Go cook...it's still morning here.
Sigh. But I like chopping and mixing. It's that other stuff I do most days in lieu of hunting and gathering that life's too short for.
At least my wife occasionally gets to hunt, if not gather. Thursday, she dealt with a 4-foot rattlesnake on the porch. The Internet service tech came by, and he wanted it for his dinner, and she gave it to him. So I guess it qualifies as hunting for food.
So-does rattlesnake really taste like chicken?
kind of squid like flavour then,hoot? not had frogs legs for a couple of years now.used to be able to buy them at the chinese supermarket but haven't seen them for a while.bit like squid really in that you either have to flash fry them or cook them long & slow.anything inbetween & you've got rubber,but with more bounce!!Actually....no, it doesn't. When fried, it has a taste that is delicately reminiscent of very lean pork that was fried in oil that had been used to cook fish in...but in a good way.
To me it tastes more like frog legs than chicken.
albacore tuna steve? blimey,over here a can of albacore is about 3 or 4 times the cost of your standard tuna.nice tho'
work smart not hard eh? likin' it
okey dokey this is guilty pleasures "all grown up" 3D the sequel.no no no vicar,nothing for you to worry about!!.you know what? sometimes life is too short for peeling,chopping,mixing & marinading.sometimes i just don't have the time.sometimes there is stuff out there that i think "y'know what 'arry the ingredients are exactly what i would make that with & it probably tastes just as good as mine so why make it yourself(or should that be myself?)"
here' some of mine.i've shown you mine now you show me yours!!
ps you probably gathered there's a kind of garlic,chilli & ginger think going on there!!
they are good nyb,just chopped/fried onions & olive oil.i always dump them in a sieve to drain first,there is a fair bit of oil in there & enough clings to the onions after draining.found them in delia smiths "how to cheat at cooking",so if it's good enough for delia...............I might have to try those chopped onions. Peeling and chopping onions is my least favourite thing to do.
life is too short for the caps key too!!I'm sorry harry (you don't use the caps key, right?) but life is too short and too frenetic to not enjoy chopping and mixing.
Chopping is a kind of meditation.
i probably use garlic & shallots on a daily basis greg so with you on that.i prefer shallots to onions because i find them sweeter than the onions we get over here imo & the "torpedo" shaped ones are sweet enough to use raw in salads etc.Here is a cooking with garlic shortcut tip. I've used it often.
One day perhaps once a week (maybe an off day) chop several heads of garlic into a fine mince. Press it down into a small dish (perhaps one of your mise en place dishes), then pour the smallest amount of EVOO over the top to prevent the garlic from being exposed to the air. Maybe mix a small amount of EVOO into the minced garlic before covering with EVOO.
Minced garlic is almost always used in recipes that use cooking oils too, or at least the EVOO interferes with few recipes that do not use cooking oil. The oil keeps the minced garlic from oxidizing (or whatever it does) when it comes in contact with air. When you use some just press down the rest with a spoon and make sure it has a light covering of EVOO, and cover the dish with plastic wrap to keep out refrigerator smells. (I press the plastic down to conform with the garlic surface to exclude as much air as possible.)
Minced garlic can easily last a week or more with this technique, and IMO is almost indistinguishable from freshly minced garlic.
I've used the same technique for finely chopped ginger and also with finely chopped shallots.
i usually call at tesco on my way home,which is why my fridge usually only has the basics & my booze in it!!
ohhhhh yesssss youuuuuu doooooo!!!I don't know what you're talking about Harry