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May 10
Knish - Jewish pasties
"It’s heavy, redundant, and resolutely mild — not remotely designed to ignite your taste buds in any way — but, at its best, it’s also...
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May 6
Chicken butter cream - the real deal?
"Who invented the butter chicken? None of them did. It's like asking: Who discovered fire? Butter chicken was probably made at several...
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May 4
Spotted Dick
"as British as it gets" Jamie Oliver Again I am starting with Delia, because I came across this as I trawled through the third volume...
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May 1
Omelette at the Savoy
"There is no reason why this dish should ever change. I can’t improve it" Tom Kerridge On the other hand Felicity Cloake says that it's...
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Apr 27
Old fashioned magic - possets
"Posset is persistent. It’s patient. It seems archaic and impossible, but it’s also just a boozy custard which is very easy to...
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Apr 8
Variations - granola
"There is no real recipe for it, as it is made to the taste of the person preparing it." Family Spice Yes I know - this is not granola. ...
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Apr 7
Fermented herring to taco Fridays - Sweden
"The backbone of Nordic cuisine comes from dealing with challenges" Rachel Khoo Back to my foodie tour around the world with the third...
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Mar 25
The laughing cow has the last laugh
"The peeling of a Dairylea triangle and its taste transport me back to my childhood à la recherche du triangle perdu." Simon Majumdar...
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Mar 22
An earnest blogger
"So this is it. I have to cook every dish in the book as written by Jane – even if it contains something I don’t like, e.g. whiskey and...
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Mar 13
The food curriculum - history
"Since Eve ate apples, much depends on dinner.” Lord Byron (1788-1824) History is a vast subject. Every other subject, every tiny...
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Mar 12
Keeping clean whilst eating
"The centuries-old history of the napkin has unfurled from a basic tool to an ornamental accessory." This is Mold Yesterday was a book...
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Mar 3
Norway - stewed mutton and cabbage or Grandiosa frozen pizza?
"There remains a clear gap between the blossoming fine dining scene and the everyday food eaten by most Norwegians and visitors to the...
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Feb 23
Living in a tourist town
"culture feeding tourism feeding culture." Ros Atkins/The Guardian Before I embark on this post just a note to say that there is a...
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Feb 22
Tumact me tulez (tumacë me tulë)
"a deeply good dish with anchovies, walnuts, breadcrumbs and Albanian roots, from Barile in Basilicata." Rachel Roddy My husband tells...
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Feb 11
Dragons, money, luck ...
"the more dumplings you eat, the richer you’ll get." Jennifer Wong/The Guardian Chinese New Year began yesterday, but the big Melbourne...
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Feb 8
The common kettle - not so common
"We overlook what we take for granted. Billions of tea drinkers observed the force of steam escaping from water boiling in a kettle...
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Jan 28
Tawook - it's just chicken
"The whole is not merely the sum of the components. It comes back to the same thing - the spirit of cooking." George Haddad This was a...
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Jan 21
Confit - from duck to egg yolks
"Historically, this preservation technique was a necessity to survive times of scarcity. Today, it means we can enjoy produce at its best...
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Jan 17
Changing the form, but retaining the spirit
“When I opened up my first restaurant it was never to cook Greek food the way most people had seen it.” Peter Conistis The dish at left...
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Jan 16
How basic can you get? Bread sauce
"Bread sauce: pure, holy, special, gentle, and kind." Ruby Lott-Lavigna/Vice (The version above is Easy bread sauce from James Martin,...
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