Upright, breathing, kicking...
Sep. 20th, 2005 09:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
aumentouIn the news today, British soldiers defend democracy and justice by a) having commandoes diguise themselves as arabs specifically to cause trouble, and b) ram raiding an official, legitimate prison of the local government with tanks, to rescue the commandoes.
Good one lads.
The other day I was going to make myself a Thai-style chicken soup, with lemongrass and ginger.
The recipe as I use it calls for chicken, loads of mushrooms, some onion that is cooked but not browned, ginger, lemongrass, coriander, possibly lime, and peppers. It also calls for you not to add any goddamn red chilli paste - because hte authentic hot and sour taste is bit too hot and sour for my tastes.
When I got home, I thought we had all these things.
Actually, when I'd finished carving the rotten chunks out of the two bags of mushrooms, we had about half a fists worth. The lemongrass was so old and desiccated barely any was usable. The ginger was a bit moudly, the peppers were a bit liquid. Worst, when I got the chicken out of the fridge it was pork.
Nonetheless, I cooked on.
First, I rinsed the pork.
Then I fried the pork. I fried it with loads of salt and quite a lot of pepper. First I fried it hot to sear it and kill the outside. Then I fried it cool to kill the inside.
Meanwhile, I also fried half a gigantic onion, until it was white (not brown).
Meanwhile I chopped the veg. Red and yellow peppers, mushrooms, ginger, lemongrass, and a parsnip.
Fried the veg a little, and chucked it in a cold saucepan with the onion.
Fried the parsnip.
Finished the meat, chopped it up with the veg.
Deglazed the meat pan with red wine vinegar.
Chucked the vinegar in the saucepan, and enough water to cover.
Got bored, thought "sod it, lets put the lime in"
Got every drop of juice from the lime into the pan.
Added fat boy noodles.
Threw coriander in.
Ate.
Nearly died of shock.
It was actually rather good. The pork retained a meaty flavour, and the peppers were sweet, but the lime made everything taste magically fresh.
As an added bonus, I haven't got scurvy.
Anyone who isn't busy can amble down to the freshers fair on friday, and see me dressed in kit.
Good one lads.
The other day I was going to make myself a Thai-style chicken soup, with lemongrass and ginger.
The recipe as I use it calls for chicken, loads of mushrooms, some onion that is cooked but not browned, ginger, lemongrass, coriander, possibly lime, and peppers. It also calls for you not to add any goddamn red chilli paste - because hte authentic hot and sour taste is bit too hot and sour for my tastes.
When I got home, I thought we had all these things.
Actually, when I'd finished carving the rotten chunks out of the two bags of mushrooms, we had about half a fists worth. The lemongrass was so old and desiccated barely any was usable. The ginger was a bit moudly, the peppers were a bit liquid. Worst, when I got the chicken out of the fridge it was pork.
Nonetheless, I cooked on.
First, I rinsed the pork.
Then I fried the pork. I fried it with loads of salt and quite a lot of pepper. First I fried it hot to sear it and kill the outside. Then I fried it cool to kill the inside.
Meanwhile, I also fried half a gigantic onion, until it was white (not brown).
Meanwhile I chopped the veg. Red and yellow peppers, mushrooms, ginger, lemongrass, and a parsnip.
Fried the veg a little, and chucked it in a cold saucepan with the onion.
Fried the parsnip.
Finished the meat, chopped it up with the veg.
Deglazed the meat pan with red wine vinegar.
Chucked the vinegar in the saucepan, and enough water to cover.
Got bored, thought "sod it, lets put the lime in"
Got every drop of juice from the lime into the pan.
Added fat boy noodles.
Threw coriander in.
Ate.
Nearly died of shock.
It was actually rather good. The pork retained a meaty flavour, and the peppers were sweet, but the lime made everything taste magically fresh.
As an added bonus, I haven't got scurvy.
Anyone who isn't busy can amble down to the freshers fair on friday, and see me dressed in kit.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2005-09-20 02:32 pm (UTC)swimming at 6 tomorrow.
thai soup:
Fry chicken.
Add a big spoonful of thai red curry paste ( not very hot)and stock. heat.
and spring onions and mushrooms/ noodles. cook for 3 mins.
done.
:ppp
no subject
Date: 2005-09-20 03:04 pm (UTC)Unfortunately, I am busy on Friday. And probably a bit to far away to amble down to the Union... poo.
no subject
Date: 2005-09-21 03:24 am (UTC)