The **Now Eating** Thread

robfosters said:
No that would be battered cod roe and pickled eggs
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Click to expand...
Years ago my local pub served pickled eggs, a big jar on the bar that no-one ever bought, I'm sure they were green!

Once bladdered we would get hungry so anything looked appealing, pickled eggs dropped into a bag of Salt and Vinegar crisps!

Talk about wind.

Pork scratchings are sublime, albeit, only until you come across one that is a bit mushy or with hair!
 
Not eating now but two new dishes we ran today, tried both.

Mahi Mahi with Aji amarillo, coriander and jalapeno oil and charred lime:

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Goats cheese mousse, pickled and roast beets, chive mayo and pine nuts:

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It was stirred.

I have however recently bought a strainer which makes life much better.

Tried it with a slight bit of lemon juice too.
 
robfosters said:
I thought that cheese was more for grating over pasta dishes
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It is, you can grate over pizza, salads, make it into a cheese sauce. I use the rind when cooking a tomato sauce for pasta, leave it simmering in the sauce and it adds such a lovely flavour. Or tomato soup. Or just eat it from the block lol. I can't help but nibble it from the block. You get them little crystal chunks it with really strong flavour. So good.
 
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