Stick sounds nutritious though !!
Bit like Pot Noodle - add boiling water , stir , leave for 5 minutes , stir and throw away contents - eat container !!!!

Emma stuck in traffic as usual - should be here about 20-30 - munchkin fast aslepp,curry is cooking and all is well.

Tony

Ps - hair started to fall out I notice !!!!

uuurggh !!!

That sounds worse than deep fried Mars bars.....................

T

Watched The Jerk again last night - still one of Steve Martin`s best - what`s a corn dog ??? It looked `orrible

Tony

Hi TT - sorry to be a bit late - just read of your predicament - the cheese would ALWAYS be my preffered choice...................

Emma and the munchkin arriving about tea time today for her 41st birthday visit ( and to see her dodgy dad !! )I am making Damson crumble with clotted cream as a treat and possibly the venison haunch with apricot and red wine glaze,pommes Anna and leeks.Jo is doing one of her amazing curries for tonight.

Tony

The gonads of both the male and female sea urchin, usually called sea urchin roe or corals, are culinary delicacies in many parts of the world.

In cuisines around the Mediterranean, Paracentrotus lividus is often eaten raw, with lemon. It can also flavor omelettes, scrambled eggs, fish soup, mayonnaise, Béchamel sauce for tartlets, the boullie for a soufflé, or Hollandaise sauce to make a fish sauce. In Chile, it is served raw with lemon, onions, and olive oil.

Though the edible Strongylocentrotus droebachiensis is found in the North Atlantic, it is not widely eaten, though it is exported, mostly to Japan; in Maine, sea urchins are known as whores' eggs. It was formerly a delicacy in the Orkney Islands, used instead of butter.

In the West Indies, Cidaris tribuloides is eaten.

On the Pacific Coast of North America, Strongylocentrotus franciscanus was praised by Euell Gibbons; Strongylocentrotus purpuratus is also eaten.

In New Zealand, Evechinus chloroticus, known as kina in Maori, is a delicacy, traditionally eaten raw. Though New Zealand fishermen would like to export them to Japan, their quality is too variable.

In Japan, sea urchin is known as uni (ウニ?), and its roe can retail for as much as $450/kg.; it is served raw as sashimi or in sushi, with soy sauce and wasabi. Japan imports large quantities from the United States, South Korea, and other producers. Japanese demand for sea urchin corals has raised concerns about overfishing.

I`ll stick to scrambled egg and Smoked Salmon thanks......................

George - I think I`d rather lose face than lose my breakfast !!!!

My Uncle brought back chocolate covered ants from Peru back in the 60s - I can`t remember whether we liked them or not.

The only thing I really could not face eating would be the Oursin - don`t ask why but when we were in Nice I just thought - uuuurgh !Which goes against everything I have ever taught my students - don`t say you don`t like something if you`ve never tried it !!

Tony

Blimey Ken - glad you are ok - total dummy you are not !!

As a retired hotelier , I remember having to worry about up to 70 guests in my hotel per night , and staff in various states , and fire was one of my biggest betes noir.So easy to start and so difficult to stop.I later did fire training for the hotels I worked in as a Chef and because of the daily risks realised how easy it was to be casual and forget.......
Horrible smell though and shame about the door - but remember that things are replaceable.

Tony

Chuffed as always to be part of some excellent photographic entries - happy to have got out for the first time in 12 days and taken my K20D with me.

Thanks for the comments and a wonderfully well done to the superb Jon and his entry which could hang on my wall any day.

Well done to the others - I nearly stopped when I saw Dr O`s entry - but wanted to have a go.

Excellent judging and great comments

Tony

Mersey meets Manchester

[img]http://farm7.static.flickr.com/6175/6166242356_91272a8589_b.jpg" class="comment_image" />

View from the Boat Museum by Tozza27, on Flickr[/img]

View from the Ellesmere Port Boat Museum across the start of the Manchester Ship Canal and the Mersey toward Fidler`s Ferry power station and the Runcorn Bridge.Lot of history in both waters.............
Pentax K20D,18-55 AL DA,monopod,1/250th sec,F9.5,centre weighted,ISO 100.

I would never ever knock the frozen vegetable - cooked properly they have all the freshness and nutrition and often more of so called "fresh" produce that has travelled around the world in nitrogen or spent a couple of weeks reaching the supermarket shelves - convenient,cost effective and good for a change.

Tony