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3 days ago
Culinary (con)fusion - pasta adobo
"It is always funny when we realise our cultures overlap more than we differ." Greatist My sources for blog posts come from all sorts of...
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Feb 20
Playing the game of three
"I can’t find plain flour for love nor money, so I have been baking apples with marmalade and the dregs of the sherry bottle instead" ...
9 views1 comment
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Feb 11
February - beginnings and endings
"the reason God made February short a few days was because he knew that by the time people came to the end of it they would die if they...
11 views1 comment
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Feb 9
French toast
"French toast tackles pancakes head on and smashes it." Claire Thomson Yesterday's New York Times recipe offering - no picture - was...
12 views1 comment
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Jan 31
New now old
"Vegetables are savagely beautiful things." Jill Dupleix This is a quickie - something simple to end my day of hard labour over those...
7 views2 comments
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Jan 25
What happened to smoked mackerel?
An ode to Nigel Back in my dinner party hosting days I discovered that a smoked mackerel, served much like this, but with little slices...
12 views1 comment
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Jan 24
Slices
"A slice of hot, buttered toast is the perfect meal. It's not too much and not too little, and it gives you just the right buzz." Naveen...
7 views1 comment
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Jan 19
Good cooking every day - possible?
"I think the key is just finding joy in it." StolenCamaro/reddit Well first of all define cooking. I just read an interview with the...
13 views1 comment
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Jan 17
Pasta, butter, cheese
"the ultimate 'I can’t believe this came from only that'" Alison Roman "Heat the butter in a skillet until it's as dark as you want,...
11 views1 comment
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Jan 15
A disagreement with Nigel
"Don't put peas in a quiche. They may go nicely with a ham or crab filling, but they make the custard fall apart. Not to mention the...
8 views1 comment
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Jan 13
Blown away by kataifi
"Kataifi is a string-like pastry that's technically not filo, but let's not mince words - just pastry." SBS Food Even a bit like fairy...
6 views2 comments
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Jan 5
Quesadillas
“quesadillas can take practically any filling you are drawn to”. Rick Bayliss Back in the days of COVID when Jamie was Keeping on...
9 views3 comments
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Jan 4
Green beans in a salad
There are few ingredients that can do anything for a french bean ... but a little chopped shallot, melted butter or a crushed clove of...
7 views0 comments
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Dec 27, 2024
Gravy soup? Why didn't I think of that?
"This is the fridge's finest hour" Nigel Slater I've given up for now ignoring NIgel and Yotam - it's just too hard at this time of the...
4 views0 comments
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Dec 17, 2024
A small triumph
"For some reason, leftover omelettes always come out way tastier than by-the-book ones." atto_del_fatto/reddit First thing to say - I...
9 views1 comment
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Dec 14, 2024
Origins and evolution
I've been thinking a bit about those questions I asked about mantı yesterday - who on earth thought of making such tiny complicated...
6 views1 comment
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Dec 13, 2024
When you've got nothing to do - mantı
"According to Turkish legend, if you really want to impress your guests, your mantı should be small enough so that 40 of them can fit in...
8 views1 comment
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Dec 12, 2024
OK let's do America - sort of
"If you're going to America bring your own food." Fran Lebowitz It seems to me that American food, just like British food, has a bad...
5 views0 comments
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Dec 7, 2024
Guilt leads to pistachios - and pasta
It's a long time since I've done a lucky dip. I had one sitting on my desk - Charmaine Solomon's Encyclopedia of Asian Food was the...
4 views1 comment
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Dec 2, 2024
A gallimaufry
Gallimaufry: "a confused jumble or medley of things" Oxford Langauges "a meat stew called galimafrée" Merriam-Webster There's your new...
8 views1 comment