"The way I look, I can be a fat cook or a commander-in-chief," he said.
The fat cook from a small restaurant nearby has come out in his apron to see what's going on.
If you're chef Nuno Mendes, you marinate the meat in its own fat, cook it in oil and then serve it with … yep, some more fat.
And while some gumbos rely on okra as a thickener, others use a roux, a combination of flour and fat cooked until brown and tasty.
So from April to June, I use the cultivated variety, which I love when the spears are big and fat, cooked to melting tenderness, then showered with petals of Parmesan.
Finally, we were all going to educate our children in the old ways, by entreating them with floury mommy smiles to beat together industrial dosages of fat, chocolate, flour and fat, cook it just short of the required time and go to bed with an educated gut-ache.
Then she trims off the fat and cooks the bacon in the sweet, buttery juices left in the pan after the apples are caramelized.
This cut is lean and supertender, it browns beautifully and evenly, and, because of its uniform shape, thickness and meatiness (there is little surface fat) it cooks to a nice stage of doneness without much fuss.
Healthy table foods (well-cooked meat, brown rice, tofu, cheese, non-fat yogurt, cooked egg, cooked beans, carrots, etc) are also acceptable in small amounts.
