In your honour, I'm going to make this:
allrecipes.com/Recipe/traditional-reuben-casserole/detail.aspx
( Frisbee TeaBoy, Fri 1 Jul 2011, 13:32, archived)

FUCK OFF, FATTY!

( Jam Master Geordie Hero of B3ta., Fri 1 Jul 2011, 13:32, archived)

Sweet !
I've just bought for a dinner party tonight, for 6 people....
- 3x Lobsters
- 12x Scallops (+6 shells)
- 1 packet of panchetta

Stater - Scallops in the shell with crispy panchetta and a celeriac puree
Main - Lobster spaggetti with a chilli/smoked garlic/sundried tomartos/spring onion
Desert - Tinned lychee over elderflower and ginger ice cream with crumbled ameretti buiscets.
( G/PP 💩💩💩💩💩&#128, Fri 1 Jul 2011, 13:36, archived)

Wow
I'd love to come to dinner at your house.
I thought it was all Chinese food and Holyoaks.
How wrong I was.
( WormuIus, Fri 1 Jul 2011, 13:40, archived)

I'd like to think it's all served in plates with a different cast member on each

( glued eel /questions/questionsyoudliketoask/post1648081, Fri 1 Jul 2011, 13:42, archived)

I think Gonzo should go out with my sister
www.youtube.com/watch?v=QvzTziDL_aI
( WormuIus, Fri 1 Jul 2011, 13:44, archived)

Oh man, that brings back some memories.
Out of the current cast, I really like Brendan, he's grown on me, plays a great phsyco.
( G/PP 💩💩💩💩💩&#128, Fri 1 Jul 2011, 13:48, archived)

Seriously
I reckon you'd be well in with her.
( WormuIus, Fri 1 Jul 2011, 13:50, archived)

Hook me up !
She on facebook or anything?
( G/PP 💩💩💩💩💩&#128, Fri 1 Jul 2011, 13:52, archived)

Yeah
just add her as a friend. Send her a message saying you like her holyoaks song.
( WormuIus, Fri 1 Jul 2011, 13:58, archived)

I well fancy Brendan

( Blue Star was working part time at the 5 and Dime, Fri 1 Jul 2011, 13:50, archived)

I love his frankness, about a month ago on some morning show they said his son is coming to hollyoaks which should be any moment now.
He's made me laugh quite a bit.
( G/PP 💩💩💩💩💩&#128, Fri 1 Jul 2011, 13:55, archived)

I'd be up for that sometime !
I do eat a lot of chinese food, although I generally get something like soup and dumplings, which are quite healthy. But I also cook quite a lot, and love to cook. Some of the things I make that I really like, and other people really like are...

- Pork Loin covered in greek yoghurt and indian spices to make almost like a western's tandoori, normally served on a turkish flatbread with a minty taziki.
- Asian Salmon: Tastes almost teryakki ish, with cripsy skin and steamed rice.
- Creamy crab pasta
- Tart-ta-tan
- Calve's Liver done with a real crispy crust and pink in the middle.
- Saussages in a creamy mustard sauce and mash
- Chicken Livers with an (au-pwarve? erm, peppercorn sauce) and pasta
( G/PP 💩💩💩💩💩&#128, Fri 1 Jul 2011, 13:45, archived)

Make me a surf 'n' turf with either a french or american steak, with a Boston lobster, and I will marry you.

( Frisbee TeaBoy, Fri 1 Jul 2011, 13:41, archived)

I've just bought lunch from the court canteen
This whole thread is upsetting me.
( WormuIus, Fri 1 Jul 2011, 13:42, archived)

what's the difference between a french and american steak?

( glued eel /questions/questionsyoudliketoask/post1648081, Fri 1 Jul 2011, 13:43, archived)

one of them says 'have a nice day' but the other just says 'tatare for now'?

( glued eel /questions/questionsyoudliketoask/post1648081, Fri 1 Jul 2011, 13:46, archived)

hahahaha

( Blue Star was working part time at the 5 and Dime, Fri 1 Jul 2011, 13:51, archived)

there isn't any
Frisbee boy is confused.
( the mighty badger Aphrodite, on a bar stool, by your side, Fri 1 Jul 2011, 13:56, archived)

I woke up with a """Boston Lobster""""" the other morning
took ages to go away, hand to help in on its way in the end. Imagine walking into the office with one of them!
( RocketSurgeon is pretending he's still young, Fri 1 Jul 2011, 13:46, archived)

What's a Boston Lobster? I fucking dig Boston Beens. I'm gonna try and source me some Malasis for BBQ Fun Times.
British Beef is some of the best in the world, aside maybe portigal or argintine, don't see the point of importing it. Never tried Kobe or Wagu, but totally would.
( G/PP 💩💩💩💩💩&#128, Fri 1 Jul 2011, 13:51, archived)

Again, I think mr frisbee is inventing terms
Lobster in Boston and New England is usually just served boiled, with a kind of aioli, but it's not called "boston" lobster.
( the mighty badger Aphrodite, on a bar stool, by your side, Fri 1 Jul 2011, 13:58, archived)

Lobsters from Boston
That's all I meant, sorry
( Frisbee TeaBoy, Fri 1 Jul 2011, 14:13, archived)

Sounds lovely. make sure you don't overcook the scallops
no more than a minute on each side in butter.

and be careful with chili and smoked garlic with lobster. too much of either will overpower the whole lot. Is it a cream-based sauce?
( the mighty badger Aphrodite, on a bar stool, by your side, Fri 1 Jul 2011, 13:53, archived)

Yup, I was at a food show last month when I had the scallops that I want to recreate here.
I'm going to cook the panchetta into strips (thinking about it, maybe bacon would be better) and fry them 'till almost crispy, then add the butter to make a burnwazette and _then_ add the scallops and a dash of finely cut parcley. Before I start that, I'll do the celeric puree.

Then serve a single scallop in each half-shell (two per person, or maybe as they're not too big, put two in each half, I'd like to do 3 but I've already spent just under £100, mind you, an extra tenner won't make a differance, but it might over-crowd the shell, I'll see how big they are), with the celeriac puree in the shell (not a lot, just a little bit) with the scallop, bacon and nutty butter on top so it dribbles down into the shell.

Then for the lobster, it's already cooked, so I'm going to fry off some spring-onion/chilli/elderflower-wine (adds a well nice sweetness), once it's reduced I'll add the smoked garlic so it doesn't burn, along with the sundried tomartos that have been chopped up until they go a little crisp. While that's happening, I'll cut up the lobster meat and add that. By now the speggetti should be done, so I'll toss that through the flavoured oil/lobster bits and serve.

Desert is as simple as crumbling the ameretti buiscets, opening a tin of lychees and spooning the ice cream.
( G/PP 💩💩💩💩💩&#128, Fri 1 Jul 2011, 14:04, archived)