Tuesday, April 20, 2010

 

Culinary tips

Last week was the turn of an Epsom variant of beef stroganoff. Take a slice and a half of decent rump steak; probably best not to use the 2 for 1 stuff from the Mr S. basics range. Cut the beef into strips measuring 2cm by 1cm by 0.5cm with the grain running across the 1cm. This way the finished product has some texture without being too hard on the dentures. Fry gently in about an ounce of butter. Add a couple of onions finely chopped and a couple of tomatoes finely chopped. Not tinned as they impart a metallic taste. Added some pounded black pepper. Probably a little water. Simmer for about an hour with the lid on. At the end of this time boil down so that the sauce is not watery. Add some mushrooms: stalk finely chopped, cap sliced. Give them a couple of minutes and the thing is ready. Serve with round green cabbage and white boiled rice.

For more exotic fare we tried the pub at Shave Cross (http://www.theshavecrossinn.co.uk/index.htm) where I learned that the verb 'to jerk' has at least two meanings in the culinary world. The meaning that I knew was the process whereby one tears strips of meat off an animal, usually a cow, and dries them in the sun. The dried strips, known as jerky, then keep more or less for ever and can be chewed at one's leisure. Not for those with dentures. Used to be popular among riders in southwestern parts of the United States in the century before the last. The new meaning is spicing up chunks of fresh chicken prior to grilling, the product being known as jerk chicken. Which I sampled on this occasion. Very good it was too. Followed by goat curry served a la Islington. That is to say one got a bowl of excellent goat curry (minor quibble about the lack of bones. It seems that Islington folk, having vegetarian tendencies, are not keen on bones), served on a square white plate on top of a round white plate. There was also a neat mound of enhanced boiled white rice, some carrots and some French beans, all arranged in a line. Formal rather than cottage style. First time I have had goat curry since a summer fair in Brockwell Park (http://www.brockwellpark.com/). Followed by some very decent cheddar (minor quibble about the bread provided which was a bit sweet to go with cheese. But at least I could have bread rather than biscuits). The establishment also ran to some good beer and the largest selection of rum that I have ever come across. Including the Mount Gay Rum for which I have a soft spot on account of having the umbrella.

Rum which caused us to ponder on the difficulties our politicians face should they think of being honest about the cuts in public spending which will be needed later this year. According to a recent issue of the Independent, the Great British Public wants public services to the tune of 50% of GDP while thinking that they can be paid for with tax to the tune of 25% of GDP. This can easily be checked by discussions over beverages in bars across the land. And the Great British Public will withhold their votes from anyone with the temerity to suggest that 50 does not equal 25. Or that if you cut funding by 5%, services have to be cut by 5%. Not paid for by illusional efficiency gains. So given that we have three parties, it is going to be very hard for any one of them to break rank, as if one breaks rank, the other two will stand aside and watch the foolhardy one get squashed in the polls. Sadly, the rum did not penetrate far enough to generation a solution. But it did temper my ire about the conspiracy of silence on this matter. The politicians have their problems too.

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