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British Grub - REALLY bad? [1]

['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']

Date: 2025-02-19

In the unlikely event you might be tempted to reproduce the fine culinary arts of 70’s Britain, the recipe is shown to to the right.

Coley is known as pollock in the USA. What I find particularly bizarre and arbitrary and, frankly, offputting, is the plate garlanded with plain boiled cauliflower florets. And in the center of a sea of brown gunge, a solitary floret stranded there. What has cauli got to do with curry in the name of Vishnu? Now to the recipe.

Skin the fish. How I love skinning fish. Then we fry the small pieces of fish for five minutes. I’d say the fish was quite well cooked by then.

Then make what is basically a roux except for the addition of some generic “curry powder”.

Finally the fish is added and the whole lot rendered down (;cooked’) until it disintegrates into brown slop.

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