It’s getting to be slow-cooker weather here in the UK, which is handy because I’m on the slow-cooker chapter of Hairy Dieters: Fast Food 🙂
First up, chicken tagine — delicious! I left out the chickpeas (I dislike them, and hummus wouldn’t have worked in the recipe) but otherwise, everything was there — chicken thighs, chicken stock, onion, garlic, coriander, cumin, ground ginger, lemon zest and juice, dried apricots… Yum!
It all turned out pretty well 🙂 The chicken was properly cooked, moist and meltingly tender, and everything else had gently merged into a very nice sauce/gravy. The flavour combinations were a little unusual to my very Western palate, but they were by no means unpleasant. I’ll definitely put this one on the roster!
Just a short post this week — I seem to be coming down with the first rhinovirus infection of this autumn/winter.
I have a good amount of room in my schedule at present, so get in touch if there’s some proofreading you want done!
Food-wise, I made pork and black bean stew yesterday and it turned out brilliantly — just the right amount of savouriness and spice 🙂
Each year, The Philosopher’s Annual faces the daunting task of selecting the 10 best articles in philosophy published that year. For 2016, they’ve chosen two articles from journals published by Wiley: Shamik Dasgupta’s article “Metaphysical Rationalism,” published in Noûs, and Una Stojnić’s article “One’s Modus Ponens: Modality, Coherence and Logic,” published in Philosophy and Phenomenological […]
via Congratulations to the winners of the 2016 Philosopher’s Annual! — The Philosopher’s Eye
Last week’s pork medallions in BBQ sauce turned out very well — so much so that I’ve put the BBQ sauce down as something to repeat with other meat dishes, such as sausage and mash. Delicious!
As for this week, I’ve done sirloin steaks with a quick, low-calorie ‘béarnaise’ sauce. The sauce didn’t turn out quite so well — though it was edible and reasonably tasty, the texture needed work — but the steaks were very simple. Two and a half minutes per side under a hot grill had them cooked to medium done-ness and they came out tender and juicy — delicious! The recipe in Hairy Dieters: Fast Food didn’t actually have a calorie-count-per-portion for some reason, but I’d estimate the figure to be between 350 and 450 calories per serving.
Next I’ll be doing sticky chicken thighs — the recipe calls for drumsticks done in a roasting tin, but I prefer thighs for the meat-to-bone ratio, so I’ll be cooking this particular recipe in a casserole dish to keep the extra juices corralled. It’ll probably turn out rather like a confit, but I don’t mind that 🙂
It’s been a bit of a rough weekend — had a small scare about my cat’s health (she’s ok now) — but I’ve still managed to crank out some good food 🙂
Yesterday’s dish was chicken livers, escabeche style, a very tasty low-cal version of a popular Latin American dish — though I left out the tabasco sauce as I find that a bit too fierce (a few twists of black pepper seemed to work just as well).
The final dish was pretty darn good — it behaved, more or less, like yer classic liver and onion but with red bell peppers added and an awakeningly spicy zing to the gravy. I got four portions out of the recipe, so I’m covered for the next few days 🙂
Next up on the recipe list is pork medallions in barbecue sauce. Again, I’ll be leaving out the tabasco — I’m a little more inclined to sweet-savoury combinations where pork is concerned, rather than blow-your-tastebuds-off spiciness. Should be good!
There’s no question that research can change the world – and great research can come from scholars from any background and any academic discipline. Last year, Wiley launched the first Wiley Humanities Festival to explore the myriad ways that the Humanities matter and are vital not only to research and academia, but to life.. The infographic below […]
via How to Get Published in the Humanities: The Wiley Humanities Festival — The Philosopher’s Eye