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May 21, 2022
Blasts from the past in the Dandenongs
Yesterday I wrote no post - the one I posted was really from the day before - because I spent the afternoon up in the Dandenongs meeting...
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May 16, 2022
An English last meal
"Feasting is about how you eat as much as it is about what is on your plate. It is rarely about greed or ostentatiousness, large numbers...
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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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May 12, 2022
Pasta con le sarde
"I have never experienced this dish in its native country. Paolo Moelli (Il Ghiottone Errante, 1935) describes it as 'discordant but...
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May 4, 2022
Trifle - no little thing
“A trifle consoles us because a trifle upsets us.” Blaise Pascal, Pensées This is for you Jenny after your disappointment that morsels...
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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 25, 2022
Grains in a salad - ancient or new?
"The vast array of grains marketed as ancient—from quinoa to millet to spelt—are, yes, old. Maybe 3,000 years. Maybe 8,000. Who knows?...
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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 23, 2022
Scary carbonara
"A dish whose principal ingredients are eggs and bacon was always going to be a shoo-in for the British palate: certainly spaghetti...
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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 16, 2022
Welsh rabbit - or is it rarebit - or English or Scottish?
"Rarebit or rabbit? I like the latter; which (so the story goes) is what the hunter had for his supper when the rabbits had escaped his...
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Apr 14, 2022
Scraps
"Winging it with what's to hand can be so liberating - flinging in this or that with the joyful abandon that comes from not trying too...
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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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Mar 29, 2022
Confit - from duck to garlic and everything in between
"oil diffuses heat better than air, which is why meat confined and cooked under oil is so tender and almost velvet-like, rich but,...
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Mar 27, 2022
Hasselbacking - variations on a theme
"My favorite thing about the humble, mighty potato is that just when you think you’ve tried all the ways to prepare it, you learn about...
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Mar 15, 2022
When politics creeps into cooking - Maqluba and Yotam Ottolenghi
"Thanks to Ottolenghi’s best-selling books, we now have 'Ottolenghi hummus' and — believe it or not — 'Ottolenghi maqluba.' The latter...
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Mar 14, 2022
A rubbish soup
"Now, don’t go thinking you’re gonna throw everything in a pot, Pippi Longstocking-style. There’s a method here." Good Cheap Eats It's...
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Mar 13, 2022
Another lemon tart trauma
"Things taste so much better once you've forgotten the effort of baking them." Lucy Ellmann, Ducks Newburyport During conversation over...
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Mar 9, 2022
In praise of tarts - the savoury ones
"The differences between a tart, a pie and a quiche are a blur." Yotam Ottolenghi "There is never enough crust. The layer of puff,...
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Mar 1, 2022
Does anyone make soufflé anymore?
"It feels more like magic than cooking." Nigel Slater I'm attempting a bit of a tidy up of my desktop pile of books of potential...
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