Introducing FDB

fdbHe’s a complicated man, and no-one understands him but his woman…

Melbourne-based Perthling, musician, audio engineer, teacher, drunken dilettante and lover of all things thingy. Most pertinently food.

The picture left shows what he would look like with no beard, and somewhat less evidence of food.

Also going by the name of Fancy, your latest contributor finds himself equally at home screaming at the white maggots through a mouthful of lukewarm 4&20 at the MCG, as he does sweeping majestically into the lobby of Jacques Reymond and demanding their most available table at the first reasonable convenience. No, not that sort of convenience.

Contributions may range to the growing and preserving of things, but in the interests of ‘balance’, he has agreed in the main to represent the meat eating community.

While he doesn’t wish to usurp the authority of his esteemed host, he would nonetheless direct readers who object to people killing, cooking, eating (and writing about killing, cooking and eating) animals to refrain from fanning the flames of their outrage, by the elegant expedient of not reading the posts.

Please enjoy his first post, Wee Little Fishies Done Quite Rightly.

There will be a prize for guessing the reference in the title. Unfortunately, it is commensurate with the difficulty of the challenge.

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FDB presents: Wee Little Fishies Done Quite Rightly

There’s something about fish on the bone that really works.

I know some folks don’t like seeing the remains of an entire animal on their plate, but the Dustbin of History awaits them. Such squeamishness betokens a deeper malaise – as they watch us inhale our quails and spatchcocks and whitebait, you can rest assured that they hate us for our freedoms. Just watch them is all I’m saying. Have you noticed that their eyes are too far apart? QED.

Anyway, strolling through the Queen Vic markets with my Lady Friend one day, bratwurst roll in hand, sauerkraut and mustard in my moustache, we happened across a mighty shoal of wee little leatherjackets. Now back when I was a kid in WA, this family of fish (or genus?…. um… *googles*…genus! – Meuschenia) were rightly prized for their succulent flesh, and as a bonus their eponymous skin could be sun-cured to make crappy, stinking wallets for sweetly indulgent relatives to discreetly bin.

Over in the southwest of WA, though, people wouldn’t keep them under 25cm or so, on pain of a humiliating public upbraiding from one of those self-styled enforcers from the Angling Gestapo (guilty as charged, m’lud). These critters at the Vic were weeny little things, maybe 15cm long, and half of that the head. So me and the LF put our heads together, and devised the following recipe, fashioned from our shared love of seafood and citrus, mine of saffron and hers of low-fat meals. The only other bit of food writing I’ve ever done was entitled Cooking With Fat, so I hope you can all appreciate my generosity of spirit on this last point. Anyway, on with the show…

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