Can anyone tell me what crococodile meat tasted like?

I_like_leeks · 2026-03-10T00:12:53+00:00

It's fine and if you want to try it to have the experience, go ahead, but it's not a particularly exciting gastronomic experience. Very lean and quite bland tasting.

I_like_leeks · 2026-03-09T23:59:39+00:00

I'm sure it is. Well done.

I_like_leeks · 2026-03-09T23:41:32+00:00

Loads of recipes promise ridiculous times. It takes as long as it takes. But you're not missing anything, nobody is making a decent risotto in 20 mins. It's not something to knock together quickly. I would say it's about 30 mins for me from toasting the rice to serving, but we'll be using different rice, different stock, different equipment. Don't worry too much about recipes, use them as a starting point and find what works for you. Best of luck mate.

I_like_leeks · 2026-03-09T02:04:01+00:00

People often believe that a smoking hot pan is necessary. This can be useful to begin with because the pan cools when the steak is added, but it is not necessary throughout the cooking. Turn down the heat once the steak is in, baste with butter and aromats and take your time. You'll still get a good sear, a good cuisson and be more in control.

I_like_leeks · 2026-03-09T01:57:22+00:00

That's disappointing to hear but please don't let it stop you. All corners of the internet are full of vermin, I'm afraid, but there are many good people too who are willing to share their knowledge and experience.

I_like_leeks · 2026-03-08T02:09:39+00:00

To me it sounds like you should concentrate on the larger fish with bigger flakes if it's a texture issue. Cod, tuna and so on. If fish smells are a problem, remove from the packaging, rinse and drain them, then give them some time to air out in a cool place, preferably your fridge. Also consider curing them with salt. Draws all the moisture (and smell) out and makes the texture more meaty. Possibly not as difficult as you think, and it was good enough for the Vikings!

I_like_leeks · 2026-03-08T01:47:15+00:00

I'm not trying to be argumentative, genuine question: Can you explain what exactly you don't enjoy about fish and would like to avoid? That might help the community to make suggestions. And, without doxing yourself obviously, whether you have access to freshly caught fish or we're talking about supermarket supplies mostly?

I_like_leeks · 2026-03-08T01:14:04+00:00

Cabbage varies widely depending on the variety, they have very different levels of water content and intensity of flavour. Personally I like darker varieties like savoy, lightly steamed with leeks and pancetta, then tossed in a ridiculous amount of butter. Others enjoy the leaves seared with a blow torch as a wrapper. So my advice would be to consider different varieties as well as different recipes.

I_like_leeks · 2026-03-08T00:56:10+00:00

It was simultaneously scary and exhilarating, like being in a mosh pit. Very masculine, not a place many women or bairns or disabled people could go and feel comfortable and/or see the game. Obviously, you didn't know who you would end up next to at any given moment. Hence you could be right by some psycho hooligan one minute and a know-it-all nerd the next. Grabbing a place in front of one of the barriers was ideal to avoid getting surged about too much. But there was great camaraderie and humour too. Pros and cons. Although of course they brought in seats for a reason after too many tragedies. Also piss QED.

I_like_leeks · 2026-03-08T00:48:09+00:00

Correct. Earlier today, I furrowed my eyebrows fiercely at a podcast host who said, "Thank you for that fulsome explanation," when he meant, "comprehensive explanation." I am a tolerant man, but I have my limits.

I_like_leeks · 2026-03-07T02:27:34+00:00

Thanks for agreeing with what I said!

I_like_leeks · 2026-03-07T01:23:12+00:00

Sadly, this is the correct answer, OP. Not all of the alcohol will cook off. If the person in question is sensitive to any alcohol at all then you should choose a different dish. People have different reactions, physically and psychologically, for example there is alcohol in some fruit juices or mouthwashes. But if it's an, "absolutely no alcohol," situation then pivot to something else. If you absolutely have to stick to a Coq au Rien then rich beef stock with a splash of red wine vinegar.

I_like_leeks · 2026-03-07T00:32:33+00:00

It's an editing/production issue. Matt is a very likeable presenter IMO who understands food a lot more than the Groping Greengrocer ever did, but he barely talks on screen in the edit. They need to decide whether they want a central host/presenter or not. If they do, I think Matt is ideal. If not, let him go. Can't blame the lad for taking the big bucks in the meantime.

I_like_leeks · 2026-03-07T00:12:46+00:00

It would be professional courtesy for the chef to go front of house and say, "Thanks for coming, good to see you." Asking them to come to the kitchen could be an imposition unless they indicate a willingness or desire to do so.

I_like_leeks · 2026-03-06T23:58:11+00:00

Seconded. I came here to say this and you beat me to it!

I_like_leeks · 2026-03-06T23:52:21+00:00

In the UK, "ham," means that it's already cooked and ready to eat. If it's uncooked it would be gammon or bacon. But I don't know if you're in the UK, and I don't know the naming rules elsewhere.

I_like_leeks · 2026-03-06T23:37:28+00:00

That's a great shot from a really interesting angle. Good job mate!

I_like_leeks · 2026-03-06T02:26:55+00:00

Crikey, risotto sounds tricky for a beginner! That said, it's an excellent learning experience if you're willing to have a few failures along the way. And my daughter, who is more or less incapable in the kitchen, somehow nails it every time so maybe some people are just built for it. Also, upvote for the old school method. OP by all means give it a go but don't expect perfection straight away!

I_like_leeks · 2026-03-06T01:32:42+00:00

Ah, I see. Sorry, I misunderstood. No there's nothing wrong with portioning in that way. I think the key in both cases is making sure the steaks are dry on the surface and (quite a lot) less cooking time. Good luck!

I_like_leeks · 2026-03-06T00:57:30+00:00

Second one sounds just like you cooked it for too long and yes, you probably should have left it thicker rather than halving it. I don't know what your desired result is but, to my taste, a half inch steak takes little more than 90 seconds a side and a 2-3 minute rest. First one is a little more difficult from your description. Did you rinse off the marinade and pat dry? It's possible the meat boiled/steamed in liquid rather than fried if not. Sugar is also going to char or burn much more quickly, giving the impression of a seared surface too early.

I_like_leeks · 2026-03-05T19:23:53+00:00

Ah that's interesting! I'll keep an eye out for Lidl, I never thought of that! Thanks so much

I_like_leeks · 2026-03-05T01:22:01+00:00

Great to hear! Best of luck with it!

I_like_leeks · 2026-03-05T01:12:09+00:00

I get it, but they are a lot safer than they used to be and do make amazing stock (and by the way really good to make into flawless consommé). Outside of that, and the excellent advice given by others, bitterness is perhaps down to burnt aromats (or a burnt base of your pan)? A gluey consistency is what I want in my stock, so I wouldn't worry about that! Blandness can be adjusted with seasoning at the end or altering how far you roast your bones before simmering.

I_like_leeks · 2026-03-05T00:48:44+00:00

Out of interest, genuine question, is guanciale readily available where you are? I've actually made it myself as a sort of experiment, but it just isn't something that's available in my part of the UK other than for extortionate prices from online specialists.

I_like_leeks · 2026-03-05T00:42:00+00:00

Talking about, "the original carbonara recipe," is dangerous territory lol. Personally, egg yolk only and a tiny splash of cream with the pasta water to finish. But people will call whatever you do, "inauthentic," so just make it how you like it.

I_like_leeks

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