This is part 3 in my ‘Meat Reheat’ series where I take older posts and try to improve my efforts. In this case, it is not hard to do better than I did on my first sausage making fiasco.
I have been experimenting with slow cooking. There are many benefits. I get time on my own in the kitchen and if I’m in the kitchen, I am working, right? If things go wrong, I can always do something quick to fill a gap in the menu and bluff my way out of it. If I get it right, the food can taste delicious. Really delicious. The big bonus for us slow cookers has to be financial. Cheaper cuts of meat and things like sausages produce the very best slow cooking results. As the economic devastation continues here in Ireland, such slow cooking must be gathering a following… Continue reading →
A couple of months ago, my good friend P put himself on a gourmet cookery course. This was a major step for him, he being a ‘can’t boil an egg’ kind of guy. P is also what the female of the species would call “A typical man.” He is not big on chit-chat. He hides a veritable candelabra of lights under his bushel. So, while we were supping a pint or three of Guinness in our local, the Galloping Green, it surprised me, in fact it shocked me, when he said that he had cooked a Lamb Tagine as part of his course. The shock was three-fold. Fold one was that he had been on a cookery course. Fold two was that he had admitted to being there. Fold three was that he actually cooked something excellent (his wife told me). My reaction was not what it should have been. I let myself down.
People are so easily thrown off the real issue. Food people are the easiest of all. Suckers. Ask them about Shepherd’s Pie and it’s simple to move them away from the real deal and distract them with talk of “Beef or Lamb?”. A quick search of the internet will expose the great and the good arguing why it must be lamb. Others take the view that beef is essential. Some miserable scribes show their complete lack of moral fiber by suggesting that a mix of the two is the answer. Pathetic. Continue reading →
“Bllllpppppp.” (The sound of me blowing my nose). Not the best way for you to start reading this post. Not the most pleasant way for me to be writing it. The Wife and the Mother both need feeding this evening and I am completely under the weather. It could even be the dreaded Man Flu. “Bllllpppppp. Uggghhhh.” I need to get plenty of garlic, lemon and rosemary into me to beat off the devastation that this Man Flu is wreaking on my system.
There are plenty of topics on which I flip and I flop.
The cork v screwcap
On the one hand, the screwcap keeps the wine in perfect condition and allows you re-seal the bottle. On the other hand, you would have difficulty making a cool notice board from 500 screwcaps and I rarely find the need to re-seal a bottle. Continue reading →
The worst thing the unfortunate food blogger (UFB) can hear is “Cook it again.” If the UFB spends time repeating stuff, they, like a baguette left out in the sun, will go stale. So, when my eldest daughter (ED), herself a blogger, began to put me under pressure, I had to do my best to resist. Continue reading →
There are few advantages to getting into the second half of the game of life. One is that the children are now adults. Despite their constant infantile behaviour their willingness to let us go on holidays without them matches up with our willingness to leave them behind. This year, we drove to the south of France on our first child free summer holiday in over 20 years. Continue reading →
They say that God removed a spare rib of Adam’s to make Eve. I find this very difficult to believe. Not because I want to start a fight with the Creationists. That argument is for another time and a different place. Perhaps at Easter on the Galapagos Islands?
I can think of far better things to do with spare ribs. I am not starting to show cannibal tendencies either. For this fine rib recipe, I use pork ribs. I also use this fantastic smoked paprika emblazoned with the Lord’s picture. Perhaps my sub-conscious treats it as a kind of insurance?
Got Ya! My fashion headline did the trick and has roped you into the first paragraph. We had family over recently and I decided to barbecue. The forecast was for rain. This meant that it probably wouldn’t. In Ireland, the weather likes to do its own thing. Like the weather, I like to do my own thing too. Back in the day when I was a youth and interested in my appearance, I did some pretty funky fashion stuff, believing myself to be the coolest thing on the catwalk.
Hermione – One of the many frog adornments in my Mum’s house.
“No” replied the waiter. “It’s these pants, they are a little too tight.”
Now, let’s dispel the myth. The French are not great lovers of frogs legs. Just in the same way as true Italians look down their nose at Spaghetti Bolognese and the British don’t enjoy getting Toad in the Hole when out in restaurants (One needs to be careful how one puts that.). All stereotypical ‘National’ dishes. Continue reading →