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Mar 29, 2024
Is this a listicle?
"You can write a listicle about any subject which can be divided into bullet points. That’s… pretty much everything." Corinna...
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Mar 28, 2024
Odd couple? - Smoked trout and carrots
This is one of those musings on what to do with what I've got in the fridge - and this time it's not a really obvious pairing - smoked...
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Mar 27, 2024
M'jadrah - the smell of onions
"the dish far surpasses the sum of its parts—who knew such humble elements could taste so dynamic?" Kate Williams/Serious Eats I am...
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Mar 25, 2024
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 24, 2024
Noodle burgers
"It's a food born in America that happens to combine two different cultures and makes them exist as one. The perfect symbol of America." ...
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Mar 23, 2024
Variations on a theme - Madhur Jaffrey's butter chicken
"Can someone please explain to me how in the world Madhur Jaffrey doesn't have an online recipe for Butter Chicken, the single most...
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Mar 21, 2024
TajÃn - a quickie
"So why should you use Tajin? Simply put, it just makes so many things taste better." Nancy Lopez-McHugh/The Spruce Eats I'm not a huge...
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Mar 17, 2024
Pierogi from Poland
"You can boil, sauté, or fry them, but skip the cutlery and pick them up. It's like holding an edible stress ball." Chason Gordon/Vice...
10 views2 comments
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Mar 15, 2024
"A gentle hum of happiness" Dessert
"a dessert must feel familiar, yet somehow improved." Yotam Ottolenghi Another day, another quote, this time from Yotam Ottolenghi - yes...
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Mar 14, 2024
"Add as many herbs as you like"
"Surely he didn’t mean a whole bunch of rosemary?" Rachel Roddy This post has turned out to be a mix of a couple of ideas that I had...
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Mar 10, 2024
So ordinary
This is a dish found in the last Coles Magazine. It's called One-pan prosciutto chicken with tomatoes and honestly there is nothing...
9 views1 comment
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Mar 9, 2024
I made some Priddy Oggies
"Their success depends on a certain skill, just enough to be both a challenge and a pleasure." Jane Grigson Last week was a 'guru' week...
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Mar 7, 2024
Baps - a guilty pleasure
"A bap is, at its simplest, a bread roll. At its more complicated, it is a tender pillow of dough, often made with milk, lard, and...
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Mar 4, 2024
Roasting garlic and shallots
"People always seem to eat incredible amounts of this" Nigella Lawson "It's hard to imagine now, but it wasn't until the middle of the...
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Mar 3, 2024
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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Mar 2, 2024
Swifties
"Swifty - Australian - a deceptive trick" An alcoholic drink consumed quickly" Oxford Languages "Not a valid Scrabble word" Wordnik "A...
12 views3 comments
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Mar 1, 2024
I feel like pasta and I have - fennel
So - we are back from our mini adventure down in Inverloch about which I am still pondering on what to say. An end to being cooked for...
15 views1 comment
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Feb 26, 2024
Bay leaves
"Bay leaves are the burnt-orange flares of the herb world. Once, like curly parsley, they were everywhere. And then they weren’t." Matt...
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Feb 22, 2024
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...
10 views1 comment
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Feb 19, 2024
Old fashioned grilling
"That tangle of bars that lights up over the food isn't worthy of the name. In my book a grill is where the heat comes from below the...
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