Urban75 Home About Offline BrixtonBuzz Contact

Kitchen hints and tips

ChrisFilter said:
Ooh, those comments on knife-blocks are suggesting that this could be a snobbery thing ;)

I'm a self-proclaimed really good cook and see no problem with garlic crushers OR knife-blocks. Our knife-block cost £60 and the knives are a joy to use (metal handled no less ;))

Power to the thrifty :cool:
Click to expand...
Well, the knife block thing is less about the block than about the whole gift-set-of-knife-block-and-umpteen-shitty-knives-for-£30 deal.

My strong feelings about such things probably stem from being invited to cook in other people's kitchens, only to discover that the best knife they have wouldn't cut warm butter safely, and would take some serious work on an oilstone and a steel to sharpen, if it were capable of being sharpened, and if they owned either a stone or a steel. And, invariably, it's those sort of kitchens where you open the drawer to find a thousand weird appliances, all glued to the bottom of the drawer by whatever's dripped in off the countertop, and none of them any use to anyone who doesn't want to carve radishes into the heads of the Kings and Queens of England, 1066-2006.

Admittedly, I can understand people who own knives like that wanting to use garlic presses ;)
 
Idaho said:
I use a knife for garlic simply because it is easier for those with basic knife skills. Still if the garlic press allows more muddle-fingered folk a chance to try out cookery then it can't be all bad :p
Click to expand...

With your shaky hands I'm surprised you don't end up with a few fingertips in the pan too :p
 
ChrisFilter said:
Ponce ;)
Click to expand...

Touchy. This is because you've just realised that you've not sharpened your knives since 1987, when you made that ill-advised purchase of legwarmers and beely boppers.
 
pembrokestephen said:
And, invariably, it's those sort of kitchens where you open the drawer to find a thousand weird appliances, all glued to the bottom of the drawer by whatever's dripped in off the countertop, and none of them any use to anyone who doesn't want to carve radishes into the heads of the Kings and Queens of England, 1066-2006.
Click to expand...

tarannau said:
This is because you've just realised that you've not sharpened your knives since 1987, when you made that ill-advised purchase of legwarmers and beely boppers.
Click to expand...

Interesting stuff. The weird combinations of ignorance and projection that make up snobbery.
 
pembrokestephen said:
And, invariably, it's those sort of kitchens where you open the drawer to find a thousand weird appliances, all glued to the bottom of the drawer by whatever's dripped in off the countertop, and none of them any use to anyone who doesn't want to carve radishes into the heads of the Kings and Queens of England, 1066-2006.
Click to expand...
:D

As for garlic presses, I know not whether they have an impact on the flavour, but I used to despise cleaning my housemates one. All the fibres get gunked into the holes.

Garlic olive oil is good - shove loads of cloves into a bottle of olive oil and leave for a few weeks. Some chilli doesn't go amiss either.
 
Spion said:
Interesting stuff. The weird combinations of ignorance and projection that make up snobbery.
Click to expand...
Maybe I haven't larded my posts with smileys, but it seems fairly obvious to me (and others, I hope?) that I speak with my tongue at least slightly cheekwards.

Anyway, I probably am a bit of a cookery snob, and so what? Ignorant? I hope not? Projecting? Probably, it's what those of us who aren't robots tend to do.
 
pembrokestephen said:
Maybe I haven't larded my posts with smileys, but it seems fairly obvious to me (and others, I hope?) that I speak with my tongue at least slightly cheekwards.

Anyway, I probably am a bit of a cookery snob, and so what? Ignorant? I hope not? Projecting? Probably, it's what those of us who aren't robots tend to do.
Click to expand...

Spion is very anti-snobbery, as any brief discussion on outdoor equipment would quickly reveal ;)
 
pembrokestephen said:
Anyway, I probably am a bit of a cookery snob, and so what? Ignorant? I hope not? Projecting? Probably, it's what those of us who aren't robots tend to do.
Click to expand...

It was the projection of made-up imagery of others' lifestyles, that that I meant.
 
Spion said:
It was the projection of made-up imagery of others' lifestyles, that that I meant.
Click to expand...
Yes, I'm glad you edited it to remove the rude words. I don't think there was any call for getting personal, and those words don't go down well in suburban.

I suspect you may be taking all this WAY more seriously than it's meant to be being taken. Think about it, maybe get over yourself a bit, hm?
 
pembrokestephen said:
Yes, I'm glad you edited it to remove the rude words. I don't think there was any call for getting personal, and those words don't go down well in suburban.

I suspect you may be taking all this WAY more seriously than it's meant to be being taken. Think about it, maybe get over yourself a bit, hm?
Click to expand...

I've thought about it and after some reflection decided you do come across as a bit of a conceited twat. But hey, you probably can't help it
 
Anyway, to summarise, some of us are uncouth ignorant plebs, some of us are poncey failed chefs ;)

Anymore top tips? I like the red onion one :cool:
 
all this talk of garlic and nothing about the great garlic 'sprout' debate :eek:

an italian chef mate told me to take out the greenish sprouty thing you see inside a garlic because it's really bitter and adds nothing.

some people beg to differ....
 
I heard you should never use onion and garlic together....was by a top chef though sound b*llocks to moi
 
Spion said:
It was the projection of made-up imagery of others' lifestyles, that that I meant.
Click to expand...

Jeepers, rarely has such obvious wind-uppery been taken so seriously - you do realise I only live round the corner from Mr Filter don't you? I'm not sure I need to project that much tbh - he's an open, friendly type of guy.

He doesn't really wear legwarmers btw, but I'll be insisting on a full knife and kitchen drawer inspection next time I see him...

;)
 
maximilian ping said:
all this talk of garlic and nothing about the great garlic 'sprout' debate :eek:

an italian chef mate told me to take out the greenish sprouty thing you see inside a garlic because it's really bitter and adds nothing.

some people beg to differ....
Click to expand...

I've never heard anyone disagree. The green sprout's generally a sign your garlic's going old - the sprout itself is undoubtedly more bitter than the rest of the clove. Taste it if you don't believe me.
 
maximilian ping said:
an italian chef mate told me to take out the greenish sprouty thing you see inside a garlic because it's really bitter and adds nothing.
Click to expand...

true, that. don't you normally get that just in over-wintered garlic tho?
 
tarannau said:
He doesn't really wear legwarmers btw, but I'll be insisting on a full knife and kitchen drawer inspection next time I see him...

;)
Click to expand...

Shit Chris, you better hide the melon baller ;)
 
Xanadu said:
Shit Chris, you better hide the melon baller ;)
Click to expand...
clouseau2ca0.jpg
 
tarannau said:
Jeepers, rarely has such obvious wind-uppery been taken so seriously - you do realise I only live round the corner from Mr Filter don't you?
Click to expand...

I didn't actually. Tsk, silly me!
 
You must log in or register to reply here.

Similar threads

Elpenor
How old is the oldest herb or spice jar (by expiry date) in your kitchen?
2 3
Replies
74
Views
2K
marshall
M
danny la rouge
Show us your kitchen cupboards
2
Replies
45
Views
2K
MrCurry
MrCurry
A
Dog-sitting and he ate some butter...?
2
Replies
39
Views
1K
Wookey
Wookey
T & P
What’s your kitchen drawer’s fork-knife-spoon-small spoon ratio?
2 3 4
Replies
99
Views
3K
newme
newme
cupid_stunt
My new home & project - tips and advice welcomed!
5 6 7 8 9
Replies
249
Views
8K
cupid_stunt
cupid_stunt
Back
Top Bottom