Talking of shrimps, my help made a shrimp and potato pie last night. The pie was delicious, except for the shrimps which looked good but completely without flavour. Of course, they were frozen and I find that all frozen fish seems tasteless these days. I put this down to the fact that the fish is frozen on the trawlers, within minutes of being howked out of the sea. When I was a kid, fish tasted like fish, probably because it was three days old before it reached the fishmonger's slab and had time to mature.
I agree that food looks tasty David but we are all on a diet of gruel over here But seriously the media are constantly reporting a shortage of food in the UK & all sorts of doom & gloom & a lot of it is not true however we do miss your climate & I certainly miss tasty tomatoes, halloumi, olives & grapes just to mention a few
jagwheels wrote: ↑Mon Feb 27, 2023 2:33 pm
I agree that food looks tasty however we do miss your climate & I certainly miss tasty tomatoes, halloumi, olives & grapes just to mention a few
Well, tasty tomatoes, halloumi, olives we have all the time here in CY, but 26-27c, for the last day of February, forecast for tomorrow at Paphos are very welcome not only for me.... air-con heating will have a break, maybe for good this year? nobody knows....
My husband went shopping in our local Asda this morning. He said that there was plenty of salad stuff available. Don’t believe everything the media would have you believe.
Not sure whether I should tell my recipe for salad dressing because it contains ingredients you can´t buy in Cyprus ("Salat-fix", a bag of condiments you get at each German supermarket). Anyway: I´ll dissolve 1 bag of Salat-fix in about 30 ml of water, add about 150g of sheep yoghourt, mustard, balsamic vinegar and about 100 g of feta cheese as well as a few caraway seeds, garlic and onion in a blender and add olive oil.
Thank you David & in answer to Devil's response where he recently said on another topic "As a traditional stick-in-the-mud" I also stick to what I am comfortable with