What are you cooking this week?

[WorkingMummy]

Huguenot Wrote:

-------------------------------------------------------

>

> BTW, WorkingMummy, you were simply wrong. Get over

> it. I doubt you will ;-)

?????????? Er, Hugenot, what are you on and why are you getting so het up and unpleasant? I didn't even disagree with your definition. And I am not sure why you have any reason to doubt my willingness to admit a mistake when I have made one.

Just because something is used regularly does not mean it is not canonical. The bibical canon is used every week in church. My culniary canon is used year round by me. Elements are used every Friday, in a weekly family meal. There are other recipes which I use only once a year, such as the muffins the kids and I make each Xmas morning, for breakfast, and at no other time. Some have no set date or day to be used, but perfectly fit or encapsulate a particular mood or event, and will be wheeled out like a ritual on those occasions. Each of them is canonical because it is so completely perfect for the role it plays in my kitchen and in my family's life. So, sorry to have DARED to tell you this, but like I said: I know what a canon is and I meant it!

The topic of the thread is actually what you're cooking this week, rather than your prescribed use of the english language. It was a thread I was rather enjoying until it descended to this. So, what recipe are you sharing?

[*Bob*]

Alas Hugenot's recipe for Humble Pie is likely to remain a closely-guarded secret.

[maxxi]

Huguenot Wrote:

-------------------------------------------------------

> No, it doesn't mean a set of standard works, it

> means a measuring stick, a comparative. Canon

> cannot be used as a replacement for 'portfolio'.

>

> Unless you don't know what it means.

The OCD has all kinds of stuff about decrees, pronouncements, laws and rules but nothing about 'sticks' - have you been using that dictionary with all the nice big colour pictures again?

Oxford Concise Dictionary specifically has:-

collection or list of sacred books etc., accepted as genuine: (list of) genuine recognized works of a particular author (the Shakespeare canon)

I'd say you need a new dictionary outlook Huge.

ETA: I think H has lost his AAA rating but lets put it down to a dodgy laksa and move on...

...laksa recipes anyone?

...H?

[Huguenot]

Canon comes from the Latin 'canon' or even the Greek 'kanon' which means measuring stick. ;-)

All English uses are derived from this.

In that sense something can become 'canon' because it is archetypal: this is the derivation for the musical use as 'oeuvre'. The musical use for repetition or imitation relates to the 'canon' being a measured distance behind the leading melody.

So you can't really 'add' something to your canon - but it can become your canon if it becomes archetypal of your cooking through repeated use. A meal you cook could be compared with your canon.

I was being abrupt for my own entertainment WorkingMummy, no offense intended!

[Huguenot]

This week I am mostly having Marmite on toast.

Bread, Flora, Marmite.

Slice and flash grill the bread until the sugars caramelise to create a crisp brown texture, allow to cool for 30 seconds. Apply Flora to one side creating a smooth even topical coat, repeat with Marmite.

Consume hot or cold to taste.

[WorkingMummy]

I've got no idea about Latin, but I do know that english words are not restricted in meaning to their latin root.

In any event, whatever your knowledge of Latin, you know little of my kitchen. You assumed I was talking about a culinary "portfolio". I was talking about (or rather mentioning, in passing) my culinary bible.

I'm also unsure of your ecleseastical history. The criteria for biblical canonicity, as all good Sunday school pupils will tell you, has nothing to do with sticks. The books of the canon are not devices against which to measure other texts for perfection! Canonicity has, instead, everything to do with origin, acceptance, substance and liturgical use. This is precisely what my canon is.

And my canon: it is an OPEN canon. It gets supplemented by a process of continual revelation.

I am lousy speller. (In this thread alone, meet = meat, cannon = canon.) But I am not, dear H, myself a person with a problem admitting when they are wrong.

Winky face, no offence.

WMx

[*Bob*]

So, just to be clear Hugs, what you're saying is 'oh yeah, I was wrong, sorry about that', whilst weaselling-out of actual words like 'wrong'.

[MrBen]

This thread started off with some recipes that require 3 hours prep, overnight resting and 1 hrs cooking. I'm guessing a lot of us don't have that much time so I'm always up for new quick simple recipes that I can make in 30 mins when I get in late most nights. So many of those quick cookbooks are total bollocks because their time starts after all the prep and in reality I cant be ar$ed after 14 hrs in the office.

And another thing.....I've always admired David Carnell for happily admitting that he screwed up making Raymond Blanc's Coq Au Vin. Recipes that are in reality impossible to make or which you've screwed up would be a decent cookw@nk thread?

And finally....if you've tired of trying to choose which versiuon of spag bol to make then this little read is great: http://www.amazon.co.uk/Perfect-Essential-Recipes-Every-Repertoire/dp/1905490836

Whilst it looks like twee bollocks the author has distilled all of the best features of each to give 68 staple recipes from mash to roast chicken and poached eggs and for some reason I keep going back to it.

[the-e-dealer]

my recipe takes as long as the pasta takes to cook

[*Bob*]

MrBen Wrote:

-------------------------------------------------------

> http://www.amazon.co.uk/Perfect-Essential-Recipes-

> Every-Repertoire/dp/1905490836

That's a good book, that one.

She also makes a point of omitting steps in recipes that add extra levels of complexity when deemed to be for minimal gain. 'Big Up' the moussaka recipe, for example.

[WorkingMummy]

My recipe for radicchio spaghetti (it's actually Nadine Abensur's) takes less than 30 minutes. It's also an absolute paradigm of non-toxic comfort food. The bitterness of the radicchio, the sweetness of the cheese and basil, the slight stodge of the pasta, the earthiness of the nuts. Radicchio is a super food too, much more nutritious even than spinach. So, virtuous and pleasurable.

You do need to go easy on the cheese, though. 45 g per portion is plenty.

And you do potentially need to come over to Camberwell to buy your round headed radicchio. But it keeps for ages in the fridge.

[MrBen]

You mean....gasp....you cant buy radiccio in East Dulwich?

[david_carnell]

Thanks for bringing up the Raymond Blanc thing. I was trying to impress a lady at the time too.

I should have known better. I knew enough about cooking to know that the temps and times looked all wrong. The veg were still nearly raw.

Look! HERE! LOOK!

http://www.guardian.co.uk/lifeandstyle/2010/oct/17/recipes-ofm-cookbook

Cook for 1 hour at 100C?!?! Are you fucking crazy you French ponce. No way do you get a proper casserole at those temperatures. Merde. And it got repeated in a fucking book?!! You're insane!

Grrrr.....

[WorkingMummy]

MrBen Wrote:

-------------------------------------------------------

> You mean....gasp....you cant buy radiccio in East

> Dulwich?

Never looked, to be honest. I've had trouble sourcing it in the past, in other places. It has very recently become available from Ocado. Lots of shops will try to fob you off with red chicory (as Ocado shockingly used to do if you asked for radiccio, and still might as a substitute) which is just wrong.

[TillieTrotter]

HUGE you're a pain. People will stop inviting you to the party soon enough.

A recipe a german friend gave me recently. Sweat a large onion and 2 garlic cloves in a little butter, add a bag or two of curly kale, put the pan lid on and continue cooking for 20 mins on a low heat. Add a ring of sliced smoked sausage for a further 10 mins and bob's your uncle.

The boys loved it served with simple boiled potatoes. Very austere looking but yummy in that hearty winter warming way.

[red devil]

MrBen Wrote:

-------------------------------------------------------

> This thread started off with some recipes that

> require 3 hours prep, overnight resting and 1 hrs

> cooking. I'm guessing a lot of us don't have that

> much time so I'm always up for new quick simple

> recipes that I can make in 30 mins when I get in

> late most nights. So many of those quick cookbooks

> are total bollocks because their time starts after

> all the prep and in reality I cant be ar$ed after

> 14 hrs in the office.

To be fair MrB, people were posting their recipes in response to TT's request for a 2 week meal plan for a family, not overworked late night cooks like yourself.

Maybe we need general foodie/recipe thread, which can encompass all aspects of cooking/food...

[KidKruger]

14 hrs of internet / EDF browsing shouldn't be that tiring - surely ?!

[WorkingMummy]

Tillie, I'm going to try that recipe soon.

[civilservant]

>an absolute paradigm of non-toxic comfort food

You're taking this Huguenot-baiting thing really seriously aren't you?:-)

[Huguenot]

Tillie, I appreciate your frustration, it was just a throwaway comment. Canon is a terrific concept, but in this case used and spelled inappropriately. I just wanted to share the joy of the English language when used well. If others became competitive it's up to them.

It remains used incorrectly, WorkingMummy and *Bob*'s comments are fun and interesting.

As for the party, enjoy. It strikes me that the best parties are full of variety and alternative perspectives. If you prefer a party where everybody talks about what you want to talk about, I suspect you'll get pretty bored pretty quick.

See ya.

[StraferJack]

What "a conniving randy bogus oriental old queen"

[*Bob*]

Ah.. the unmistakeable hollow parp of an anus - shortly before being silenced by the insertion of a Greek measuring stick.

[Huguenot]

*Bob* checks the line of his nonchalant swagger in the reflection from the double glazed kitchen window, before casting quickly around to see if anyone else noticed just how cool he can be.

[*Bob*]

It's not my fault if your understanding of this stuff comes from hurried googling.

You've only got yourself to blame.

[Huguenot]

Maybe lean against the fridge *Bob*, more people might see you there.

I tried a Raymond Blanc veal and orange thing once.