The Daily Spud

...there's both eatin' and drinkin' in it

Category: Dips (page 2 of 2)

Spud Sunday: Potato Dipping

My garden is full of surprises.

One day last month, when I was moved to do a bit of tidying up outside, I found this:

Romanesco Cauliflower

That's one funny lookin' Christmas tree...

Having long ago resigned myself to the fact that the romanesco cauliflower I had planted earlier this year had come to naught, there it was, a single specimen, presenting its wonderfully fractal head for inspection. At times like these, you really have to hand it to Mother Nature.

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Fancy A Dip?

Sometimes I think that cloning is the only way forward.

I’d go all out and order a job lot of 12 clones of myself, which might be just enough to go around. I would place one of those clones exclusively on blog-reading duty, so that I could properly keep up with all of the other blogs that I (attempt to) read. What bliss that would be.

Now before I go any further, I know that the astute among you will point out that your average spud already develops by cloning, in which case I want to know where the other 11 daily spuds have got to. A little phone call every now and then wouldn’t hurt, would it?

Meanwhile it’s just me, myself and I, snatching a few hours here and there in an attempt to take in what the populace of blogland is up to. What’s interesting, what’s new or old-but-new-to-me, what’s entertaining, what’s challenging, what’s something that I must try someday, what’s something that I’d simply never have thought of and what’s something that requires that I drop everything and go make it. I had one of those drop-everything moments this weekend when I read The Duo Dishes post about Muhammara. Er, moo who?

Muhammara

Drop everything and take a dip

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Mushy Chickpeas

The pressure cooker was pressed into action today for the first time since its ordeal the other week, reverting to what it does best, getting pulses cooked in a vaguely practical amount of time.

That was always the trouble with dried pulses – the chickpeas, the kidney beans, the black beans, the butter beans et al. – cooking with them was anything but impulsive (unless, of course, you bought the tinned variety, which was always an option). Dried pulses, however, always involved a fair amount of advance planning: overnight soakage in water, then (in the case of chickpeas), 2 hours worth of simmering to get something suitably tenderised. The pressure cooker, along with the quick-soak method, revolutionised all of that.

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