Ginger

[Jurek]

Wow!

Ginger.

And chillies.
And spring onions.
And lemon juice.
And olive oil.

All atop some trout fillets, baked for around 15 minutes.

And I'm sweating like Don Logan in Sexy Beast


Nom nom nom 

[mike]

ginger is amazing stuff - absolutely love it.  I'd add garlic to the above tho...

[geraldc]

That's pretty similar to the Cantonese way of steaming fish.

Spring onions and ginger on top of fish and then steamed. Once it's cooked, add some soy sauce and then heat up some oil and pour it over the fish, ginger and spring onions.

[Valiant]

Ginger is gorgeous especially with a glove of garlic. It's the best bit about making curry, the first 5 minutes.

[Cudzoziemiec]

Great for sore throats, too.

[Eccentrica Gallumbits]

And figging.

[Cudzoziemiec]

Woss figging 

[Eccentrica Gallumbits]

Google it, but it's NSFW.

[Zoidburg]

Google it, but it's NSFW.

I do often wonder how exactly you came to know of such a practice my dear girl.

Figging - Wikipedia, the free encyclopedia

[border-rider]

Hence the phrase "gee-up", as applied to horses

[Moloko]

Ginger Rogers.

[Oscar's dad]

See if you can track down some Grandma's Weapons Grade Ginger Beer.  Made in Cornwall, apparently available in a few pubs down there.  I had some last week at the Hole in the Wall, Southsea, with Clare un Vern of this parish.

Tastes like ginger beer, smells like ginger beer, looks like ginger beer.  But at 5.5% ABV has a significant effect on your ability to walk, talk or cycle.  Brilliant stuff!

[Jurek]

Woss 'appened to my thread? 

[border-rider]

It's been figged. 

[Jurek]

 

It don't take long 'ere.
Does it?

One minute it's culinary stunts........

[Oscar's dad]

I'm quite proud of myself, I only introduced booze not smut to Jurek's nice foodie thread!

[hubner]

That's pretty similar to the Cantonese way of steaming fish.

Spring onions and ginger on top of fish and then steamed. Once it's cooked, add some soy sauce and then heat up some oil and pour it over the fish, ginger and spring onions.

The big difference, of course, is that the Chinese cook and serve their fish whole; head, skin, tail, bones, none of this fillet nonsense. Although they do rub off the scales with the blunt edge of a knife before cooking.

Anyway, I've never liked ginger in Chinese food. I don't mind if something's got a very slight flavour of ginger if mixed with other flavours as well. I couldn't actually eat bits of ginger, which is what you often get in Chinese food.

[Oscar's dad]

A few weeks back, when out with Clare un Vern I had some Bowmans Southsea Spice.  This is perhaps the most delicious bitter I've ever had.  Not a ginger beer but with just the merest hint, I could have drunk gallons.