practice eating.

Got some practicing going on at the moment, and if I'm practicing, I'm really just eating for fuel and not research, so the products of the Practicing Kitchen are highly unphotogenic generally speaking, and are also more likely to involve ingredients from a jar or tin. For example, last night's dinner and today's lunch were generic-looking piles of virtually identical turmeric-colored "grain". Their menu descriptions read a trifle more attractively: last night was mackerel in ras-el-hanout; tomato-harissa sauce; bulgur with green olives, carrots, and walnuts. Today was the same thing with sardines.

Comparatively speaking, the mackerel is the easy winner in this North African showdown, its more resilient texture makes you feel like you're actually eating something with distinct components rather than an undifferentiated mass of vaguely Moroccan origin. But there are no pictures, because...it just doesn't look good. Mr. Jamie Oliver, when talking about cooking with tinned fish, recommends that you reserve some of the filets to garnish each plate with, but...I'm not so sure.

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