I confess, I've never bothered brining before. I'll give it a go, I'm the only one eating it so if it fucks up I'm not letting anyone down.
21 Aug 2023
197
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Follow this guide, so that it's not over seasoned. Just don't use a bag.
I say don't use a bag, because in some circumstances it can sweat a little, and get unpleasantly gamey. Without a bag the skin will air dry a little, and some feel that loses moisture. It may, but it will be excellently moist. The better the job you do rubbing the salt all over, the better. Try to apply the salt slightly in proportion to the meat areas. Not much at all on the end of the legs. A good rub on the breasts. As manners dictate.
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You’ll have let yourself down though. And as anybody who ever got told off at school knows, that’s the biggest crime of all.
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Today's porridge: Marmite, chilli, garlic, pickled onion.
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I think that's technically a curry.
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Don't you start.
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Added walnuts to my oatmeal. Game changer. Now it has the texture and consistency of food instead of a sweetened bowl of wallpaper paste.
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Went with grilled fish, and an onion, courgette, tomato and mushroom dressed grilled salad.
Decided against fried chicken in a bucket, delivered by a man on a scooter.
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My man was in a Kia Soul, if you must know.
Now that I’m moving for a living again I can get away with booze and fried stuffs now and then.
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I like soul food.
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Hot and sour vegetable noodle (not noodle) soup, followed by banana in custard (not custard).
575 calories.
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But not today.
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Made some vegan sugar-free
turkishdelight. Was okay, but I wouldn't recommend it...I just wanted to use up the old cans of monster ultra.Put some frozen fish in the boiler cupboard to defrost. Forgot. Pollocks.
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Last night we had broccoli cooked in an air fryer. It went brown and tasted like coal.
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That would be burnt broccoli I believe.
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Broccoli is one of my favourite vegetables. I generally cut it into bite size pieces, and blanch it before stir frying (nice with garlic, toasted sesame seed, soy sauce and vinegar). The stalk is good as a bamboo shoot texture alternative. Cut off any stalk that is woody and fibrous, into thin slices and blanch for longer than you would the florets, or use direct in soups. Also florets good lightly steamed, with a salad type dressing. Save the blanching liquid and use in soup, or for cooking cous cous or rice (pot liquor!).
I have never air fried broccoli. You might try that if you like the taste of coal.
