Barrie Rickards? Angling ? More from the Prof

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MarkTheSpark

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I'll not accuse Barrie of being a pedant, but I've no problem admitting I'm one, and as irritated as he is by 'sea bass'.

That is but one of the cheffy manglings of our language. What about 'crispy'? The word is 'crisp' and it's already an adjective so doesn't need the addition of a 'y'.

And they say 'cook it off' - cook it off what, exactly?

'Let it reduce down' - what? How could a reduction go in any direction but down?

'I'll caramelise this...' No you won't. It doesn't have any sugar in it. You'll burn it, that's what you'll do.

It's inexplicable, too, that anglerfish suddenly mutate into 'monkfish' when put on a plate
 
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Chris Bishop

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Anglers are taking a keen interest in the Wicken Vision - witness the success of the Save the Lodes petition, where pike anglers teamed up with the parish council and other local groups.
 
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Ron 'The Hat' Clay (ACA)

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Anglerfish into Monkfish!!!

The Monk has something to do with this /forum/smilies/i_dont_know_smiley.gif

Then there is seatrout into "salmon trout", zander into "pike perch", pellet reared rainbow trout into "river trout"!!!!

The mind boggles.

Lee Swords - an explanation please!
 
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MarkTheSpark

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Chris. Is Wicken Fen the bit they are going to allow to return to wetland? I'm glad anglers will get a look in, but I doubt that wildfowlers will...
 
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keora

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Another cheffy invention is "pan-fried". I'd have thought that if you fry a fish, it's done in a pan anyway!

It also narksme is that chefs and cookery writers are now too posh to use brown or rainbow trout in their menus. If trout is specified, it's usually seatrout. Given its rarity, how many people can find - oops, sorry- source sea trout ? I've never ever seen it for sale in fishmongers, and from what I've read about the species, there aren't many rivers with good runs of sea trout.

I'm not sure why the public looks up to chefs like Gordon Ramsey and Jamie Oliver. Their uber laddish attitude, and their limited vocabulary full of f words puts me off.
 
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blankety blank

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"Oven roast" is another particular favourite of mine, but the word i hate more that any other is...

"Utilise"

What meaning does this word have, over and above the word "Use"?

Anyway, back on thread, I take my two girls (8 and 10) to a local shallow clean gravelly river and they have the time of their lives with their dipping nets and buckets. Really good old fashioned fun, and completely free...
 
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Sean Meeghan

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Oven roast is of course to distiguish the method of cooking from pot roast/forum/smilies/smile_smiley.gif
 
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barbelbonce

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Thank you Prof.! Agree with every word and very nearly everything written in all replies above. (Mark the Spark: every naturalfood has 'Sugars' in it, surely, as well as 'salts'.).

Strange that Jasper Gerard was singled-out; I have it on good authority that there was no lack of cheering at The Times when he transfered from thereto the Tory Dailygraph....

Ron; surely 'salmon trout' is only a bad translation of the Fr. 'truite saumonee' - can't do accents on this for some reason. But wait! Just checked my Harraps Shorter Fr-Eng. Dict., Volume 2, dating from 1934 and it gives salmon-trout! Is there perhaps a diff. between salmon-trout and sea trout? I don't think so, who does?

Was, very coincidentally, in the fish-mongers at lunch-time and on the slab were half-a-doz. sea trout; he said they were netted off the Dorset Coast. I said that i will be trying to catch some on my local rivers where they run. Was told I can't because they are 'totally protected'. I showed my EA licence. He still wouldn't have it...
 
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Bob Roberts

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Didn't understand that last post - flew straight over my head. Far to sophisticated. Then again, I tend to get ticked off with (don't say most things):

Basically...

Know worr-ah mean?

It's like, err, yer know...

I've ranted on about sea bass for so long now my missus is sick of hearing about it. It's bass. Bluddy Bass! Not sea cod orchuffin estuary plaice.

I'm floundering now.

Only sensible answer I can come up with for sea bass is so that Leeds fans don't think they're getting fish fingers...

"There's only five left in the packet dad, where's the other fifteen gone?"

Soooo last year son. On a level playing field this season they've found their rightful 'plaice'. Mid table, Division three. Hang on, with 24 clubs in the league, how can they be mid-table? Twelfth is top half, thirteenth is bottom half, so where is mid table?

And Dover sole? Dover is on land. Shouldn't it be 'off-the-coast-of' Dover sole?

I give up.
 
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Ron 'The Hat' Clay (ACA)

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I remember when I used to fish Draycote on a regular basis. I used to flog my trout to a pub in Offcurch near Leamington Spa.

The lady in the kitchen put them on the menu as "River Trout".

I hadn't the heart to tell her that they came from Draycote Water!
 
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Ric Elwin

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And after titillating our taste buds with pan-fried Sea-bass, we might be offered a dessert of fresh fruit salad.

Fresh?

If an establishment offered "fruit salad", would the public assume thatsaid fruit was rotten?
 
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Ron 'The Hat' Clay (ACA)

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/forum/smilies/big_smile_smiley.gif/forum/smilies/big_smile_smiley.gif/forum/smilies/big_smile_smiley.gif/forum/smilies/big_smile_smiley.gif
 
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Nobby C (ACA)

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Cracked black pepper-what, as opposed to whole peppercorns? It's not cracked it's ground, in a grinder, poseurs. Yep, it's called a frying pan, in order to fry stuff.

One chef used the term 'napper' as in using a spoon to put sauce on the food, ie, spoon the sauce over, but he insisted the correct term was napper, couldn't tell me what the difference was, poseur.

A 'drizzle' of olive oil?,poseurs. Food pornography.
 
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keora

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Napper is a French verb meaning "to coat" - in the culinary sense. I wouldn't nap myself with an anorak when off fishing in the rain, but I'd nap a steak with a red wine sauce.

Nappage is the French nounfor coating, again it's used in cooking.
 
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