i was reading the thread down there and someone mentioned fish pie. now i love a good fish pie with smoked haddock big fat prawns and a creamy cheesey pot topping
but i love cherry pie and steak n ale, oh and chick/aspargus
i don;t think i have ever had a cheese and onion pie, for some reason i think i won;t like it but i like all the ingredients (as long as the onion is cooked)
Notasyoung - I agree that the veal production industry had a terrible name. I remember that my mother (a farmer's wife) refused to have it in the house.
Nowadays however, you can get pasture raised veal. OK, so the meat is a lot darker than veal traditionally is (traditionally it was pale because the calves were kept in cramped dark conditions), but is lovely.
Does that mean they have some sort of life now Barmaid instead of being shut up in dark crates for their poor short sad little lives? I sincerely hope so.
Yes. Veal crates were made illegal here in the 90s. Pasture raised veal don't have antibiotics pumped into them, or the dietary supplements which helped keep the meat pale and are allowed to stay with the rest of the herd until slaughter.
I'm absolutely sick and tired of certain people always telling me I'm wrong.Well for one, if you're cooking the fish together, if thats the way you do it, that's wrong. Add lightly poached lobster to a light cream sauce with a little fresh chopped parsley adds a hint of sweetness and a taste of luxury when you only have 'odds and ends' of other fish. And that, as far as I'm concerned, is the end of the matter.