Pixels and their consequences

fc123

Snooze wrote: »

And !!!!!! is guacamole? Sounds like something that you've pulled off your face. :eek:

It's avocado blended with garlic, lemon juice and chilli. It;s very good for the skin I have heard. Tastes good too.:D

Snooze

fc123 wrote: »

It's avocado blended with garlic, lemon juice and chilli. It;s very good for the skin I have heard. Tastes good too.:D

Behave.

lostinrates

Snooze wrote: »

I used to love prawns. That was until the day when I was eating a prawn mayo sarnie and bit into a piece of prawn shell. It puts you off them for life. Same as biting into a piece of egg shell in an egg mayo. :mad:

I know what you mean. I'm the same with oyster sell too. Or mussel beard.

I actually have another issue with prawns but I won't share it...in case it ''infects'' anyone else.

fc123

Mr.Brown wrote: »

I was a sad and lonely depressive when she found me. And I revert to same as she walks out of the door. Perhaps depressive is too strong. Shambolic.

OH confessed to me that he 'drifts' if we are apart for too long. By that he meant, he just waffles along. I'm not sure if he meant it as a good thing or bad thing thinking back...I wasn't listenening properly.:rotfl::rotfl:

Snooze

lostinrates wrote: »

I know what you mean. I'm the same with oyster sell too. Or mussel beard.

I'm not posh enough for oysters. In fact I've never had them in my life! :eek: No idea what mussel beard is. The word 'beard' puts me off it straight away.

I actually have another issue with prawns but I won't share it...in case it ''infects'' anyone else.

:eek: I'm intrigued now.:cool:

lostinrates

Snooze wrote: »

I'm not posh enough for oysters. In fact I've never had them in my life! :eek: No idea what mussel beard is. The word 'beard' puts me off it straight away.



:eek: I'm intrigued now.:cool:

Oysters are good. I like mine with green tobasco sauce and lemon juice. I also like normal tobasco though...and won't say no to red wine vinegar and shallots.

They are sensual. They taste salty and creamy and the best ones taste also slightly sweet.

Try one....get the fishmonger to open it for you and take some lemon...anythings worth trying once....

mussel beard is yucky. But mussels are nice.

ETA: what is with the not posh enough already? Who gives a banana how posh you are or not: its food. Its only relatively recently they've been posh, they used to pad out the meat in pies and stews.

Mr.Brown_4

fc123 wrote: »

OH confessed to me that he 'drifts' if we are apart for too long. By that he meant, he just waffles along. I'm not sure if he meant it as a good thing or bad thing thinking back...I wasn't listenening properly.:rotfl::rotfl:

You weren't listening! When a man opens up about once every ten years, and confides something he feels is important. No wonder we stay in our caves.

sss555s

lostinrates wrote: »

Oysters are good. I like mine with green tobasco sauce and lemon juice. I also like normal tobasco though...and won't say no to red wine vinegar and shallots.

They are sensual. They taste salty and creamy and the best ones taste also slightly sweet.

Try one....get the fishmonger to open it for you and take some lemon...anythings worth trying once....

mussel beard is yucky. But mussels are nice.

ETA: what is with the not posh enough already? Who gives a banana how posh you are or not: its food. Its only relatively recently they've been posh, they used to pad out the meat in pies and stews.

You need tobasco and lemon with Oysters IMO.

I was always surprised how easy i found it to open them with little effort or risk to fingers.

I had king prawns the other night. I cooked them in butter in a hot pan with Italian seasoning and a clove of garlic then squashed half a lemon over them.


I'm getting hungry now

fc123

Mr.Brown wrote: »

You weren't listening! When a man opens up about once every ten years, and confides something he feels is important. No wonder we stay in our caves.

It was only a s I was writing it out here that I realised I hadn't listened as I couldn't remember the point he was trying to make.:o

Oh well....have to wait another decade then.....:)

lostinrates

sss555s wrote: »

You need tobasco and lemon with Oysters IMO.

I was always surprised how easy i found it to open them with little effort or risk to fingers.

I had king prawns the other night. I cooked them in butter in a hot pan with Italian seasoning and a clove of garlic then squashed half a lemon over them.


I'm getting hungry now

I find it dead easy to open them: I ask my husband do it (hence not eating them through the week.) He likes shellfish more than me and enjoys all the prep. He has an oyster knife...they don't look easy to open to me, but maybe he's trying to impress me.

Rad or green tobasco?