I never cook.
But I decided if I want to eat light, good food and lose some tonnage, I’m just going to have to make more of an effort.
So while Adam, my Recognized-by-the-State-of-California-Domestic-Partner and Possible-New-York-Husband, was proofreading a script of mine, I whipped up a tasty treat of crumbled pistachio coated cod finished in a sauce of tomato-artichoke-olive-caper-onion over quinoa with fresh green beans and lentils on the side. Yeah, I did that.
Two hours later he had to go to bed because he felt like he was going to keel.
I tried.
5 comments:
That's a lot of ingredients. It confuses the palate and overloads the neurotransmitters that tell your brain it's yummy. If you're using more than 3 ingredients with fish, that's too many. xoxo
Interesting. Do you have any documentation about that?
I was curious and asked my friend who was trained in France, he said that isn't necessarily true. For example, you could have a 15 spice rub, olive oil, tons of herbs, salt and pepper, and a sauce and that could be like 30 or 40 ingredients.
I would love to know if you have proof of that so I don't continue to cook fish incorrectly.
Or maybe it was just the cod. Remember that Mahi mahi special in Hawaii where I turned red and could hardly walk?
Mother/Judith
@40L-- Uh?
@Jeff-- When I cook, I open up the cabinets and fridge--and let it all fly.
@Anonymous-- I remember the Mahi Mahi incident of 2000 very well. I had a similar reaction.
It's a Delaware thing...
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