OmManiPadmeOmelet
That's great. Now, if you said you then would take the chicken and add a can of cream of mushroom soup and a half a stick of margarine, put it in a cbutterole dish topped with crumbled potato chips...
Heck, I'm not critical of that. That's just smart.
You do understand the absurdity of the original post, no? It'd be funny to post in here about what I ate today, and do it tongue in cheek, acting like this was really valuable advice. I could describe the process of cooking the Gorton's fish sticks by first salting them with popcorn salt, then frying them in peanut oil instead of baking them, then dipping them in reconsbreastuted lemon juice into which I'd ground some mixed peppercorns. Now, I confess to having done just that, but Jeez, is that something to get on r.f.cooking and act really proud about? I even sometimes prepare Kraft Dinner (or Supervalue's knock off) for my wife and kid because they like it. I radically increase the butterfat so it's not awful, but calling that "cooking" is a stretch. Perhaps if I were nicer I'd have replied here with that advice, but I can't really bring myself to advocate taking "cooking" to those depths. I will try to be nicer in the future, with one exception. If I see the word(s) margarine or shortening not qualified by "non-hydrogenated" or "trans-fat free" I'm going to roast the poster. That crosses all lines of decency and deserves that kind of reply.
This is not to demean your recipe, but great northern beans contain something that I find repellent. In a post several years ago, I wrote, "The smell of great northern beans makes me have feelings of violent rage." (7-5-99 in alt.punk) My mother used to make them, and we'd have an arrangement that when she was going to, I'd plan to go straight to my friend's house after school, where I'd spend the night. One day she neglected to tell me, and I came home and walked in the kitchen and got a big whiff. It was one of the very few times I was ever disrespectful to my mother. I don't know what it is, but I love, or at least like most beans.
A good garlic press is a joy to use. I don't buy expensive cookware, but the two things I insist on are a good garlic press (Zyliss) and good food processor (Cuisinart). --Bryan
