What a handsome little hunk of shortbread he is. Movie producers: put him in more goddamn movies for god's sake!
In truth, I also find the amount of fat British chefs put in their recipes quite inspirational.
For example, there is this recipe for black pepper tofu in the Ottolenghi book Plenty. Here it is in the internet. Hang on a sec, it actually looks more delicious in the book, let me just go get that and show you guys.
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| Looks good, right? |
I made it recently.
Now you'd expect a bit of oil in something like this. No surprises there. But because Ottolenghi works out of England and therefore is kind of an English chef, the recipe also requires 150g of butter.
I followed the recipe because who am I to argue with Ottolenghi, and readers, the results were truly inspirational. As expected it is hot, spicy and caramelly, but also like the most delicious tofu you have ever had - better even than that kentucky fried tofu you used to be able to get from the Kum Den.
Now obviously it's not an everyday thing, but it sure is an inspirational little east-west mind blower.
I have actually eaten this, guys, and it is amazing. Not the one that K made. I ate the one that my Gay Husband made and let me tell you, it was extraordinary. So hot I needed to discreetly wipe my nose with a hanky, and yet so delicately flavoured I nearly wept.
ReplyDeleteThis dish is both inspired and inspiring. Thanks for reminding me, pals!
One thing that is weird is that the best dish I have ever eaten is the salt and pepper tofu at Longrain. I am not even a vegetarian, and here I am biggin' up the tofu. It is like eating clouds. Salty, peppery clouds. This Ottolenghi dish is almost - almost - as good.
Best (this dish is the),
Chops
TOFU RULES, OK!?
ReplyDeleteAlso, I am not saying those fat filled dishes aren't delicious, I'm just saying, sheesh, I wish those guys would offer something a little less fat-intensive so I could make the delicious food mroe often.
That is all.
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