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4 days ago
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...
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5 days ago
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...
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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...
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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,...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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Nov 30, 2024
Chicken and green peppercorns for dinner
“It was there all the time: That small, green, aromatic, fresh berry that eventually becomes our common black or white peppercorn was...
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Nov 16, 2024
Nigel's essential marinades
"little kitchen lifesavers" Nigel Slater This is the last of my Nigel's A Cook's Book Essentials - a group of first recipes, and these...
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Nov 12, 2024
Apple dumplings
"The crust, unhindered by a heavy filling, expands and flakes like puff pastry. When you cut into each, a trickle of buttery brown sugar...
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Nov 4, 2024
Roast pork with Robert Carrier
I'm not really proud of this picture, because apart from my poor photography skills when it comes to photographing food, I had, of...
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Oct 30, 2024
Coleslaw - not what it used to be
"Like many other culinary words – carpaccio, confit, trifle – its meaning has broadened, and now cabbage may not even be present at all."...
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