Tucker Time.

Ramblings

Looks like this old codger is starting to slow down apace, would you believe it’s been a fortnight since my last little effort to amuse you/y’all?

Yes indeed, 14 whole days have passed, and I’ve done literally nothing, if you want to call adding my little bit to fellow ‘Bloggers’ posts something, well that’s pretty decent of you.

There are a dozen or so ‘Blogs’ in the ‘DRAFTS’ file/folder ( WordPress capitalization) but rather than plod along with one of those I thought a fresh start was called for. Surely that’s not a sigh of relief I heard coming from ‘the gods’?

The other day I was reading a post on the ‘hangmans’ page, and I enjoy the bit, which he usually adds at the end, telling of some sumptuous repast he gorged himself on, during the day for lunch, or that evening for dinner; and he happened to mention a ‘fishpie’. 

My wife is somewhat fond of the ‘Fisherman’s Pie’, that I used to make, from time to time; but hadn’t given a thought to for quite a considerable amount of yonks, and the other Thursday, she said ” A Fisherman’s Pie would be nice “;  and being a smart sort of fellow, knowing when to obey, agreed.

As I now have to trust her to do the shopping, something that, at times, fills me with trepidation, I wrote a list, of what I needed, to fill her fancy/order; and she did the shopping admirably. Perhaps I should have told her, but I thought that if I did, she’d revert to normal the next time  😈

Heres the pie before going into the oven

SANYO DIGITAL CAMERASANYO DIGITAL CAMERA………and here’s the finished pie,  served with steamed cauliflower & green beans.

In case you may be wondering who the ‘hangman’, is he may reveal himself in a comment. Then again he probably wont! 👿

🐻 

Published by LordBeariOfBow

A grumpy old man

Published

24 thoughts on “Tucker Time.”

    1. Strangely enough my wife doesn’t like fish either; but she does love a Fisherman’s Pie,and also a kedgeree, which is usually a fish based dish, it can be made with chicken, but smoked cod is the best way to go. Me? I could live on fish; in fact I pretty well did at one stage of my life.
      They say that fish is a brain food; have you tried that argument on your husband? You can point out your superiority 👿

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  2. Would you believe I’d never heard of fish pie? Or fisherman’s pie? I guess that’s what happens when you live most of your life in Oklahoma and don’t travel much. I had to look up a couple of recipes to see what it’s like. Sound delicious!

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    1. AS I explained to GP, it’s just in my noggin’ I only have one or two recipes written down and this I know, is not one of them, and where the other two are Christ only knows. I just get the stuff and throw it all together and hope for the best. which it usually is; says he modestly. 😀

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        1. Well you certainly took your time correcting me. I knew it was incorrect some time ago, I’d started a blog, which is still sitting waiting for the finishing touches; and I could not for the life of me remember the name; so I came up with something that appeared kind of similar. I can now finish the blog/post. Goddit and thank you 😀
          Now all I have to do is find the damned thing! 😦

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    1. I’ve been making this for so long now GP that I don’t recall where I got the recipe in the first place. I don’t have it written down, I’m just so familiar with it. PiedType went on line to look at recipes so there will be many variations on the theme. I’m going to have a look myself when I can; who knows I may improve on perfection; well my wife thinks it is, I think it’s quite a nice dish.

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  8. Brian,
    on visits to New Zealand, I have enjoyed the seafood chowder they serve at all their pubs. It was thick, creamy and delicious. I have found a recipe for Kiwi Seafood Chowder for your readers/fans, if they wish to try it.
    Great Kiwi seafood chowder
    Prep Time:
    15 minutes
    Cooking Time:
    25 minutes
    Serves:
    6
    By:
    Sam Pema
    “A chowder is basically thick and creamy soup usually made with seafood, especially in New Zealand. I have experienced seafood chowder many times in restaurants before and decided to create my own chowder using New Zealand’s abundance of seafood.”
    Ingredients
    1 big kumara cut up into small chunks
    100g NZ scollops
    100g NZ prawns
    100g NZ shrimps
    100g terakihi or hoki cut into medium sized chunks.
    1kg of NZ greenlip mussels (whole)
    1 teaspoon of fresh thyme chopped
    1 garlic clove finely chopped
    1 onion chopped fine
    1 celery stalk chopped
    250g cream or creme fraiche
    400g stock (vege or seafood)
    Preparation
    Fry garlic, onion, thyme and celery in a pan.
    At the same time steam your mussels until they open and then de-beard them (green fuzzy thing).
    Add your kumara in with the stock. Bring to the boil and then allow to simmer.
    Once kumara is soft add your seafood and cook for 1 to 2 minutes.
    Season with a pinch of salt, add in cream and continue to reduce until you have a thick and creamy chowder!
    Serve and garnish with a pinch of pepper and parsley.
    Enjoy and eat!
    Neill.

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    1. Neill, I always thought that prawns and shrimps were the same thing; obviously not in New Zealand, but then our across the Tasman cousins have some funny ways, they even speak ‘funny’.
      I suppose that the equivalent seafood from other shores will work as well, I doubt anyone will be anxious to pop over to NZ to pick up the local stuff.
      Perhaps I should run the recipe on a separate post as I doubt any that have read this one will be back for another look.
      Might have to write out my recipes and add yous and do a recipe post. Now that might be something, get me some new followers perhaps.
      The Gordon Ramsey of WordPress 😀 😈 🐻

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  9. Hello!

    I have been following your posts, which always help me smile. Thank you!

    I have just been remiss in following up with comments.

    Your fisherman’s pie looks wonderful. I haven’t had a fish pie in yonks, and I did so enjoy them.

    Keep up the good work, my Lord.

    Ever yours,

    …Pamela

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  10. Brian,
    the difference between a prawn and a shrimp:
    in prawns the first three of the five pairs of legs on the body have small pincers, while in shrimps only two pairs are claw-like. In some shrimps one or other of the first two pairs of legs is bigger than the other whereas in prawns all the legs are similar lengths. A shrimp in the USA is a prawn in Australia!
    I hope this clears up the issue once and for all.
    Neill.

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All comments appreciated and acknowledged

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