Chef Boiardi was an actual person, unlike
Betty Crocker. A lot of people don't know that.
He was apparently a pretty good cook, once upon a time. Hard to tell
that now. I had some of that canned stuff once or twice as a kid; it
I make some pretty decent things, but if subjected to
the cruelties of a pressure canner, they no doubt
would also become indecent things.
didn't taste good enough to go back for more.
But it was largely owing to such indiscretions that
one of the great cuisines came into the mainstream
consciousness of America.
then it was also topped with a slice of smoked provelone. Smoked
cheese even improves quinoa.
That sounds just ug-g-g-ly.
I would say 'not horrible", but that's not saying much.
Oh, like Chef Boy-ar-dee?
bag and a water bath and a kitchen thermometer,
that combo makes enough of a sous vide.
It'll get the job done, but even I'd like one of those.
Thing about that kind of cooking is that unless
you are careful, any little buggies in the food
will treat it all like a spa.
That could be a problem.
I'm surprised that we haven't heard of more foodborne
illnesses from sous-vide dishes - though the Fat Duck, of
which I've been talking with Other Ruth, has been plagued
with cases of mass diner sickenings. Part of that too might
be attributed to the restaurant's use of ingredients that
some might not think of as food at all.
Goof up early and often. Yep. That's actually part of being a
parent.
Had it been band camp you might have been far happier, even if
violins aren't a band instrument.
If it had been a slave ship I wouldn't have been more
miserable.
Well.... maybe not a slave ship, given what I've read of those, but
jail might have been an improvement.
Cleaning toilets while everyone got to play ball =
solitary confinement under hard labor;
swimming laps through jellyfish tentacle = 40 lashes.
The Shadow knows. And he puts it on the radio.
The Shadow doesn't know the half of it.
But he can find out. The Dark Web and all that.
I wish he'd found out. I admit that sadistic counselor
did apparently get fired but for stupidity rather than
malice.
Ignorance is more likely to be dangerous than bliss.
Depends on where the bliss takes the ones in power.
Generally into seriously hot water.
Makes one almost long for the days of the Roman
Empire, where the penalty for a ruler's malfeasance
or incompetence was execution or assassination.
It works in Hungarian cheesecake; otherwise it's just emergency
lunch.
Is that emergency cheesecake?
Actually, it's pretty old school.
So was boiled food.
Boiled Tuna Fish and Chinese Cabbage
categories: Japanese, main, fish/sea, wwtt
servings: 4
1 cn tuna
1 cn scallops (boiled)*
1/2 leaf Chinese cabbage (hakusai)*1
1 fried bean curd*2
1 Japanese leek*3
powdered starch dissolved in water, as required*4
50 cc Mirin sweet sake*5
1 Tb sugar
50 ml dark soy sauce
* beats me
*1 I have left this recipe pretty much verbatim to preserve the
flavor of the language. This clearly means 1/2 hd Chinese cabbage.
*2 this will be an about 8 oz cake
*3 any old leek will probably do, if clean enough
*4 cornstarch water (or you can use arrowroot or tapioca starch)
*5 substitute regular sake or dry white wine and 1 T sugar; as
you know, a cc is pretty much the same as a mL; so 50 cc = 10 t.
Cut the core of the hakusai into thin strips, and cut the leaves
randomly. Cut the leek lengthwise into long thin strips and soak
in water.
Grill the fried bean curd over an open flame, scorching it, and
cut into thin strips.
Heat a small amount of oil in a pan together with some tuna can
oil. Stir together with hakusai core strips until they become
pliant. Add fried bean curd and stir again. Add the canned
unbound tuna and scallops, then hakusai leaves and broth, and
cook over a high flame shifting up-side down.
Add powdered starch dissolved in water to the mixture. When it
thickens, transfer to a serving dish. Garnish with the white
portion of the leek.
www.asahi.co.jp/cooking/menu/k980122E.html
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