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Antheil
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« Reply #2250 on: 22:52:14, 14-06-2008 » |
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Too true Andy, better a raw clove than a burnt and bitter one! (Now avert your eyes you veggies..........)
The Nigel Slater lamb leg steaks with mustard and lemon and garlic went down a treat. Served with tenderstem brocolli, leeks and new pots, the veg served with healthy dollops of butter.
Also watched a fascinating programme about Margaret Thatcher. But she didn't cook anything. Except the books.
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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 #2251 on: 22:57:30, 14-06-2008 » |
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healthy dollops of butter.
For men (especially) of, ahem, a certain age, this is an impossibility, Anty.  |
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Green. Always green.
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Antheil
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« Reply #2252 on: 23:16:45, 14-06-2008 » |
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martymartymarty x 250 gm of sea flake salted butter.
No, it is a Myth! Butter has now been proved scientifically to be better than than those trans-globuated-saturated-benecol whatsits! Which are artificial and therefore not wholesome.
Trust me. I am a butter eater and l am extremely lusty, radiant and healthy according to my Doctor, who is a man of a certain age who told me to pile on the butter.
Should I rephrase that?
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Andy D
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« Reply #2253 on: 00:26:22, 15-06-2008 » |
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Butter! Yuk yuk yuk. Can't stand the taste of the stuff, health considerations are something else.  I can never understand why people put butter (or marg) in cheese sarnies - surely the cheese gives you far more fat than you really need, why add even more? |
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Turfan Fragment
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« Reply #2254 on: 03:18:37, 15-06-2008 » |
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I like to eat salad greens. I don't like to make salad dressing, however.
Usually I just take a handful of the greens, bunch them up, and stuff them directly into my mouth. Repeat until no longer hungry. Very delicious and easy!
I also can't get enough of those hot dogs with cheddar cheese already inside them!
A big favorite of mine in the breakfast department is Emuls-i-o's -- the cereal that is molded into funny shapes. No butter in there! Just wholesome emulsifier goodness. Plus a little vegetable shortening, I think. What do I know?
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martle
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« Reply #2255 on: 08:35:36, 15-06-2008 » |
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Good to see you on this thread, turfers! Do share some of your teutonic-modernist-American cuisine secrets when you feel that urge.  |
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Green. Always green.
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Turfan Fragment
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« Reply #2256 on: 09:36:08, 15-06-2008 » |
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You'd be letting the bull into the china shop, I'm afraid. I don't cook, I confound. Well, actually I cook far too often. It's a miracle my family still lives. Plus I have strange ways of expressing myself. I refer to rocket as "arugula" for example. I know how confusing that can be. Trust me, you don't want my "recipes." But I'll come back occasionally, since you asked, to report the contents of my ice cube tray.  |
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harmonyharmony
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« Reply #2257 on: 10:10:48, 15-06-2008 » |
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Chuck some garlic, oil and butter into a cast-iron frying pan.
Heat until sizzling.
Throw in some onion, peppers and a chilli.
Cook till onion is translucent See, when I chuck in the garlic first (ahead of the onion in particular) it's liable to burn, especially if it's finely chopped. Shouldn't one add the garlic last (but before, in this case, the peppers, bacon etc.)? I really dislike the taste of burnt garlic  I put the garlic in when the pan is cold, with the butter and when it starts sizzling I put the onion in and turn the heat down. I'm not saying that the garlic never burns, but it doesn't happen often. |
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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 #2258 on: 12:23:38, 15-06-2008 » |
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I've just read Hugh Fearnley-Whittingstall's column in the Saturday Grauniad. I'm not wild about his style of cooking, I can't get enthusiastic about his food. Anyway, this article was about meals based on three core ingredients e.g. Broad beans, Chorizo and Scallops. Basically, keep it simple. Fine. He ended the article with a list of further suggestions. The one that stopped me i my tracks was Orange, carrot and ..... kippers. Kippers? Now I like kippers, but I'm not sure they should be sharing a plate with carrot and orange  I remain unconvinced. This, however, would be a very different matter  When I was looking for that image I came across one for 'Orange lentil and kipper breakfast'. Hmm, maybe I'm missing something here  |
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brassbandmaestro
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« Reply #2259 on: 12:34:05, 15-06-2008 » |
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That does sound rather wayward Mort! Mrs BBM cooked a rather naughtyish dinner last night. Got the brand new deep fryer had chips, bacon, black pudding, suasages(bought over by our friend who made them, always lovely), baked beans and fried eggs!!! My son was over, so we always feed him well. You know what students are like!!
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harmonyharmony
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« Reply #2260 on: 12:40:53, 15-06-2008 » |
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I do like HFW's books (well at least the River Cottage Cookbook and the Meat book, the River Cottage Year was a bit disappointing). I'd probably agree though that his writing in the Guardian is a little bit, oh I don't know. I've never really been filled with the urge to go away and cook anything unlike a lot of Nigel Slater's writing in the same column or its equivalent in the Observer.
I've been thinking about lettuce soup today. It somehow seems wrong but quite seductive at the same time. I don't think I'm going to make it today but it's something that may be on the horizon. Lunch today is going to be a fairly simple salad with some bacon bits and chunks of slightly hard-boiled egg.
My problem with the orange, carrot and kippers is really in the carrots. I'm a bit fussy about carrots in that I think that they are as adaptable to every recipe as a lot of people seem to think. I suppose it might work if you were careful but why bother? It would have to be bloody good in order to justify those combinations IMHO.
I'm happier with the idea of orange, lentils and kippers.
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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 #2261 on: 12:46:44, 15-06-2008 » |
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I'm happier with the idea of orange, lentils and kippers.
Here it is, hh. Bon appetite!  |
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Don Basilio
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« Reply #2262 on: 13:29:19, 15-06-2008 » |
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I've been thinking about lettuce soup today. It somehow seems wrong but quite seductive at the same time.
The word, hh, as the scholars of The Flopsy Bunnies among us know, is not seductive, but soporific.  |
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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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Antheil
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« Reply #2263 on: 14:56:34, 15-06-2008 » |
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And then that nasty Mr. McGregor threw grass cuttings over them! Wasn't there a Roman Emperor who served lettuce as a first course to his guests so when they fell asleep he could torture them? Would you serve the lettuce soup hot or cold hh? I like peas cooked with lettuce and onion. Nigel has recipes for lettuce and pea and lettuce and nettle soup. On the subject of HFW I have to agree with hh that although I read his Guardian/Observer recipes I am never inspired like I'm inspired by Nigel. I've looked on his River Cafe website and it's obviously big business, you can buy all sorts of ingrediants, aprons, tea towels, etc. I didn't realise he was so popular. Also his appeal for £46,000 to pay the bill Tesco landed him with has evidently been successful. Nigella Lawson is someone who does not incline me to try her recipes either, not too sure why. After Nigel I think I like Rick Stein, I always enjoy his programmes. |
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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 #2264 on: 15:29:06, 15-06-2008 » |
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Nigella is very entertaining to watch but I gave up on her recipes long ago. I find them too 'busy' and cluttered with ingredients that clash and fight with eachother. The effect is generally unbalanced. I came to the conclusion that either we have wildly different palates or that she doesn't test her recipes.
I'll stick with Nige and Madhur Jaffrey for joint number 1 position. Followed by Claudia Roden.
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