I couldn't agree more.
I'm hoping with TGB moving in, maybe I'd be cooking for two, or even three if SF joins us, more often. It's so much easier to cook for sevrel, and you get feed back and if the meal's good; a little bit of praise, which is always nice. It's taken me years, but I can now scrum up a good meal for one person, but it's not easy, and a lot of the time I need to think up sevrel meals to use up the similar ingredients.

How did you do your stirfry? There is a thai place near me that does a really nice pork sweet'n'sour type dish where the pork is really crispy, and it's really lush. When I do chicken, I cover it in cornflower, egg, cornflower; shallow fry, put to the side, add at the end....and I get a really nice coating on it and it goes crispy. My mate pointed me out that if you cover the meat with cornflower, it'll give it a silky tender consistancy.
( G/PP 💩💩💩💩💩&#128, Tue 5 Oct 2010, 13:31, Reply)