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Tom Sulston wrote: > I wouldn't be happy keeping it in the fridge for more than a few days - > but it's really obvious when fat goes off[1], so you'll know if it's OK! > ;-) Cool![0] > The bits will be fine - essentially they're preserved in the fat. The > only problem that you'd get is if you try and cook with the fat and burn > the already-cooked bits of meat. But if there's only a few, you'll get a > nice slightly-burnt edge to your food, like what you get if using a > griddle pan. Yummmmm.... > That should be fine. If you're after a recipe that's not roast potatoes: > try poutine. (The real deal is made by cooking your chips twice in > rendered pork fat (but anything high in saturates should do), mixing in > some little bits of cheese, and then covering in a thick gravy.) Wow, sounds like even my svelte freame would have trouble keeping that off. Is the recipe that simple? What kind of gravy? > (I have never made this, but it sounds /amazing/) Yes. Yes it does. > Incidentally: for anyone craving hot wintery stodge, the lamb shank with > mash and gravy at the Crown (N1) is fantastic! Really good solid comfort > food. Hmm, one of the reason's I've been cooking more recently is the lack of funds.[1] I may however give it a go... N [0] There's nothing wrong with gratuitous footnotes as long as there is at least some humour and/or content. [1] Yes, I know, so why was I cooking duck if I had no money[2]. It was someone's birthday, so there...and I get to scarf the rest... [2] If anyone is looking for an Uberprogrammer then let me know, I'm on the game as it were.There's stuff above here
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