.com/profile/00608216150220329902noreply@blogger.comtag:blogger.com,1999:blog-8512022050229968490.post-6997462481039165292012-10-03T20:22:49.036+01:002012-10-03T20:22:49.036+01:00That's a precious little Test Taster you have ...That's a precious little Test Taster you have there!Barbee'https://www.blogger.com/profile/11316077390373348067noreply@blogger.comtag:blogger.com,1999:blog-8512022050229968490.post-61475298466563231762012-10-03T17:47:40.341+01:002012-10-03T17:47:40.341+01:00I'm with you on the tamale, Megan, but we real...I'm with you on the tamale, Megan, but we really do not see much green stuff in our lobsters. There are those who will split the body (if the lobster has been boiled and served whole) and pick through the carcass. I can't be fussed with that the same as I cannot be fussed with picking through crabs, the bits inside the carapace that support the legs. Too much effort. Better just to use the difficult bits to make stock.<br /><br />What I do like, for both lobster and crab, is mixing the roe up with hot pepper sauce and a bit of beer in the shell and slurping it down. It is pretty delicious...<br /><br />The crabs have claws here, big bloody claws and the meat is superb. I like to serve that up with, wait for it, a 50:50 mix of Heinz Tomato Ketchup and Cross and Blackwell salad cream, black pepper and a generous dash of Tabasco over a bed of water cress and avocado slices with a bit of finely chopped fresh coriander and <br />peeled fresh orange segments.<br /><br />Megan I am going bloody nuts here with the time these oiks are taking to finish the job. I am so desperate to open my restaurant and start flipping burgers for a living.Hippohttps://www.blogger.com/profile/09468795398813061897noreply@blogger.comtag:blogger.com,1999:blog-8512022050229968490.post-59817101594960172772012-10-03T16:09:07.967+01:002012-10-03T16:09:07.967+01:00Thanks for posting the recipe!
I live on the coas...Thanks for posting the recipe!<br /><br />I live on the coast and can get lobster for a very reasonable price. I actually prefer the claw meat, although i eat all of it, except for the tamale. Just not a fan.<br /><br />megan blogshttps://www.blogger.com/profile/04555646904983619596noreply@blogger.com