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It’s quite easy - get a bag of frozen, slightly defrost and then they pop out easily. I use this and add them into a mackerel dish I do (with chorizo, red onion and baby potato.)
It’s quite easy - get a bag of frozen, slightly defrost and then they pop out easily. I use this and add them into a mackerel dish I do (with chorizo, red onion and baby potato.)
You're right on the okra. Go to a fancy restaurant to try kohlrabi, chefs are all over it these days. Because it's delicious.
I saw that Sat Bains had made 'linguine' from this cursed veg. But I will endeavour to try it again and report back with findings. Although I will insist on a refund from you and BTR if I am disappointed.
footers QC - Prosecution Barrister, Hasketon Law Chambers
I think what the English call a swede is what the Scots and Irish call a turnip. And vice versa.
Not sure if I know the difference either but a Scot turning down any root vegetable sounds like a wrong’un.
And you’re rejecting spinach and beetroot!!? You’re dead to me, Harry.
Nope. Swede and turnip are different. The former is yellow and about the size of a very small head - the latter about the size of a tennis ball and is purple and white.
The scottish neeps and tatties refer to turnips.They were gtown mainly as a crop to feed livestock over the winter so as to not have to slaughter them in the autumn.... hence salt beef and ham.
Nope. Swede and turnip are different. The former is yellow and about the size of a very small head - the latter about the size of a tennis ball and is purple and white.
The scottish neeps and tatties refer to turnips.They were gtown mainly as a crop to feed livestock over the winter so as to not have to slaughter them in the autumn.... hence salt beef and ham.
That list actually looks like a fine table full of food.
That would make a lovely spread.
And there's even some celery there to prop under any table legs to counter any wonkiness.
Listen, celery gets my 100% backing as it's an essential for a mirepoix. I have no idea what makes it essential but it is. On its own, it's foul. But the culinary gods have deemed it a necessary evil.
And don't put it in my Bloody Mary.
footers QC - Prosecution Barrister, Hasketon Law Chambers
Listen, celery gets my 100% backing as it's an essential for a mirepoix. I have no idea what makes it essential but it is. On its own, it's foul. But the culinary gods have deemed it a necessary evil.
And don't put it in my Bloody Mary.
Mire poix, yes. Sauces yes.
The cheat's curry sauce, yes.
As you say, raw is a no no.
I wonder if it keeps cats off the garden though. It must deter mustn't it.
I do grow lovage which can admittedly smell a bit like it uncooked, but it's not so offensive.
Listen, celery gets my 100% backing as it's an essential for a mirepoix. I have no idea what makes it essential but it is. On its own, it's foul. But the culinary gods have deemed it a necessary evil.
And don't put it in my Bloody Mary.
Unless you were abused by vegetables I don’t see the problem.
Even celery is a special bit of texture and a subtle taste that brings out the flavour in everything else.
I realise that I’m sounding like a far-left vegetarian here but you’ve got to see the greater good.
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