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I will never again . . . (Part 4)

Darienne

By Darienne
in Food Traditions & Culture

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
6 minutes ago, JoNorvelleWalker said:

 

At the start of COVID as store shelves were going bare I craved a bit of gruyere.  The only gruyere available was a whole, uncut brick.  At about $50.  That gruyere is still in my refrigerator, still uncut.

 

Someday I will develop the courage of my convictions.  Maybe.

 

Leave it uncut and hope/pretend that in time it qualifies as "aged gruyere".    Properly aged, the value increases in terms of months of age.   Maybe you have invested in an annuity.  

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eGullet member #80.

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chromedome

chromedome

Posted
Posted
9 hours ago, MaryIsobel said:

That was very kind of you. Thin-skinned sisters unite!

...and wave a red banner!

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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  • 3 weeks later...
heidih

heidih

Posted
Posted
6 hours ago, haresfur said:

I will never again torch the barbie grilling Korean ribs.

 

I think they're done...

 

image.thumb.jpeg.4dc320fda48dba1b0fb51ec3adc33bed.jpeg

Oh sade First time I hd them home grilled it was at Taiwanese neighbor's and the wife made her husband sit in front of the little Hiibachi grill- squawking if he tried to walk away. Usually some sugar in the marinade...

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haresfur

haresfur

Posted
Posted
7 hours ago, heidih said:

Oh sade First time I hd them home grilled it was at Taiwanese neighbor's and the wife made her husband sit in front of the little Hiibachi grill- squawking if he tried to walk away. Usually some sugar in the marinade...

 

Yeah, a fair bit of sugar and a fair bit of fat on the meat. I think my mistake was closing the lid and not cleaning the old grease out of the drip pan. Didn't take long for it to go from a few flair-ups to billowing flames.

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It's almost never bad to feed someone.

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heidih

heidih

Posted
Posted
7 minutes ago, haresfur said:

 

Yeah, a fair bit of sugar and a fair bit of fat on the meat. I think my mistake was closing the lid and not cleaning the old grease out of the drip pan. Didn't take long for it to go from a few flair-ups to billowing flames.

My father had the flame problem. Us kids lved BBQ as he armed us with little water pistols to keep flames in check

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  • 3 weeks later...
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted (edited)

I shall never again settle down with my mai tai at the computer on an empty stomach, placing an order from Whole Foods.

 

And while I am at it I will never again persist in unscrewing the cap from a wine bottle that had already been opened.

 

 

Edited by JoNorvelleWalker (log)
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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Anna N

Anna N

Posted
Posted
7 minutes ago, JoNorvelleWalker said:

I shall never again settle down with my mai tai at the computer on an empty stomach, placing an order from Whole Foods.

 

And while I am at it I will never again persist in unscrewing the cap from a wine bottle than had already been opened.

 

 

Goes right along with my vow to never attempt to open a wine bottle with a corkscrew when it has been closed with a glass stopper. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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ElsieD

ElsieD

Posted
Posted
39 minutes ago, Okanagancook said:

How’s the pot?

 

The pot cleaned up fine.  The bottom was a seething black mass, but John cleaned it up just fine.^_^. Still pretty stinky in the place though.

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Okanagancook

Okanagancook

Posted
Posted

I asked because a friend of our’s was making jam, went outside and got side tracked….yup, just about burned the house down. The pot was too badly burnt to save and there is a permanent blotch of burnt goo on the stove.

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

My son was once into sugar cookery.  After about six months of scrubbing and running through the dishwasher the pot eventually came clean.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, liuzhou said:

Pour myself a nice glass of Bordeaux and tip it into my keyboard. There may be a fewwinegeneratedtypos in this       post!

 

My posts sometimes suffer winegeneratedtypos but I can't blame my keyboard.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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