Voodoo Chilli
Tuesday, June 14th, 2011 10:26 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
caddymanLast evening was largely swallowed up by the all-consuming chilli. It took ages to make (partly, it has to be said, because my back is giving me a little bit of gyp and I wandered off to find the paracetamol and codeine tablets to take the edge off).
The fast chopping of vegetables is a skill I have never mastered; I get them done, but I remain in awe of those people whose hand turns to a blur when they wield the chopping knife. If there’s a simple trick that prevents cleavers removing digits or sending peppers flying across the kitchen like wet soap, I have never discovered much less mastered it.
Anyway, the preparation took ages, much longer than the actual cooking, although breaking up the frozen veggie mince without burning it all was an interesting experience in itself. I fear it may be a little more spicy than Furtle normally goes for, but not disastrously so: a little crème fraîche judiciously applied should see to that.
100% vegetarian; probably not vegan friendly, though
I was so pleased that I put a photo on Farcebørk. One of my friends rather ungenerously described it as a turd on a plate. I discard him. Tonight, provided I don’t get too hammered in the pub, I shall bag it into portions and freeze them.
The fast chopping of vegetables is a skill I have never mastered; I get them done, but I remain in awe of those people whose hand turns to a blur when they wield the chopping knife. If there’s a simple trick that prevents cleavers removing digits or sending peppers flying across the kitchen like wet soap, I have never discovered much less mastered it.
Anyway, the preparation took ages, much longer than the actual cooking, although breaking up the frozen veggie mince without burning it all was an interesting experience in itself. I fear it may be a little more spicy than Furtle normally goes for, but not disastrously so: a little crème fraîche judiciously applied should see to that.
100% vegetarian; probably not vegan friendly, though
I was so pleased that I put a photo on Farcebørk. One of my friends rather ungenerously described it as a turd on a plate. I discard him. Tonight, provided I don’t get too hammered in the pub, I shall bag it into portions and freeze them.
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(no subject)
Date: 2011-06-14 09:55 am (UTC)(no subject)
Date: 2011-06-14 01:10 pm (UTC)(no subject)
Date: 2011-06-14 05:19 pm (UTC)Never mind the bollocks! (...or something along those lines)
Very vegetarian, too though I guess you know, how dangerous that is, these days? But, if you did get decently hammered in the pub, you may be safe still.
Alcohol conserves, you know!
(no subject)
Date: 2011-06-14 07:18 pm (UTC)I believe the trick with the fast chopping is to have a big knife and hold it against the knuckles of your hand holding that which is being chopped. Then, keep the tip of the blade against the chopping board and effectively scissor down, never lifting the blade up more than a centimetre or so.