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Joined: May 2010
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S
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How about warm kipper fillets in brown bread sandwich.....
bloody awesome.
The butter melts, the taste combination is just right.
Alternatives include sandwiches made from tinned sardines in various sauces...mustard, chillie, tomato.
All the above were regular lunches for me in work.

Last edited by sospan; 03/09/19 02:25 PM.

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I think age thing is all in your head.
I'm just a year behind Budster and although I have some sympathy with the idea of route planning still feel only half my age.
Well early 50's to be honest!
Look at it this way the alternative to the ageing process is pretty awful, so let's all continue to make the most of life.

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Your only as old as the woman you feel , so my Dad used to say and grin .

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Had smoked mackerel fillet with salad for lunch today, been known to suck on the occasional werthers too - nice on a walk. "Never pass a good toilet by", is the family moto and have caught myself making involuntary grunting noises when getting in and out of tight places and other noises too blush!

Yep I'm an old fart too


David
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Originally Posted by Bonesie
ive really taken to Mackerel fillets on baked tatters. The John West wood smoked peppered Irish fillets are de-lish.

Im 51 now but as I head further down the road towards my inevitable death, I wonder what other 'old man' things I will start to do ? Worrying times laugh2

51! Old! Don't make me laugh! I've got children older than you. My eldest turns 54 in October.


Peter

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One year behind you Fox Terrier

Haven't got time for any of them.
Mind you I forget more things, don't care about more things and am generally starting to feel like one of the two old grumps on the Muppets.


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Originally Posted by sospan
How about warm kipper fillets in brown bread sandwich.....
bloody awesome.
The butter melts, the taste combination is just right.

Sounds great. I definitely miss the availability of kippers in Italy. I used to use kippers (or haddock) to make Kedgeree which I then seasoned with the Dutch Conimex Sweet Soy Sauce (Ketjap Manis - originated in Indonesia). Another delicious combination.

On the lake we do have some good fish, including a type of freshwater herring, but there is no tradition of smoking even though some are now doing it. The herring like fish, Agoni, is salted, dried, and pressed. The result concentrates the flavour and it is a somewhat potent salty fish which is heated by quickly grilling and served with polenta. I like it on occasions but much prefer the traditional British Ilses style smoked fish.


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Peter

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Originally Posted by Jack The Lad
Your only as old as the woman you feel , so my Dad used to say and grin .

Not only your Dad either JT!
Hmmm, perhaps not good for me, Sue was 7 years older smile
I should catch up in 5 years if I make it!
I have found myself wanting a Volvo 200 series over the last few years, perhaps I'm turning into my Dad! laugh2

And I agree with the plotting of loo stops on longer trips...


Graham (G4FUJ)

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On a point of order: Is this the first time a TM discussion has started, rather than ended, with fish?


"this means the end of the horse-drawn Zeppelin!" - N Seagoon
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