joe_melling wrote:

must be the cheapest work lunch i ever had.

4 x slices bread (toasted)
1 x tin of fish (in tomato sauce)




mush the lil' bastards up on the toast and consume.

who said i couldn't cook?

ringorider wrote:

At least it's quite healthy.

joe_melling wrote:

WHAT!?

ringorider wrote:

Fish.

Anita_Schmetterling wrote:

Joe, you need your own cooking show.

la-voie-du-sabre wrote:

was it sardines or similar oily fish?

joe_melling wrote:

the one and oily humble mackrel.

Sub.Frequency wrote:

You'd probably like my recipe (not really mine though) for tuna gravy on toast.

Make standard white gravy by melting butter, adding flour and whisking with milk until it thickens into gravy. Add canned tuna packed in oil - you can drain it a little, but keep some of the oil since there's good tuna flavor in it. Season with salt, pepper, garlic powder, etc. I like some white pepper instead of black in it.

Oh and SERVE ON TOAST yeah

Surt wrote:

Personally I avoid tuna, for ethical reasons.

I'd instead have some sardines prepared as follows:

Tip the contents of the tin (including the oil) into a bowl.
Add a heaped tsp (or two) of a good whole egg mayonnaise.
Add pepper, salt, and some dill (all to taste).
Mash it up.
Slop it onto some hot buttered toast and consume.

md wrote:

I do this regularly on toast:

small tin of mackerel fillets in oil or brine (no sauce). Drained and mash them up with a fork.

add: white wine vinegar, ground black pepper, capers.

md wrote:

Oh, and recently I've been doing fried soft herring roes on toast just with pepper.

la-voie-du-sabre wrote:

the dutch raw herring & onions sandwich is another good fish-bread combo

gotta love the afterbreath

Surt wrote:

The Scandinavian version with raw salmon/trout and onions on rye crackers is great too.





Isn't this better known as bechamel sauce?

Anita_Schmetterling wrote:

I kind of stopped eating tuna also, but when I do make patty melts, those are the freakin' best. Still, you can make those with anything...

md wrote:

Yeah, or "white sauce" sometimes. I was watching the Sopranos the other night and Pauli wasn't enjoying his squid ink pasta, and asked for some "spaghetti with gravy". Like me, his hosts were confused at what he was asking for. He explained he meant tomato sauce. Never heard gravy to mean anything other than sauce made with the run-off from roast meat.

la-voie-du-sabre wrote:

béchamel can be a tricky one and is deceptively simple:

- bring the milk (0,5 l) to boil
- melt the butter (30 g) until it sizzles,
- pour in one time the flour (30 g),
- mix well with a hand whisk,
- cook it for a few minutes (don't let it get brown) and then take off the heat,
- pour the boiling milk,
- mix well with a hand whisk,
- bring to a boil,
- when it thickens, cook it for a few more minutes,
- don't stop stirring until the end,
- add a pinch of salt, pepper and nutmeg (or saffron)


great with scallop, gratin, leek, chicory, eggplant, cauliflower..

md wrote:

That's pretty how I do it, but I've never pre-heated the milk...it makes sense to heat it first though I guess. I do the butter and flour and then just add a tiny bit of milk which heats instantly anyway, whisk it up, add a tiny bit more milk, whisk it, and keep doing that so that the flour/milk mixture never gets a chance to go lumpy, until it eventually becomes a viscous sauce.

la-voie-du-sabre wrote:

you can use cold milk if you don't let the butter/flour mix cool. the idea is to get a heat difference so as to avoid lumps. i find it easier with hot milk but it works both ways really

md wrote:

Because I never have milk in the kitchen unless I really really need it for a specific recipe, I've only made bechamel once in the past few years, when I made a lasagne a few months ago. It was a fucking good lasagne though.

Surt wrote:

I saw that episode and was also confused by that usage.





Same here. Well, either that, or the foul imitation that comes from the "gravox" packet.





Yeah, I don't normally bother to pre-heat the milk either, although it does seem to slightly reduce the risk of getting lumps.

I'll have to post my lasagne recipe at some stage... it is a bit of a hassle to make, but definitely worth it.

Sub.Frequency wrote:

I just had canned herring on toasted french bread with some pureed avocado, pine nuts and a little cream cheese. It was pretty damn good! I wanted to make pesto for spreading on toast but the store didn't have any basil, and I was craving pine nuts so I decided they'd probably be good mixed with avocado. It was a good call.

md wrote:

I've recently been getting canned herring fillets too, they're really nice on toast.

Today for lunch I had my canned mackerel fillets on toast thing that I mentioned above, except I added quite a bit of tabasco, which was also nice.