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desperanceSo I was on the way to the store yesterday evening to buy chicken and carrots and ginger beer, for non-yogi dinner last night - and as I went, I thought, "Oh. I could combine two of those, to our potential profit..."
People, this may be the easiest carrot dish on the planet. Prepare your carrots however you like them - chunky batons for me, but I know some people favour the circular slice - and put 'em in a saucepan. Add a knob of butter, and the contents of one (1) ginger beer bottle. Boil until the liquid has evaporated. Salt and pepper. Done.
And yes, of course you can use freshly grated ginger root and honey and water, I have done that too, time and time again - but this was splendid and oh so easy, I commend it to you.
Also I defer to no one in my respect and love for Nigel Slater, for he is the earl of British food writers - but I made an apricot cake of his last night, and when it came to adding the dry ingredients to the batter his instructions were all "turn the machine off to add a third, then beat it in slowly, then turn off again to add the next, and so on, and do everything slowly for otherwise you will have a heavy cake". This I have not come across before - particularly the switching-everything-off bit, but the emphasis on slowness generally - and I was wondering, is this a known thing so obvious that no one troubles to talk about it, or is it just a Nigel thing, or what...?
And now I must go to eat a slice of Cathyn's cricket bread (containing actual crickets, yes, albeit ground to flour) for my breakfast. Toasted and slathered with butter and beejuice: isn't locusts-and-honey in the bible somewhere?
People, this may be the easiest carrot dish on the planet. Prepare your carrots however you like them - chunky batons for me, but I know some people favour the circular slice - and put 'em in a saucepan. Add a knob of butter, and the contents of one (1) ginger beer bottle. Boil until the liquid has evaporated. Salt and pepper. Done.
And yes, of course you can use freshly grated ginger root and honey and water, I have done that too, time and time again - but this was splendid and oh so easy, I commend it to you.
Also I defer to no one in my respect and love for Nigel Slater, for he is the earl of British food writers - but I made an apricot cake of his last night, and when it came to adding the dry ingredients to the batter his instructions were all "turn the machine off to add a third, then beat it in slowly, then turn off again to add the next, and so on, and do everything slowly for otherwise you will have a heavy cake". This I have not come across before - particularly the switching-everything-off bit, but the emphasis on slowness generally - and I was wondering, is this a known thing so obvious that no one troubles to talk about it, or is it just a Nigel thing, or what...?
And now I must go to eat a slice of Cathyn's cricket bread (containing actual crickets, yes, albeit ground to flour) for my breakfast. Toasted and slathered with butter and beejuice: isn't locusts-and-honey in the bible somewhere?
(no subject)
Date: 2015-05-14 04:50 pm (UTC)*See Julia Child's instructions for Bondage Rotisserie Chicken, in which Julia confesses to having had a chicken fly off the spit because she didn't use enough string that time. NEVER AGAIN.
(no subject)
Date: 2015-05-14 05:01 pm (UTC)