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Dec 14, 2024
Origins and evolution
I've been thinking a bit about those questions I asked about mantı yesterday - who on earth thought of making such tiny complicated...
6 views1 comment
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Nov 13, 2024
A croissant wormhole
"You know why the French hate us so much? They gave us the croissant. And you know what we did with it? We turned it into our...
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Oct 30, 2024
Coleslaw - not what it used to be
"Like many other culinary words – carpaccio, confit, trifle – its meaning has broadened, and now cabbage may not even be present at all."...
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Sep 11, 2024
"A warm pumpkin scone for a winter's afternoon"
"Sono una merenda scalda cuore" (a heart-warming snack) Profumi e Colori I'm going simple today because time is running out, but I am...
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Sep 10, 2024
Comfort - a moveable feast
"the ability of a dish to be nostalgic and novel at once - that's at the heart of our interpretation of comfort. In this book we offer...
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Jul 19, 2024
So many talents - it's not fair
"You sort of get closer to perfection with each failed attempt" Nik Sharma Nik Sharma is the man in the photo and author of three...
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Jun 21, 2024
Polenta pizza
"It’s not a pizza, ... It really is a happy-looking pie, with its yellows and reds and wonderfully golden edges." Ottolenghi Last year,...
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Jun 1, 2024
Beans, toast, an expanding world
"On toast, they are nothing short of sheer culinary genius. They are, I would argue, at their point of perfection when you can catch them...
9 views1 comment
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Apr 2, 2024
Nik Sharma - a new Ottolenghi?
"The goal with recipe writing – and I think this rings true for anyone who works in the food world – is to drive people to try new...
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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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Feb 25, 2024
Chaos Cooking - new words for an old thing
"Any food idea that makes you smile is a food idea to be embraced." Erin Shaw/Food Republic "there is no "wrong." Only "try again...
8 views1 comment
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Feb 23, 2024
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 21, 2024
Cooking as a game
"I like everything more if it can feel like a game." Bettina Makalintal/Eater Yesterday's post about the to do list, was partly inspired...
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Jan 6, 2024
Salmon and pesto
This is going to be our dinner tonight - Delia's Roasted salmon fillets with a crusted pecorino and pesto topping. I'm pretty sure I've...
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Dec 9, 2023
Cauliflower, saffron, anchovies + ...
"As always, we never seem to do the ingredient du jour by halves" Nigel Slater It's an unbelievably, considering it's summer, wet,...
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Oct 21, 2023
From world's worst to best - Scotland
"Scotland has undoubtedly gifted us with the weirdest and most wonderful combinations of foodstuffs the world has ever seen." Rosie...
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Apr 10, 2023
Spam - yes spam
"the ham that failed its physical" American troops WW2 The human animal is a creative soul is it not? Also very adaptive. It can make...
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Apr 4, 2023
The wonderful world of ramen
"For all that Japan has invented in the 20th century, the digital clock, Walkman, Nintendo and Pokemon, the Japanese consider their...
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Feb 25, 2023
Everyday creativity = happiness
"Creativity is a matter of perspective" Anon I have been feeling a bit down this last week for a whole number of reasons, not the least...
15 views0 comments
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Dec 15, 2022
Bubble and squeak
"As kitchen recycling goes, this is probably the most useful of all, neatly dispensing with those most difficult of leftovers." Nigel...
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