The Retirement Thread

[Tenkaykev]

A lovely walk in the sunshine. A bit chilly when we started out but it soon warmed up. We headed out over the heathland before passing Canford School. across the "wobbly plank bridge over the Stour, into Wimborne and then back along the Castleman Trailway.
There's been quite a few improvements to various parts of the paths that were prone to getting muddy, saw a few Kayakers and paddle boarders on the Stour, and my first Brimstone butterfly of the year.

 

[Tenkaykev]

Just been reading Jay Rayners food Column and this was in the snippets:

"As the hospitality industry eases open, there is optimistic news with the announcement of various openings. The Glenturret in Crieff, one of Scotland’s oldest whisky distilleries, is to launch its own high-end restaurant in the early summer. The Lalique will be run by Mark Donald, formerly head chef of Number One at The Balmoral in Edinburgh, who also has time on his CV at Noma in Copenhagen and Claude Bosi’s Hibiscus in London. Visit theglenturret.com."

Is this near where you live @Mo1959 ?
If it is I suppose that you've already got a regular table booked, 🤔😀

 

[Dave7]

Just been to visit the auntie. At 95 she is sharp for her age but (with my other challenges( is getting to be harder work than I need.
Called in to a local pub with a view to maybe going there tomorrow for a meal and A REAL ALE.

A question for you.
I picked up a menu. The fish and chips literally says "fish and chips.......do I take that to mean its not cod/haddock etc.....just that cat fish stuff ?

 

[Paulus]

Just been to visit the auntie. At 95 she is sharp for her age but (with my other challenges( is getting to be harder work than I need.
Called in to a local pub with a view to maybe going there tomorrow for a meal and A REAL ALE.

A question for you.
I picked up a menu. The fish and chips literally says "fish and chips.......do I take that to mean its not cod/haddock etc.....just that cat fish stuff ?

Could be any type of fish. As long as it its tasty, who cares.

 

[Dave7]

Could be any type of fish. As long as it its tasty, who cares.

You, sir, have not met my wife.
I just said to her......"if they told you it was cod you would never know,".
Makes no difference to her......IT MUST BE COD OR HADDOCK

 

[oldwheels]

Just been reading Jay Rayners food Column and this was in the snippets:

"As the hospitality industry eases open, there is optimistic news with the announcement of various openings. The Glenturret in Crieff, one of Scotland’s oldest whisky distilleries, is to launch its own high-end restaurant in the early summer. The Lalique will be run by Mark Donald, formerly head chef of Number One at The Balmoral in Edinburgh, who also has time on his CV at Noma in Copenhagen and Claude Bosi’s Hibiscus in London. Visit theglenturret.com."

Is this near where you live @Mo1959 ?
If it is I suppose that you've already got a regular table booked, 🤔😀

It is up a side road as you come into Crieff from the west so it is not far from Mo tho' I should let her answer that question herself.
There is more money made now fleecing visitors than actually making and selling whisky I think so it is a logical step to go further upmarket.
I always have a chuckle at the " one of the oldest". Lots claim that and there is a certain amount of kidology involved. Some claim to be the oldest but they were not legal and there is no paperwork to back the claim up. I ran what was in fact the oldest at one time and that was backed up by the date being carved into the lintel above the door of my house.

 

[Tenkaykev]

It is up a side road as you come into Crieff from the west so it is not far from Mo tho' I should let her answer that question herself.
There is more money made now fleecing visitors than actually making and selling whisky I think so it is a logical step to go further upmarket.
I always have a chuckle at the " one of the oldest". Lots claim that and there is a certain amount of kidology involved. Some claim to be the oldest but they were not legal and there is no paperwork to back the claim up. I ran what was in fact the oldest at one time and that was backed up by the date being carved into the lintel above the door of my house.

A good friend of mine, sadly now departed, once gave me a bottle of Poteen he’d brought back with him from a visit home to Ireland.
I was a bit apprehensive but it was excellent, no idea what proof it might have been but it was mighty fierce 🥃

 

[Mo1959]

It is up a side road as you come into Crieff from the west so it is not far from Mo tho' I should let her answer that question herself.
There is more money made now fleecing visitors than actually making and selling whisky I think so it is a logical step to go further upmarket.
I always have a chuckle at the " one of the oldest". Lots claim that and there is a certain amount of kidology involved. Some claim to be the oldest but they were not legal and there is no paperwork to back the claim up. I ran what was in fact the oldest at one time and that was backed up by the date being carved into the lintel above the door of my house.

Yes. Only just over a mile from the house. I think they've taken the time under lockdown to get cracking with renovations. The restaurant was already quite good from what I've heard so if it's even better, it should be good. Not that I bother eating out locally unless my old neighbours come up for a visit occasionally.

 

[Dirk]

You, sir, have not met my wife.
I just said to her......"if they told you it was cod you would never know,".
Makes no difference to her......IT MUST BE COD OR HADDOCK

Sounds like my late mother in law.
Not adventurous in the slightest and would only ever order Cod.
We went for a pub lunch once and she wanted fish and chips - but only if it was Cod. I went up to the bar to order and was told that they'd run out of Cod but had Pollock on instead.
I ordered her meal and asked her if she enjoyed her fish when she'd polished it off.
She said it was 'beautiful.'
When I told her that it was Pollock, she said that she couldn't tell the difference.

 

[numbnuts]

Sounds like my late mother in law.
Not adventurous in the slightest and would only ever order Cod.
We went for a pub lunch once and she wanted fish and chips - but only if it was Cod. I went up to the bar to order and was told that they'd run out of Cod but had Pollock on instead.
I ordered her meal and asked her if she enjoyed her fish when she'd polished it off.
She said it was 'beautiful.'
When I told her that it was Pollock, she said that she couldn't tell the difference.

Hugh Fearnley-Whittingstall did a program trying to get people to eat Pollock, most said the same can't tell the difference, it comes from the same family as Cod !!!

 

[classic33]

Hugh Fearnley-Whittingstall did a program trying to get people to eat Pollock, most said the same can't tell the difference, it comes from the same family as Cod !!!

Both are fish!

 

[Dave7]

Hugh Fearnley-Whittingstall did a program trying to get people to eat Pollock, most said the same can't tell the difference, it comes from the same family as Cod !!!

Pollock are fine.
Its those catfish from Thailand !!!
And.....if its Pollock why can't they just say so.

 

[oldwheels]

Hugh Fearnley-Whittingstall did a program trying to get people to eat Pollock, most said the same can't tell the difference, it comes from the same family as Cod !!!

Pollock are a lot easier to catch than cod if you know where to fish. Anytime we were out it was partly for mackerel but coalfish could be a nuisance. Pollock was a bonus. Coley made good fish cakes tho' and at one time were part of the Shetland staple diet. Trouble with cod is that there are hardly any left around so you cannot get what is not there.

 

[oldwheels]

Pollock are fine.
Its those catfish from Thailand !!!
And.....if its Pollock why can't they just say so.

Farmed catfish are apparently reared in cages under hen and chicken houses. Guess what they eat.

 

[oldwheels]

Both are fish!

That may be so but not all fish are the same. I have caught and eaten pretty much every type of fish and shellfish found in our local waters and they have often to be cooked differently and taste and texture also vary enormously.