CHATTERBOX

[jeral Profile]

I checked out the images page, and not one pic of a car radiator grill and lights... Try "car radiator grills = faces" as images for a few good ones and the bad ones that are clearly out to get us and with free rein if driverless *be afraid, be very afraid*

[Sakkarin Profile]

Wretched spiralisers getting in on the act: having a pack of Korean sweet potato noodles, and wanting to check out online recipes, the first ten results that come up when you Google "sweet potato noodles" are spiralised sweet potato

https://www.google.co.uk/search?q=sweet+potato+noodles

Never mind, Googling "japchae" throws up what I'm after, although I had difficulty finding it in my own Korean book, as they call it "chapchae". How about a bit of consistency, please.

[Joanbunting Profile]

I make sweet potato spiral noodles and have just introduced the GCs to them, they were impressed.

[jeral Profile]

That food in supermarkets prog with Greg Wallace showed one where a room of about a dozen people were standing in shifts day and night doing nothing but putting veg onto spiralisers as it was so popular now. I can't remember the names they used to sell different veg, but all a variation on noodles, like "swoodles" say.

Those Korean sweet potato starch glass ones (japchae) - how on earth did you find them on Google? It's becoming impossible to get past the annoying algorithms pretending to predict what I'm asking instead of searching for what I asked

The dish I came across (via japchae) looks impressive, although that style always seems to look greasy to me. Is it, or just "highlighted" with oil for the camera?

[Sakkarin Profile]

Probably the best way to get "raw Google" is to call up the main page, just https://www.google.co.uk/ rather than use a search box on your browser, which may insert saved details of your browsing history. Mind you, it's Google, they know everything about everybody anyway.

I've written up the Japchae in the Korean thread. It's not really that greasy.

I'm afraid my spiraliser is in storage after being used once...

[Sakkarin Profile]

Couldn't resist peeking at this Marco video, it's only two and a half minutes long.

According to this website, at £30 a kilo, the 3 kilo turbot which Marco suggests would be 90 quid.

Most expensive fish and chips in the world? The chips had better be good...

And I'll keep a lookout for those Morris Pipers..

[jeral Profile]

Mr Morris would be proud, especially if he is a piper as well as a chipmaker

According to this website (and my maths) 6lbs recommended weight would be 2x 1.4kg fish totalling £75. I wonder if you can even buy turbots as large as 6lbs?
https://thecornishfishmonger.co.uk/turbot-whole.html

On my linked site, the other king of the sea, halibut, one (whole) would cost £77.97 - but it says it feeds 10 people! If so, £7 each isn't much dearer than cod takeaways.

I wonder what MPW does with the rest of his 6lb turbot - feed the cat?

PS: Don't they crush cornflakes off camera for that crunch? It does make you fancy some f&c though...

[Stokey Sue Profile]

Turbot certainly grows that big, but where you'd buy one I don't know

Apparently they can get up to 25 kg in the wild

I think there may be an element of snobbery in requiring such a large thrbot, therefore wild and expensive

Most supermarket turbot are littl'uns, known as chicken turbot, from farms, apparently they are good for farming as sessile, i.e. they quite like sitting still and being fed by their minions, so do halibut

http://www.goodfishguide.org/fish/381/Turbot%20(Farmed)

[Gillthepainter Profile Website]

Splutter
yeast in batter! He's doing it again - just not with Knorr stock cubes this time.
I'm not even going to try the yeast idea.

[Petronius Profile]

Our local fishmonger posted on his FB page a turbot he was holding, with two hands, I'd guess it was at least four feet in length, if not longer. He cut many steaks from it.

I don't do FB so can't post it.

[Petronius Profile]

All right then, three foot - you decide - after all it is a fishy tale.

19429667_1876980305649094_15882632813541649_n.jpg (10.43 KiB) Viewed 6468 times

19430058_1877010695646055_4378725784395195832_n.jpg (12.49 KiB) Viewed 6468 times

[Stokey Sue Profile]

Splutter
yeast in batter! He's doing it again - just not with Knorr stock cubes this time.
I'm not even going to try the yeast idea.

Yeast in batter is quite trad in some places I think, gives lightness and a slightly riper flavour. Certainly not his own idea!

Nice round up of batter types here
http://www.whats4eats.com/blogs/chefbrad/five-basic-fried-fish-batters

But I agree MPW has turned into an odious caricature of himself and is now best ignored

[Joanbunting Profile]

Pretentious MPW??????

What on earth is wrong with a good old beer batter - quick easy and it works.

I think turbot is far to nice a fish to fry in anything.

[strictlysalsaclare Profile]

Splutter
yeast in batter! He's doing it again - just not with Knorr stock cubes this time.
I'm not even going to try the yeast idea.

Yeast in batter is quite trad in some places I think, gives lightness and a slightly riper flavour. Certainly not his own idea!

Nice round up of batter types here
http://www.whats4eats.com/blogs/chefbrad/five-basic-fried-fish-batters

But I agree MPW has turned into an odious caricature of himself and is now best ignored

I agree with you re the yeast batter Stokey, I first heard of it from one of the chefs I used to work with back in the early Nineties!

[Petronius Profile]

I think turbot is far to nice a fish to fry in anything.

[Gillthepainter Profile Website]

Good sunny day today.
We are outside doing bikey things this am. Mine needs a dabble with the disc brakes.

Tony's got a flip flop bike.
And we are converting it to a single speed bike - which looks easy on Youtube - doesn't everything.
Then off for a bike ride.

Enjoy that summer sunshine.

[Sakkarin Profile]

Single speed? So long as there are no hills...

When I was 15 I decided I would cycle back from our family holiday in Whitstable to our home in West London. Single speed, and with a soft front tyre. There's a lot of hills on that journey... Somehow I made it all the way back to Chiswick High Street, when I took a 5 minute rest which became 2 hours before I recovered the strength to ride the final 4 miles home

My current bike just keeps bursting tyres. I've tried everything to stop it, but there is something inherently flawed in the design of the wheels. They often burst of their own accord, while it is just sitting there, it's a bit of a shock when there's suddenly an enormous bang!

[Gillthepainter Profile Website]

Jeez - just looked and that's 68 miles Sakkarin.
that's most odd about your tyres mind.
Touch wood, my last bike never had a puncture for the 4 years I had it - ridden 3 or 4 times a week.

This one's looking good, 3 months old and I've only pumped the tyres once after a very long ride (40 miles that day, and yes, hilly).

What type of bike do you have?

[Sakkarin Profile]

Ridgeback Motion:

http://www.ridgeback.co.uk/bikes/city/metro/motion

I've had it 4 years, but most of that time has been spent idle becuse the tyres keep bursting.

EDIT: A mate of mine did the Norwegian (?) lake ride where you have to circle the lake in 24 hours. 168 miles I think it was.... makes 68 miles look like a short hop.

[Gillthepainter Profile Website]

sounds like you need to have someone look at it, Sakkarin.
Or even fire off an email to the company to see what's going off?

We are blessed in Cheltenham as we have 5 or 6 cycling shops. Eager to help out.

Continental tyres are supposed to be very good, that's what I use.
But it sounds like you have another problem somewhere.

I couldn't do 168miles to save my life!