Marinade musings
Weatherwise, it's been hot and sultry recently. Over the weekend this was very good as it allowed me to sit in the back garden all day not taking the opportunity to read Tennessee Williams in the sort of soupy, southern atmosphere he manages to evoke even if you're reading him on a freezing railway platform in December but instead listening to Test Match Special, reading the papers, swearing once again never to buy the papers as they just irritate the hell out of me, and alternating refreshing hot drinks (tea) with refreshing cool drinks (cola) before, wired to the eyeballs on caffeine, I decided that it was a respectable hour to switch to alcohol (five o'clock, red wine, it’s acceptable, and there’s an end to it).
The other benefit of the hot weather is being able to use the barbeque on a regular basis. This has resulted in what I am pleased to describe as a well-seasoned grill, what the Food Standards Agency would call a type two health hazard and what the local fox population probably describe as the second most tempting smell in the postcode (the first being the bins of the family a few doors down, but only because they don't use that ultra-spicy marinade that I favour).
Cooking over fire though is, without doubt, the most satisfying of all the culinary arts. Possibly because it taps into a primal urge, possibly because it's associated with good weather and probably because you need a dousing agent on hand at all times and a large glass of red is ideal.
Even vegetables taste good, this is essentially because they have been cooked on a grill that retains the ghost of a thousand meaty dinners. God knows how I'm going to cope when the weather changes but dousing anything green on my plate in gravy has to be an option. Either that or simply crumbling an OXO cube over my salad.
The other benefit of the hot weather is being able to use the barbeque on a regular basis. This has resulted in what I am pleased to describe as a well-seasoned grill, what the Food Standards Agency would call a type two health hazard and what the local fox population probably describe as the second most tempting smell in the postcode (the first being the bins of the family a few doors down, but only because they don't use that ultra-spicy marinade that I favour).
Cooking over fire though is, without doubt, the most satisfying of all the culinary arts. Possibly because it taps into a primal urge, possibly because it's associated with good weather and probably because you need a dousing agent on hand at all times and a large glass of red is ideal.
Even vegetables taste good, this is essentially because they have been cooked on a grill that retains the ghost of a thousand meaty dinners. God knows how I'm going to cope when the weather changes but dousing anything green on my plate in gravy has to be an option. Either that or simply crumbling an OXO cube over my salad.
0 Comments:
Post a Comment
<< Home