revtothelimit - motorbike forum

Taipan wrote: Thu Oct 24, 2024 10:37 am It was last night rather than today but had a lovely evening watching the sun gown down whilst having a glass of wine!

Best time of the year to go away, no kids, very few other vans on a lot of sites, nice and quiet, very relaxing. Enjoy mate.
Mick.

KungFooBob wrote: Thu Oct 24, 2024 4:44 pm I thought monk fish was what they made cheap/fake Scampi out of?

I suppose that's where some of the head might end up and some restaurants will (proudly and openly) offer monkfish 'scampi' but monkfish tail isn't exactly a cheap substitute!

Taipan wrote: Thu Oct 24, 2024 4:31 pm

Count Steer wrote: Thu Oct 24, 2024 4:25 pm

Taipan wrote: Thu Oct 24, 2024 3:53 pm Today I finally got try monkfish tail, which was wrapped in Parma ham and service with crab Bon Bon’s! ‘Twas very nice indeed! Going back tonight for £10 burger & beer!

Monkfish makes excellent fish kebabs.

(It's a good, solid texture so it cubes nicely, takes a lime based marinade well and doesn't soften up or flake off when grilled).

Yes, I’ve seen a lot of TV chefs using it for curries as well as it’s so solid. Always fancied trying it but they don’t have it at the Harvester, which is a shame as it’d be,lovely with some Red Devil or thousand island sauce in!

Funnily I had the best curry I've ever eaten a few weeks ago, main was the monkfish masala, it was fab!

Fresh monkfish tail is the only fish I've ever bought that came with a little passenger. Under the skin was a definite spiral bump, so in the prep I investigated and extracted a worm. Dropped it in a glass of water and watched as the little bugger attacked the glass like a little springy, parasitic battering ram.

(Cooked and served the fish up anyway ).

Count Steer wrote: Thu Oct 24, 2024 4:36 pm

Taipan wrote: Thu Oct 24, 2024 4:31 pm

Count Steer wrote: Thu Oct 24, 2024 4:25 pm

Monkfish makes excellent fish kebabs.

(It's a good, solid texture so it cubes nicely, takes a lime based marinade well and doesn't soften up or flake off when grilled).

Yes, I’ve seen a lot of TV chefs using it for curries as well as it’s so solid. Always fancied trying it but they don’t have it at the Harvester, which is a shame as it’d be,lovely with some Red Devil or thousand island sauce in!

There's a reason they only use the tail.

Waste of good fish eyes imo.

636mick wrote: Thu Oct 24, 2024 4:52 pm

Taipan wrote: Thu Oct 24, 2024 10:37 am It was last night rather than today but had a lovely evening watching the sun gown down whilst having a glass of wine!

Best time of the year to go away, no kids, very few other vans on a lot of sites, nice and quiet, very relaxing. Enjoy mate.
Mick.

My wife works in a school, so she is always glad to be in a kid free environment! I don’t mind them and even enjoy their shrieks of laughter enjoying themselves, but, yes, sometimes the solitude is nice. The wife is inside the camper with the dogs but I’m sitting outside with a coat on and a glass of red watching the sun going down again…

We pulled out of Diyarbakir around 8 am and headed for Bitlis. It's in 2 patrs and we visited the old part and had a local Büryan kebab which was basically lumps of lamb on a slice of pita bread. A bit disappointing.

We then went along the side of Lake Van to Ahlat and its 1000 year old Selçuk cemetery. Back to Tatvan, change to 2 minibuses and headed up to the rim of Nemrut crater. Fantastic view of the lake - could barely see the far side, then down into the crater. When we stopped at the lake we were greeted by a mother bear and 2 cubs! They weren't bothered by us as they probably see lots of humans but it was definitely a treat for us.

Now on the bus, and nearly at Van with a can of Efes courtesy of the driver and some cashew nuts.

Good day!

I reminded myself why I gave up being a spark & went trucking for a living.The joy of getting covered in old insulation routing new cables in the loft & drilling joists to run cables through,I'd rather have been trucking on the hell hole that is the British road network

KungFooBob wrote: Thu Oct 24, 2024 4:44 pm I thought monk fish was what they made cheap/fake Scampi out of?

IIRC it used to be along with other unpopular by-catch, that was until the chefs found the main catch to be too expensive / short supply so started using less popular fish and cuts of meat* to keep up their margins.

Low and behold, prices for those went up as they became ‘en vogue’

According to my mate, the butcher, there was a time when he could hardly give lamb shanks away, now one of the more expensive cuts…

Even in my memory pork belly used to be a lot cheaper...

Lobster used to be cheap food for the masses, too.

Funny innit, chicken and salmon used to be luxuries, lobster, oysters, all offal, beef cheeks, lamb shanks etc etc all cheap food.

Then the restaurants, as Silly Car said, got into margin protection and hey presto.

(I reckon I could still get lamb's tongue pretty cheap though - not seen that on any menus. ).

MT in for first mot, so it's breakfast time in cafe while I wait. Straight home and pedals will be out.

Roads are pretty shitty around here now so the pedals will start getting more use. Country lanes and pub stops is where it's at this time of year.

Photos of the folding Ebike will resume, don't get too excited mind.

Good health to you all.

Just took delivery of 11 crates full of Limestone, the paving guy is going to move lugging that round the back ofnthe house

Probably stirred a bit more gossip at school cos one of the instructors is very friendly! LOL But fun, so I look at it as banter - here's hoping he does too!


Then went to resit the highway code - probably failed again as I really just don't understand the questions quite often. And French does seem to be written in a way that seems clear but is actually back to front

Not that the school would accept a certificate from outside anyway, but I figured it was worth the practice - maybe

Been spat in face by an alpaca and mistaken for a grandad twice....

gremlin wrote: Sat Oct 26, 2024 2:09 pm Been spat in face by an alpaca and mistaken for a grandad twice....

A few years back one of the mothers on the school run was 15 years younger than me, in my 30s I realised I was probably the same age as that kids grandparents.

Lazy morning in hotel and cooked breakfast, mmmm

Then home to spanner my Orbea and the boys Trek ready for this week at Dyfi.

This year's offering.

Been out sailing boat shopping