Marilyn Haggerty's amazing Olive Garden review and the subsequent viral shitstorm

Joyriding?

i was kidding, i know that the french laundry is probably the hardest cookbook out there that's not molecular gastronomy or pastry

chicken sounding?

https://www.youtube.com/watch?v=ss8LDBNcsWc

sweet lord, that female co-anchor's reaction face is one of my favorite things in the world

hahahha

that is fantastic

One-pot cooking is my favourite thing.

i was kidding, i know that the french laundry is probably the hardest cookbook out there that's not molecular gastronomy or pastry

yeah, but it's amazing, such a great thing to have and stare at and imagine learning things from.

Anyway, ate a huge meal at a Beefeater last night, which is why I'm awake now. It was satisfactory.

And half price with a free hotel room.

I have Delia Smith's Complete Cookery Course (or similar - 400+ pages, black, she's wearing red on the cover) which is kind of my reference guide. I seldom cook a recipe from it but it gives me lots of basic facts and ideas. I have lots of Nigel Slater, Hugh Fearnley-Whittingstall, and Jamie Oliver books, plus a few by the likes of Madhur Jaffrey, Gordon Ramsay, and so on and so forth. Slater is my favourite. Oliver is like an adolescent version of Slater. I do a lot of recipes from The Guardian, toot here is a huge amount to be said for owning a few good knives and some good pans and learning a few basics (like dicing an onion! The flavour changes depending on size of pieces, oil used, heat applied, etc etc), and then just experimenting.

Keller's Ad-Hoc At Home is a much more down-to-earth book. Also big ups to the Culinary Institute of America's book The Professional Chef.

Ruth Reichl's complete reworking of The Gourmet Cookbook has been a handy resource for me.

labensky's on cooking is really intimidating but also really useful:

http://vig-fp.prenhall.com/bigcovers/013715576X.jpg

between the page count and all the sidebars/tangents, it's kinda the infinite jest of cooking texts.

^ how not to sell a copy to me

Books weren't how I learned my fundamentals.

Keith Floyd on TV is where I got much of mine from!

most of my heroes dont appear on no stamps

But they are on Channel 4 quite often. Or BBC2.

oh god the keep fuckin that chicken clip just sent me into like 10 minutes of conniption fits. that will never not be funny.

my theory was that ernie was just really bored that day. wkiw ernie.

Ha Trayce! I loved Keith Floyd. My secret favorite was Jeff Janz (sp?)

I swear that guy is actually saying "keep pluckin' that chicken" and erryone just wants to wilfully mishear it.

I hada pesto chicken sandwich today, thanks to this thread.

yum

I swear that guy is actually saying "keep pluckin' that chicken" and erryone just wants to wilfully mishear it.

i dunno, trayce. the slow-it-down part of the tube makes it seem pretty clear that he said "fffffffuuucckkiinnn", but maybe they doctored it or something...

'okay whatever' is what this thread is notably fucking lacking.

is there anything technically wrong with this? any way i could make it better?

http://farm1.static.flickr.com/183/415409461_68654b7a14.jpg?v=0

i don't get what's wrong with this? i've done it myself. with broccoli, not beans

probably wdn't do your plastic colander much good, and you might get a bit of leaching of plasticy chemicals? with a metal one it wd be a perfectly acceptable steaming method i think

you need a LID to TRAP THE STEAM. like a large pot lid. hot steam is what cooks the food. otherwise the steam just goes UP. it cooks the food a little bit as it goes up but not very much. with a lid, all the steam stays around the food. it happens very fast. with green beans you maybe need to steam them for like 5 minutes.

the other BIG PROBLEM is that something plastic on the stove = potential for burnt, melted plastic.

you need to use something METAL. if you don't have a metal colander or sieve, or even an ACTUAL STEAMER, you could use aluminum foil with holes punched in it.

oh i don't really know what the colanders i've used were made out of

the last time i tried to steam broccoli the pots all seemed too big for the colanders and none of the lids fit so i had to rest a too-small lid on top of the broccoli and then the colander slipped off and fell into the hot water halfway through and i had no idea what to do. that's when i ended up gnawing on semi-raw florets because i sat there waiting for like half an hour but they didn't get any softer

never again

"i was going to drive to my friend's house and crashed my car into a tree and sat there in the wreckage, but i didn't seem to ever arrive at my friend's house. CONFUSING"

You know if you dont have a decent steamer there's also nowt wrong with just popping the greens into the pot itself with a bit of water and salt, and simmering them for 5 mins. Right?

isn't that what you do with frozen veg?

yep! or steam them. both work.

Sure! But its ok to do it with fresh veg too! They take a lil longer to cook, tho. Frozen veg are slightly pre cooked :)

Lex you make me go all mumsy and wanna show you how to cook simple things, bless yer.

Getting a steamer with a timer for £20 might be worthwhile if you have the counter space and eat a lot of vegetables.

read that as "if you live in outer space and eat a lot of vegetables"

I swear that guy is actually saying "keep pluckin' that chicken" and erryone just wants to wilfully mishear it.

I read that his comment was a reference to a joke about tenderizing chicken by fucking it. I think in the joke the chicken is alive?

Which explains the other thing he says, "it takes a tough man to make a tender forecast."

if there's heat on it then you risk getting cancer-causing chemicals in your food

if no heat no problem

whoops

http://3.bp.blogspot.com/_rtEfGneubno/TSZo9abFbPI/AAAAAAAAABY/ZkLv-FFXN4w/s1600/GaryLarson_2001.jpg

the other big problem is WHERE ARE THE ELEMENTS ON THAT STOVE

^ shld not be overlooked

There is something deeply, psychically disturbing about that

ya its kind of like 'seeing behind the curtain' for a second

I am supposing "very cheap landlord has decided that one element is sufficient for the tenants"