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"...Yes, re the garlic, where is the point in crushing something so delicious into smithereens?..."

There is a cooking science answer to that but I can't be bothered writing it.


Personally I smash, chop then mash with the back of a knife, salt and a (wooden!) chopping board depending on how fine I want it.  Unless slivers are required....
FM
Thanks Saz, surely if you use fish and garlic on a wooden board the smell must stay on it even after washing  my mum bought me the glass board and it's done me fine for the last 10 yrs, another thing i can't stand is these chefs not washing their hands after touching raw meat and then grabbing a pinch of salt out of a bowl of the stuff
Aimee
We have a "Jamie's Italian" In Cardiff and I've been there once but wouldn't go again. Most Italians in Cardiff give you better food and service. Jamies overloaded it on the olive oil - everyone else I've talked to who went there said they overloaded it on the oil. Kills the flavour of the the salad and all the other ingredients.

JAMIE'S ITALIAN SUCKS ARSE
Demantoid
RE the fish campaign,stocks of certain fish, cod,haddock etc are low,however allowing fishermen to fish in the same waters  for  "Sustainable" other fish,means that they are all caught in their nets and quotas which where introduced to help the declining stocks are worthless as all the rarer fish etc are caught as well,and returned to the sea dead .The fact that Fearnley wassname wants to be able to use the dead rarer fish,will just mean that either way,the stocks will decline.It's not scaremongering to say that in 50 years or less the seas will be empty.AS for those Japanese slaughtering sharks for fins!
kattymieoww

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