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.
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. View all posts by Davy