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Ian Greenwood

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Everything posted by Ian Greenwood

  1. Even in the North of England traditional chippies are not the easiest thing to find . However ,just a short drive from my hometown is the oldest continually operating chippy in Britain . It has been operational since 1865 .Barcelonaman...I’d forgotten about “ scraps and bits “ As kids when we couldn’t afford fish we would ask for a bag of bits , which were the scraps of fried batter that fell off the fish . Soo healthy we would scatter the bits over the chips and douse it with malt vinegar and of course ..eat it with our fingers out of newspaper.
  2. Unhappyjillin.....save yourself some precious time , look up “ mushy peas “ on Wikipedia...go on ...you can do it...but be prepared to eat your words , as well as a little bit of sh..t .As for my food knowledge you are correct..it’s a matter of education , exposure and experience not B . S . I also lived in the U K for over twenty years .
  3. They are sorta ...an acquired taste ,maybe it’s the sweetness and the vinegar combo , could also be their “ lovely “ iridescent green mush “ appearance. That’s how England used to cook most of its veggies. Personally I only miss them until I taste them .
  4. Looks marvelous....but where’s the mushy peas ? In the North of England ...the original home of the “ chippy “ tradition dictates mushy peas and malt vinegar .
  5. No matter which side of the climate debate one agrees with ...the educated or the ...uneducated ( take that as you will ) it’s obvious to me that the species “ homosapien “ no longer deserves to live on this planet . The species kills itself for fun and pretty much every thing else on the planet . We poison the rivers and oceans , pollute the atmosphere so badly that it kills hundreds of thousands every year . Children by the million die from starvation , lack of potable water or disease .that is readily curable . At any given time dozens of wars and internal conflicts are supplied with weapons for profit , ,supplied by so called democracies...it’s good business , never mind the consequences . I could go on but you get the gist ...unless you’re stupid . What we need is a huge asteroid or a major pandemic to wipe this ugly brown stain i e ...man off this wonderful planet . th
  6. Mactavish ..your prices as I indicated with facts are at best up your supposed kilt , check the facts with the largest wholesalers In the state.. Lombardi’s , Bar Barbour , North Star and New England Fisheries — we’re not talking cod and haddock here . Over the past 40 years I’ve bought well over 250 ,000 pounds of prime Florida fish and the “ real prices “ you quoted have not been available for almost ten years unfortunately ! Don’t you get it ? these are the prices l have to pay .
  7. Mactavish .....it’s easy to go online and glean a little knowledge, but as we all know “ a little knowledge is a dangerous thing “ . Firstly Pensacola is almost 400 miles from the Atlantic ..it’s actually on the northern gulf coast or the red-neck riviera as we call it where the local fishing industry is completely different . The prices in your cute little photos are whole fish , by the time it’s filleted ,there’s 50% waste and an up charge for Labour . Much of the gulf seafood has been decimated by the massive red tides this year and quality is suspect. As far as the species in the photos ,Salmon and smelt don’t live anywhere near Florida , pompano and speckled trout are out of season and the red snapper fishing season has been closed down since early September .There are over 150 species of grouper many endangered , many of different food value . I put an order for 10 pounds of grouper filet in my online basket at your famous fishmongers ( which you have no idea about the grade , age and quality...there are differences believe it or not ) the price ..186 U S and it wasn’t skinned or pinned Finally ...” I called a friend “ one of top Chefs in Florida.. he can’t buy grade A fish for less than 20 $ ..WHOLESALE . So before one pontificates on the fish prices in Florida it’s best to have a little local knowledge.
  8. Costa Allegra fish market gets fresh farmed / wild salmon (whole fish ) every Wednesday , it looks great ...but it is a little pricey ,compared to most local ( Pacific ) fish , which l prefer . Costco has good looking salmon and their trout ( farmed ) although very large is excellent. As for the farmed versus wild discussion ...we will have to get used to farmed..the quality of which is constantly improving . I return to Florida’s Atlantic coast often.. the price of local fresh fish is aprox $ 20 - $ 25 U S , per pound .Thank goodness I got out of the fish restaurant business when I did .
  9. Costa Allegra fish market gets fresh farmed / wild salmon (whole fish ) every Wednesday , it looks great ...but it is a little pricey ,compared to most local ( Pacific ) fish , which l prefer . Costco has good looking salmon and their trout ( farmed ) although very large is excellent. As for the farmed versus wild discussion ...we will have to get used to farmed..the quality of which is constantly improving . I return to Florida’s Atlantic coast often.. the price of local fresh fish is aprox $ 20 - $ 25 U S . Thank goodness I got out of the fish restaurant business when I did .
  10. We spend every January in Bucerias...unfortunately he’s not there...but there is a good fish and chip shop..Mr fish .
  11. Magana was great...Geoffrey was a trip ..always enjoyed his fish and chips and his crusty personality. I also enjoy the fish and chips at La Pacena , the young shark works great...the rest of his menu is good as well .Great piece of swordfish last week .
  12. .” Pretentious Standards “ ......B S ...you have to be joking ,those standards don’t even come close to the education ,experience and exposure one needs to rise through the ranks and become the Chef...running a professional crew . ...It takes a Chef or a professional restaurateur to recognize a Chef .
  13. Welcome to my world after cooking professionally for over 50 years , what l wouldn’t give for an authentic Asian restaurant of any persuasion...I can cook a variety of Asian dishes but I find them a little more challenging , requiring more concentration at the last minute as opposed to European cuisine ...Some one else....being the operative word !
  14. Please Priingal don’t take it so personal...it was just the image of you and “ wishbone “ heading south in your little covered wagon all those years ago with your frypans and gardening tools strapped on top that I found amusing... I’m sure the lateness of the hour and the wine helped ..... Apologies...Ian
  15. Oh come on Pringal can’t you find a shred of humor in the juxtaposition of all the Mexicans and Central Americans carrying what they can trying to head north for a better life and all the gringos dragging cast iron frypans and the rest of their crap in the other direction ‘ cos they can’t afford the better life...seems to me perfect New Yorker material
  16. “ So much snark and so many pointless put downs “. ....how about gross exaggerations , just surprised you didn’t call them alternative facts ....learn to laugh at the world a little...
  17. The continual fuss and accolades over ancient cast iron fry pans inherited from our dead relatives has always amused me...yes they are good for a few endeavors...not many however..! in most cases they should have been buried along with the deceased . There are many reasons they tend not to be used in professional kitchens...acid reaction , liquid reaction , sticking factors at medium heat and most importantly slow heat conduction.......Hey but if they make make you happy....who am I to bitch. .?
  18. Pho “ pronounced. fuh “ is actually Vietnamese and the ingredients are readily available in Ajijic about half a mile away from anywhere..... The main concern is the broth...most don’t understand you cannot make real broth with just bones...it takes meat and bones roasted and simmered . As usual the proof of the pudding is always in the basics....
  19. Catbird. Is that really food for humans.... soylent green perhaps..
  20. Sorry...I’m with mudgirl on this one ...remembering my 16 year old daughter oooh ,tantamount to child abuse , probably closely followed by parent abuse for an extended period of time .
  21. Having had many restaurants in Florida and shepherding them through more hurricanes than l care to remember it’s all about the insulation ,domestic and commercial..similar problems but somewhat different solutions . Most intelligent commercial refrigeration systems , you enter the walk in cooler and at the rear for obvious reasons is the door to the freezer. When you bag and stack the ice behind your freezer door and seal it ...it’s probably good for almost a week . Most domestic refrigerators have little insulation in the freezer..so if you have meat , shrimp etc .that you would like to save use a couple of small beer type coolers with an ice pack or two in there ..put them in the freezer with a bag of commercial ice and you will probably get a few extra days of life ...just don’t keep opening the door .
  22. l ‘m sure you could ferret it out or perhaps use google if needed.... although if l did choose a nom de plume it certainly wouldn’t be .... “ polecat “
  23. The World of late...is running on excuses...
  24. Anonymity is often the cloak of the coward......
  25. Papa chicken parm...... you were here ten days and ate chicken parmigiana eight times...maybe I’m wrong here but do I sense a pattern...visit Mexico ...and eat bad quasi Italian food ...maybe Cleveland next time lotsa choice there .
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