Reblog, link below
Anyone can cook meat, all you need is a frypan, temperature controlled stove and a dash of oil.
It takes a real man to cook on raging flames, with the temperature fluctuating between burn and incinerate, when even getting close enough to flip the meat might cost you an eyebrow..thats what makes it ‘Mans work’.
* Perfect, the meat should go on NOW
With a beer in one hand (to put yourself out when you catch fire) and tongs in the other you dash headlong into the flames, turning that which seems scorched enough and moving to the side that which is still on fire, then dash back checking for burning eyebrows and forearms as you do. A long slurp on the beer about now will cool your burning throat..
Now stand back for a few minutes as you recover from the incineration, slurp a few more times on the beer still in your hand and laugh with friends, telling jokes about women, cars, work or the weather. All to soon it’s time to tackle the flames again as you prepare by drinking more beer for the upcoming fight, thankful for the fireproof apron and burn cream already rubbed into the groin.
Before long though the cooking is over as most of the meat is set and shrunk like a rubber shoe sole, a sure sign that it’s cooked enough. Regardless of the amount of carbon on the surface the cook declares the meat ‘cooked’ and ‘perfect’.
*Of course you’ve locked the dog away in the back room…
Want to read more? Do you dare read more? Then hop across to Set the Tempo if you want to see how this ends.
Roasted, this bean contains notes of blackcurrant, clove, vanilla, chocolate and nuts, all of which make great flavour companions
Coffee and beef
Caffeinated red meat. Something to serve your most militantly health-conscious friends. Why not add a garnish of lit cigarettes? Coffee is used in the southern US as a marinade or rub for meat. It’s also been spotted in fancier restaurants, perhaps because there’s a well-reported flavour overlap between roasted coffee and cooked beef. But my experience suggests it’s a shotgun wedding. I tried a coffee marinade on a steak and found it gave the meat an overpoweringly gamey flavour. Best to keep these at least one course apart at dinner.
Coffee and blackcurrant
A mysteriously good pairing that often crops up in wine-tasting notes. Once vinified, the rare Lagrein black grape, native to the Italian Alps, captures both flavours. I encountered them in Haute-Savoie in a heavenly vacherin glacé: layers of meringue, blackcurrant sorbet, whipped cream and coffee ice-cream with a sprinkling of toasted almonds. It’s in the running for the most delicious sweet thing I’ve ever put in my mouth. The coffee flavour had the fresh fragrance of just-ground beans and the blackcurrant had that hint of muskiness that processed fruit can’t help but lose by oversweetening. Worth trying in a variant of pavlova (coffee-flavoured meringue with cream and a blackcurrant compote), or even blackcurrant jam in a coffee gateau.
Coffee and hazelnut If you find yourself at an ice-cream parlour in France or Italy and you suffer an attack of selection anxiety, remember: coffee and hazelnut, coffee and hazelnut, coffee and hazelnut.
Coffee and orange
Breakfast companions. San Matteo of Sicily makes a heavenly orange and coffee marmalade. I once had burnt orange and coffee ice-cream, bitter as a custody battle, but resolved by the sweetness of the cream. Orange and coffee tiramisu is nicer than it sounds.
You could make it with this recipe for orange and coffee-bean liqueur. I rather like the way, with marvellously arbitrary bossiness, it calls for exactly 44 coffee beans. To begin, take a large orange and make 44 slits in it. Put a coffee bean in each. It will now look like a medieval weapon, or tribal fetish. Put 44 sugar cubes in a jar. Position the orange on top and pour over 500ml brandy, rum or vodka. Leave it to steep for 44 days, then squeeze the juice out of the orange, mix it back into the alcohol, strain and pour into a sterilised bottle.
Alternatively, put the concoction somewhere dark and cool, forget it’s there, find it covered in dust something like 444 days later, try it sceptically, and realise it’s absolutely delicious without the addition of the juice. Perfectly balanced, not too sweet, and with a complex lingering flavour, it’s as good at rounding off a day as an orange is at starting one.
Coffee and chocolate
Forget hot drinks. Coffee and chocolate work much better in mousses, truffles and cakes. Or use them as uncredited flavour boosters. A little coffee flavour in chocolate dishes can make them taste more chocolatey, and vice versa.
Coffee and cinnamon
Cinnamon has the strength and sweetness to round out coffee flavours in baking. In cafes in Mexico they sometimes give you a stick of cinnamon to stir your coffee. Tastes good and saves on the washing up.