clinging to the wreckage: Twitter ....

Saturday, 11 September 2010

Twitter ....

TBH has started to twitter, does that make him a twit?

He is trying the thing out to see what all the fuss is about. I am not convinced, I guess if you don't have time to read, trawl the net etc yourself it's a quick way to gather knowledge from others but there seems to be an awful lot of dross out there. I mean who can take in info when, as some are, you can subscribe to thousands of feeds. All becomes just so much hot air doesn't it?

Anyway if you want to see what he is thinking about, catches his fancy etc you can find him at https://twitter.com/geoffreymh

Me? I'm off to defrost my trotters ready to begin the great pork pie challenge! Wish me luck...

4 comments:

Cindy Bonham Miller said...: Gerry, I am with you. I think Twitter has a lot of dross. Good Luck on the Trotters. Miss you both; 11 September 2010 at 10:48
Ken said...: Looking forward to follow TBH on Twitter. He seems to be off and running with 40 Tweets already.

Along with @StephenFry, @BritishMonarchy and @Queen_UK are two great tweet sources.

I'm glad you don't have a 140 word limit on your blog comments. Good luck with your pork pie.

Ken; 12 September 2010 at 05:14
Gerry said...: Well we shall see!
Pork pie proceeding well, aspic turned out great, the jelly stuff for the pie and i am now finely dicing what looks like a mountain of pork....

Hope it doesn't turn out to be an expensive mistake.; 12 September 2010 at 07:31
Ken said...: I love new words... thanks to SV Braveheart's comment for the word "dross".
The first new word I learned today was "pingo" from a blog of a sailboat transitting the Northwest Passage. http://www.ousland.no/blog/

I also read and enjoyed TBH's tweets and attachments. Also looked up "Yala" which was new to me.
Thank you.; 12 September 2010 at 08:29

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Cuban-style shrimps with rum

100ml rum
few drops tabasco sauce
zest and juice of 1 lime
2tsps worcester sauce
2.5tbso plain flour
pinch of ground cumin
pinch of freshly grated nutmeg
24 large shrimp,peeled and deveined
10z butter
80ml olive oil
4 large cloves garlic,crushed
1tbsp chopped parsley
1tbsp chopped coriander(cilantro) leaves

Mix rum,tabasco,lime juice and zest and worcester sauce in a small bowl.
Mix flour with cumin,nutmeg and season with salt and pepper.Dip the shrimp in the mix before cooking.
Melt half butter with half oil in large saute pan, when hot add half garlic and half shrimp. Cook until prawns are pale pink and lightly golden. Lift on serving plate, keep warm. repeat with remaining butter,oil, garlic and shrimp.
Pour rum mix into pan and allow to bubble for a minute or two, stirring.
Mix with parsley and ciltrano.
pour over shrimp and serve with rice as a main dish or alone as a starter.

Delicious!

Caramalised Onion,Fruit and Nut Pilau

2tbsp Ghee
2 large onions, sliced
2tbsp Ghee, extra
1tsp hot chilli powder
1tsp ground black pepper
1/4tsp saffron threads
4 cardamon pods, crushed
4 cloves
1 cinnamon stick
1tsp salt
2 cups basmati rice, washed and drained
4 cups water
1/2 cup currants
1/2 cup chopped dried apricots
1/2 cup raisins
1/2 cup pistachio nuts, shelled

Heat ghee in large pan. Cook the onions until caramelized. Remove from pan.

Add extra ghee and spices to same pan, cook stirring, until fragrant. Stir in salt, rice and onions.

Add water, bring to boil. Reduce to simmer and cover until rice is tender and all water has been absorbed.Stir in fruit, cover and stand 5 mins.

Just before serving stir in nuts.

Carrol Shelby's Chili Recipe.

1/4	lb suet or 1/4 cup cooking oil
1	lb beef round steak, coarse chili grind
1	lb beef chuck, coarse chili grind
8	ounces can tomato sauce
12	ounces beer
2	tablespoons crushed red chili peppers
2	medium garlic cloves, minced
1	small onion, finely chopped
1 1/4	teaspoons dried oregano (preferably Mexican)
1/2	teaspoon paprika
1 1/2	teaspoons ground cumin
1 1/4	teaspoons salt
1/8	teaspoon cayenne pepper
3/4	lb monterey jack cheese, grated

Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
Taste and adjust seasonings, adding cayenne pepper.
Simmer uncovered 1 hour longer.
Stir in the cheese and the remaining 1/2 teaspoons cumin.
Simmer 1/2 hour longer, stirring often to keep cheese from burning.
I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.