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Post by everso on Feb 1, 2011 20:08:35 GMT
I can't believe what I just did. I stir fried some vegetables, put them in a pyrex casserole dish to keep warm while I fried the chicken, and I dropped the lid as I was putting it on the dish. A piece of glass shattered off and landed on the floor but I also found some tiny shards of glass around the dish and on the stove top where I was frying the chicken. I don't know if some landed in it so I've dumped the lot in the bin and phoned Mr. E. to bring in fish and chips.
Bugger.
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Post by Weyland on Feb 1, 2011 20:29:35 GMT
phoned Mr. E. to bring in fish and chips Any excuse. Been surfing the shopping channels all afternoon, have we? Don't worry. You can rely on the man of the house to make it better. Trust me -- I'm a man. (Wish I <sob> had way to make <sniffle> cooked anything.) |
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Post by everso on Feb 2, 2011 10:08:08 GMT
It was a real pain. I'd worked myself up to the chicken dish, and fish and chips just didn't cut the mustard (so to speak).
Sorry for your lack of kitchen - I shall endeavour to cut down on my food threads for your sake.
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Post by Weyland on Feb 2, 2011 11:45:05 GMT
It was a real pain. I'd worked myself up to the chicken dish, and fish and chips just didn't cut the mustard (so to speak). Sorry for your lack of kitchen - I shall endeavour to cut down on my food threads for your sake. I forbid any such positive discrimination. I mean it. I'm only whingeing. I will survive. And in any case I love these stories of glass in chicken, hair in caviar, trifle lacking jelly, chewy chilli meringues, and other culinary disasters. Good old Chambers . . . caviare or caviar
n (also () caviarie and () cavier)
salted roe of the sturgeon fish; something whose flavour is too fine for the common taste ().
[Prob 16c Ital caviale, from Turk kh\-avy\-ar] |
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Post by Weyland on Feb 2, 2011 12:28:19 GMT
I knew Ev's Chicken à la Verre stirred a bell in some dusty cul-de-sac of the Yutani sensorium. It has just rung.
2004, in a pub outside Newcastle doing those buffet all-in pick'n'mix carvery / salad-bar deals. One of those very wonderful infra-red lamps they use to keep the gourmet dishes warm exploded in a shower of glass shards.
The manager came, looked, and told them to discard the lot. Didn't hesitate. Kilos and kilos of meat, fish, vegetables, soup, etc.
Luckily, I'd already eaten.
~ ~ ~
While I'm here, the North Shields -- IJmuiden ferries do a lovely Scandinavian Buffet. Eat till you burst. 105 different choices, they say, including such traditional Danish dishes as chicken curry and bangers'n'mash. Great value.
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Post by Weyland on Feb 2, 2011 21:51:29 GMT
Today I bought a fancy new combi microwave to tide me over, so I will be able to make meals again. I've hardly ever cooked anything in a microwave -- only used them to defrost and/or heat up, but this is a good time to learn.
I do have a microwave cookery book, which I've opened maybe twice. It's all a big adventure. Any advice would be most welcome.
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Post by everso on Feb 2, 2011 23:08:35 GMT
Today I bought a fancy new combi microwave to tide me over, so I will be able to make meals again. I've hardly ever cooked anything in a microwave -- only used them to defrost and/or heat up, but this is a good time to learn. I do have a microwave cookery book, which I've opened maybe twice. It's all a big adventure. Any advice would be most welcome. You'll be able to cook up some vegetable soup in a microwave - dead easy. Chop all your veg small (onion, carrot, celery ;D, potato, bit of bacon if you have any, perhaps a small parsnip, add the stock and stick it in the microwave (you'll need to check your cookery book for timings - I'm famous for now really timing stuff). When the veg are all tender, whiz it in your blender or run through a sieve, add some cream, check seasoning, and voila. The recipes always say to fry the veg first, but I've done it this way and it's fine. |
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Post by Weyland on Feb 3, 2011 8:21:43 GMT
You'll be able to cook up some vegetable soup in a microwave - dead easy. Chop all your veg small (onion, carrot, celery ;D, potato, bit of bacon if you have any, perhaps a small parsnip, add the stock and stick it in the microwave (you'll need to check your cookery book for timings - I'm famous for now really timing stuff). When the veg are all tender, whiz it in your blender or run through a sieve, add some cream, check seasoning, and voila. The recipes always say to fry the veg first, but I've done it this way and it's fine. Thanks, Ev. So I won't starve. I do like celery, by the way, just not to excess. Trouble is, these days you can only buy a huge bunch, and I only want one stick, tops. And I have no fridge.  I've noticed that sweating* veg can make a difference to the texture of a stew. Without the sweating it'll be more in the Irish mould. But both kinds have their charms. I don't usually bother for soup anyway. Jacket potato stuffed with corned beef today, I dare say. ____________ * Note the advanced-level cooking term deployed there.  |
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Post by everso on Feb 3, 2011 9:51:40 GMT
You'll be able to cook up some vegetable soup in a microwave - dead easy. Chop all your veg small (onion, carrot, celery ;D, potato, bit of bacon if you have any, perhaps a small parsnip, add the stock and stick it in the microwave (you'll need to check your cookery book for timings - I'm famous for now really timing stuff). When the veg are all tender, whiz it in your blender or run through a sieve, add some cream, check seasoning, and voila. The recipes always say to fry the veg first, but I've done it this way and it's fine. Thanks, Ev. So I won't starve. I do like celery, by the way, just not to excess. Trouble is, these days you can only buy a huge bunch, and I only want one stick, tops. And I have no fridge. I've noticed that sweating* veg can make a difference to the texture of a stew. Without the sweating it'll be more in the Irish mould. But both kinds have their charms. I don't usually bother for soup anyway. Jacket potato stuffed with corned beef today, I dare say. ____________ * Note the advanced-level cooking term deployed there. Jacket potatoes are good for you. I hate the term "sweating"  |
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Post by Weyland on Feb 3, 2011 10:02:04 GMT
Jacket potatoes are good for you. Yes, indeed. When I was a kid, we used to light fires and sit round them waiting for potatoes to bake in the fire. Delicious! Used to eat the charred skins as well. (The spuds came from a nearby farmer's field, but we never got caught. Maybe he didn't care. Used to get snannies as well (swedes).) I should hope so. Horses sweat, gentlemen perspire, ladies glow. Yeah, right. |
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Post by aubrey on Feb 10, 2011 12:56:42 GMT
I was at a concert (The Fall, obviously) one summer and the singer out of the support band said that she was "Glowing like a pig."
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Post by Weyland on Feb 10, 2011 13:15:40 GMT
I was at a concert (The Fall, obviously) one summer and the singer out of the support band said that she was "Glowing like a pig." How unladylike. She obviously meant glowing like a sow. |
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