Some people are somewhat educable sometimes.
That's proven to be the case here... :)
And most of us can serve a salubrious role as educator
at one time or another.
And in one way or another.... :)
Oh, for sure.
I've been known to cut a piece of meat off a chunk held
between my teeth.
Better you than I... I guess.... ;) I can almost see that, I
suppose... ;)
The good thing is the closer the knife to my eyes, the
more effectively it can be wielded.
OK... still would think cutting on a board would be safer, though...
As long as I don't have a seizure in the middle of the
operation, it's as safe as cutting on a board and safer than
on a plate. I don't know why people are so neurotic about
knives. I've seen people go into actual panic attacks when
I've cut toward myself, which is perhaps slightly riskier
than cutting away from oneself but way more effective,
especially in flensing, which is when I actually do it.
The most neurotic thing is setting the table with the knife
blade toward the center, whereas it looks probably better
with the flat side in. But having the blade side out is a
symbol of aggression, they say.
Maybe it's just that he feels like it might not be possible to do it
all himself for all that much longer....? And wanted to do it while
he still could...?
Possible. It's not certain what I could have contributed to
the sous-viding process anyway.
Probably a good thing, then, that he did it all himself... :) Hmmm, I
I certainly would not have detracted from it, either!
About the only way to do that would be to get the
temperature wrong or breaching the bag.
seem to remember that there had been some talk of Steve showing off his soud-vide stuff at the picnic... guess he just had too many other things
for show and tell... :)
It's basically a water bath with a good thermostat.
There are the traditional children's book illustrations of
Jack Sprat and his wife, where Jack is skinny and she is
plump, but if Jack ate a lot of starchy nonsense, that could
easily not have been a reflection of any potential reality.
Very true... and the statement that between them both they licked the
platter clean could as easily have been if he ate starch and she
didn't, as the fat that was claimed... :)
Funny thing is that in the olden days, and I'm presuming
at the time the poem was written, fat was a preferred food,
as it gave more caloric value than anything else. Of course,
fatness didn't have the opprobrium that it does now, and the
ideal second wife for a widower was said to be "fair, fat,
and forty."
... Meat Fact #9: fatty sausages are actually healthier then crystal
meth
That may be true, but fatty sausages are certainly healthier
than zucchini, at least as far as mental wellness goes.
Certainly tastier in any case.... :)
Untastiness, in my view, leads to mental distress.
... But gratuitous acts of senseless nonsense are my forte.
As opposed to John Cage's gratuitous acts of senseless nonsense,
which were his piano.
https://tinyurl.com/y2unwpz3
His most famous piece...? Or prepared piano...?
Sonatas for prepared piano. His most famous piece is
4'33", of which I'm not going to bother with looking
for on YouTube.
2 Tb coconut aminos
What are they...?
A soy-free umamifying seasoning made of course from
coconut and employing, no doubt, the most conscious
and environmentally sound methods.
You can use zucchini instead of gourd luffa if the
latter not available in your area.
But then it would be zucchini and tongue instead of gourd luffa... I'm
sure you'd find it awful, not offal... Even I'd be inclined just to
leave it out.... ;)
I'd pick out one of the components, not perhaps the
same one that others would. Gourd luffa, by the way, is
not substantially nicer than other summer squashes.
after zestypaleo.com
The ginger and the garlic would go a long way towards making it
zesty.... :)
You win some, you lose some. You add some, you
subtract some.
... I'm weird, but around here it's barely noticeable.
Sez who?
Pan smoked chicken breast with artichoke and mustard sauce
categories: odd, poultry, starter
Yield: 10 servings
1 kg Chicken breast; boneless, skinless
2 ts Olive oil
1 oz Shallots, diced
10 oz Chicken Stock
10 oz Fond de Veau Lie
2 oz Mustard, whole-grain
1 oz Mustard, Dijon
1 1/2 oz Balsamic vinegar
10 Artichoke hearts, cooked, quartered
3 oz Kalamata olives, pitted, halved
2 Tb Tarragon, chopped
Trim and cut the chicken into ten 3.5 oz portions.
Lightly pound the chicken to an even thickness.
Place the chicken on a rack in a roasting pan
containing a thin layer of hardwood chips. Cover
with a tight-fitting lid and place over low direct
heat. Pan smoke for 6 to 8 min. Remove the meat
from the pan and cool. Refrigerate until needed.
Heat the oil in a small saucepan. Add the shallots
and saute until translucent. Add the stock and
reduce by half. Stir in the fond de veau liÿ,
mustards, and vinegar. Simmer until reduced to a
sauce consistency. Add the remaining ingredients
and heat thoroughly. Keep warm.
For each serving place a portion of smoked chicken
on a rack in a roasting pan in a 375F oven and bake
until internal temperature of 165F is reached,
about 10 min. Slice the chicken on a bias and
serve on a pool of 3 fl oz of the sauce.
Source: CIA
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