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The " Honey I'm home and I'm bloody starving , what's for dinner " Thread.

baked ziti is muy delicioso

supermarket had some really nice looking cod so will probably batter and fry those up tonight, along with some okra and potatoes.
 
Never, ever, EVER chop chillies and then wipe away an itch near your tear duct. I am DYING.
 
Paddingtonwolf said:
Never, ever, EVER chop chillies and then wipe away an itch near your tear duct. I am DYING.
Click to expand...

Ha ha ha.... I was preparing chillies yesterday and got an itch round my nose so I rubbed my nose... never again! :icon_lol:
 
Took my contact lenses out without properly washing my hands after cutting chillies once. You only do that once.
 
Scampi and chips. Top!

Until my daughter asked me what sort of fish is a scampi...........??
 
Hereford Wolf said:
Scampi and chips. Top!

Until my daughter asked me what sort of fish is a scampi...........??
Click to expand...

I'm interested in your answer.
And I think this has been done before, but I don't think there is such a creature.

Scampi is the Italian plural of scampo, but is usually construed as both a singular and plural in English. The Italian word may be derived from the Greek κάμπη kampē ("bending" or "winding").[1]

According to the British company Young's Seafood, the name 'scampi' was introduced to Britain in 1946 when they offered Nephrops norvegicus to an Italian restaurant in London as a substitute for lobster.[2]

Scampi preparation styles vary regionally. While the United Kingdom legally defines scampi specifically as Nephrops norvegicus, other similar lobsters are considered scampi worldwide. Monkfish tail is sometimes illegally used and sold as scampi in the United Kingdom, contravening the Fish Labelling (Amendment) England Regulation 2005 and Schedule 1 of the Food Labelling Regulations 1996.

Nephrops norvegicus
Langoustines or Norway lobsters – Nephrops norvegicus – are roughly the size of a large crayfish and fished from silty bottom regions of the open Atlantic Ocean, and parts of the Mediterranean. The fleshy tail of the Norway lobster is closer in both taste and texture to lobster and crayfish rather than prawn or shrimp.

They are often informally known as Dublin Bay prawns, though the term "prawn" can be confusing since it is sometimes used to describe several varieties of shellfish: the first group includes members of the lobster family such as scampi (langoustine in French and cigala in Spanish), while the second takes in large shrimp, particularly those that live in fresh water. However, in terms of biological classification, lobsters like scampi are of a different family from prawns/shrimp.

The name is used loosely both in Italy and elsewhere to refer to other similar species, though some food labelling laws (in Britain, for example) define "scampi" as Nephrops norvegicus.[3]
 
The short answer is that scampi is the tail of a langoustine. Sometimes it'll be two or three bits of tail, fused. Never buy minced scampi, FYI.
 
Whatever it is, I love it and its my favourite pub grub meal.
 
Wolf Hunting said:
I'm interested in your answer.
And I think this has been done before, but I don't think there is such a creature.

Scampi is the Italian plural of scampo, but is usually construed as both a singular and plural in English. The Italian word may be derived from the Greek κάμπη kampē ("bending" or "winding").[1]

According to the British company Young's Seafood, the name 'scampi' was introduced to Britain in 1946 when they offered Nephrops norvegicus to an Italian restaurant in London as a substitute for lobster.[2]

Scampi preparation styles vary regionally. While the United Kingdom legally defines scampi specifically as Nephrops norvegicus, other similar lobsters are considered scampi worldwide. Monkfish tail is sometimes illegally used and sold as scampi in the United Kingdom, contravening the Fish Labelling (Amendment) England Regulation 2005 and Schedule 1 of the Food Labelling Regulations 1996.

Nephrops norvegicus
Langoustines or Norway lobsters – Nephrops norvegicus – are roughly the size of a large crayfish and fished from silty bottom regions of the open Atlantic Ocean, and parts of the Mediterranean. The fleshy tail of the Norway lobster is closer in both taste and texture to lobster and crayfish rather than prawn or shrimp.

They are often informally known as Dublin Bay prawns, though the term "prawn" can be confusing since it is sometimes used to describe several varieties of shellfish: the first group includes members of the lobster family such as scampi (langoustine in French and cigala in Spanish), while the second takes in large shrimp, particularly those that live in fresh water. However, in terms of biological classification, lobsters like scampi are of a different family from prawns/shrimp.

The name is used loosely both in Italy and elsewhere to refer to other similar species, though some food labelling laws (in Britain, for example) define "scampi" as Nephrops norvegicus.[3]
Click to expand...

Why the fuck would you take a more expensive fish in monkfish tail and dress it up as something cheaper? Weird.
 
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