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harmonyharmony
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« Reply #585 on: 12:03:36, 06-10-2007 » |
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Inspired by recent talk of squid, I'm making squid stew this afternoon to eat with tagliatelle for my dinner tonight.
I'm a bit sad because it was one of Claire's favourite dishes, but it's too nice to let that get in the way!
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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 #586 on: 12:41:14, 06-10-2007 » |
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What are you putting in the stew, hh? Apart from squid of course  |
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Andy D
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« Reply #587 on: 12:47:14, 06-10-2007 » |
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I've just had brunch - I've been up for some time but only just got round to eating. It was home-made hummus on toast. It freezes very well and I got this lot out to defrost yesterday. Not too much garlic but with a bit of chilli in it to give it a bit of bite. Plus some home grown small plum tomatoes and (not home grown) cucumber. Very more-ish.
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harmonyharmony
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« Reply #588 on: 17:38:17, 06-10-2007 » |
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What are you putting in the stew, hh? Apart from squid of course Keeping it simple. Tomatoes, onions, garlic, wine. And tears, regrets, sighs... etc., the usual. |
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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 #589 on: 18:09:34, 06-10-2007 » |
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And tears, regrets, sighs... etc., the usual.
Go easy on those hh, it'll get a bit runny otherwise! |
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MabelJane
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« Reply #590 on: 18:23:04, 06-10-2007 » |
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And tears, regrets, sighs... etc., the usual.
Go easy on those hh, it'll get a bit runny otherwise! And salty too.  The tomatoes, onions, garlic and wine sound OK but I'll have to avoid reading this thread now till squids stop appearing. [shuddering smiley] |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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harmonyharmony
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« Reply #591 on: 18:44:45, 06-10-2007 » |
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Right. I've left starting the stew for far too long (it's not going to be ready for another 2 hours now) so emergency frozen food comes into play. Another ready meal? This makes two in the last week, which is almost as many as I've cooked in the last six months...
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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 #592 on: 13:20:15, 07-10-2007 » |
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Gosh, hh, my squid stew is ready after 40 minutes. Obviously you are letting them take advantage of your emotional state. You just have to let them know who is boss.
A vital ingredient to a squid dish is the ink, and I was going to give a graphic description of how to extract and treat it, but being aware of Mabel Jane's sensitivity, I will desist for now.
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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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MabelJane
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« Reply #593 on: 14:44:27, 07-10-2007 » |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Don Basilio
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« Reply #594 on: 17:43:16, 07-10-2007 » |
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I have been mesmerised by the goings on at the Political Threads thread on the Announcement board this afternoon, so have not been able to describe the dissection of the squid in appropriate Technicolor detail.
Maybe tomorrow. When I was a child I loathed the idea of touching fish at all, but now I gut and cut then up at home every time.
Mind you the squid does not have that one reproachful eye looking up at you during the operation, which is the chief drawback to enjoying sea bass or similar. In fact it is hard to imagine them as fish: more quirky shaped bits of protein floating round the sea.
I did get a bit queasy dealing with reconstituting salt cod. It goes all gelatinous as you soak it. But I'm better now.
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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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Mary Chambers
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« Reply #595 on: 17:55:52, 07-10-2007 » |
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I have been mesmerised by the goings on at the Political Threads thread on the Announcement board this afternoon.
I've always taken an interest in politics, but I've decided I'm fed up with them. They make people so earnest. I was cooking sprouts today when someone turned up on my doorstep. I was too polite (or feeble) to say "I'm in the middle of cooking sprouts - please go away". By the time she'd gone, they were inedible. |
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harmonyharmony
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« Reply #596 on: 11:44:01, 18-10-2007 » |
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I'm terrible if someone phones when I'm making or eating dinner. My ex always had a go at me if I ended up eating cold dinner at 10pm because someone had rung me at 8 but so often it's someone who either needs to talk, I need to talk to, or it's someone who hardly ever phones. I've got better recently, but now I have a tendency to be rude because I get so ANGRY when I'm hungry!
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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 #597 on: 14:10:37, 18-10-2007 » |
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Just been harvesting and freezing my basil. I always grow it on the kitchen windowsill which gets the sun (not much this year of course). As an experiment this year, with the second sowing (late June) I tried putting 6 plants, which had been reared in small modules, evenly spaced into 6" pots. Worked very well as they support each other which is harder to achieve if each plant is in an individual small pot. And they didn't get any greenfly either which saves all that washing to remove them and their sticky deposits. I squash the leaves into small bags, squeezing out all the air, and seal them to freeze them, not forgetting to write the date and name on as bags of herbs in the freezer tend to look very similar.
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Andy D
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« Reply #598 on: 17:34:40, 20-10-2007 » |
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I was almost out of penne the other day, which is my favourite pasta shape, so I bought a huge 3Kg bag when I was in Tesco earlier in the week. I've now just discovered a 3Kg Sainsbury bag of the stuff tucked away, which I must have bought recently but had completely forgotten about. It's just as well I've got all that basil frozen because I shall be eating a lot of penne over the next few months!  |
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Il Grande Inquisitor
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« Reply #599 on: 17:36:39, 20-10-2007 » |
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That sure is a lot of penne, Andy! I like it too, it being my favourite pasta for Carbonara...yum.
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Our chief weapon is surprise...surprise and fear...fear and surprise.... Our two weapons are fear and surprise...and ruthless efficiency
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