Ongoing, foodwise
Mar. 15th, 2011 10:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceI think warm merguez is the way to go; there's a lot of cumin in that mix, and it is not a spice that loves the cold.
In other news, I have added a simple salad of green lettuce and radicchio and scallions* and tomatoes, simply because of all the pretty colours; and I shall dress it in oil and pomegranate vinegar and cumin, simply because that is awesome*.
In other other news, I wonder if it is possible actually to overcook a tomato sauce? I can't see a difficulty, so long as I keep slackening it with water; and the more the onions and tomatoes break down into a homogenized* gloop, the happier I shall be.
In other other other news, the terrine has now been out of the oven for an hour and a half, and is still too hot to handle. In three hours more, I should like it to be cold, please. Will someone kindly see to that? *transfers terrine to waterbath*
*Why, yes. I am developing Californian ways of speaking. It seems to make sense, if I seem to make sense. I was halfway through an anecdote on a FogCon panel (for yes, I am in my anecdotage: I can only make a point with an illustration) when my thoughts ducked ahead of my utterance to point out that I was the only Brit in the room and that if I said "pavement" every single one of my auditors would utterly misunderstand me. So I self-corrected just in time, said "sidewalk", and then paused to point out that I had just said "sidewalk" for their sakes and I hoped they were duly grateful.
In other news, I have added a simple salad of green lettuce and radicchio and scallions* and tomatoes, simply because of all the pretty colours; and I shall dress it in oil and pomegranate vinegar and cumin, simply because that is awesome*.
In other other news, I wonder if it is possible actually to overcook a tomato sauce? I can't see a difficulty, so long as I keep slackening it with water; and the more the onions and tomatoes break down into a homogenized* gloop, the happier I shall be.
In other other other news, the terrine has now been out of the oven for an hour and a half, and is still too hot to handle. In three hours more, I should like it to be cold, please. Will someone kindly see to that? *transfers terrine to waterbath*
*Why, yes. I am developing Californian ways of speaking. It seems to make sense, if I seem to make sense. I was halfway through an anecdote on a FogCon panel (for yes, I am in my anecdotage: I can only make a point with an illustration) when my thoughts ducked ahead of my utterance to point out that I was the only Brit in the room and that if I said "pavement" every single one of my auditors would utterly misunderstand me. So I self-corrected just in time, said "sidewalk", and then paused to point out that I had just said "sidewalk" for their sakes and I hoped they were duly grateful.