Search
Apr 30, 2023
Three, maybe four cheeses and cream
and an under-appreciated Australian cooking guru You may remember that included in my weekly 'to cook' list I have 'one new recipe' which...
8 views0 comments
Apr 29, 2023
Carrot soup
"a recipe designed to be as fluid as the weather" Nigel Slater Yesterday I wrote about boredom and looking at the title of this post you...
2 views0 comments
Apr 28, 2023
Defeating boredom with the freezer
"A subject for a great poet would be God's boredom after the seventh day of creation." Friedrich Nietzsche As always that's not really...
6 views0 comments
Apr 27, 2023
Beginnings
“Meat is used. You prepare water. You add fine-grained salt, dried barley cakes, onion, Persian shallot, and milk. You crush and add leek...
6 views0 comments
Apr 25, 2023
Supermodel pasta
"Overall, you can’t go wrong with a pasta recipe, and this one is easy to make and absolutely delicious. Plus, you can make it your own...
9 views0 comments
Apr 24, 2023
Specks
"Speck - a tiny patch or spot" Vocabulary.com Speck So these are not really specks - they are too big, but it is Speck with a capital S...
9 views0 comments
Apr 22, 2023
A quote
"Danes are right to obsess about food because eating it is what freed Adam and Eve from Eden, allowing humans to think and make...
26 views0 comments
Apr 21, 2023
Is Aldi really cheaper than the other two?
Yes - but not as much as you might think - and also ... First thing to say - I know this has been done before. Everything has been done...
15 views0 comments
Apr 21, 2023
Cuisse de canard rôtie aux prunes
"It is rich meltingly tender when young, and fairly cries out to be simmered with wine, herbs and brandy" Robert Carrier This is my...
5 views0 comments
Apr 18, 2023
How I learnt to shop for food
"You know you are in love when the two of you can go grocery shopping together." Woody Harrelson An interesting idea but not really what...
8 views0 comments
Apr 17, 2023
Being clever doesn't necessarily mean being right
"It's not food if it's called by the same name in every language." Michael Pollan That statement is in Michael Pollan's book Food Rules:...
7 views0 comments
Apr 16, 2023
Knafeh
The picture above is from the latest Coles Magazine and featured in their Cooking Club segment - in which one of the' ordinary' people...
12 views0 comments
Apr 15, 2023
Stewing - when, how, what?
"Believe it or not, there are no right or wrong ways to make stew" Pip Spence on the Jamie Oliver website I'm planning to make a beef...
8 views0 comments
Apr 14, 2023
Italian yum cha
"Arrive early, appoint a leader and say yes ... maybe that’s all one needs to know about yum cha. The food comes around: you say yes or...
8 views0 comments
Apr 13, 2023
Professionally Californian - a blog
"Queen of California Cool Cooking, Patron Saint of Vegetables" Lauren Kodiak/Kitchn I have a list of blog sites I come across now that...
14 views0 comments
Apr 12, 2023
They say I'm a good cook - but ...
"You have to eat to cook. You can't be a good cook and be a noneater. I think eating is the secret to good cooking." Julia Child...
14 views0 comments
Apr 10, 2023
Spam - yes spam
"the ham that failed its physical" American troops WW2 The human animal is a creative soul is it not? Also very adaptive. It can make...
7 views0 comments
Apr 9, 2023
Unhealthily delicious
"cooking honey with butter and chilli until bubbling makes the most glorious topping to put on a grilled cheese sandwich." Drizzle and...
10 views0 comments
Apr 5, 2023
Shreds
"a strip of material, such as paper, cloth, or food, that has been torn, cut, or scraped from something larger." Oxford Languages...
9 views0 comments
Apr 4, 2023
The wonderful world of ramen
"For all that Japan has invented in the 20th century, the digital clock, Walkman, Nintendo and Pokemon, the Japanese consider their...
8 views0 comments