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Oct 12, 2022
Why do we celebrate birthdays?
"There was a star danced, and under that was I born." William Shakespeare Birthdays are a time to celebrate, to party. Right? And here...
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Oct 9, 2022
Should we acknowledge french onion soup in a packet as an ingredient?
"That beefy, caramelized onion flavor is actually really hard to achieve on your own at home. Improbably, the product is vegan, made...
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Oct 5, 2022
Charter pie
"the 'Charter'. Was it sweet or savoury? Was it in fact food at all?" Jane Grigson It begins with this man - Parson Woodforde a Norfolk...
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Sep 25, 2022
From 'De lasanis' to M.E. mac 'n' cheese with za'atar pesto
"cooks keep tinkering with macaroni cheese, oblivious to the way that, with their metaphorical dubs and bonus beats, they are frittering...
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Sep 15, 2022
Sugar cane
"reeds that produce honey without bees" Yesterday we journeyed to the beautiful Mossman Gorge in the Daintree. As any of you have been...
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Sep 12, 2022
Cheers
"In France and Germany, all it takes is breaking eye contact during a toast to ruin bedroom activities for seven long years," Wine...
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Aug 30, 2022
Who eats supper? What is supper?
"Hunger makes dinners, pastime[s] suppers." George Herbert "Dinner but a bit later" David Such a simple word supper, but so vague in...
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Jul 29, 2022
World lasagna day
"Where the dish has endured is on the shelves of the supermarket." Sarah Barell/National Geographic I bet you didn't know it was World...
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Jul 25, 2022
Coq au vin - slow food or quick and easy?
"The entire recipe for coq au vin in one popular cookbook, now in its third printing, read: 'Cut up two broilers. Brown them in butter...
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Jun 24, 2022
There's no such thing as Brown Windsor soup
"Colour fades as flavour deepens." Nigella Lawson This is Jamie Oliver's interpretation of Brown Windsor soup (with pearl barley). The...
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Jun 14, 2022
Vindaloo - sweet and sour, not hot
"A Goan vindaloo is not the mind-blowingly spicy curry as it has come to be known in the UK, but a rich, hot, slightly sweet and sour...
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Jun 4, 2022
Duxelles - a first recipe
"A few spoonfuls can be used to cut out the early stages of those many recipes which begin with onion and mushrooms sweated slowly...
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May 29, 2022
Coffee and a chocolate biscuit
"when the going gets tough the tough take a coffee break" I don't often take a coffee break, not like I did when working, when it was a...
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May 25, 2022
Devilled eggs
"a culinary amalgam of history and taste" Food Timeline Continuing with the retro thing which has been appearing here and there in...
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May 24, 2022
The continental breakfast
"Nothing illustrates the British disdain for Europe like the concept of Continental Breakfast." The History Woman's Blog Inspiration for...
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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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May 1, 2022
Worcestershire sauce
"Worcestershire sauce, it seems, is out — the craze for umami has come and gone, and entirely passed Worcestershire sauce by." Sam Worley...
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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 20, 2022
Smithfield and a London pub's story
"Its a bit cloudy in London but people are already drinking out on the streets - God Bless the pubs." Guillermo del Toro I'm not sure...
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