Where’s-a the past-a man this morning? Eh!
PCBE
where did egg in fish pie come from?
you’re supposed to have that, aren’t you?
*waves *
i’m fairly sure that traditionally, you should pop hard boiled eggs in
can’t be sure
dunno who is best to ask…
i’ve already summoned marckee about the coffee grounds in the sink thing and he was so wrong cause i googled to verify
Couple of questions:
- for my first attempt, I made tagliatelle (using the cutter after I’d rolled it out). How do you stop the tagliatelle from sticking to itself prior to cooking?
- for my second attempt, I made papardelle. It felt like I’d made this too thin - any idea how thick it’s supposed to me? I went up to the second thinnest setting. Also, does it matter if the edges are a bit uneven / scrappy? Do these get used or binned?
Overall I’m pretty happy with the results both times; just need a bit of refining to get it just right.
i think hard boiled eggs in fish pie is a thing now
he doesn’t eat fish! What will he know?!
Can’t wait for hand made noodles with authentic dried herb flavour accoutrement to be available through the post.
Nigella says YES TO EGGS
Kedgeree is nice
WHAT.
This looks like a piss-take.
- Hang the tagliatelle up after cutting, by draping it over a rail (a wooden spoon balanced between two kitchen rolls works)
- Second thinnest is usually about right. I’d try and re-use the edges if I could.
It makes a very good clamp for when you need to hold a mat in place on your worktop.
Yeah, I don’t eat fish, so no idea.
Is a fish pie like kedgeree? That usually has egg in it.
Well, I guess if that’s your vice…
a *pas-take
Your avatar makes me feel so sad PJ!!!
love an egg in with the fish pie - my mum would always do it