Kitchen diary
Jun. 18th, 2013 05:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceOh, why not? Maybe it's just today's fad, but nobody's going to suffer if it never shows again...
This afternoon I’m not really in the kitchen anyway, except for washing dishes (I am learning not to say “washing up”, because it confuses Americans) and sorting stuff after the yogi dinner last night and before Katherine comes tomorrow.
I am however in the back yard, smoking bacon. Not that it needs much attention. Every twenty minutes or so I wander out and chuck a handful of soaked vinewood chips onto a few sullen coals, and a minute later the grill is leaking smoke from all its orifices. It has a lot of orifices. Cook’s Illustrated says it’s the worst in its field, for poor construction and gaps all around. I like it, though. Probably because I know no better, but hey.
Oh, and I boiled some rice for later. We’ve got cold grilled pork in the fridge, and long beans from the farmers’ market, so obviously I’m thinking Chinese. Probably just a fry-up of rice and pork and mushrooms, with the beans on the side. (Karen tends to like things served separately, I tend to like everything mungled up together in a single convenient dish; I may call this a compromise.) Ginger in the beans, garlic in the rice, soy in everything.
The bacon's been on for an hour and a half, which is probably enough. If I had a Thermapen, I'd know. I'm still dithering about that, but really I ought to stop with the dither and just splurge. Meantime, I just rely on smell and taste and feel, and what kind of cooking do you call that...?
This afternoon I’m not really in the kitchen anyway, except for washing dishes (I am learning not to say “washing up”, because it confuses Americans) and sorting stuff after the yogi dinner last night and before Katherine comes tomorrow.
I am however in the back yard, smoking bacon. Not that it needs much attention. Every twenty minutes or so I wander out and chuck a handful of soaked vinewood chips onto a few sullen coals, and a minute later the grill is leaking smoke from all its orifices. It has a lot of orifices. Cook’s Illustrated says it’s the worst in its field, for poor construction and gaps all around. I like it, though. Probably because I know no better, but hey.
Oh, and I boiled some rice for later. We’ve got cold grilled pork in the fridge, and long beans from the farmers’ market, so obviously I’m thinking Chinese. Probably just a fry-up of rice and pork and mushrooms, with the beans on the side. (Karen tends to like things served separately, I tend to like everything mungled up together in a single convenient dish; I may call this a compromise.) Ginger in the beans, garlic in the rice, soy in everything.
The bacon's been on for an hour and a half, which is probably enough. If I had a Thermapen, I'd know. I'm still dithering about that, but really I ought to stop with the dither and just splurge. Meantime, I just rely on smell and taste and feel, and what kind of cooking do you call that...?