What's for supper - Second Course

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cerebus said:
Yeah they sell it in tubes or pots in the supermarket. I'm just being an ass.
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He he. No worries.

So basically this?

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Anthony Bourdain would shun me knowing I even have that in my fridge.
 
Bourdain was a heroin addict for years. He's eaten warthog anus. He's not opposed to taking shortcuts. He hates hipsters though so if you are one tough luck.
 
Randhir said:
Bourdain was a heroin addict for years. He's eaten warthog anus. He's not opposed to taking shortcuts. He hates hipsters though so if you are one tough luck.
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Yeah he definitely hates hipsters and vegetarians.

One of his books though he goes off about pre-prepared garlic that lives in oil though, therefore the comment above.
 
Found it, was in Kitchen Confidential.

“Roasted garlic. Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic,“garlic cut too long ago, garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please, treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas, don't burn it. Smash it, with the flat of your knife blade if you like, but don't put it through a press. I don't know what that junk is that squeezes out the end of those things, but it ain't garlic. And try roasting garlic. It gets mellow and sweeter if you roast it whole, still on the clove, to be squeezed out later when it's soft and brown. Try a Caesar dressing, for instance, with a mix of fresh, raw garlic for bite, and roasted for background, and you'll see what I mean. Nothing will permeate your food more irrevocably and irreparably than burnt or rancid garlic. Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.”

Excerpt From: Bourdain, Anthony. “Kitchen Confidential Paperback.” Bloomsbury Publishing PLC, 2013-05-22T14:00:00+00:00. iBooks.
This material may be protected by copyright.
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It's from the section how to cook like a pro where he gives some shortcuts (funny in this context) for the home kitchen.

It just always stuck to me and every time I use crushed garlic I feel his scorn.
 
SauRoNZA said:
Found it, was in Kitchen Confidential.



It's from the section how to cook like a pro where he gives some shortcuts (funny in this context) for the home kitchen.

It just always stuck to me and every time I use crushed garlic I feel his scorn.
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He's lightened up considerably since then. If you haven't already, check out No Reservations and Parts Unknown.
 
genetic said:
I hate over-cooked meat on the braai. Many people do that. Who did the braaing?
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Was a family braai I got invited to, they supplied the meat & did the braaing. I could see it coming as the meat was on the grid for a long long time. Just kept on sipping my jamesons, having a mug of cupasoup now :o
 
ponder said:
Was a family braai I got invited to, they supplied the meat & did the braaing. I could see it coming as the meat was on the grid for a long long time. Just kept on sipping my jamesons, having a mug of cupasoup now :o
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If you didn't say something as the desecration took place, I hold you as responsible.
 
Randhir said:
If you didn't say something as the desecration took place, I hold you as responsible.
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I tend not to chirp at other peoples spots when it comes to their cooking, seen some take offence before so these days I just smile & think what takeaway I'm gonna grab on my way home :D If it was my own meat I would have done it myself.
 
ponder said:
I tend not to chirp at other peoples spots when it comes to their cooking, seen some take offence before so these days I just smile & think what takeaway I'm gonna grab on my way home :D If it was my own meat I would have done it myself.
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What I hate is the default politically correct "thanks for the lovely meal and great cooking" and I always hope they aren't serious but wish they wouldn't enable it.

Like those people on Pop Idol who think they can sing because nobody ever told them to shut up.
 
I love honest feedback from friends and family when I cook for them. Believe it is the only way to grow and improve.

Took them a while to open up and say what they didn't like and how they think it could improve.

I never take offence.

Wife pretty much tells me 2 times a week that it was too spicy.... Then when I tone it down she tells me it is not flavourful.... Aaaargghh.... Can't win with her :D
 
Started making a chicken Shakshuka tonight... Right as I am about to add the eggs, I open the cupboard...... NO EGGS!

Wife used the last ones for scrambled eggs for her and the kids. And of course neglected to tell me or buy more when we went to the shops.

Oh well. Loaded the top with cheddar and baked further in oven until crispy. Was great as well.
 
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