I hope this works

I’m cooking up some pork with lentils for a dinner party on Saturday. The recipe calls for boiling them in water, but we can do better than that. I’m going to try using a mixture of fresh chicken stock and white wine. I don’t see why it should be worse with more flavour-giving components. If it works I’ll post the recipe. If it doesn’t work I’ll say why not.

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I am a terribly charming loony who has finally found that severe PTSD, Generalised Anxiety Disorder and chronic psychosis is, on one of my all too rare good days, only a moderate impediment to having crazy fun with wine and food. Catch me outside and I am liable to be loudly attired.

  • Kake

    I can’t see much that would go wrong either, unless your stock is salty enough that it interferes with the softening of the lentils. I usually cook lentils in stock unless I’m making an Indian dish (where the spices provide enough flavour on their own).