Posts by Gareth
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Hard News: Kitchen Hacks, in reply to Ben Curran,
Duck fat fries are a thing of joy. I last enjoyed them at Saggio di Vino in ChCh, where they accompany a delicious steak. If in Chicago on a Friday or Saturday, then do not miss the DFF at Hot Doug's.
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Hard News: Kitchen Hacks, in reply to Hebe,
I'm working my way through the two Ottolenghi books - Plenty and Jerusalem. SWMBO loves his soups - big jugs of tomato with sourdough and broad bean with yogurt are cluttering up the fridge today.
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Hard News: Kitchen Hacks, in reply to Tom Semmens,
Which is why today is one my of my two fast days for the week, and I'm writing about food instead of eating it. Trendy, moi?
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Hard News: Kitchen Hacks, in reply to Tom Semmens,
You are quite correct in every respect, Tom, except insofar as the taste of the olive oil is important to the finished crispy potatoes - which are only chips if you choose to cut them that way... ;-)
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Chip in?
Purchase Agria potatoes. Peel and slice into the bite-sized pieces of your choice. Not too small, not too big. Long thick chips are good. Rinse, put in pot of cold water, add salt, bring to boil. Cook until soft but not falling to bits. Some will, but no matter. Carefully drain the cooked bits and leave them to steam themselves dry. If you were Heston Blumenthal you'd put them in the fridge (because fridges have a very dry atmosphere).
Pour extra virgin olive oil into a frying pan large enough to take all the potato bits in one layer. Perhaps half a centimetre deep? Quite a lot, in other words. Heat it up until just before it starts smoking, then tip the potato bits in. When they're cooking along merrily turn the heat down a bit. When they're beginning to crisp up, stir until they're browned all over.
Drain on kitchen towels, add a little salt, and serve. Will stand in for roast potatoes, etc, if you don't want to heat up the oven.
You can ponce the chips up by adding rosemary halfway through the frying, or unpeeled garlic cloves (though be careful, they can explode).
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Very sorry to hear that, Hebe. Hope the rest pull through...
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Capture: Dogs Love Cameras Too, in reply to Nora Leggs,
Pictures!
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SWMBO and I cycle purely for fun and fitness, because our commutes are the 10 metres from bedroom to home offices. A friend told us that if you cycle 150 km a week, you can forget diets and eat what you like. Sounds good, and seems to work.
Being deeply rural, we tend to rely on the services of Ground Effect for most things. I have some baggy shorts with removable chamois for rides that involve lunch or socialising, and lycra for training and long rides. I tend to sweat a lot, so shirts are all technical materials (god knows what, but they wick the sweat away very effectively, and dry really quickly). One day, I'll buy one of these to wear on the long stuff.
We did the Grape Ride for the first time this year. I thought I did well to finish in a bit over 4 hours for the 100km, but there was a bloke over 70 who did it in three. On the other extreme, our friends Pauline and Hugh have been known to average 100km a day. They're in Azerbaijan at the moment, on the way from Cumbria to China... Never known a couple who could eat so much at a sitting.
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Capture: Someone, Somewhere, In Summertime, in reply to Nora Leggs,
I don't think it would be possible to be surreptitious in that particular spot!
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Capture: Someone, Somewhere, In Summertime, in reply to Nora Leggs,
Just the one. But the rain earlier this week should mean more soon.