Don't Fear The... Liquor
Apologies to Blue Oyster Cult
Don't Fear The Reaper - BLUE OYSTER CULT - Official Music Video
Occasionally, even the most MAHA of us has to open a tin. In my case, it was a tin of tiny shrimp
because I needed to revive a curry that I had already served 4 times. Curries generally get better every time they are cooked, especially if one adds additional fresh garlic or its cousins (leek/onion).
The concept has a respectable French name: rechauffe... which reminds me, Dave Edmunds had a song about warmed over kisses and left over love.
The liquor is usually briny/salty, but tastes fishy. Should you pour it down the kitchen sink drain? Not necessarily.
Pour the liquor into a small saucepan, bring to fast boil, add dry barley (also, finely diced kale stalks, cauliflower stalky parts, carrot leaves, Brussels sprout nubs, any veg that is otherwise
unappetizing in the yellow-green color range, and that needs 10 - 20 mins cooking).
While boiling continues ---and you need to watch and shake or stir to be sure it does not stick-- add kernels of corn, thumbed from a raw cob of corn. Add water if necessary. Peas work, too.
This is an excellent barley and veg, pescetarian side dish... just don't serve it with other sodium rich dishes.
All the best,
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