Free FISH TO GIVE AWAY!!! New GlasGow

Discussion in 'Computer Support' started by Jay Mcginn, Feb 8, 2004.

  1. Jay Mcginn

    Jay Mcginn Guest

    My Tank Cracked Today... Im giving away my fish so they don't die... TAKE
    THEM ASAP!!!!
     
    Jay Mcginn, Feb 8, 2004
    #1
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  2. Jay Mcginn

    philo Guest

    OK
    flush a few over to me
     
    philo, Feb 8, 2004
    #2
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  3. Put a couple of the little dead guys down the heater (air) intakes on a
    neighbours car (near the wipers) and give it a day or two :)
     
    Annette Kurten, Feb 8, 2004
    #3
  4. One word: protein.
     
    Blinky the Shark, Feb 8, 2004
    #4
  5. Plenty of free fish here:-

    http://www.funet.fi/pub/amiga/fish/

    They might take them off your hands.
     
    Pauline Johnson, Feb 8, 2004
    #5
  6. Peeled prawns are very effective for this to.
     
    michael turner, Feb 8, 2004
    #6
  7. Jay Mcginn

    Boomer Guest

    Ingredients

    (4 servings)

    Dead or dying tanked fish
    1 Cucumber
    Watercress
    1/4 lb Shelled young peas
    8 oz Brown rice
    2 oz Butter
    A little caster sugar
    A little tarragon vinegar


    Instructions

    Peel and seed the cucumber and cut the flesh into pieces no larger than
    matchsticks. Sprinkle with 1/2 teaspoon each salt and caster sugar and 1
    teaspoon tarragon vinegar. Toss lightly and set aside for at least 40
    minutes, or all day if you prefer, to draw out some of the cucumber juices.
    Drain well and pat dry.
    Cook the rice in double its volume of boiling salted water or, better still,
    in fish stock. It will take about 35 minutes to become tender. Towards the
    end of this time cook the vegetables. Boil the peas in a little lightly
    sugared water. Melt the butter in a flameproof casserole, add the sticks of
    cucumber and cook over medium-low heat for 2 minutes, just stirring
    occasionally. Break the skinned and boned fish into big flaky chunks. Lay
    the fish on top of the cucumber - don't stir it in. Cover the casserole and
    reduce heat as low as possible. Leave to cook, just shaking the casserole
    occasionally, until the cucumber is tender and the fish is well heated
    through - 4 minutes or so. Meanwhile put the watercress into a
    food-processor and reduce it to green flecks.
    To assemble the kedgeree, add the prepared watercress, peas and cooked rice
    to the buttery fish and cucumber mixture. Immediately draw the casserole
    away from the heat and season it generously with sea salt and freshly ground
    black pepper. Toss the ingredients gently but thoroughly to mix them well
    and serve straight away with a large fresh green salad, or with a tomato
    salad if you prefer. Serves 4-6.
     
    Boomer, Feb 8, 2004
    #7
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