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increpatio
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« Reply #1665 on: 19:29:03, 20-03-2008 » |
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Inky, that veggie stew looks Ok to me, you got some good bread to mop up the juices and maybe a rough and ready Italian to accompany it?
Wine, that is. Behave. I'd accept the latter in place of the former. But, alas, nothing of either was available. You could name it Inky's Post Modernist Bruegel Stew?
A tasty vision of hell it was, indeed. I did, indeed, have some bread to mop things up. I feel now that leaving it stew an hour wasn't half long enough: there were a couple of tasty stew-like bits, but ... it might have been better still had I left it an hour or two more. Mmm. Of course we all know now you drink Supermilk - the milk of champions - and read the tabloids!
... the toilet paper to the left of the supermilk is mine, though it was not me who left it there, as are the apples, which are placed on a tray just beyond the newspaper, which has an owner in common with the aforementioned carton. I'll have to work on my backdrops in future. |
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martle
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« Reply #1666 on: 19:32:30, 20-03-2008 » |
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I'll have to work on my backdrops in future.
Nonsense, inks. You just carry on posting those photos in all their luxuriant reality. So, which Irish red-top do you favour?  |
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Green. Always green.
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harmonyharmony
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« Reply #1667 on: 21:18:16, 20-03-2008 » |
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... the toilet paper to the left of the supermilk is mine
It worries me there is a pack of Andrex toilet paper next to harmonyharmony's fishcakes. I have a feeling that there is a certain r3ok culinary style emerging 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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perfect wagnerite
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« Reply #1668 on: 14:19:51, 21-03-2008 » |
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This week's vegetable box has just arrived - and contains black salsify, a vegetable I have never cooked before. (In fact I'm not at all sure I've ever eaten it).
Any suggestions?
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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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Mary Chambers
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« Reply #1669 on: 16:13:49, 21-03-2008 » |
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What's that burning is all too appropriate. I decided to make some split pea soup, and even remembered to put the peas to soak last night. Put them in a pan with some onions, carrots, garlic etc and some Marigold bouillon, turned up the heat before (I intended) turning it down to simmer, and had a "quick look" at the internet. Ten or so minutes later I went back to check and discovered I hadn't turned it down at all. Most of the onions and peas etc were sticking to the pan and turning black. Entirely my fault for being more interested in something I was reading than I was in my cooking - this is not unusual. I've tried to rescue it by removing the blackest bits, adding some potato in hope it may lessen the burnt taste, and a fresh lot of Marigold. We'll see. Otherwise I'll have to make it tomorrow when I've soaked another lot of peas, but I want it tonight  . When the pan has been soaking long enough I'll find out how damaged it is. For a long time I didn't ever buy expensive pans because I would probably ruin them, as a result of my habit of concentrating on the wrong things. I've got some good pans now, but luckily this wasn't one of them. So that's something to be thankful for  . Oh, and I didn't burn the house down either, which is even better .
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Morticia
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« Reply #1670 on: 17:29:45, 21-03-2008 » |
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Mary, I'm a bit of a pan-burner myself  I've had some stainless steel pans for a good few years now and they seem to shrug off kitchen abuse. And my cast iron pots laugh off my attempts to incinerate them. Downside is they're on the heavy side. |
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Milly Jones
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« Reply #1671 on: 17:57:26, 21-03-2008 » |
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My most frequent burnt offering for some reason is pizza. It always cooks more quickly than I anticipate. Fortunately we don't have it very often.
Tonight I grilled a lamb steak for the child and he had it with sweetcorn and fries, whilst I just had a jacket potato and sweetcorn. Not very exciting I admit but I've got a couple of cooking-fest days to attend to, starting tomorrow for the family so I thought I'd take it easy today.
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We pass this way but once. This is not a rehearsal!
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Ron Dough
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« Reply #1672 on: 18:23:46, 21-03-2008 » |
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Like Mort, I find that decent stainless steel saucepans last and last - and being of a heavier gauge and affording a more even distribution of heat, they tend to burn far less often (unless left unattended whilst the cook is distracted by the internet ). I did burn the porridge rather spectacularly for exactly that reason one evening a few weeks back (we always soak and pre-cook the oatmeal the night before), but a short soak in warm water with soda crystals soon sorted that out, ready to start again.... |
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Morticia
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« Reply #1673 on: 18:47:22, 21-03-2008 » |
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Aha, I have a plan for the pollock. I'm going to bake it in a packet with some dill, lemon juice, tad of garlic and a bitta butta. Having looked at it again, it's certainly a chunky little fishy. Some pots and salad to grace him/her. Even if the weather does call for a rather more robust dish...
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marbleflugel
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« Reply #1674 on: 18:54:23, 21-03-2008 » |
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Pollock is a real discovery for me Mort, enjoy. Wish I had a decent fishmongers hereabouts , but the Young's packet version isn't bad at all. Veggie ahoy at my neices' from Sunday, her technique has come on by leaps and bunches (the aforementioned unrestrained lettuce I assume)
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'...A celebrity is someone who didn't get the attention they needed as an adult'
Arnold Brown
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Morticia
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« Reply #1675 on: 19:16:43, 21-03-2008 » |
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Marbs, fishmongers now seem to be rare as hens teeth but I have now found one in Norf Lunnun that doesn't cost a fin and a gill I may well be rejoicing in the joy of pollock soon! |
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perfect wagnerite
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« Reply #1676 on: 19:24:55, 21-03-2008 » |
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Roast Sussex lamb here, from our excellent local butcher, with loads of garlic, and rosemary from our monster bush in the garden, and some of the contents of the veg box.
Fishmongers - I live three miles from the sea, and fishmongers aren't exactly two a penny here either (there are one or two good ones if you know where to look, and said local butcher occasionally has fish). And I don't trust supermarket wet fish counters at all - I'm always pretty convinced that a lot of it has been frozen.
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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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Andy D
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« Reply #1677 on: 00:14:24, 22-03-2008 » |
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Like Mort, I find that decent stainless steel saucepans last and last - and being of a heavier gauge and affording a more even distribution of heat, they tend to burn far less often (unless left unattended whilst the cook is distracted by the internet ). I did burn the porridge rather spectacularly for exactly that reason one evening a few weeks back (we always soak and pre-cook the oatmeal the night before), but a short soak in warm water with soda crystals soon sorted that out, ready to start again.... I managed to ruin one of my stainless steel saucepans some years ago by letting some sprouts boil dry in it - I completely forgot I'd put them on. The sprouts were black - and I think there was a bit of smoke in the kitchen - and the base of the pan was ruined  |
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Ruth Elleson
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« Reply #1678 on: 01:11:55, 22-03-2008 » |
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I remember the first saucepan I ever ruined  I was a student, was cooking something mince-based, and while it was on I was grating some cheese to top it with. Somehow I managed to catch my thumb in the cheese-grater - under the nail - and promptly fainted... By the time my housemates had got me back on my feet again my dinner and the saucepan were one inseparable entity |
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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Mary Chambers
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« Reply #1679 on: 07:22:41, 22-03-2008 » |
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The soup was edible in the end, though there was an odd aftertaste of burning, and there wasn't much of it since most of it was stuck to the pan. The pan was more or less unscathed. Luckily there was a lot of liquid to absorb, but a few minutes longer would have been disastrous. I'm going to make it again today properly (good cold weather food) and not burn it.
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