Prog Chefs Unite!!!

Don't know the guy, never watched any of the programmes he does. Listening to him on YouBoob - yeah that's a weird strangled British/American zygote of an accent - though I suspect most of the Americanisation is merely in pronunciation of a few key words (you say tomato, I say tomato - tomato, tomato; potato, potato - let's call the whole thing off) which suggests he's putting it on (ie he's faking it). He's also trying to hide his natural yokel accent - but there is a distinct Wiltshire accent buried in there (imagine Andy Partridge of XTC trying to talk "posh") - in the end it's like Arnie trying not to sound like an Austrian farm boy. I wouldn't be able to listen to him for too long because it would just make me uncontrollably angry and shout at the TV...

Edited by Dean - August 16 2012 at 02:14

Just to be clear (since I now realize that UK and US people refer to the plant by different names), I love the seeds of the plant in Indian food, but the to hell with the leaves in anything.  Never had the roots, but I think they would be consigned to the latter category.

Shrimp taco bowls tonight.  Nothing fancy- just seasoned shrimp, lettuce, tomato, onions, sour cream and Mexican cheese in a flour tortilla bowl.   Dos Equiis and lime to wash it down.

For dessert, lime Jell-O. 

By the way, anyone around here share a loathing of cilantro?  Just for shiggles, I sniffed some fresh cilantro at the grocery store.  Pee-yew! 

Last night was fish pie - smoked haddock, kippers and prawns in a parsley sauce sprinkled with a some finely diced chorizo sausage that had been lightly fried with a spoonful of capers, topped off with parsley mashed potato and grated Leicester cheese and sliced tomato - cooked in the oven for 20 mins until cheese is all bubbly. Because the kippers and chorizo are so strongly flavoured it's not a version of fish pie you'd want to do everytime, but for an occasional treat it's yum. 

I actually prefer a good brand of canned tuna, whenever I eat it fresh it just tastes 'wrong'

I've fallen in love with raw tuna years ago.  When I was young I had many tuna fish sandwiches.   Quite a difference between the two.

Try almond or maybe pumpkin seed. The pumpkin seed I THINK would go well with tuna but not being a fish fan my opinion is suspect. Toasted almond never f**ked up anything.  

Tuna is difficult to cook, especially when it's thin. I've a piece for my lunch-box tomorrow (a basic Salad Niçoise) - I normally cook tuna pink but as it will be eaten cold several hours later I will deliberately over-cook it and then douse it in a mild teriyaki sauce before making up the salad.

Surf and turf tonight.

I have these small "Denver steaks" that I am marinating in bourbon, sesame oil, and tarragon.  We also have these small ahi tuna steaks that I am going to coat in ground sunflower seeds and black pepper.  I'll pan sear both.  Serving with Jasmine rice.

Leftover braised chicken I made into a timbale. The chicken had been braised with very light general duty poultry seasonings so I needed to zest it up to go well with the custardy goodness. I used ranch dressing spices and included lots of 'veggie platter' type veggies.  The flavour profile was nice ( ranch and chicken is a common pairing 'round here) but it came out too rich and heavy. Next time I will use the two part egg method to lighten it a bit.