RapierFugue
Posts: 4740
Joined: 3/16/2006 From: London, England Status: offline
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quote:
ORIGINAL: Monkeyontuesday That bein' said... Come on down here, darlin! I'll fix ya up some good vittles -- mashed pa-tay-tahs with some sah-weet corn and fraihd pork chawps. (erm... fried pork chops... I confused myself on that one... ) Oh you silver tongued temptress. Game on. When I lived on my dad's farm in Ca., he had an obsession with how quickly one could cut and then cook an ear of corn (corn hardens into cellulose the moment it's cut) ... I recall, as a teenager, standing at a kitchen window, waiting, as he hacked each one off, then threw it expertly through the small open window like a rugby player, for me to husk and throw into a big pan of boiling water ... totally delicious, and nothing like corn on the cob you get elsewhere. So long as I can bring my slave. She's useful in SO many ways And, as a skilled cook myself, I'd be happy to cook you the best of British, French and Italian cuisine Here's a silly thing I miss about living in the USA: pork rinds: yes, in the UK we have pork scratchings, and they're lovely, but those thin, crispy rinds ... oh how I miss them ... them and corn chips, dipped into hot satay sauce ... yum! I'll cook you my own recipe salmon coulibiac [1], so we don't all put on 50 Lbs overnight [1] http://www.deliaonline.com/recipes/salmon-coulibiac,1251,RC.html ... but my version differs in certain important respects
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