Monday, 2 December 2013

Flattery

I love bouncing through blogger's sites.  If I like a blog I find, I stick it on my sidebar.  Working on the assumption that the author of a blog I like might have blog tastes similar to my own, I click on their recommendations as well.  I also click on the links of those commenting on my posts.  Sadly, many of them do not have their own blogs but occasionally I come across a real gem.

A good example is one I discovered very recently.  Michael Silvius was born and brought up in Venezuela (so speaks fluent Spanish I guess) but now, by his own admission, lives in La La Land.  That can only be Maine, in the United States.  Not only does he appear to be a proficient carpenter and joiner, he's also a damn good cook and photographer (and aviator, writer, family man, good at his job, everyone likes him etc. I'm really jealous of these multi-tasking types who with their Midas touch turn everything they turn their hands to to gold).  His blog, Nails and Sawdust, is well worth a read. It isn't all about chipping wood, although it is fascinating to see and read how he transforms raw timber into something useful and beautiful, it's much more varied than that and both the writing and photography are excellent. 

His recipes, however, are outstanding.  They are simple, easy to follow and accompanied by clear, step-by-step photographs.

You can imagine how flattered I was then, when he took a recipe of mine for Muamba da Galinha, an Angolan peasant dish which I love, and not only tried it, he improved it and then gave me full credit!  Nonsense, Sr. Silvius.  You have taken a raw diamond and polished it.  I tip my hat to you.

Sadly, in today's straightened economic environment we are forced to tighten our belts and all too often this means restricting our diet to the boring.  I would urge you to try Michael's vast improvement on my recipe for a cheap, yet delightful dish and, while you are waiting for it to cook, read his blog and see all the other wonderful recipes he has posted.  As I have already said, if you are a chippy or a pilot, you'll find it interesting as well.

Which do you think looks more appetizing, mine...
... or Sr. Michael's?
(I just love his work surfaces! Yet another reason for me to hate the smug git)
http://isserfiq.blogspot.com/2013/12/angolan-chicken-in-penut-gravy.html






31 comments:

  1. I love massaman curry from Thailand that also has peanuts in them. I am defo going to try this one. My Father will love it. I wonder if you can add in left over turkey? nuts are my down fall, good for you but full of fat. (now wait for the comment about nuts.... lol)

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    1. Sol, no one would describe someone as barking mad as you as 'nuts'!

      Left over turkey? Definitely. Just make up the sauce and throw on the meat. It works for any kind of meat left overs; pork, beef, poultry.

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  2. Judging from the pan on Michael's hob, I'd say he didn't cook the dish in a battered helmet from The English Civil War so it can't possibly have that authentic flavour!....re. Sol's comment - yes massaman curry definitely gets the thumbs up from me too!

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    1. Well, if you look at his work surfaces one can imagine him as a effete capitalist. I am going to have to look up this Massaman Curry, I have never heard of it. Is this the food Indian slaves fed their Massa's in the days of the Raj?

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    2. Hippo, massaman curry (also sometimes spelled matsaman) is Thai in origin and is delicious. Over here (in NZ) you can buy jars of massaman paste imported from Thailand, (nam phrik kaeng matsaman) or you can make your own if you're not as lazy as I am.

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    3. I probably am far lazier than you are but we cannot buy this stuff in jars here so please send me the recipe, Judith!

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    4. Tom, I have just emailed you the recipe. It's too long to put in a comment!

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  3. I discover blogs to read in exactly the same way as you……not sure whether I found you via Cro or John Gray! Only started reading" man blogs" fairly recently, but I like the lack of quilting/ sewing etc. and the different take on life.

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    1. Try sex with a man, most girls say it is better than quilting.

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    2. I agree with Frances ~ man blogs are very funny!

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    3. Well get your kit off, Carol, I'll give you a reason to laugh.

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  4. HA!, Tom you give me far to much credit. My cooking is born out of pure necessity and given that eating is one of those thing we must do in life we might as well make it enjoyable. Not fancy, just tasteful enough to put a smile on your face and come back for seconds. Your cooking looks as pleasing as mine. Your pots however ... could use some help. 6061 T6 aircraft aluminum does not hold up all that well to continuous direct heat and after a bit it gets brittle. I like cast iron. Like you my path has in many aspects be plagued by some major fuckups though that is a story for an other day. But I suppose I must have had some thread of value drilled in to my thick scull during my frequent crash and burns. As for the big cutting boards they are rescued remnants from sink cutouts in expensive butcher block counters I have installed for some clients. Thanks for the plug.

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    1. "6061 T6 aircraft aluminum does not hold up all that well to continuous direct heat and after a bit it gets brittle"

      A metallurgist as well! Is there no end to this man's talents?

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  5. That's how I found you by popping over from John Grey's Blog.

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    1. All sorts of unsavoury types hanging around his bar.

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  6. You've done it again. Three blogs while I recover from a well earned hangover. Loved the bit of army history and can but agree with the others that you must put a book together and get it published. Then you will be able to afford to sit back with a well earned bottle.
    I do like Michael's adaptation of your peanut over chicken recipe. I must get off my arse and cook it.
    Wandering around your empire sounds like the toe must be feeling a lot better.

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    1. Christ! You are worse than I am!

      I will start tidying everything up and go for a book. What the hell.

      Michael's adaptation is brilliant.

      The toe is fine now. The foot is still too swollen to get my boots on but soon, soon I will post the photo.

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  7. I love going on blog safaris...you never know where you'll end up...that food looks delicious

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    1. Well, whizz over to his site and you'll see loads more delicious recipes. Go on, tank up with decent food, you can always ride it off in the New Year!

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  8. Ah, Tom. The man spiffed up the presentation, but those work surfaces lack all the charm of your rough and ready. If you ever divest yourself of the pot that obviously has won a battle or two, I shall quit you.

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    1. Damn. I was willing to sell my soul for his pots and work surfaces but if it means losing you...

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  9. I don't write enough to get any readers, I'm too busy reading other peoples blogs. Yours will always be one of my favorites. I'll fight for first in line when the book comes out.

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    1. A bottle of malt will get you to the front of the queue.

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  10. That hoary old chestnut "presentation" thingy. I'd have to go with Michael Silvius's, but then again, when I try to make POW food look "piss elegant", I would say that, wouldn't I?

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  11. Maybe a little more work on the presentation!
    A sprig of parsley will make all the difference!!!
    Stumbled onto your blog after I found an old email from you about 4 years ago, checked the latest entry and find you are still alive and kicking!!
    So I tried to email you but it bounced back - so using my initiative here I am writing on your blog.
    Glad to see you are in good spirits ( and I don't mean the johnny walker) and keeping busy!
    Drop me a line or let me know how I can reach you privately to keep in contact again.(same old email address)
    Regards
    Andy H - DSL old boys club

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    1. Hasselhot you old bastard! Last I heard you were chasing crocodiles of golf courses!

      tomgowans at flordita dot com

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  12. hey, thanks for the blog recommendation! i signed on to follow him and am adding him to my sidebar too.

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Please feel free to comment, good or bad. I will allow anything that isn't truly offensive to any other commentator. Me? You can slag me without mercy but try and be witty while you are about it.