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Steak n potatoes

Nice 800g lobster with melted butter and some mixed brown crab/lobster meat with homemade bread. The joys of living in Northumberland and getting lobster cheap!
Always buy alive and boil it myself. £45 a kilo in London. £12 a kilo here, well if you have good merchant :)
 
Spike said:
Nice 800g lobster with melted butter and some mixed brown crab/lobster meat with homemade bread. The joys of living in Northumberland and getting lobster cheap!
Always buy alive and boil it myself. £45 a kilo in London. £12 a kilo here, well if you have good merchant :)
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And that is the best food description I have read for a while. I can almost taste it.

When we go to St. Davids we get dressed crab and lobster from an old lady who lives in Solva. Knock on her door, walk into her kitchen and she gets a tray of todays fresh crab... sometimes spider crab as well (not my fav.)
We then just eat the crab, sat outside the tent/yurt with a bit of bread. And a bottle of nice cold white.
It is a piggy thing, but we have a crab (each) for lunch almost everyday we are down there...
 
chartz said:
There aren’t any worth considering. And they are rather hard to find.
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Splutter, gasp, well it depends how far you've nuked your taste buds. If you think Cheddar is the only English cheese with any taste then forget it. If not then try Red Leicester, Double Gloucester, Wensleydale or Lancashire. With fresh brown bread and a good butter they are the food of the Gods.

Beware though - some supermarkets like Tesco have developed special plastic versions of these cheeses which look the same but have absolutely no taste at all. Try Sainsbury's or a proper cheese shop.

Alternatively try REAL cheese on toast. Toast 2 slices of brown bread on one side only. Get a dinner plate that can handle going under a grille. Grate the cheese onto the plate so that you just cover the lowest part. Now add the right amount of milk, just enough that it will trickle out within a few seconds at one place if you tilt the plate, so really very little. Use less milk for the softer cheeses.

Stick the plate under a medium to high grill. Watch intently. The cheese should ONLY JUST MELT - NO BUBBLING or you've ruined it. Pour over the toast and spread out.

Too much melting brings out the disgusting cheese oil, which most people think of as 'cheese on toast'. Done that way it makes me want to puke.

Enjoy.
 
Haven't eaten lobster since they fished one out of the tank for me in Concarneau proudly announcing it was about 50 years old.

Didn't have the heart to sign the death warrant.

Warm water species in the Caribbean are pretty unexciting and ridiculously overpriced.

Sustainable Northumberland Lobbie must be some of the best in the world.
 
chartz said:
Local Charolais beef and chips. Simple and excellent as always.

Chaumes in an industrial cheese, which tastes very generic.

We do eat Italian cheese, but honestly I’ve been trying very hard to find any foreign tasty cheese.
There aren’t any worth considering. And they are rather hard to find.

As for wines, well they are so cheap here that I usually don’t bother look elsewhere – even Bordeaux wines can stay where they are.
Côtes du Rhône can be excellent and rather cheap too.

I live in Burgundy, and my favourite cheese is Époisses.
:)

Can I say I’m lucky?
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Here's a question....I have yet to meet a French person that appreciates a good Cheddar, Leicester, Wensleydale etc. In fact most take the piss out of cheddar, yet they don't mind putting a slice of Dutch plastic in their jambon fromage baguettes. Why?
 
richardg said:
Here's a question....I have yet to meet a French person that appreciates a good Cheddar, Leicester, Wensleydale etc. In fact most take the piss out of cheddar, yet they don't mind putting a slice of Dutch plastic in their jambon fromage baguettes. Why?
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Don’t know any French who take the piss out of Cheddar. All the French in our family really enjoy Cheddar, especially in a ploughman’s lunch. Those that don’t are just the usual ignorant food snobs you get on both sides of the Channel. It’s not the 70s anymore. When I’m in Amsterdam I really like the sweet bread, eggs, hams and cheese. It’s authentic.
 
dweezil said:
Haven't eaten lobster since they fished one out of the tank for me in Concarneau proudly announcing it was about 50 years old.

Didn't have the heart to sign the death warrant.

Warm water species in the Caribbean are pretty unexciting and ridiculously overpriced.

Sustainable Northumberland Lobbie must be some of the best in the world.
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I know where you’re coming from. I can’t eat them in restaurants.
They are well managed in Northumberland. Many fisherman will only take them if they well exceed minimum size.
 
Thanks for the tip. Brown bread is a no-no.
I know English cheese pretty well.
richardg said:
Here's a question....I have yet to meet a French person that appreciates a good Cheddar, Leicester, Wensleydale etc. In fact most take the piss out of cheddar, yet they don't mind putting a slice of Dutch plastic in their jambon fromage baguettes. Why?
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Oh.
I love mature Cheddar and Stilton, it's just that they can't really compete with what we have.
But then we can't produce delicious sliced breads like the ones you have, or other things like lemon curd or crumpets.
As for the Dutch plastic stuff, no way I can eat that.
 
richardg said:
Here's a question....I have yet to meet a French person that appreciates a good Cheddar, Leicester, Wensleydale etc. In fact most take the piss out of cheddar, yet they don't mind putting a slice of Dutch plastic in their jambon fromage baguettes. Why?
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Probably because a small piece of Cathedral City in P’tit Casino is €7-8. No wonder they take the piss at that price.
 
P.s. I took my neighbour in Laguépie a portion on blue Stilton and he was genuinely impressed.
 
Comté is one of the great cheeses. Would always be on my cheese board along with Black Bomber Cheddar, Sticklenton (the Stilton which isn’t a Stilton! Look it up as its a fascinating story), Époisses de Bourgogne, Admiral Collingwood from Doddington and a Livarot. Nest of British and French
 
richardg said:
Lol...I'll introduce you to my French friends then. I like to remind them that they may be world champions in soft cheeses, but that's only half the picture, innit.
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Got plenty of French friends and relatives in Coutances, St Gervais and Hyeres. Not once have they condemned English Chedder. It says more about their social etiquette than their ability to recognise good produce to be honest. If they are so uncouth as to criticise then it’s a fault with them, not the cheese, to be honest.
 
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