Gastronomic Desperation, with Tooty the Chef


When it’s the end of the week; your supplies have dwindled alarmingly (probably because you hate shopping); and you are a reluctant cook, chances are life has become almost intolerable. Or at least rather annoying. If you could afford to eat out, you would; but it’s that time of the month again, and the coffers are somewhat less than bulging. Step in, Tooty the Chef…

…He can make something fabulous out of almost bugger-all. Just follow his lead and you won’t go far wrong. For example, on this particular occaision he found all he had available to cook were a few slices of frozen pork. Not choice cuts at all, but with lots of fat that he needed to cut off and chuck in the bin. So what could he do to make them palatable? Well veggies were required, obviously. In this case he rustled up these…

Already, in these early stages of culinery desperation, an idea was forming in his aging brain that would result in a meal that, should he pull off his daring plan, could thrill the masses; excite world leaders; and have most chefs dashing their ladles to the kitchen floor in abject defeat. So he dug out the remnants of two different colour types of rice and held them aloft in expectation of triumph…

Success was certain, he was…er…certain – especially when he withdrew the famous Chinese Rice Cooker from the cupboard – along with the aluminium seive-like thing that sits above the rice – that is assuming anyone would desire to cook more than rice alone – like veggies, for example – and want to do it cheaply and efficiently by utilising just the one cooker…

See, Tooty the Chef even has green credentials. But, anyway a few minutes later progress had been made…

Now the wonderful thing about rice cookers is…they need no attention, and they turn themselves off! Wonderful for morons and genii alike – and everyone in between, of course. Then it was a simple matter of chopping the pork into tiny squares and frying them gently in olive oil. Oh yeah, I forgot, he also sprinkled a bunch of mixed Italian herbs in with the veggies before switching on the rice cooker. A small, but vital ingredient.

So, slightly later than Tooty had anticipated, the cooker went “Ding”, and he was able to mix the rice and veggies together in an amalgam of wondrousness…

Slapping portions on to individual plates, he placed the cooked pork artistically upon top of the pile…

There, does that look nice – or what! Exuberant colours too. Then, in a moment of gastronomic brilliance, he remembered a pot of apple sauce in the fridge that was on the brink of going out-of-date. The result?

It dosen’t come much scrummier. And you can do exactly the same. It’s not difficult, even if you hate cooking. But you will need a rice cooker. First rule of Tootiness: Never be without a rice cooker!

3 thoughts on “Gastronomic Desperation, with Tooty the Chef”

  1. What rice did you use?.I picked up brown rice not long ago it took for ever to cook!..đŸ˜‘.

    1. Yes, brown long grain is slow, but brown Basmati or black rice is much quicker. This recipe included those mentioned and red Camarge and Wild rice. I’m well into rice, me.

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