"I've fried things you would never believe..."

<fx: falls off chair, laughing ...>

D.

 

`Il cucchaio d'argento' is the equivalent of Larousse but it is
biassed towards the classics. Marcella Hazan's book is probably the
best one in English and is more of a home-cooking book.

 

I must admit to not being very good at following recipes. I prefer to
just improvise and experiment, often with just a few ingredients.

I'm just considering what to do with a very fresh 2lb rainbow trout. Not
quite big enough to cut into steaks. Could poach it salmon style, but I
think I will stick to 'en papillotte' , but possibly 'stuff' it with a
few juniper berries.


--
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| Pete Fisher at Home: |
| Voxan Roadster Gilera Nordwest * 2 Yamaha WR250Z |
| Gilera GFR * 2 Moto Morini 2C/375 Morini 350 "Forgotten Error" |
+----------------------------------------------------------------+

 

I think there's a 'how' missing from that line.

That's the one. It's better with the posh accent on the 'there's this
marvellous little place, only 25 trees you know...'

 

There is.

You said you were working.

 

No, no, never in my kitchen, no.

 

Thought so.

I was, I've just sent an email saying I'm not, this is a lunch break.
My lunch consists of twiglets, as did my breakfast.

 

They are ever so slightly moreish.

*wanders into kitchen*

They're very nice dipped in Branston pickle btw.

 

Estrema Pressione Novanta
--
Dave
GS850x2 XS650 SE6a

"It's a moron working with power tools.
How much more suspenseful can you get?"
- House

 

Using the patented Mavis Beacon "Hunt&Peck" Technique, Lady Nina

<raises eyebrow>

You'll be gnawing on coal next...

 

Oh Kerist, she's not, is she?
--
Dave
GS850x2 XS650 SE6a

"It's a moron working with power tools.
How much more suspenseful can you get?"
- House

 

Best argument ever for forcible sterilisation...

D.

 

I occasionally knock up a pretty fucking lovely thai-style trout in a
tamarind, chilli and lemongrass sauce.

 

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I occasionally go to the chippy.

<thinks>

I really should give this cooking lark a try at some point.

--
Krusty
www.MuddyStuff.co.uk
Off-Road Classifieds

'02 MV Senna '03 Tiger 955i '96 Tiger '79 Fantic Hiro 250

 

well, me too.

it's easy, providing you follow some basic rules:

* have a good supply of herbs and spices, and at the very least always
have some fresh garlic and olive oil
* buy the best example of each ingredient that you can afford
* take the time to get your Mise En Place correct[1]
* don't panic or stress - it's supposed to be enjoyable
* if cooking for several others, never try and meet a proposed
deadline at the expense of undercooking - people will always prefer to
have another glass of wine to eating on-time but badly cooked/served
grub

[1] I know not everyone works this way, but I do, and I think it's the
best way to start if your new to cooking. Later on, you can sometimes
ignore this and just "knock something up as you go along", but to be
able to do that successfully, you need experience. i.e. you need to
know the rules before you can get away with breaking them.

 

In communiqué

Plus a pepper mill for freshly ground black pepper, and some proper
(preferably sea) salt.

--
+----------------------------------------------------------------+
| Pete Fisher at Home: |
| Voxan Roadster Gilera Nordwest * 2 Yamaha WR250Z |
| Gilera GFR * 2 Moto Morini 2C/375 Morini 350 "Forgotten Error" |
+----------------------------------------------------------------+

 

duh - of course.

 

This whole cooking subthread is pure, 24-carat pretentiousness anyway.
It's creasing me up to see a crowd of Brit bikers trying their best to
be French.

 

why is it pretentious to use the accepted phrase? Because it's not in
english? And there's more to mise en place than "chopping everything
up" - it also includes making sure you have all the right utensils to
hand, the over pre-heated as necessary etc. Anyway, whatever you call
it, it will make learning to cook a lot less stressful than reading
down a recipe and executing it as your read.

what makes you think I haven't?