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5 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 18
Wisps
"a small thin or twisted bunch, piece, or amount of something." Oxford Languages "something frail, slight, or fleeting" Merriam-Webster...
10 views1 comment
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Feb 17
Boujee (not bougie), XO sauce
"Boujee is hip-hop slang for something “luxurious in lifestyle yet humble in character,” influenced by and often interchanged with the...
8 views0 comments
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Feb 16
A waste not, clean-up kind of day
"the sort of cooking that allows the cook, quite justifiably to feel rather pleased with themselves." Hugh Fearnley-Whittingstall It's a...
7 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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Feb 7
Sprue
"the thinnest, early cultivated asparagus that used to be sold off cheap, but now gets a cute-factor price hike." Sophie Grigson Earlier...
10 views1 comment
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Feb 4
When only white sliced bread will do
"For the Victorians, white bread was a marker of quality and prestige. For us, its very popularity has seen it relegated to the status of...
8 views1 comment
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Feb 3
Cabbage and pasta
If Johnny Depp were a cabbage he would be cavolo nero whilst Jude Law would be an easier, accessible, sweeter but frankly rather boring...
15 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 30
That other problem
"Of course, you could wait to eat until after the sun goes down, if you have the backbone." Zoe Williams/The Guardian This is a problem...
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Jan 29
A problem of peaches
"Green fruit doesn’t mean bad fruit." Emma Laperruque/Food 52 I don't think I'm going to have much to say today because time is running...
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Jan 26
Lemon peel
"when the whole kitchen is filled with the scent of grated citrus the effect is startling. Slightly steamy, warm and bitingly fresh –...
14 views1 comment
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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 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