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Score the Flesh (and other cooking quandries)

Discussion in 'Lifestyle' started by Buzzo, Apr 3, 2006.

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  1. Buzzo

    Buzzo Well-Known Member

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    What is 'scoring the flesh' of something in cooking? Is it going at it with a fork?
     
  2. ICUH8N

    ICUH8N New Member

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    it's a shallow cut (wiv a knife)
    //e: sometimes in a criss-cross pattern
     
  3. Buzzo

    Buzzo Well-Known Member

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    Thank you sire.. I presume it's only once or twice... oh I see.... criss cross. Will it make my aubergines jump jump?
     
  4. ICUH8N

    ICUH8N New Member

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    it's usually all the way across...with fruit anyway
     
  5. Lefty Frizzell

    Lefty Frizzell Well-Known Member

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    The last time i roasted a ham I made around 6 deep cuts where i stuffed a clove of garlic deep into each one, did a bit of scoring and rubbed a shit load of salt into the fat, browned all its sides on a pan for 10 minutes and then into the oven.
     
  6. ICUH8N

    ICUH8N New Member

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    think hellraiser.
     
  7. Hector Grey

    Hector Grey Well-Known Member Contributor

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    terri hatcher 3/10
    me 8/10
    now, that's some good scoring.
     
  8. Buzzo

    Buzzo Well-Known Member

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    Here's another- if you were going to cook stuffed roasted aubergines with walnuts and blue cheese, what would you serve it with. No spudz allowed.
     
  9. Lefty Frizzell

    Lefty Frizzell Well-Known Member

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    Braised polyps.
     
  10. Hector Grey

    Hector Grey Well-Known Member Contributor

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    rocket salid

    with actual bits of broiled challanger
     
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    • roxy

      roxy New Member

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      Feb 25, 2003
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      Walnuts and blue cheese are two of my most hated foods.

      Salad consisting of rocket, confit pears and balsamic vinegar, however, .|..|s my socks. No potatoes there.

      I recommend the balsamic you can get in M&S, in a tall glass jug thingy. Product of Modena, that's all I remember about it.
       
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      • Buzzo

        Buzzo Well-Known Member

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        GOD i love roket.

        Made a tabouleh and tomato sauce to go with it. It was really nice.

        BBC/food is amazing for recipes... (thanks Kirstie for pointing this out to me)
         
      • billygannon

        billygannon Well-Known Member Contributor

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        Try my broccoli, avocado, crushed walnuts and chilli mash! Broccomoli I call it - and frankly, it's disgustingly good.
         
      • RSJ

        RSJ Well-Known Member

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        Haha i know an australian dude named Boyd Challenger. No shit.

        I'll get me coat.
         
      • aoboa

        aoboa New Member

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        How do you make your tabouleh??
         
      • Hector Grey

        Hector Grey Well-Known Member Contributor

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        ask madonna and guy ritchie. they mad inta tha.
         
      • Buzzo

        Buzzo Well-Known Member

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        Why thanks for your interest!

        I simmered bulgar for a few minutes in turmeric salt and pepper

        Mean time in a salad bowl put oil, lime juice, chilli, crushed garlic salt and pepper in with some chick peas, chopped tomato, pepper and red onion and a handful of raisins.

        When the bulgars all cooked and drained mix em up good. Add more lime juice/oil as required.

        I'm always open to new ideas on tabouleh though...
         
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        • Lefty Frizzell

          Lefty Frizzell Well-Known Member

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          Do you know Guy Richie?
           
        • Hector Grey

          Hector Grey Well-Known Member Contributor

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          i know his brother, richie rich.
          you must know him, what with being a prod and that.
           
        • Lefty Frizzell

          Lefty Frizzell Well-Known Member

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          I wintered with him in shropshire once. His wife makes a shit beef wellington but shes a good kisser.
           
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