The Fush Thread

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refs unsheep
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The Fush Thread

Post by refs unsheep »

My faves fish (in no particular order)

Swordfish
Red Schnapper
Ling
Tuna
Salmon
Haddock
Marlin

Swordfish = :love:
Peanutbutter";p="533662 wrote:hes talking about me folks!...i have a small penis!...look at me!, im small penis man!!!

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floodmatt
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Re: The Fush Thread

Post by floodmatt »

you spelled fish wrong..
gel cacepi";p="986071 wrote:I'm regularly having all-the-way buttsex.

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Re: The Fush Thread

Post by floodmatt »

its F.I. not F.U.

ha ha.. FU..
gel cacepi";p="986071 wrote:I'm regularly having all-the-way buttsex.

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the great below
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Re: The Fush Thread

Post by the great below »

Site Admin?

*shakes head in disbelief*
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refs unsheep
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Re: The Fush Thread

Post by refs unsheep »

floodmatt";p="173136 wrote:its F.I. not F.U.

ha ha.. FU..


like i give a fick eh
Peanutbutter";p="533662 wrote:hes talking about me folks!...i have a small penis!...look at me!, im small penis man!!!

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floodmatt
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Re: The Fush Thread

Post by floodmatt »

the great below";p="173575 wrote:Site Admin?

*shakes head in disbelief*



you're skating on thin ice buddy..

i dont want to have to ban you... but i will..

you and your brother...
gel cacepi";p="986071 wrote:I'm regularly having all-the-way buttsex.

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Re: The Fush Thread

Post by Lickerr »

I'll have some swordfish & tuna carpaccio, thanks

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Re: The Fush Thread

Post by Lickerr »

Marmitako (yummy tuna stew from the Basque Country) for 4 people:

1 kg tuna or bonito (similar to tuna, even yummier!)
50 ml olive oil
1 onion, chopped
4 cloves garlic, chopped
2 sweet peppers, red and/or green
500 g tomatoes
2 ts paprika
salt
pepper
1 small chili pepper
1 kg potatoes
200 ml white wine
100 ml water

Cut the tuna into chunks, discarding the bone. If using bonito,
cut it first into slices, then with a knife or fork pull off chunks
of the flesh from the bone. Heat the oil in a heatproof casserole
and in it saute the chopped onions, garlic and peppers, cleaned of
seeds and cut into strips. When they are soft, add the tomatoes,
peeled, seeded and chopped, the paprika, salt and pepper and chili.
When tomatoes are somewhat reduced add the potatoes, cut in dice.
Stir for a few minutes, then add the wine and water. Cover the pot
and cook on a high heat until the potatoes are nearly tender, about
20 minutes. Add the fish to the casserole, cover and cook another
5 minutes, or until fish flakes easily but is still juicy. Let the
casserole rest, covered, for 5 to 10 minutes before serving.

I cut'n'pasted this recipe, but it's quite similar to the one i do.

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