Post by homemade on Feb 10, 2003 4:25:18 GMT -6
I started cooking when I was about 12. My mum had no passion for cooking, her meals were always basic and she cooked because she felt it was her role. So I really had no-one to learn from, or more to the point anyone interested enough to teach me. One evening my dad had arrived home from the pub a little worse for wear, carrying a bag of fresh scallops. He asked me to curry them up and me wanting to show I knew what I was doing set about making a mess. Half hour later the scallops were still bobbing around in a pot of boiling milk, quite smaller than they were before they went in and I figured that they weren't going to soften so I'd better put in some curry and thicken it up. He happily munched away, never uttered a word about how awful they were and cleaned the lot up telling me I did a wonderful job. It wasn't until a few weeks later that I learned scallops only need to be heated not boiled until they resemble rocks 
I am pleased to say that i have come a LONG way since then and I can only imagine what milk, curry powder and flour must have tasted like 
Can you believe I did the same thing when I was first married .... boiled mushrooms in water for ages
I am pleased to say that i have come a LONG way since then and I can only imagine what milk, curry powder and flour must have tasted like 
Can you believe I did the same thing when I was first married .... boiled mushrooms in water for ages
thanks for welcome I'm settling in well! lol @ you and your chicken. The joys of marrying a chef are twofold and you soon found out the difference between hard and crunchy chicken skin eh 
does he do the highland fling 