Comments on: The Eiger Section http://www.milescollins.com/wordpress/the-eiger-section Cooking - Photography & More Thu, 04 Dec 2008 01:14:23 +0000 http://wordpress.org/?v=2.0.7 by: Miles http://www.milescollins.com/wordpress/the-eiger-section#comment-658 Fri, 09 Nov 2007 21:50:38 +0000 http://www.milescollins.com/wordpress/the-eiger-section#comment-658 SC I would think he must be nearly retired now but I reckon he must have got through a fair old few! As for ability finding its way you are quite right, it usually comes out in the end-that's what I keep telling myself about my lot! Thanks for the comment Miles SC
I would think he must be nearly retired now but I reckon he must have got through a fair old few!
As for ability finding its way you are quite right, it usually comes out in the end-that’s what I keep telling myself about my lot!
Thanks for the comment
Miles

]]> by: SC http://www.milescollins.com/wordpress/the-eiger-section#comment-655 Fri, 09 Nov 2007 16:49:41 +0000 http://www.milescollins.com/wordpress/the-eiger-section#comment-655 Hi Miles, A Great read ..... I wonder how many Rabbits there are now ?. "Art of Instinctive Cooking", Nice line - at the end of the day if the ability is there it will find a way. Hi Miles,
A Great read ….. I wonder how many Rabbits there are now ?.

“Art of Instinctive Cooking”,
Nice line - at the end of the day if the ability is there it will find a way.

]]> by: miles http://www.milescollins.com/wordpress/the-eiger-section#comment-652 Fri, 09 Nov 2007 16:09:26 +0000 http://www.milescollins.com/wordpress/the-eiger-section#comment-652 Cid, Lime leaves and a bashed up lemongrass stick for flavour-works a treat! Miles Cid,
Lime leaves and a bashed up lemongrass stick for flavour-works a treat!
Miles

]]> by: Cid http://www.milescollins.com/wordpress/the-eiger-section#comment-650 Fri, 09 Nov 2007 12:45:09 +0000 http://www.milescollins.com/wordpress/the-eiger-section#comment-650 Miles, I've always been disappointed with Thai jasmine rice.... could be me of course. It isn't the texture, just lack of flavour. I shall investigate further and try again, perhaps I'm missing something good! Cid Miles,

I’ve always been disappointed with Thai jasmine rice…. could be me of course. It isn’t the texture, just lack of flavour. I shall investigate further and try again, perhaps I’m missing something good!

Cid

]]> by: miles http://www.milescollins.com/wordpress/the-eiger-section#comment-648 Fri, 09 Nov 2007 08:16:11 +0000 http://www.milescollins.com/wordpress/the-eiger-section#comment-648 Cid, Have you tried Thai Jasmine rice, that is particularly good. It would go well with your tea of choice! Miles Cid,
Have you tried Thai Jasmine rice, that is particularly good. It would go well with your tea of choice!
Miles

]]> by: Cid http://www.milescollins.com/wordpress/the-eiger-section#comment-647 Fri, 09 Nov 2007 08:07:09 +0000 http://www.milescollins.com/wordpress/the-eiger-section#comment-647 Miles, I usually don't flavour the basmati but next time I'm going to try your method, it might help those of us who have a habit of over cooking. Over the years I've been fussy about what brand of rice to buy... I like the smell and taste of basmati and some I've had have been bland to say the least. Cid Miles,

I usually don’t flavour the basmati but next time I’m going to try your method, it might help those of us who have a habit of over cooking. Over the years I’ve been fussy about what brand of rice to buy… I like the smell and taste of basmati and some I’ve had have been bland to say the least.

Cid

]]> by: miles http://www.milescollins.com/wordpress/the-eiger-section#comment-646 Thu, 08 Nov 2007 22:32:02 +0000 http://www.milescollins.com/wordpress/the-eiger-section#comment-646 Cid, Well done, sounds wonderful! Wouldn't mind a plate of that with a lager to wash it down! Do you flavour your basmati? If I am serving a strong curry I keep it plain otherwise I like to add a couple of lime leaves, a couple of cloves and cadamom pods. When it's 3/4 cooked I take it off the heat, cover it and leave it to steam and carry on cooking. It absorbs all of the water and the seasonings with it. Thanks Cid, really good comment. Miles Cid,
Well done, sounds wonderful! Wouldn’t mind a plate of that with a lager to wash it down!
Do you flavour your basmati? If I am serving a strong curry I keep it plain otherwise I like to add a couple of lime leaves, a couple of cloves and cadamom pods. When it’s 3/4 cooked I take it off the heat, cover it and leave it to steam and carry on cooking. It absorbs all of the water and the seasonings with it.
Thanks Cid, really good comment.
Miles

]]> by: Cid http://www.milescollins.com/wordpress/the-eiger-section#comment-645 Thu, 08 Nov 2007 22:27:28 +0000 http://www.milescollins.com/wordpress/the-eiger-section#comment-645 Elsie, The only help I could be to Miles kitchen would be to keep a safe distance :) I always need a troop of cleaners after a cooking session but my enthusiasm continues. Trouble is Elsie, my other current obsessions are roofing, paving stones and bathroom fittings, into which I throw myself with equal gusto! Cid Elsie,

The only help I could be to Miles kitchen would be to keep a safe distance :) I always need a troop of cleaners after a cooking session but my enthusiasm continues. Trouble is Elsie, my other current obsessions are roofing, paving stones and bathroom fittings, into which I throw myself with equal gusto!

Cid

]]> by: Elsie Nean http://www.milescollins.com/wordpress/the-eiger-section#comment-644 Thu, 08 Nov 2007 21:50:53 +0000 http://www.milescollins.com/wordpress/the-eiger-section#comment-644 Cid, Oh my goodness., I am overwhelmed! Thank you so much for taking the trouble and writing all this down. I am printing it off as I write and will try and do it justice. Miles, I rather fancy that Cid could be a good help in your kitchen. Cid,
Oh my goodness., I am overwhelmed!
Thank you so much for taking the trouble and writing all this down. I am printing it off as I write and will try and do it justice.
Miles, I rather fancy that Cid could be a good help in your kitchen.

]]> by: Cid http://www.milescollins.com/wordpress/the-eiger-section#comment-643 Thu, 08 Nov 2007 21:10:26 +0000 http://www.milescollins.com/wordpress/the-eiger-section#comment-643 Elsie, Just for you, here we go.... For the crispy fried beef: A large heavy based saucepan two thirds full of oil, I used sunflower. Fillet or rump/sirloin beef sliced into 5mm thick strips, fat and sinew removed 4oz plain flour approx flat teaspoon baking powder (or you could just use sr flour) pinch salt and pepper lager, enough to make a thick batter so add a little at a time, drink the rest! You don't need a fancy fat fryer but a long handled metal slotted spoon is a good idea. Mix batter ingredients, heat oil until a drop of batter bubbles quickly up to the surface. Stir the strips of meat (could use chicken or pork) which should be trimmed so no gristly sinew remains, into the batter. Carefully drop each strip into the hot oil (mind fingers) and cook until golden and crisp ... should take only a matter of minutes if mine were anything to go by. Spoon the strips out onto a plate with kitchen paper to drain excess oil. At the same time you can be cooking some basmati rice which usually takes between 10 and 15 mins only, don't over cook. In a frying pan add a tablespoon oil to stir fry a selection of your favorite oriental veg, like beansprouts, baby corn, sliced mushroom etc., with a little garlic and ginger and some finely chopped spring onions. Tonight all three of these dishes cooked at the same time .... how I wish I could always say that! Serve with chilli/Japanese soya/satay dipping sauces and perfectly cooked rice. Remember a little meat goes a long way in a dish like this and don't overcrowd the oil pan, rather do the meat in batches if you are cooking for a lot of people. Afterwards perhaps some jasmine tea. Enjoy! Cid Elsie,

Just for you, here we go….

For the crispy fried beef:
A large heavy based saucepan two thirds full of oil, I used sunflower.
Fillet or rump/sirloin beef sliced into 5mm thick strips, fat and sinew removed
4oz plain flour approx
flat teaspoon baking powder (or you could just use sr flour)
pinch salt and pepper
lager, enough to make a thick batter so add a little at a time, drink the rest!

You don’t need a fancy fat fryer but a long handled metal slotted spoon is a good idea. Mix batter ingredients, heat oil until a drop of batter bubbles quickly up to the surface. Stir the strips of meat (could use chicken or pork) which should be trimmed so no gristly sinew remains, into the batter. Carefully drop each strip into the hot oil (mind fingers) and cook until golden and crisp … should take only a matter of minutes if mine were anything to go by. Spoon the strips out onto a plate with kitchen paper to drain excess oil. At the same time you can be cooking some basmati rice which usually takes between 10 and 15 mins only, don’t over cook. In a frying pan add a tablespoon oil to stir fry a selection of your favorite oriental veg, like beansprouts, baby corn, sliced mushroom etc., with a little garlic and ginger and some finely chopped spring onions. Tonight all three of these dishes cooked at the same time …. how I wish I could always say that! Serve with chilli/Japanese soya/satay dipping sauces and perfectly cooked rice. Remember a little meat goes a long way in a dish like this and don’t overcrowd the oil pan, rather do the meat in batches if you are cooking for a lot of people. Afterwards perhaps some jasmine tea. Enjoy!

Cid

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