The Cooking Thread

[peds]

The joy is real, all right!

[AHPP]

I do probably have arbtalk’s worst food hygiene rating. Probably why I also have arbtalk’s strongest immune system. 

[AHPP]

11 minutes ago, peds said:

The joy is real, all right!

They’ve got that magic aromatic quality that you can’t necessarily taste but which wafts around the back of your nasal passages. Like dill and sometimes rosemary and thyme.  
 

I hope I don’t arrive at the best restaurant behind the pearly gates, get seated, have the option for any earthly (or indeed superearthly) delights and then can’t remember the name of delicious stuff for eternity. 

Edited September 18 by AHPP

[sime42]

I don't really get the Nigella vibe. There's packet in the cupboard that I've not used in years. They don't seem to have any sort of discernible flavour.

[sime42]

I'd always choose Dill or Cumin or any of their cousins instead of mouse droppings.

[peds]

22 minutes ago, sime42 said:

I don't really get the Nigella vibe. There's packet in the cupboard that I've not used in years. They don't seem to have any sort of discernible flavour.

 

Maybe don't use the ones that have sat ignored for years...

 

Keep in mind, there is no obligation to use packet nigella with a bar code... any leeks, onions, or chives left to go to seed can provide for you, despite being a completely different plant to the "black onion seeds" of Nigella sativa which, of course, isn't an onion. 

[AHPP]

In the same way that a reference to a lack of religion is treated the same as a reference to religion by the Equality Act 2010, s 10(1), the cooking thread may feature uncooked things. 
 

 

Raw bacon in a bit of salt and vinegar, smear of piccalilli. With mouse droppings. 

[peds]

Well, two things... do you have any German or Eastern European lineage? The raw pork on toast thing is a thing over there, I think.

Secondly, if by bacon we can assume pork that has been salted in one way or another for a length of time greater than zero, then it has been cured or prepared in such a way that it no longer qualifies as raw...

 

...but the big question would be is that a traditional bacon cure, or a modern one? That is, either packed in salt or submerged in brined for a number of days; or injected with brine and/or tossed around in brine in a vacuum tumbler...

 

Man, so many questions. 

 

I'm eating a Solero. No bacon involved. 

[AHPP]

My mum spent quite a lot of time in Germany but I’ve not asked any questions. 
I nearly put uncooked but it didn’t sound as appetising. The curing method? Who knows. It’s ASDA’s cooking bacon crab bait packs, the best kept secret in bacon. 

[AHPP]

Go on. Upset me. What does a Solero cost these days?