...wut about the wo-men?

_________________
"The individual is handicapped by coming face to face with a Conspiracy so monstrous he cannot believe it exists. The American mind simply has not come to a realization of the evil which has been introduced into our midst." J. Edgar Hoover

What about 'em? To the best of my knowledge no women have posted on this thread, though I'd be happy to be corrected.

To any women looking in, a friendly hello. Women are most of the point of cooking, in my life anyhow.

Cheers - C

_________________

Oh. My. God. *drooooooooooooooooooooooooooool*

They passed the time...

BTW, did you see this, Nutter?

http://www.bbc.co.uk/news/uk-18271475



Of course, when they say "largest shark" they mean largest porbeagle shark. Basking sharks get much, much bigger in our waters, but then they're not very scary:



I'm going down that way this weekend. Wonder if I'll take a swim? Wonder what smoked shark tastes like?

Cheers - C

_________________

Fishy.

*I'll get my coat*

Before we start to wail...

Cheers - C

_________________

By the way, I've already forgotten what the thread was originally about, and I'm the original poster, so go for it! I think the way this is going we'll see Ceri making smoked shark fondants, soon. Which will be a sight to sea! (Hooray! Another pun! )

For that you pay a fine of five squid.

Smoked fondants... hmmm. Might pause before starting on that one. But I can quickly whip you up some smoked trout if you like?

First we need to prep these nice trout fillets. Give 'em a thorough pin-boning and then throw together a dry cure: a handful of salt, two handfuls of sugar and plenty of fresh ground pepper:



Coat the fillets well, cover and pop in the fridge overnight:



When we're ready to cook it is really important to rinse those fillets well in cold water or they will be just unbearably salty. Pat dry with kitchen paper.

Now then. The multi-level smoker earlier on this thread is called by my wife the "main frame smoker". But much quicker and easier is this little indoor one she calls the "desk top". First we throw a handful of wood chippings in the bottom - these were hickory, but any hardwood is fine:



It helps clearing up after to cover the drip-tray in aluminium foil. Then that goes on top of the wood chippings, the rack on that and the fish on top:



Close the lid and put the whole thing on a low heat for 25 minutes:



Et voilà, smoked trout. It could barely be simpler, and again this is better than any smoked fish I have ever bought, anywhere.



(Earlier the other fillets got stolen by my wife for lunch at her office. Huh.)

Yummy - C

_________________

Is this rainbow trout you're using there, Sir Ceri of Leopardstow? At any rate: looks delish. And how I fish you were here... we're just two lost soles swimming in a fish bowl... year after year...

Coastguard to Nutter - you're sailing into choppy Waters with that one. Roger?

Cheers - C

_________________

ok, ok, changed the channel...


* we' gotta get out of this plaice
if it's the last thing we ever do... *

Better?

edit: link acting up

From the looks of it, we got some great chefs here! On a guitar site, this is awesome! Yes sir, we all have to eat! LOL.

Ah, by Barry Mann and Cynthia... Whale.

Hey, and a quick Google reveals they were "associated with the 1960s Brill Building scene in NYC" [Wiki]. Brill Building? You can write your own jokes.

Cheers - C

_________________

I am honoured that you say that, but, quite clearly, I can't. Not good ones, at any rate. I leave that to the masters

Meh, mine are no good. My fish-based puns (fish paste puns) are mere plaice-ebo jokes.

Cheers - C

PS: though I'd like to point out I so far haven't repeated any of the gags from the "fish pun thread".

_________________