A Quote by Jonathan Miles
After a solid day of fishing, I'm craving something hearty. That's where a jug of buttermilk comes in. Poaching fish in buttermilk yields the luscious texture and pure flavor, but with a more substantial richness and a poaching liquid you'll want to lap up with a spoon.
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I can still memory - taste the fresh buttermilk pancakes and hot buttermilk biscuits - both made with lard! - that were cooked on the top, or in the oven, of that ancient iron stove.
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For me, there's something likable but not quite lovable about poached fish: the ultraclean flavor, the melt-away texture, the no-fat virtuousness.
I think that prosecuting some college kid because she shared a file is a lot like sending somebody to Australia 200 years ago for poaching his lordship's rabbit. That's how it must seem to poor people who just want to watch a crappy movie for free after they’ve been working themselves to death all day at Tesco or whatever, you know.
My heart bleeds buttermilk. -Daine
Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.
Ideas are like fish. If you want to catch little fish, you can stay in the shallow water. But if you want to catch the big fish, you’ve got to go deeper. Down deep, the fish are more powerful and more pure.They’re huge and abstract. And they’re very beautiful.
People don't want to read about my work with the homeless or the time and money I pour into animal rescue and organizations that fight poaching.
I'd like to go on a hardcore safari in Africa, something off the beaten track with anti-poaching people and camping out in the savannah.
You know when they have a fishing show on TV? They catch the fish and then let it go. They don't want to eat the fish, they just want to make it late for something.
As for those grapefruit and buttermilk diets, I'll take roast chicken and dumplings.
He who once burns his mouth on the hot soup, blows even the buttermilk.
In terms of economical aspects, reinforcing those national parks with sophisticated anti-poaching patrols - these poachers are beefed up like the army. In the case of Cameroon, that's a perfect example of the lack of finance. The government could not provide the national park with more guards. Therefore, they lost the majority of the elephant population. I don't want to see that anywhere else.
If you want one thing too much it’s likely to be a disappointment. The healthy way is to learn to like the everyday things, like soft beds and buttermilk—and feisty gentlemen.
It's easy to discount water's importance in the kitchen. After all, it has no flavor, and more often than not, it's left off ingredient lists, making it seem like an afterthought. Yet water is an essential element of almost everything we cook and eat, and it affects the flavor and texture of all our food.
