19QOS19 Posted February 1, 2018 Share Posted February 1, 2018 Only one chef I'd let prepare me sushi. Best in the business but has a weakness for skanks and can be distracted. 3 Quote Link to comment Share on other sites More sharing options...
welshbairn Posted February 1, 2018 Share Posted February 1, 2018 9 minutes ago, Honest_Man#1 said: How do you know if it’s sushi-grade? Are there specific fishmongers that do it? https://www.thespruce.com/choosing-fish-and-seafood-for-sushi-1300689 0 Quote Link to comment Share on other sites More sharing options...
Honest_Man#1 Posted February 1, 2018 Share Posted February 1, 2018 Having done a bit of googling it appears that if you go into a decent fishmonger they should advise you on what’s safe to eat cured or raw (I love ceviche so would quite like to make that as well), although not sure if I trust a Glaswegian fishmonger not to sell me whatever they can. It apparently has to be frozen to -4 for 7 days to kill the bacteria, so think I’ll get some fish from a fishmonger and freeze it for a week and surely to Christ that’ll do. 0 Quote Link to comment Share on other sites More sharing options...
DA Baracus Posted February 1, 2018 Share Posted February 1, 2018 The secret ingredient is fish 7 Quote Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted February 1, 2018 Share Posted February 1, 2018 12 minutes ago, Honest_Man#1 said: Having done a bit of googling it appears that if you go into a decent fishmonger they should advise you on what’s safe to eat cured or raw (I love ceviche so would quite like to make that as well), although not sure if I trust a Glaswegian fishmonger not to sell me whatever they can. It apparently has to be frozen to -4 for 7 days to kill the bacteria, so think I’ll get some fish from a fishmonger and freeze it for a week and surely to Christ that’ll do. Be on the safe side by scraping the breadcrumbs off frozen fishfingers and use the fishy bit in the middle. 1 Quote Link to comment Share on other sites More sharing options...
Brother Blades Posted February 1, 2018 Share Posted February 1, 2018 Having done a bit of googling it appears that if you go into a decent fishmonger they should advise you on what’s safe to eat cured or raw (I love ceviche so would quite like to make that as well), although not sure if I trust a Glaswegian fishmonger not to sell me whatever they can. It apparently has to be frozen to -4 for 7 days to kill the bacteria, so think I’ll get some fish from a fishmonger and freeze it for a week and surely to Christ that’ll do. Where do you live? If you are near the West End, this is the plaice to go.lol I asked about ceviche there one day & the guy was really knowledgable and advised not to ceviche that days stock (white fish) as it had come from Peterhead, as opposed to same day catch on west coast. But said if I came back the next day he could supply very fresh- I guess local catch & not trawlered. https://www.visitwestend.com/shopping/the-fish-plaice 2 Quote Link to comment Share on other sites More sharing options...
DA Baracus Posted February 1, 2018 Share Posted February 1, 2018 44 minutes ago, Bairnardo said: #Sushasgne Mind = blown. That's an immense idea. 1 Quote Link to comment Share on other sites More sharing options...
Brother Blades Posted February 1, 2018 Share Posted February 1, 2018 We are pretty helpful me and you eh? Good guys. Have a greeny and enjoy it. f**k off you tedious c**t.**Cheers shorty, I’ll award you a Charles. 0 Quote Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted February 1, 2018 Share Posted February 1, 2018 (edited) I used to go here, http://fishplaice.com There used to be some scary sights. Much worse than the minnins that River Monster twat goes on about. They do game as well and there was always a few carcasses hanging outside. Edited February 1, 2018 by Sergeant Wilson 0 Quote Link to comment Share on other sites More sharing options...
Brother Blades Posted February 1, 2018 Share Posted February 1, 2018 I actually do have a QQ,@Philpy made a magnificent post a few months back, I thought it was hilarious, but can’t for the life of me remember what thread it was on. Pretty sure it got loads of praise for the fast & loose humour.Help a geezer out. 0 Quote Link to comment Share on other sites More sharing options...
Brother Blades Posted February 1, 2018 Share Posted February 1, 2018 Mind = blown. That's an immense idea. How you going to bake the lasagne without cooking the fish?If you come up with a solution, I’m in! 1 Quote Link to comment Share on other sites More sharing options...
Rugster Posted February 1, 2018 Share Posted February 1, 2018 16 minutes ago, Brother Blades said: I actually do have a QQ,@Philpy made a magnificent post a few months back, I thought it was hilarious, I think you have the wrong poster named there to be honest. 0 Quote Link to comment Share on other sites More sharing options...
Brother Blades Posted February 1, 2018 Share Posted February 1, 2018 I think you have the wrong poster named there to be honest. I know, it’s strange, but certainly happened. 0 Quote Link to comment Share on other sites More sharing options...
NJ2 Posted February 1, 2018 Share Posted February 1, 2018 I know, it’s strange, but certainly happened. It was an at best, mediocre pun about stocking shelves or something. Best forgotten. 0 Quote Link to comment Share on other sites More sharing options...
Bobby Skidmarks Posted February 1, 2018 Share Posted February 1, 2018 Everyone knows Philpys peado pool pal post is his greatest work. 0 Quote Link to comment Share on other sites More sharing options...
Mark Connolly Posted February 1, 2018 Share Posted February 1, 2018 6 hours ago, Brother Blades said: Where do you live? If you are near the West End, this is the plaice to go.lol I asked about ceviche there one day & the guy was really knowledgable and advised not to ceviche that days stock (white fish) as it had come from Peterhead, as opposed to same day catch on west coast. But said if I came back the next day he could supply very fresh- I guess local catch & not trawlered. https://www.visitwestend.com/shopping/the-fish-plaice It's pretty good, but not as good as when it was Beveridge's/Corrigan's. The old boy who was in there was brilliant. 0 Quote Link to comment Share on other sites More sharing options...
GordonD Posted February 3, 2018 Share Posted February 3, 2018 On 01/02/2018 at 14:32, Sergeant Wilson said: There used to be some scary sights. Much worse than the minnins that River Monster twat goes on about. They do game as well and there was always a few carcasses hanging outside. ^^^ Horrific Club Photos thread for this pish 0 Quote Link to comment Share on other sites More sharing options...
sjc Posted February 3, 2018 Share Posted February 3, 2018 On 2/1/2018 at 20:08, Honest_Man#1 said: Has anyone tried curing fish at home? Raw/cured fish is possibly my favourite food, but unsure about how safe/easy it would be to do at home. Tried this? 0 Quote Link to comment Share on other sites More sharing options...
supermik Posted February 3, 2018 Share Posted February 3, 2018 33 minutes ago, Bairnardo said: Does anyone know what the M code means on the side of a pint glass? The one next to the CE mark. Theory in the pub here is that its year of manufacture but cannot confirm The number next to it is the year of manufacturing. Technically the glasses should be changed every 18 months as it is reckoned that the pint will not keep the optimum head on it after that. Personally not sure if I believe that but it could be plausible. 0 Quote Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted February 3, 2018 Share Posted February 3, 2018 1 hour ago, Bairnardo said: Does anyone know what the M code means on the side of a pint glass? The one next to the CE mark. Theory in the pub here is that its year of manufacture but cannot confirm If you're drinking Tennent's, it stands for MUG. 1 Quote Link to comment Share on other sites More sharing options...
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