So she bakes an instant cake, and she fries a frozen steak

[venta]

Last night, on the way home from work, I idly contemplated what to have for tea. By the time I arrived, I'd decided on kedgeree. Admittedly, the fish I had in the fridge was pre-cooked peppered mackerel rather than smoked mckerel, but I figured it'd probably work.

I got in, slapped some rice with turmeric on to boil, and went off to vacuum the front room and stairs. (Yes, I know, if you can fit all that vacuuming in while the rice cooks you're doing a pretty shoddy job - it was at least brown rice, giving me a bit of extra time.) I went to get the fish out of the fridge... and found the steak I'd formerly planned to have for tea last night.

Organisation is great. But only if you remember you're organised.

So, steak it was. With rice. Which is a combination which, in my opinion, Just Isn't Right. Rice should only really be eaten with runny things, or, on appeal, in some sort of rice salad. Maybe. However, steak and rice was what I had. With, if you're interested, brocolli and charfried peppers. Charfrying is like ordinary frying but you get distracted half way through and end up with black bits.

At which point I made an amazing discovery. I like my steak on the rare side of rare. What many people do not realise is that, if you barely cook a steak, it never heats through properly and even with the best will (and carefully warmed plates) it basically ends up cold before you've eaten half of it. However, if you bury the steak under a pile of rice it remains rare but stays hot - genius!

Comments

[venta.livejournal.com]

Why on earth would you want pineapple rings with your fish and chips ? Freak.

[shrydar.livejournal.com]

I must admit, these days I'm more likely to go for a crab stick than a pineapple ring.

Fish and Chips just aren't the same now that Porcelli's isn't around the corner.