Author Topic: kitchenkonfessions  (Read 903 times)

ian

  • why would any decent person have such thoughts?
kitchenkonfessions
« on: 27 April, 2022, 09:47:51 am »
I'm going to say it: I never remove the skins from tomatoes (or peppers) when I cook them. I don't know why people do. It's a faff and achieves nothing.
Authoritarian Thought Leader, the Pol Pot of Powerpoint, the Stalin of Spreadsheets, the Putin of pandas

Re: kitchenkonfessions
« Reply #1 on: 27 April, 2022, 10:13:17 am »
I add paprika to everything (except my breakfast cereal).

Cook, taste; "Hmm, it is missing something." Throw in dash of paprika. Smoked, hot, mild.
<i>Marmite slave</i>

Re: kitchenkonfessions
« Reply #2 on: 27 April, 2022, 01:04:35 pm »
I'm going to say it: I never remove the skins from tomatoes (or peppers) when I cook them. I don't know why people do. It's a faff and achieves nothing.
Removing tomato skins before cooking certainly achieves something for me; I identified them as a migraine trigger many years ago.
Perfectly OK with raw tomato skins, though. As for peppers, sometimes I use a blowtorch and poly bag to skin them (very satisfying!), sometimes I don't.
Depends on the recipe and whether I judge the skins to be overly tough.

Re: kitchenkonfessions
« Reply #3 on: 27 April, 2022, 05:20:34 pm »
I'm with ian and mrcharly: except that I don't eat breakfast cereal.

Wowbagger

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Re: kitchenkonfessions
« Reply #4 on: 27 April, 2022, 05:37:57 pm »
I have never before heard of people peeling tomatoes or peppers. I didn't know it was A Thing.
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Cudzoziemiec

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Re: kitchenkonfessions
« Reply #5 on: 27 April, 2022, 05:44:22 pm »
I know people who peel tomatoes because they find tomato skins irritate their stomach but I've never before heard of peeling peppers.
Riding a bike through a city is like navigating the collective neural pathways of a vast global mind.

Re: kitchenkonfessions
« Reply #6 on: 27 April, 2022, 07:30:18 pm »
Tomatoes it's very much a thing if you are making a sauce, very easy, cut a cross in the bottom, pour over boiling water and peel back. I'd only peel peppers when grilling or roasting to buggery and then removing the charred skin is really the only option (before the oil and vinegar)

ian

  • why would any decent person have such thoughts?
Re: kitchenkonfessions
« Reply #7 on: 27 April, 2022, 07:51:21 pm »
I've never noticed tomato skins to be honest. I just shovel them in, but then, as my grandma used to say it all goes down the same hole. It's defining tenet of my experiments in cookery. That and organic chemistry isn't just for the laboratory.
Authoritarian Thought Leader, the Pol Pot of Powerpoint, the Stalin of Spreadsheets, the Putin of pandas

hellymedic

  • Just do it!
Re: kitchenkonfessions
« Reply #8 on: 27 April, 2022, 08:46:15 pm »
I have never before heard of people peeling tomatoes or peppers. I didn't know it was A Thing.

If you buy tinned tomatoes, you might note they are peeled.

Some of D's home-grown toms have extremely tough skins. We don't peel them but I'd understand those that did.

ian

  • why would any decent person have such thoughts?
Re: kitchenkonfessions
« Reply #9 on: 27 April, 2022, 09:18:03 pm »
I don't like tinned tomatoes, too soggy, I always use whole ones. I fear some of you are muddling tomatoes with cows. Cows, yes, should be skinned before cooking.

I am a big fan of paprika, but I don't put it in everything. Sometimes I put random spices in things just to see. Having grown up in a spice-free house has made me more exotic than a Vesta chow mein.

I am mad for MSG though, if I see someone cook anything oriental without MSG I get seriously angry and start to thrash out elaborate kitchen-based murder scenes. If you think about it – and I do – kitchens are the best place to murder anyone, everything you need to hand, the tile floors make for an easy clean up, and you can grab a drink if you get thirsty. Yes, I inadvertently bought 5kg of MSG and I plan to use it all.

Back when I was an evil genetic engineer, we would eat the results (not mice, fortunately, cress) just to see, you know, if we'd get powers.
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Feanor

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Re: kitchenkonfessions
« Reply #10 on: 27 April, 2022, 10:32:40 pm »
I worked for some time with an Algerian guy, who told of his house back home where they had a slaughtering room for religious festivals.

Somewhat like our utility room, off the main kitchen; but without such dainties as washing machines, shelves of hiking boots and bags of bird food.
No. This room was built for one purpose.
It had a sloping floor, leading to a central drain.
Oh, a wet room shower? Not exactly...
That would be the perfect Murder Room.

But back to the here-and-now, if you need to dispose of some inconvenient kitchen waste, I have a couple of *very large* pigs at my disposal. One of them glories under the name of 'Piggy Wiggy Woo'. I shit you not.  And I'd not get in their way. They are quite blind and deaf. It's like getting mowed down by an SUV at one MPH.


Pigs - Two different ones by Ron Lowe, on Flickr


Pigs - Two different ones by Ron Lowe, on Flickr

Re: kitchenkonfessions
« Reply #11 on: 27 April, 2022, 10:57:34 pm »
 We appear to have an intruder...

Mr Larrington

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Re: kitchenkonfessions
« Reply #12 on: 28 April, 2022, 01:03:31 am »
Them is an æxcellent Pigs you have there, Feanor.
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Re: kitchenkonfessions
« Reply #13 on: 28 April, 2022, 07:53:09 am »
We appear to have an intruder...
We fed him to the pigs, Errol.
Through the angel rain, through the dust and the gasoline, through the cruelty of strangers, to the neon dream

Re: kitchenkonfessions
« Reply #14 on: 28 April, 2022, 08:26:46 am »
I don't like tinned tomatoes, too soggy, I always use whole ones. I fear some of you are muddling tomatoes with cows. Cows, yes, should be skinned before cooking.

I am a big fan of paprika, but I don't put it in everything. Sometimes I put random spices in things just to see. Having grown up in a spice-free house has made me more exotic than a Vesta chow mein.

I am mad for MSG though, if I see someone cook anything oriental without MSG I get seriously angry and start to thrash out elaborate kitchen-based murder scenes. If you think about it – and I do – kitchens are the best place to murder anyone, everything you need to hand, the tile floors make for an easy clean up, and you can grab a drink if you get thirsty. Yes, I inadvertently bought 5kg of MSG and I plan to use it all.

Back when I was an evil genetic engineer, we would eat the results (not mice, fortunately, cress) just to see, you know, if we'd get powers.

You are Uncle Roger and ICMFP
<i>Marmite slave</i>

ian

  • why would any decent person have such thoughts?
Re: kitchenkonfessions
« Reply #15 on: 28 April, 2022, 11:01:58 am »
I'd forgotten about Uncle Roger, his takedowns of Jamie Olive-Oil still make me smile. There's no chilli jam in my house, thankfully.

He's right though, egg fried rice without MSG isn't egg fried rice. I use the stuff in the place of salt, it's awesome. People in the west don't eat it because they're structurally and architecturally racist.

Really kids, it's just an amino acid, one of the more common components of all proteins, and made in your very own body all the time. Basically, marmite is MSG paste, though this might not recommend it.
Authoritarian Thought Leader, the Pol Pot of Powerpoint, the Stalin of Spreadsheets, the Putin of pandas