One of the things I enjoyed about my visits to Rotterdam were the restaurants that served rijsttafel. . .
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Will have to say meals. On the Nicor Republic they had a 50 year old cajun biker lady. She was heavy, heavily tattooed ( way before it was cool), had a foul mouth, and was absolutely amazing in the galley. I was from New York and my first real extended introduction to the cuisine of Louisiana. - everything she made was eye opening to me and she took real pride in it all. She treated every meal like she was feeding her family. Wish I could remember her name.
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In the seventies I tried working as a stern man on a lobster boat. Lobster pots catch lots more than lobster, and the by catch is often good eating. My first test of this was during the first week we found a nice cod in a trap. It was cleaned, salt and peppered, covered in foil and wired to the upright muffler. Cod a la muffler was as fresh as you could get and very tasty.
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As you are aware it is winter down here and while the temperature only drops to only a balmy 28 degrees Fahrenheit a warm meal still goes down well. So here it is:
A suet pastry shell containing a steak, kidney and Guinness goodness, makes winter almost worthwhile.
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I have had many good cooks, the ones that used a thermometor on the holiday prime rib were most welcome.
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I’ve had some who didn’t even know enough to use a thermometer on a baked potato, never mind a prime rib.
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I feel your pain. I was lucky for the most part.
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