I know how to cook thanks
you'd be surprised at how well things like lemon and pancetta and thyme and prawns go together, particularly as the thyme was a hint of flavouring to the croutons, and the lemon and capers were a delicate flavour through the dressing.
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 20:32, 2 replies, latest was 16 years ago)

Now now kids, settle down.
Both approaches to cooking have there merits, and I've had fine food from both camps. I think it is more difficult to make fewer ingredients stand out, and it takes more time to achieve the goal. I normally end up with more ingredients than I plan to use, and get it done as quickly as possible, before I taste the the thing to death.
( Bartleby A dead man on vacation, Tue 29 Jun 2010, 20:40, Reply)

it was the rather patronising nature that I wasn't so keen on
based purely on the description of an intense and vibrant salad which, in spite of what our colleague might be implying, worked rather well.

A lot of the time he is right and it is better to use fewer ingredients to greater effect. Not on this particular occasion however.
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 20:45, Reply)

There's a restaurant by me that only uses 5 or less ingredients per dish.
I've eaten there a couple times but it's a bit crap.
( Batshitmentalist is sane for once, Tue 29 Jun 2010, 20:46, Reply)

it's all about doing things appropriately
my recipe for chilli has fuckloads of ingredients, and because of them it is awesome.

your fresh fish however is asking to be treated nicely with a simple marinade, as you are doing
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 20:47, Reply)

Yeah, I put loads of stuff in spaghetti sauce
and it's great. I had halibut the other night, and just drizzled it through melted butter & rosemary before cooking it.
( Batshitmentalist is sane for once, Tue 29 Jun 2010, 20:51, Reply)

that sounds good

( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 20:55, Reply)

So does your salad
I might try that for the 4th July party.
( Batshitmentalist is sane for once, Tue 29 Jun 2010, 21:09, Reply)

sorry for the tone
you put it up there, that was my thought on it.

WhatDoYaWant a stream of people saying 'oh yummy'?
( Ring Of Fire A petty, drooling belming butthurt retard., Tue 29 Jun 2010, 21:00, Reply)

no worries
understood your point :-)
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 21:16, Reply)

I'm on an intensity over complexity trip.


My pasta sauce used to be tomatoes, onion, garlic, chili, marjoram, oregano, red peppers, red wine, balsamic vinegar, olive oil and seasoning, cooked up in a pan. It was OK.

Now it's tomato, garlic, chili, olive oil, seasoning. Roasted down and reduced in an oven and it has a sweetness, intensity and clarity that makes a simple pasta dish special imo.

I may be a bit evangelical on the subject ;)
( Ring Of Fire A petty, drooling belming butthurt retard., Tue 29 Jun 2010, 21:28, Reply)

I've encountered similar things when making tomato sauces
it's all about using decent ingredients and long enough cooking times
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 21:38, Reply)

Mmm...freshly baked sarcasm

( fuck shit up the best you never had, Tue 29 Jun 2010, 21:24, Reply)

eh?
Sarcasm? I don't thing I could have been more straight forward
( Ring Of Fire A petty, drooling belming butthurt retard., Tue 29 Jun 2010, 21:26, Reply)

WhatDoYaWant a stream of people saying 'oh yummy'?
A faint drizzle of sarcasm, no?
( fuck shit up the best you never had, Tue 29 Jun 2010, 21:33, Reply)

NO

( Lisette von Falcon, Tue 29 Jun 2010, 21:45, Reply)

A mere saucisson then. Shirly

( fuck shit up the best you never had, Tue 29 Jun 2010, 21:49, Reply)

he's too bland to be that saucy
and my name's not Shirly
( Lisette von Falcon, Tue 29 Jun 2010, 21:53, Reply)