April 28, 2004
Can't Cook, Won't Cook
There are days when it is a pleasure not to cook. A strange statement for a site about cooking, but I am sure that most of you out there will understand what I mean. Yesterday, the Critic and I played some snooker after work (there is a tournament on Sunday, must practise!) and came home to a spotlessly clean apartment. Our new cleaner had come. I don't think the kitchen has been this clean since the day it was installed. I'm not the world's messiest person, but it's rare that everything in the kitchen - floor, counters, walls, cabinets, dishes - is clean all at one time. I could hardly bear to walk in there and spoil the effect. So for dinner I ate: cold leftover lamb (from the tupperware), half an avacado (from the skin) and one scoop of rhubarb sorbet with a drizzle of strawberry sauce. Heaven.
(And only a spoon, knife, fork, tupperware and parfait glass to mar the perfection of my clean kitchen...)
Posted by Meg in Sussex at April 28, 2004 2:20 AM
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I would say that ten years ago they were a lot more difficult to find than they are today. I bought two in the local Monoprix (big supermarket chain) this week so they are getting pretty common.
That said, it's hard to find the quality you do in the US. Often they are very hard and very old and thus difficult to ripen well. This one was nicer than usual - when I make guacamole, I usually buy twice as many as I need to correct for the number that are brown and icky on the inside. And of course if there are any left over, that's okay too...
Posted by Meg in Paris on April 28, 2004 at 8:06 AM
Wait, wait. Back up. Rhubarb sorbet?
Where did you find rhubarb sorbet? It sounds interesting.
Posted by Barrett on April 28, 2004 at 9:00 AM
I found it in a local gourmet supermarket and then noticed that my old standard (Monoprix) carries the same brand. I bought it for a dinner party a week or so ago and none of the guests wanted dessert, foolish them. I also bought raspberry, as I thought that they would both go really well with the strawberry sauce. And I was right!
Actually, the rhubarb sorbet was a little less flavourful than I expected (maybe the result of straining out all the fibers?) and so the strawberry sauce really improved it. It's a great concept, though - I'm definitely going to try making my own version one of these days.
You have an ice-cream maker too, don't you? Or is that your next Christmas present from me?
Posted by Meg in Paris on April 28, 2004 at 9:05 AM
No, that was your last Xmas present (or maybe one of the many cool wedding presents) to us. We plan to give that thing a workout this summer.
Posted by Barrett on April 28, 2004 at 3:34 PM
it was unclear why the company would do so to its bestselling accessories. music can fuel the mind upgrading guitar pickups are the “go to” modification when trying to improve the output of an electric guitar.
Posted by Dixon on May 15, 2013 at 10:05 AM
There are days when it is a pleasure not to cook. A strange statement for a site about cooking, but I am sure that most of you out there will understand what I mean. Yesterday, the Critic and I played some snooker after work (there is a tournament on Sunday, must practise!) and came home to a spotlessly clean apartment. Our new cleaner had come. I don't think the kitchen has been this clean since the day it was installed. I'm not the world's messiest person, but it's rare that everything in the kitchen - floor, counters, walls, cabinets, dishes - is clean all at one time. I could hardly bear to walk in there and spoil the effect. So for dinner I ate: cold leftover lamb (from the tupperware), half an avacado (from the skin) and one scoop of rhubarb sorbet with a drizzle of strawberry sauce. Heaven.
(And only a spoon, knife, fork, tupperware and parfait glass to mar the perfection of my clean kitchen...)
I would say that ten years ago they were a lot more difficult to find than they are today. I bought two in the local Monoprix (big supermarket chain) this week so they are getting pretty common.
That said, it's hard to find the quality you do in the US. Often they are very hard and very old and thus difficult to ripen well. This one was nicer than usual - when I make guacamole, I usually buy twice as many as I need to correct for the number that are brown and icky on the inside. And of course if there are any left over, that's okay too...
Wait, wait. Back up. Rhubarb sorbet?
Where did you find rhubarb sorbet? It sounds interesting.
I found it in a local gourmet supermarket and then noticed that my old standard (Monoprix) carries the same brand. I bought it for a dinner party a week or so ago and none of the guests wanted dessert, foolish them. I also bought raspberry, as I thought that they would both go really well with the strawberry sauce. And I was right!
Actually, the rhubarb sorbet was a little less flavourful than I expected (maybe the result of straining out all the fibers?) and so the strawberry sauce really improved it. It's a great concept, though - I'm definitely going to try making my own version one of these days.
You have an ice-cream maker too, don't you? Or is that your next Christmas present from me?
No, that was your last Xmas present (or maybe one of the many cool wedding presents) to us. We plan to give that thing a workout this summer.
it was unclear why the company would do so to its bestselling accessories. music can fuel the mind upgrading guitar pickups are the “go to” modification when trying to improve the output of an electric guitar.
Is an avacado easy to find in Paris? I don't remember ever seeing them in the markets, although my eyes might have always been distracted by the cheese stands.