Doddibot's Profile

Heart never seems to soften as well as tongue does. So I prefer to grind heart, and mix it with ground short rib meat to make meatballs or cottage pie.

Whatever he eats, he should keep a food diary. The dietician might have said the same thing, but it will help him work out what causes his symptoms (if it is dietary).

Cooking sous vide is great for lazy cooks like me. When I'm feeling productive I can make a batch of meatballs or something, vacuum seal them and freeze them. Then later I can throw (still frozen) them in my Sous Vide Supreme and they will thaw and cook perfectly. And if I forget about them and accidentally leave them in there overnight, they'll still be fine to eat for breakfast.

By comparison cooking in a frypan seems too complicated.

The Inuit traditional diet includes raw liver. Food poisoning from raw organ meat surely happens, but it likely wouldn't be the death of any humans (or animals) that ate raw organs.

Butter shirred eggs with bacon and chives. Best breakfast ever.

Vegetables were made as a fat-delivery vehicle. I usually throw some mushrooms into the skillet after my bacon is done, to mop up all the fat. But I might save it for this recipe this week!

You don't need to use that much water in the first place. The only water you actually NEED is the water the pasta takes up as it cooks. The rest is just there to keep the pasta underwater and stop the pasta from sticking together. Frequent stirring can achieve this instead (thanks to Harold McGee for causing me realise this).

The key issue is going to be the crispness of the skin, as the moisture in the meat might make them soggy over time.

As long as the reheating is hot enough, you should be able to crisp them up again. Maybe warm them through, then broil or use higher heat to crisp the skin? And of course keep the moisture off them (no sauce) until you're just about to serve them.

Eat kombu. There's a reason Japan never iodised table salt - the population eats so much seaweed.

I find a sprinkle of kombu in all my soups and stews really enhances the umami taste, while providing all the iodine you'd ever need.

I have two scales: a rough one that goes up to 5kg that I use every day, and a fine one that measures hundreths of a gram which I only use when measuring salt, yeast or spices.