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Posts Tagged ‘food’

I cook! Beef pasties.

December 5th, 2011 No comments

I used puff pastry instead of making my own pie dough because, yeah, right.

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And they still look tasty after resting under foil overnight. The bottoms are a little soft but they’ll firm up in the fridge between now and lunch.

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Adventures in Brining

May 21st, 2010 1 comment

I’ve been eating chicken for a long time. Boned, skinned, frozen then bagged. It’s cheap, it’s low calorie, it’s cheap. First breasts, then thighs. I’m not sure when I noticed that someone had figured out how to give chicken thighs the business, but I love that guy/gal. But still, y’know, it’s chicken. Chicken’s just, y’know. Meh.

I just finished lunch, which was built around a chicken thigh with no sauce, no gravy. A baked chicken thigh, at that. And it was amazing. Since you’ve read the title, you know why. Brining.

A brine is a salty solution. Here’s mine: 16 parts water, 3/4 part salt, 2/3 part sugar. The recipe calls for cups, I tried to do it with smaller measurements but it was a pain in the ass. So this last time I just made one full batch that I’ll portion out bit by bit.

The resulting thigh is pretty salty, I’ll warn you (which makes the original recipe’s addition of 3/4 part soy sauce mind boggling). I think it’s intended to be used with a whole chicken. So if you try it, maybe reduce the salt content even further.

But why, you ask? What’s the point? Ever had a piece of chicken so moist and tender you couldn’t quite convince yourself it was actually cooked all the way? Yeah, that’s what I just ate (30 minutes at 350 degrees, then left in the oven with the heat off while stuffing and veggies were prepared. It was deffo cooked).

In the middle of lunch I thought “I need to tweet this”, but I’m pretty sure I have already. So instead of laboring the point, I’m sharing here, so I can hopefully remember that I have and not keep bothering my audience with it.

Speaking of which, if you tend to eat holiday turkeys that seem awful sawdust-y, point whoever does your gobblers here.

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What to eat, what to eat?

March 18th, 2009 No comments

Just how does one figure that question out? Especially a person of limited culinary skills. Even more especially a stupid bachelor like myself.

I’ve been eating a lot of this, and some of this. I tried this, which Numbertwo actually turned me onto, I cut the mayo in that recipe with some sour cream, if you try it.

My sloth is deffo problematic when it comes to cooking. I won’t chop, mince or dice. Which is okay because the veggie section of the frozen food aisle comes to my rescue. Herbs are more troublesome. My cuilnary patron saint, Alton Brown, says dried herbs are fail. Sorry, AB, gotta go against you on this one. Figuring out measurement conversions is kind of a pain, but when you showed me how to do a chiffonade (I think, I can’t even be arsed to look it up) my eye glazed over and my brain started humming very loudly. So I try to avoid anything with herbs in it.

Once upon a time I found a website with a recipe search engine with results sortable by number of ingredients. That rocked. Never been able to find it again. Makes me sad.

All of this is complicated by my attempts to counteract Yelp Gut without, y’know, drinking less. Which is why two of those recipes are from a dieting site. Reminds me, I need another food scale. Anyhoo.

So how do we decide what to eat?

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