Comments on: No-fuss fish pie http://www.crashtestkitchen.com/no-fuss-fish-pie/ Cooking videos made by real people Sun, 25 Dec 2011 02:40:09 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: Jess Bridges http://www.crashtestkitchen.com/no-fuss-fish-pie/#comment-82336 Jess Bridges Sun, 28 Mar 2010 02:18:33 +0000 http://www.crashtestkitchen.com/?p=157#comment-82336 Just a helpful tip. If you always start potatoes in cold water you will get perfect potatoes every time-never watery. Just a helpful tip. If you always start potatoes in cold water you will get perfect potatoes every time-never watery.

]]> By: Stacy Davidson http://www.crashtestkitchen.com/no-fuss-fish-pie/#comment-65000 Stacy Davidson Fri, 24 Jul 2009 23:19:08 +0000 http://www.crashtestkitchen.com/?p=157#comment-65000 I was surprised by the Bud on the table as well! I was surprised by the Bud on the table as well!

]]> By: Michael http://www.crashtestkitchen.com/no-fuss-fish-pie/#comment-64677 Michael Mon, 20 Jul 2009 23:12:26 +0000 http://www.crashtestkitchen.com/?p=157#comment-64677 I like this recipe! Thanks! Like Ruth I use the cauli/mash on top and it's great. I like this recipe! Thanks! Like Ruth I use the cauli/mash on top and it’s great.

]]> By: Ruth http://www.crashtestkitchen.com/no-fuss-fish-pie/#comment-57266 Ruth Thu, 26 Mar 2009 20:39:02 +0000 http://www.crashtestkitchen.com/?p=157#comment-57266 I love this fish pie, and I have made it a few times now, yum! This is not a common dish here in "the states" and I get some weird looks when I say what I am making for dinner but everyone loves it now. I make it extra low carb by using califlower mash on the top, you can't even tell the difference! Thanks for showing this yank a new dish, now if I can just find clotted cream in this country... =) I love this fish pie, and I have made it a few times now, yum! This is not a common dish here in “the states” and I get some weird looks when I say what I am making for dinner but everyone loves it now. I make it extra low carb by using califlower mash on the top, you can’t even tell the difference! Thanks for showing this yank a new dish, now if I can just find clotted cream in this country…
=)

]]> By: Christine http://www.crashtestkitchen.com/no-fuss-fish-pie/#comment-57147 Christine Sat, 21 Mar 2009 12:07:09 +0000 http://www.crashtestkitchen.com/?p=157#comment-57147 I saw your videos while browsing on i-tunes. Hahaha. It's really nice to see you guys cook! Funny, too. Hahaha. Hope you guys make more videos! March 21, 2009. Christine; Philippines, Manila. I saw your videos while browsing on i-tunes.
Hahaha. It’s really nice to see you guys cook!
Funny, too. Hahaha.
Hope you guys make more videos!

March 21, 2009.
Christine; Philippines, Manila.

]]> By: Ash http://www.crashtestkitchen.com/no-fuss-fish-pie/#comment-56496 Ash Fri, 13 Feb 2009 18:38:42 +0000 http://www.crashtestkitchen.com/?p=157#comment-56496 This looks really good, and you'd really think I'd know better than to watch it when I'm hungry. ;_; This looks really good, and you’d really think I’d know better than to watch it when I’m hungry. ;_;

]]> By: Stephen http://www.crashtestkitchen.com/no-fuss-fish-pie/#comment-56410 Stephen Wed, 11 Feb 2009 01:47:47 +0000 http://www.crashtestkitchen.com/?p=157#comment-56410 I've made several variants of this shepherd's pie, and have enjoyed it every time. Rather than the peas (which I don't care for, to be honest) I use chopped celery for the extra little crunch. I also have made it with a layer of fish/veg mixture, layer of spinach (raw) and then the mash potatoes on top. I did something very similar with sauteed red bell peppers and mushrooms, and chopped chicken thighs; absolutely delicious. Thanks for a wonderful series, and I always look forward to more! Stephen; Seattle USA I’ve made several variants of this shepherd’s pie, and have enjoyed it every time. Rather than the peas (which I don’t care for, to be honest) I use chopped celery for the extra little crunch. I also have made it with a layer of fish/veg mixture, layer of spinach (raw) and then the mash potatoes on top. I did something very similar with sauteed red bell peppers and mushrooms, and chopped chicken thighs; absolutely delicious.

Thanks for a wonderful series, and I always look forward to more!

Stephen; Seattle USA

]]> By: SLow http://www.crashtestkitchen.com/no-fuss-fish-pie/#comment-55602 SLow Tue, 30 Dec 2008 10:54:34 +0000 http://www.crashtestkitchen.com/?p=157#comment-55602 Lenny, I'm definitely with you on your onion-chopping technique; that's the very one I use and wouldn't swap! Lenny, I’m definitely with you on your onion-chopping technique; that’s the very one I use and wouldn’t swap!

]]> By: Laura http://www.crashtestkitchen.com/no-fuss-fish-pie/#comment-55524 Laura Tue, 23 Dec 2008 11:18:45 +0000 http://www.crashtestkitchen.com/?p=157#comment-55524 Yeay, I'm back, internet back, new flat. Going to have to catch up on all the videos I missed, so started with this one, glad to see you guys are still going, and I apologise for missing many episodes. Keep up the good show guys. ^_^ Yeay, I’m back, internet back, new flat. Going to have to catch up on all the videos I missed, so started with this one, glad to see you guys are still going, and I apologise for missing many episodes.

Keep up the good show guys. ^_^

]]> By: Nando Cuca http://www.crashtestkitchen.com/no-fuss-fish-pie/#comment-55492 Nando Cuca Sun, 21 Dec 2008 17:04:52 +0000 http://www.crashtestkitchen.com/?p=157#comment-55492 Hey chaps, Another great podcast. Loved it. Skinning fish need not be such a palaver. Skin down is right, but the trick is to start from the tail and, as soon as you get going, just keep the knife in place and pull the fish towards you. It will come right off with no tears. Check this fish recipe clip I did with this (ugly) chap called Erik. About 4 mins in we show exactly how easy it is to skin fish fillets. http://www.cucabrazuca.com/brazilian-cooking-video-recipes/moqueca-ceviche-fish-recipe/ Keep up the good cooking and would love to meet you guys one day. Cheers and Merry Xmas Nando Cuca Hey chaps,
Another great podcast. Loved it. Skinning fish need not be such a palaver. Skin down is right, but the trick is to start from the tail and, as soon as you get going, just keep the knife in place and pull the fish towards you. It will come right off with no tears.

Check this fish recipe clip I did with this (ugly) chap called Erik. About 4 mins in we show exactly how easy it is to skin fish fillets. http://www.cucabrazuca.com/brazilian-cooking-video-recipes/moqueca-ceviche-fish-recipe/

Keep up the good cooking and would love to meet you guys one day.

Cheers and Merry Xmas
Nando Cuca

]]> By: Waz http://www.crashtestkitchen.com/no-fuss-fish-pie/#comment-55472 Waz Sat, 20 Dec 2008 14:11:25 +0000 http://www.crashtestkitchen.com/?p=157#comment-55472 Nic and others, Sorry, there was a problem with the video. It should be fixed now - if you have the dodgy file that won't play on iPod you'll need to download again. Here's how: * In iTunes, go to your library and select Podcasts, then Crash Test Kitchen. * In the episode list under Crash Test Kitchen, delete No-fuss Fish Pie. Confirm you want to both delete it and move the file to the recycle bin/trash. * Refresh the episode list by shift-clicking (Windows) or option-clicking (Mac, I think) on the little arrow/triangle that appears beside Crash Test Kitchen - the one you use to expand or collapse the episode list. This will restore No-fuss Fish Pie to the list. * Now download the episode again. You should get the new file, which I have tested and seems to work fine on an iPod. Sorry for the fuss - I was testing out some new stuff with video and obviously it went wrong. Waz Nic and others,

Sorry, there was a problem with the video. It should be fixed now – if you have the dodgy file that won’t play on iPod you’ll need to download again. Here’s how:

* In iTunes, go to your library and select Podcasts, then Crash Test Kitchen.
* In the episode list under Crash Test Kitchen, delete No-fuss Fish Pie. Confirm you want to both delete it and move the file to the recycle bin/trash.
* Refresh the episode list by shift-clicking (Windows) or option-clicking (Mac, I think) on the little arrow/triangle that appears beside Crash Test Kitchen – the one you use to expand or collapse the episode list. This will restore No-fuss Fish Pie to the list.
* Now download the episode again. You should get the new file, which I have tested and seems to work fine on an iPod.

Sorry for the fuss – I was testing out some new stuff with video and obviously it went wrong.

Waz

]]> By: eric: Gardenfork.tv http://www.crashtestkitchen.com/no-fuss-fish-pie/#comment-55470 eric: Gardenfork.tv Sat, 20 Dec 2008 13:12:28 +0000 http://www.crashtestkitchen.com/?p=157#comment-55470 hey waz, what's with the bottle of budweiser on the dinner table? i'm a but surprised. ho ho, eric. hey waz, what’s with the bottle of budweiser on the dinner table? i’m a but surprised. ho ho, eric.

]]> By: Celine http://www.crashtestkitchen.com/no-fuss-fish-pie/#comment-55466 Celine Sat, 20 Dec 2008 07:14:11 +0000 http://www.crashtestkitchen.com/?p=157#comment-55466 Wow, I never thought of cream replacing a white sauce. Another great podcast! Wow, I never thought of cream replacing a white sauce. Another great podcast!

]]> By: Nic http://www.crashtestkitchen.com/no-fuss-fish-pie/#comment-55463 Nic Sat, 20 Dec 2008 02:49:49 +0000 http://www.crashtestkitchen.com/?p=157#comment-55463 This episode won't play on my ipod. I don't know why, all the other episodes have. This episode won’t play on my ipod. I don’t know why, all the other episodes have.

]]> By: Jim http://www.crashtestkitchen.com/no-fuss-fish-pie/#comment-55451 Jim Fri, 19 Dec 2008 11:58:53 +0000 http://www.crashtestkitchen.com/?p=157#comment-55451 Smoked fish for sure to give it the flavour but what is the pedanticism with the savoury or the "OTHER one" wooden stirrers. Feel like there is definitely some stirring there. Keep up the good work- love it. Smoked fish for sure to give it the flavour but what is the pedanticism with the savoury or the “OTHER one” wooden stirrers. Feel like there is definitely some stirring there. Keep up the good work- love it.

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