You wouldn't believe the backblog. I've just been away, eating as always, so things are starting to pile up. Here are some bits and bobs, just to clear the decks.
Moules a la Popenguine.
Fine dining is, er, fine, but you can't beat a bit of improvised big fisted cooking. A recent visit to Popenguine with friends required exactly that.
An itinerant fish saleswoman delivered on her promise of a sack full of fresh mussels from the Somone estuary, and we set to work rinsing and scraping off the beards. To hell with the barnacles. These were artisanal moules.
A few minutes in a pan with a couple of bottles of beer (one for me, one for the mussels) et voila:
How did that crab claw get in there?
Lobster a la Ngor
Once again, some friends, a beach, some seafood. This time a (slightly burnt) rock lobster:
And before anybody asks another time why you can't eat the gills ("Dead man's fingers") they are not poisonous apparently, but are tough, taste horrible, are indigestable, and according to Jiffler senior "might give you the shits if you're really unlucky".
Steak Jiffleur
Look, I've got a new camera OK. I'm just getting to grips with food photography. A faux tournedos steak with tomatoes cooked in balsmaic vinegar:
Moules a la Popenguine.
Fine dining is, er, fine, but you can't beat a bit of improvised big fisted cooking. A recent visit to Popenguine with friends required exactly that.
An itinerant fish saleswoman delivered on her promise of a sack full of fresh mussels from the Somone estuary, and we set to work rinsing and scraping off the beards. To hell with the barnacles. These were artisanal moules.
A few minutes in a pan with a couple of bottles of beer (one for me, one for the mussels) et voila:
How did that crab claw get in there?
Lobster a la Ngor
Once again, some friends, a beach, some seafood. This time a (slightly burnt) rock lobster:
And before anybody asks another time why you can't eat the gills ("Dead man's fingers") they are not poisonous apparently, but are tough, taste horrible, are indigestable, and according to Jiffler senior "might give you the shits if you're really unlucky".
Steak Jiffleur
Look, I've got a new camera OK. I'm just getting to grips with food photography. A faux tournedos steak with tomatoes cooked in balsmaic vinegar:
1 comment:
i'd give my right ball for some mussels right now.....
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