Food Glorious Food!

[wildeabandon]

You know, I don't think I've talked about food on here for a while, at least not more than in passing. That can't possibly be right. Talk to me about food, people! Actually, I know, I can have a poll - not only will it allow me to indulge my curiosity, but I can use it for reference when you come to dinner.

[Poll #1161910]

And finally, if you're so inclined, give me your favourite recipes, tell me about wonderful meals or give me anecdotes about hilarious food mishaps.

Comments

[robert-jones.livejournal.com]

Losing touch would be hopeless. I think it would make it nearly impossible to eat, for instance, which would sort of defeat the point of preserving taste and smell. Fortunately, it would be hard to lose. Or at least, if you had sort of damage to your nervous system, you'd have lots of other things to worry about.

[robert-jones.livejournal.com]

Gosh. That would be a very strange way to live. Smell and sensuality are very closely linked in my mind.

[wildeabandon.livejournal.com]

Are we still on for this? What time suits you best? (Helen & I were planning on going swimming beforehand, so earlier than 7.30 or so would be tricky, slightly later than that probably easier) Should I bring anything?

[squiddity.livejournal.com]

Certainly are.
20:00 is good for me, gives me time to get home and start cooking.
You will only need to provide yourself.

[wildeabandon.livejournal.com]

Fab. See you then.

[geekette8.livejournal.com]

I've not got much sense of smell anyway, so wouldn't be fussed about losing the rest of it.

Two worst cooking-related mishaps: the first was a long time ago when I was a student. I made Jif a black forest gateau as a special birthday present. Unfortunately the chocolate cake base was a flourless recipe from Delia and it just didn't set at all - when I opened the sides of the springform tin it just schlooped out. Luckily I had realised it was gloopy and had it on an appropriate plate with deep edges. I dumped the whipped cream and cherries on the top and we ate it with spoons; it tasted fine but I've had to endure jokes about my black forest soup ever since. :-)

The second one was related to the lack of sense of smell - I was cooking some chicken in a wok, and didn't realise it was off. I'd just added a load of other ingredients when Jif walked in and went "EURGH, what's that SMELL?". Whoops. We threw it away.

Oh, and another: Jif has a real hang up about offal, and especially kidneys. In France one time we were trying to get a quick meal in a "Flunch" (quick and cheap but reasonable food chain restaurant) and he picked something that was called "rognons de porc". We didn't know what rognons were and assumed it was like medallions of pork or something. He ate one bite and was nearly sick, then asked me to look it up in the dictionary but NOT TELL HIM any details if it was any form of offal. Yep, kidneys.

hilarious food mishaps.

[strangederby2.livejournal.com]

I make good bread almost every week without the use of a bread maker but I lack the cake making gene. Worst time? I once baked a cake that looked fine until I went to cut somebody a slice and liquid poured out from inside.

[strangederby2.livejournal.com]

Also,for me this is the best recipe book ever written.

http://www.theppk.com/nomicon.html

[mirabehn.livejournal.com]

Snowflake on the wine/beer question: depends very much on the food. And I find that some fruit juices and posh non-alcoholic drinks do just as well, though again it's good if care has gone into them.

(Even though I am drinking a bit again, I still need to organise that teetotal dinner party at some point, trying to match good non-alcoholic drinks to the food as though it were alcoholic.)