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Morticia
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« Reply #1245 on: 11:06:20, 18-02-2008 » |
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Hooray! My mouth is now much recovered so I can eat something other than bananas (nice though they are). I may celebrate this fact with the Hugh F-W Aromatic Pork and Ginger Hotpoint that was in the Grauniad at the weekend. The smells of star anise and ginger wafting fragrantly out of the kitchen on a chilly evening is a very pleasing thought  |
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harmonyharmony
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« Reply #1246 on: 11:11:56, 18-02-2008 » |
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Aromatic Pork and Ginger Hotpoint  |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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perfect wagnerite
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« Reply #1247 on: 11:15:38, 18-02-2008 » |
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Aromatic Pork and Ginger Hotpoint You just beat me to it, hh. But the recipe looks terrific - probably on the menu in the pw household this weekend. |
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
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Morticia
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« Reply #1248 on: 11:29:51, 18-02-2008 » |
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Bryn
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« Reply #1249 on: 11:34:01, 18-02-2008 » |
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Perhaps you were thinking of hh's Apple PSU Hotpoint, Morty?  |
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harmonyharmony
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« Reply #1250 on: 20:11:21, 18-02-2008 » |
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Very simple dinner tonight. Grilled haddock served with cabbage, and stir-fried mushrooms and pak choi. It was very nice. Cooking instructions that came on the pack of the haddock were a bit weird. They had me grilling haddock for 15 minutes... After 10 minutes on a low heat it was definitely cooked so of course all of my timings were off.  Wish I had all of my cookbooks up here. |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Don Basilio
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« Reply #1251 on: 20:13:48, 18-02-2008 » |
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We enjoyed whelk salad last night - fresh whelks seen in market for first time, and boiled up by me and left to get cold. Chewy but a taste of the sea. Reminded me of weekends spent in Dieppe in the past, enjoying a plateau de fruits de mer.
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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Milly Jones
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« Reply #1252 on: 20:25:39, 18-02-2008 » |
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Very simple dinner tonight. Grilled haddock served with cabbage, and stir-fried mushrooms and pak choi. It was very nice. Cooking instructions that came on the pack of the haddock were a bit weird. They had me grilling haddock for 15 minutes... After 10 minutes on a low heat it was definitely cooked so of course all of my timings were off. Wish I had all of my cookbooks up here. I never use my cookbooks. I can tell by looking or prodding or tasting, whether something's done or not. I'd hate to rely on somebody else's generalisation. It has to be a generalisation and an average because there is such a difference in performance between people's ovens/grills/microwaves. You really have to get to know your own equipment and judge by yourself - or as my dear dad used to say "know your own oven". I have a very fast oven and it's fan-assisted as well, so other people's instructions are usually useless. My grill is very efficient too. Thank heavens also for glass doors! When baking, I can see when they're done. With fish, some pieces are thicker than others too obviously and I don't think the instructions cover differences like that. |
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We pass this way but once. This is not a rehearsal!
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MabelJane
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« Reply #1253 on: 20:34:41, 18-02-2008 » |
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When baking, I can see when they're done.
I read this as When barking! Must've been imagining your Dudley gazing through the glass! |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Morticia
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« Reply #1254 on: 21:28:12, 18-02-2008 » |
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Alas, the HFW "hotpoint" was not a success  Despite the fact that I cut down drastically on the amount of brown sugar in the recipe it was overpoweringly s-w-e-e-t, to the extent that I couldn't eat it. Maybe Hugh and I just have different palates. I think I`ll stick with either my own version or good ol' Nigel Slater. Gawd bless 'im! |
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harmonyharmony
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« Reply #1255 on: 22:12:25, 18-02-2008 » |
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I never use my cookbooks. I can tell by looking or prodding or tasting, whether something's done or not. I'd hate to rely on somebody else's generalisation. It has to be a generalisation and an average because there is such a difference in performance between people's ovens/grills/microwaves. You really have to get to know your own equipment and judge by yourself - or as my dear dad used to say "know your own oven". I have a very fast oven and it's fan-assisted as well, so other people's instructions are usually useless. My grill is very efficient too. Thank heavens also for glass doors! When baking, I can see when they're done. With fish, some pieces are thicker than others too obviously and I don't think the instructions cover differences like that. Absolutely. I agree on just about every point. I often find that a recipe book will either give me inspiration, or a rough idea on times. I find that often the advice on packaged food is way off and that (for example) Delia's estimates are much nearer the mark. The fillet that I selected was the fattest and the grill setting the lowest. At my stage in culinary experience, I just haven't done enough cooking to know these things, and I always find timings really difficult if I don't know if this haddock is going to take 5, 10 or 15 minutes... |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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harmonyharmony
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« Reply #1256 on: 23:22:39, 18-02-2008 » |
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Well nothing burning here but I'm making sandwiches for tomorrow.
I really find it very happy-making to make some good sandwiches in the knowledge that I'm going to enjoy eating them the next day. I succumbed (succame?) to some rollmop herrings today, so they're going in one with some horseradish sauce, I'll put corned beef and mustard in the second and finish off with some smoked cheese (if I had any of my mum's chutney left, that would go in as well but alas tis spent). Salad in all of them as well. All packaged up with an apple and a couple of clementines.
YUM!!!!
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Don Basilio
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« Reply #1257 on: 23:28:20, 18-02-2008 » |
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Nigel Slater.
I read his Toast and found it very moving. If God had meant us to read all these new telly cooks, he wouldn't have given us Elizabeth David, Constance Spry and Jane Grigson. I really don't consult anyone else. |
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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Ron Dough
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« Reply #1258 on: 23:33:02, 18-02-2008 » |
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I don't know! All you young things and your whippersnapper cooknoodles!
All you really need is Mrs Beeton for the basics, then invent the rest yourself - where's your sense of adventure?
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harmonyharmony
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« Reply #1259 on: 23:42:08, 18-02-2008 » |
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Nigel Slater.
I read his Toast and found it very moving. I'm agreeing with you rather a lot today Don B. Toast has punctuated my life on a frequent basis (it's short, easy to read, is about food, family and sexuality - all very familiar hh themes!) and I re-read it on the train on the way back from Durham last night (and finished it in bed). I was going to post about it on the book thread but seeing as you've mentioned it here... I do find the lack of reflection slightly unsettling. His veiled accusations against his step-mother make me quite uncomfortable particularly since they're delivered in that naive manner. I don't like to think of her family reading it. If God had meant us to read all these new telly cooks, he wouldn't have given us Elizabeth David, Constance Spry and Jane Grigson. I really don't consult anyone else.
I think that this is partly an age thing (if you don't mind me saying!). TV has brought cookery into the lives of a lot of my generation and is so immediate and visual (it is not an accident that the books of TV chefs are usual full of pictures!). Ironically, the two people who I gravitate towards the most (Nigel and Nigella), I encountered first through the medium of their books and only later saw on TV (and was profoundly disappointed by both of their work on screen). I would like to get into Elizabeth David especially (erm... I think I should reword that last sentence). I would like to get into reading Elizabeth David's (especially) books, but haven't yet got around to it. Where would you recommend I start? |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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