Alex,
Power tools and fish? Well, add a dash of vermouth and just the right condiments and I could conger up a delightful
coq au vin.
Reminds me of a fellow who, years ago, wrote a book called "How to Build Monstrosities By Tooth and Nail." A most efficient, time and motion study kind of guy, although probably not warm and fuzzy such as yourself, his piece de resistance was to place a stick of dynamite into a raw turkey and light it, thereby cooking it, carving it and serving it--all in one deft and easy maneuver--something never proposed by Heloise.
He had other interesting culinary suggestions, as well, such as cooking a fine stew of roadkill on an automobile's transmission, whilst traveling across country, and dishwasher-poached fish and meats, which was a concept way ahead of its time, considering the scarcity of automatic dishwashers in those days (late 1950s and early 1960s).
Holly |
