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new york u gets cookbook collection!
It was not her favorite cookbook because the recipes were wonderful, although they were; nor was it her favorite cookbook because the foreword started with “Cooking is about the release of pain and frustration”; what made it her favorite cookbook were the icons accompanying each recipe, indicating virtues such as “Virtually noiseless,” “virtually dishless,” “can be made in bed” and “can be eaten in the bathtub.”
I did my part, planning and cooking a romantic dinner—how could I know she was severely allergic to mushrooms, or that pureeing them into a soup made them so hard to spot?
Gertrude wistfully wondered where all the crazy folks who used to rock up, armed with ingredients, and cook for her in her own home had disappeared; thinking perhaps, that some sneaky alternate dimension had plotted until they found a way to suck these wonderful, but hard to find souls, into their own world to eat them.
I set a twelve-hour pot roast to slow cook this morning, but I should have put in my contact lenses first because now I’m not sure if my fingertips touched those chipotles or not.
Juan staggered out of bed at 2am, rinsed the brine off the huge turkey resting in the cooler and fired up the smoker knowing this beautiful bird would need to cook at least 13 hours.
After a violent whipping, the cook placed the scrambled eggs in the pan, completely disregarding the fact that he’d allowed his participle to dangle free and untamed like a raging metaphor that makes no sense.
The chief believed in the beauty of microwaves, but would never, under any circumstances, ever push the “Fish” button.
7a. Knowing what a particular grain sounds like in a metal tin.
Even though I’ve been cooking for myself for almost 25 years, I still feel like I’ve pulled off a neat trick when I discover that it’s Sunday night and I have all the ingredients for potato and leek frittata in the house.
This confession, which popped up on Random Confession, is mine: “When I was 12, I ruined a pot of homemade chicken-rice soup because I thought that rosemary was one of those herbs that weakened, rather than strengthened, with long cooking, so I kept adding more at 1/2 hour intervals.”
The bbc good foods site suggested I dress my green bean salad with rapeseed oil.
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