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you're right, of course. i was carried away on a flight of rhetorical excess. i was thinking of one particularly popular style of cooking, one that i normally prefer when eating out and one that i always prefer when i'm cooking. i have no problem expending time or energy in the kitchen, but it has to be spent doing something that i think will make an appreciable difference in the dish. i have nothing against spending an hour studding a leg of lamb with garlic, rosemary and anchovies ... the flavor benefit to me is worth it. trimming turnips into footballs ... not so much.
Well, this took me all of 34 seconds (had the wife time, she thinks I have now gotten in the internet's dumbest debate)... not perfect, but 7 sides, the correct shape and all...
I normally don't turn vegetables other than mini turnips, mainly because I find that it is quicker to turn them than to peel them nicely and keep them in the round. Of course, zucchini, apples etc are turned differently, just to soften the sides, and I always do that. I wouldn't know how not to. It is ingrained.
I do agree that it is not worth wasting time doing, but if you spent some months of your life turning carrots, zucchini, turnips and apples, and tying green beans into parcels with blanched chives, well I don't tie green beans anymore.
Now, please explain how you stud a leg of lamb with anchovies. That is one of my favorite combos, but I am having difficulty with the mechanics of it.