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Started by angelico on Nov 15, 2020 12:59:18 PM
Things that cheer you right up - cooking edition

Very sharp knives, for me.

I have a "nakiri' which I use for almost everything, which begins to cut when it's about an inch from the target.

angelico - 15 Nov 2020 13:00:11 (#1 of 94)

A recent discovery: Za'Attar spice and herb mix. Seems to be great on everything so far.

Not fruit.

mazylou - 23 Nov 2020 08:49:32 (#2 of 94)

The smell of rice.

mingmong - 23 Nov 2020 09:13:16 (#3 of 94)

A using-up-the-leftovers strategy that turns out to produce a fine dish in its own right

ReverendBlueJeans - 23 Nov 2020 09:20:12 (#4 of 94)


Custard - with anything or on its own

Making a successful soup from whatever's there

Successfully de-skinning, stoning and then finely slicing an avocado*.

* Though if it goes wrong at any stage I want to stab something.

Snarlygog - 23 Nov 2020 09:31:57 (#5 of 94)

The second day of my seafood broth - the flavours are epic.

Rendered - 23 Nov 2020 10:08:28 (#6 of 94)

Day after lasagne, moussaka etc where the flavours only deepen and taste richer with the extra time for the juices to soak in.

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Catspyjamas17 - 23 Nov 2020 10:17:56 (#8 of 94)

I don't know why there was a meme about people hurting themselves cutting up avocados. People must be using unripe ones. The Aldi Hass ones I have you can generally slice in half with a butter knife. FGS don't let these people loose on a swede or squash.

Cordelia - 23 Nov 2020 10:35:47 (#9 of 94)

The easy order:

Mine would be 1. Cut the avocado in half, with the stone in one half. 2. gently squeeze the half with the stone in and it loosens and quite often just pops out - if not a little nudge with the knife will do it. 3. Scoop out the entire half of the avocado with a largish spoon 4. slice.

ReverendBlueJeans - 23 Nov 2020 10:36:01 (#10 of 94)


Er, that's exactly how I do it.

The difficulty lies usually with a supposedly ripe avo that blimming isn't. At least, not all the way through.

Agaliarept - 23 Nov 2020 10:40:13 (#11 of 94)

remove the stone with the tip of the knife;

Do you mean dig out the stone out with the tip? Doesn't that mash up the avocado?

Because you should never try to 'stab' the stone with the tip. That's how people end up with knives through their palms.

I 'chop' the knife onto the stone and once it bites, just turn the knife 90 degrees and the stone lifts out.

elderberry - 23 Nov 2020 10:40:42 (#12 of 94)

a really tough avocado, of you're determined to eat it (maybe with hot pasta) can be peeled with a potato peeler and the flesh sliced from the outside in, as it were.

Sabacious - 23 Nov 2020 10:52:00 (#13 of 94)

I do the knife chop and turn as above but then remove the skin by running my finger around the cut edge to remove the skin from the flesh and then scooping the whole half avocado out in one piece. Very satisfying.

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Agaliarept - 23 Nov 2020 10:57:35 (#16 of 94)

It never occurred to me people could injure themselves dealing with an avocado

People can be pretty careless in the kitchen.

limegreen - 23 Nov 2020 11:14:49 (#17 of 94)

If the stone is being stubborn then it's often as easy to cut that half in to quarters if that suits what you are doing with it. If I want an intact half I confess I jam the base end of a chef's knife into the stone and extract.

tasselhoff - 23 Nov 2020 11:19:11 (#18 of 94)

I'm not getting the avocado cutting issues. I'm no galloping gourmet, but sheesh.

ReverendBlueJeans - 23 Nov 2020 11:27:44 (#19 of 94)

I apologise for derailing the thread with an avocado, kinda.

Return to cheering things!

HelenDamnation - 23 Nov 2020 11:31:17 (#20 of 94)

That feeling when you've cleared up while whatever you were baking cooks, so that you have a tidy kitchen AND a cake (or whatever).

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