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25 February 2013 @ 02:28 pm
The 140 Character Cookbook  

The other day over on Twitter, Ilona Andrews said she’d bought churizo because she’d seen a recipe she wanted to try that called for it, but now she couldn’t find the recipe so what was she supposed to do with the churizo?

I said, “Sautee it in a pan. Throw in chick peas & sautee in chorizo oil until soft. Mix sour cream over it. Eat with pita. Die happy,” which she did. Without actually dying, I should note. But OMG. It’s a recipe Ted invented a few weeks ago, and I tell you, strong men would weep. (Ilona’s response to it was: “I made it. Holy crap.” I thought that was just what we were after. :))

Anyway, so I said to Ted I’d given her the recipe and that I personally had to approve of any recipe that could be related and recommended in 140 characters.

He stared at me and said, “That’s a cookbook.”

…SO TEMPTED…

(Go on, give me your favorite 140 character recipes. I’ll save them. Just in case. :))

(x-posted from The Essential Kit)

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anthony_lionanthony_lion on February 25th, 2013 05:14 pm (UTC)
Lions like fish...
Freshly caught herring or mackerel, gutted, head and tail cut off.
Mix flour, salt and pepper on a dinner plate, then roll fish in it.
Fry on low to medium heat in lots of butter until meat can easily be separated from spine.
Serve with cooked potatoes, sour cream and cucumber salad.

52 words if I counted correctly.

No, you're NOT supposed to skin the fish. It adds a certain crunchiness to it. ;-)
kitmizkit on February 25th, 2013 05:15 pm (UTC)
140 *characters*, not words. The length of a tweet. :)

That said, that sounds delicious!
anthony_lionanthony_lion on February 26th, 2013 11:59 am (UTC)
*Sigh*

Can get it down to about 180, but...
----
Herring, gutted, head & tail off. Roll in flour, salt & pepper. Fry in butter on low/medium heat in until meat loosens from spine. Serve with potatoes, sour cream & cucumber salad.
----
I guess it could lose the cucumber salad, for another few chars, but...
The bits about gutting and head & tail really needs to stay or people might try using filets.

I'm lucky enough to be close enough to the coast where the herring and mackerel swim that I can catch them myself, so I get them REALLY fresh...
I fish from one of the bridges on the Atlantic Ocean Road.
(They added dedicated walkways to one of the 'Hulvågen' bridges a couple of years ago, just for people to fish from.)