It's weird. I normally avoid chain on anything local-friendly. We have tons of chicken farms around (though, they mostly make eggs. A good friend of ours has meat chickens) Just something about Popeyes.
Also, fingers crossed for you gettin it. I'll trade you all the great Indian food you have there in the UK, though!
EDIT: I'd say "fish and chips", but I live on the ocean, so our seafood is comparable, if our cooking styles different)
Locals always best innit better quality stuff plus you get to support your local businesses
Nailed it! My brother-in-law is a Scalloper. I thought scallops were gross until my now-wife cooked em for me. Like savory Marshmallow Filet Mignon of the Sea.
Now if only I wasn't allergic to clam and lobster. Nothing like living in the lobster and chowder capital of the world with an allergy.
Ooo I love scallops my mom would do a pasta thing in a creamy seafoody sauce smiliar tasting sause to carbnora with scallops and prawns with some mushrooms thrown in there tastes quite nice
Your not missing out much when it comes to lobsters as lobsters taste exactly like prawns
I'm not sure if I'm allergic to Prawns or not, though. Ditto with crab. I have one of those "don't mess with it"-tier allergies with Lobster, so I avoid everything that has the same lobster deliciousness.
But yeah. I tend to focus on the Scallop more (no sauce) because a good scallop has a very delicate flavor. My favorite way to eat it is a little butter and some cracker crumb crust. I mean, I LOVE a good authentic carbonara enough that I learned to make my own pasta and cook it. But I don't think I could bring myself to put scallops in it. Maybe scallops for lunch and carbonara for dinner!
You do carbonara with homemade pasta that sounds awesome I'll have to look into making it sometime
Just be careful. Proper carbonara (all egg, no cream) with home-made egg pasta gets INCREDIBLY rich. It's definitely one of those "small plate" things at that point unless you want to brick-belly.
Which, sometimes, is alright. But the other times, I'll use flour+water pasta, which is definitely not as big a jump up from dry as fresh egg pasta, but it's still worth the extra steps.
It's weird. I normally avoid chain on anything local-friendly. We have tons of chicken farms around (though, they mostly make eggs. A good friend of ours has meat chickens) Just something about Popeyes.
Also, fingers crossed for you gettin it. I'll trade you all the great Indian food you have there in the UK, though!
EDIT: I'd say "fish and chips", but I live on the ocean, so our seafood is comparable, if our cooking styles different)
Locals always best innit better quality stuff plus you get to support your local businesses
Nailed it! My brother-in-law is a Scalloper. I thought scallops were gross until my now-wife cooked em for me. Like savory Marshmallow Filet Mignon of the Sea.
Now if only I wasn't allergic to clam and lobster. Nothing like living in the lobster and chowder capital of the world with an allergy.
Ooo I love scallops my mom would do a pasta thing in a creamy seafoody sauce smiliar tasting sause to carbnora with scallops and prawns with some mushrooms thrown in there tastes quite nice
Your not missing out much when it comes to lobsters as lobsters taste exactly like prawns
I'm not sure if I'm allergic to Prawns or not, though. Ditto with crab. I have one of those "don't mess with it"-tier allergies with Lobster, so I avoid everything that has the same lobster deliciousness.
But yeah. I tend to focus on the Scallop more (no sauce) because a good scallop has a very delicate flavor. My favorite way to eat it is a little butter and some cracker crumb crust. I mean, I LOVE a good authentic carbonara enough that I learned to make my own pasta and cook it. But I don't think I could bring myself to put scallops in it. Maybe scallops for lunch and carbonara for dinner!
You do carbonara with homemade pasta that sounds awesome I'll have to look into making it sometime
Just be careful. Proper carbonara (all egg, no cream) with home-made egg pasta gets INCREDIBLY rich. It's definitely one of those "small plate" things at that point unless you want to brick-belly.
Which, sometimes, is alright. But the other times, I'll use flour+water pasta, which is definitely not as big a jump up from dry as fresh egg pasta, but it's still worth the extra steps.
Alright I'll keep this in mind fanks m8