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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8196037" data-attributes="member: 19675">That looks awesome!  I’d probably become a regular if I were anywhere near there.  I’m a sucker for fish & chips with a splash of vinegar, and here in the USA, 99% of the time, our only option for that is cod.  (Not that I mind.)  Love shrimp cocktails, too, though I’ve never had one with thousand island- most of the ones we get are with that red horseradish sauce, or something similar to a ceviche in the Tex-Mex places.I did a humongous T-bone for the fam last tonight, paired with sautéed white & portobello shriooms and an improvised potato dish. Surprisingly the taters were the hit! Results were not really photogenic, but definitely palate pleasing.I peeled and cubed 3 russets, then tossed them in a small dutch oven that fit in my toaster oven. I used a mix of olive oil, butter, and a homemade chicken stock to cook them in. Seasonings were salt, black pepper, cayenne, thyme, parsley, chives, and garlic powder. I cooked them (covered) in the toaster oven for @40m at 400degF, then finished them uncovered on the stovetop to thicken the liquid. The result was a pot full of golden brown potatoes, tender almost to the point of mushiness. Most of the cubes were still intact, but some had disintegrated.  Mom took her fork and completed the process of potato destruction on her plate, essentially making them into a golden mashed potato.I think the results would have been even better with Yukon golds, but I’d do this with russets again without hesitation.</blockquote>

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