fishydish's Profile
Knife sharpening in Halifax
Oddly, I've been told a number of times that House of Dogs on Quinpool will sharpen knives. Since the Cookhouse has closed, I'll probably have to try going there myself.
Pubs in Halifax: laurels and brickbats
I had the "man salad" at Durty Nelly's and found it overwhelmingly oily, next time I'd ask for dressing on the side and that might solve the problem.
My favourite is also the Henry House; the oatmeal stout is fantastic and the food is all pretty solid, if not spectacular.
Wanted: Caramelized pear and parsnip bisque
Thank you everyone! I shall experiment and, if I find a method that tastes similar, report back.
Wanted: Caramelized pear and parsnip bisque
Ginger and pear sounds really interesting! I'm always open to a new delicious recipe. :)
Wanted: Caramelized pear and parsnip bisque
The chef at my University Club does the most amazing soups at all times of year and I faithfully get a cup every time I'm there. Today, however, I had a soup so incredible that I can't NOT try to recreate it at home. However, I don't have a lot of soup experience. After running a number of searches for pear and parsnip bisques or other similar combinations, I didn't come up with much that looked appetizing.
Does anyone here have a recipe for a parsnip bisque that they've enjoyed and that I can use as a springboard?
new Fid menu
Honestly, I miss the little gelatos and aperitifs of expensive-fid, but the food is still delicious. I've had both brunch and dinner in the past two weeks--their eggs benny is great, but the smoked halibut and eggs is even better. For dinner I had a brilliant mushroom tart followed by the chicken with gnocchi. As ever, the chicken was lovely. The gnocchi was a bit flour-y, but that's just me being obsessively nit-picky; it was still fantastic.
Left over feta cheese brine
Does anyone know a culinary (or even non-culinary) use for the brine left over after I eat up my feta? It seems a waste to pour it down the drain.
