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Jul 4, 2022
The 4th of July - hamburgers
"don’t let anyone tell you what should and shouldn’t go on your burger!" Nagi - Recipe Tin Eats Last night we were talking about how the...
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Jun 26, 2022
Sicily - too much for a lucky dip
"dinners for the rich and food for the poor" Guiseppe Pitrè It's time I dealt with my Claudia Roden The Food of Italy lucky dip. It's...
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Jun 22, 2022
'A circuitous route to 'A word from ...'
"Indecision is a decision" Jason Evert I meandered to this post from a starting point which was going to lead elsewhere. However, as I...
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May 23, 2022
Nationalist sausages
"Pride is all very well but a sausage is a sausage" Terry Pratchett There was a short article in The Australian Financial Review at the...
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May 14, 2022
Jalfrezi - fusion, leftovers - what's not to love?
The picture here is from The Times of India, and so, one assumes a truly authentic version. Well yes and no, because Jalfrezi is another...
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Apr 26, 2022
Curry from the jungle - a lucky dip
The dish shown above is not Jungle curry. It is a dish called Pork curry with eggplant from an old Women's Weekly booklet Easy...
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Apr 24, 2022
Why don't I make curry more often?
"The complex flavours of curries are governed by just three things: generous spicing; onion, ginger and garlic done just right; and...
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Apr 18, 2022
Is there such a thing as mulligatawny soup?
"a cornerstone of the classic British Indian restaurant repertoire, always there, yet never ordered." Felicity Cloake I think this...
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Apr 13, 2022
Vegetarianism then and now
"Time was when a vegetarian was just that: someone who ate no meat or fish, but only vegetable products. Nowadays there are many shades...
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Apr 9, 2022
First recipe, first impressions and a Belgian salad
"we all know how first impressions linger the longest." Robert Carrier I'm not particularly uninspired today, but I'm in a clearing out,...
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Apr 7, 2022
English ingredients - a maligned cuisine
"Our weather may be unpredictable, but it gives us orchards of beautiful fruit, great soil for vegetables and the most wonderful lush...
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Mar 16, 2022
Walnuts and barberries
"Barberries are small, red, dried berries. As they are very sharp and sour, Iranians sauté them with a little sugar and butter before...
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Feb 11, 2022
UNESCO Cities of Gastronomy
"The UNESCO Creative Cities Network is first and foremost a space for collaboration and experimentation to invent the city of tomorrow." ...
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Jan 9, 2022
Indian picnics - a relic of the raj
"In India, eating is a private affair not to be witnessed by onlookers, and it is regarded as improper to eat in the open. Besides, it...
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Nov 29, 2021
The dilemma of Christmas pudding
“It is a problem certainly, that Christmas plum pudding. There is here something that I do not understand at all.” Hercule Poirot in...
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Nov 26, 2021
Turkish sweets - a lucky dip
"Let's eat sweet, talk sweet" Turkish saying My lucky dip book this time is one of Claudia Roden's, and actually one of my favourite...
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Nov 25, 2021
My other cookbook indulgence
"Spices are the words that come together to create the language of food." Christine Manfield When I indulged myself with some sort of...
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Nov 15, 2021
Elizabeth David's Carbonnade Nîmoise
is it 'authentic' or did she make it up? On Saturday we finally ate Carbonnade Nîmoise - a very old favourite recipe of Elizabeth...
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Nov 14, 2021
Panko
"Invented by soldiers and cooked only with electrical currents, panko could be the most interesting baked good since sliced bread."...
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Nov 11, 2021
Coronation chicken, Anglo-India, curry powder and back to Coronation chicken
"There is a vast difference between curry-powder-flavored dishes and Indian cuisine." Punita - Poppies and Persimmons This post has been...
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