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Morticia
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« Reply #1530 on: 18:32:55, 14-03-2008 » |
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Now I need to be bothered to cook it...
You'll be ahead of me if you manage that, hh. I can't be bothered to cook, so I'm not going to. There's always tomorrow ... |
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martle
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« Reply #1531 on: 18:42:03, 14-03-2008 » |
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I eat greens with everything. Perhaps this does explain my strange psychic link with Member Martle. I merely need to fantasise about doing something and... is it working Martle?
POOF! I'm here!  (...and not at strina's concert. Long story.  ) |
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Green. Always green.
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Antheil
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« Reply #1532 on: 18:48:22, 14-03-2008 » |
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Never thought of combing greens with pasta either.
This is something I had been planning on cooking for at least a week now. You could even say that I've been fantasising about it in idle moments. Perhaps Member Martle has been picking up on some of my psychical emanations. Perhaps this does explain my strange psychic link with Member Martle. I merely need to fantasise about doing something and... is it working Martle? How strange, today I lingered over the greens, should it be kale, spring greens or a pointed cabbage? Marty fantasies suddenly sprung unbidden into my mind and I picked up the cabbage. What power The Green One has!! |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #1533 on: 18:50:00, 14-03-2008 » |
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What power The Green One has!!
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Green. Always green.
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Antheil
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« Reply #1534 on: 19:04:25, 14-03-2008 » |
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Marty is The Jolly Green Giant and I claim my £5
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #1535 on: 21:58:48, 14-03-2008 » |
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I don't really know why I did this (and I rather wish I hadn't) but I've just had a look at the Delia programme courtesy of the Beeb facility. I lasted about 20 miniutes and then gave up. It was the Shepherds Pie that did for me. That tinned mince looked like pooh, frankly. Then she moved onto a dish that came from Peru 'where potatoes originally came from' and she chucked in frozen Spiced Potato Wedges. Those frozen discs of mashed potato were also much in evidence. Now, I can see the use for some of these products for people who, for example, are unable peel a potato, chop a carrot etc., because of, say, arthritis. They would be a boon, but to dress these products up as easy and, by, implication 'cheap' is dishonest. 75% potato? Why not just buy a potato and have 100% ? If you can't be bothered to mash it, put it in the food processor. That's easy enough. And ready grated Parmesan? Yuck. Even Nigel Slater has admitted it smells like vomit. I can see very little fresh or nutritious about this Delia project. And as for those clips of her flippin' football club  Yes, I have become a Grumpy Old Woman  Sorry. |
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martle
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« Reply #1536 on: 22:13:11, 14-03-2008 » |
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Sad, sad, sad. She'll live to regret this. To think of her past glories... |
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Green. Always green.
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thompson1780
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« Reply #1537 on: 23:05:04, 14-03-2008 » |
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I have always had a problem with Delia. I cannot stand the way that she doesn't 'teach' the viewer.
Essentially all we are told to do is follow her instructions. On no account must you understand why a particular technique is appropriate, or, heaven forfend, you may actually dare to make up a recipe yourself.
It's the sort of cookery programme where people end up doing things but don't understand why they are doing them. How on earth can there be any creativity if we all slavishly follow the great puddin' goddess Delia?
Tommo
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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harmonyharmony
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« Reply #1538 on: 23:08:06, 14-03-2008 » |
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When I first started cooking, her books were fantastic because they are so detailed in their instructions.
In time, I found this too restrictive and started to stray... but I still think that I wouldn't have had the ability to do that until I had the experience of cooking reasonably fool-proof recipes according to Delia's instructions.
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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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« Reply #1539 on: 23:10:12, 14-03-2008 » |
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hh,
Fair enough. I learnt the hard way - by eating the abominations of my first (student) kitchen.
Tommo
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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harmonyharmony
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« Reply #1540 on: 23:14:15, 14-03-2008 » |
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It was in similar environs that I was introduced to her How to Cook.
We used to take it in turns to cook for each other.
One of my housemates would habitually make a pasta sauce from tinned tuna, tinned chopped tomatoes and tinned sweetcorn and grated cheddar. One of the most satisfying experiences I had with that dish was (when she had stomped off to a rehearsal) to splat my face into it in comedy style because I couldn't face eating it. My other housemates then took turns in splatting my face into it like a comedy pie. Ah, those were the days.
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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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Morticia
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« Reply #1541 on: 23:23:10, 14-03-2008 » |
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It was this chap that first kindled my interest in cooking. Not this book although. I discovered him through a weekly/monthly (can't remember) publication under his name. Delia was probably still making mud pies at the times ...  It's precisely Delia's 'take note children' attitude that drives me nuts! |
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harmonyharmony
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« Reply #1542 on: 23:29:55, 14-03-2008 » |
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Anyone got any good food plans for the weekend?
We've heard about Anty's gammon. I might see if I can find another ham hough.
Failing that, I quite fancy doing something restorative like making soup. I've still got a load of stock left, so I think I'll get some split peas and make some with that.
Once I've done that (and frozen it in portions), I'll make some more stock using some of the frozen carcasses I've been stockpiling. I smell a plan fermenting...
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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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Andy D
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« Reply #1543 on: 00:08:30, 15-03-2008 » |
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I don't really know why I did this (and I rather wish I hadn't) but I've just had a look at the Delia programme courtesy of the Beeb facility. I lasted about 20 miniutes and then gave up. It was the Shepherds Pie that did for me. That tinned mince looked like pooh, frankly. Then she moved onto a dish that came from Peru 'where potatoes originally came from' and she chucked in frozen Spiced Potato Wedges. Those frozen discs of mashed potato were also much in evidence. Now, I can see the use for some of these products for people who, for example, are unable peel a potato, chop a carrot etc., because of, say, arthritis. They would be a boon, but to dress these products up as easy and, by, implication 'cheap' is dishonest. 75% potato? Why not just buy a potato and have 100% ? If you can't be bothered to mash it, put it in the food processor. That's easy enough. And ready grated Parmesan? Yuck. Even Nigel Slater has admitted it smells like vomit. I can see very little fresh or nutritious about this Delia project. And as for those clips of her flippin' football club Yes, I have become a Grumpy Old Woman Sorry. From the descriptions people have posted here, this new Delia programme does sound really dreadful. And, no, I'm not tempted to watch it. But I expect it will make her millions Plans for the weekend include another portion of the chilli which I cooked on Thu. Well, I enjoyed it! |
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Andy D
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« Reply #1544 on: 00:15:08, 15-03-2008 » |
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I'll make some more stock using some of the frozen carcasses I've been stockpiling.
Any of these carcasses included hh?  |
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