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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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Oct 17, 2024
An Elizabeth David recipe - some thoughts
"It is her recipes that I am grateful to have found as they are not traditional and they are not precise" The Simply Luxurious Life...
9 views1 comment
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Aug 22, 2024
A Google doodle - rendang
I now know that this is a Google doodle , and you can browse their collection of doodles at that link. Loved their little humorous digs...
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Jun 10, 2024
Panackarty, Pan Haggerty ...
"If the English language made any sense, lackadaisical would have something to do with a shortage of flowers." Doug Larson I have just...
7 views2 comments
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Apr 11, 2024
A lucky dip, a website, lamb and avgolemono
"Avgolemono is just so important to Greeks. But maybe it’s even more important to Greeks who’ve left Greece." Simon Glofit So it began...
13 views1 comment
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Mar 18, 2024
An abject fridge raid failure
So Ok the selection of ingredients that needed using did not look that enticing - indeed when I looked closer the eggplant just had to go....
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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...
9 views1 comment
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Nov 15, 2023
More than potatoes? Irish food.
“I would make the argument, not that it is ‘meh’ but that there isn’t much of it. We do not have a sophisticated cuisine – we just...
11 views0 comments
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Nov 1, 2023
Not a cassoulet - leftovers 3
"The cassoulet is a dish which may be infinitely varied so long as it is not made into a mockery with a sausage or two heated up with...
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Jun 5, 2023
Hodgepodge
"Hodgepodge: a jumble, a heterogenous mixture" Merriam-Webster Dictionary "a confused mixture, a hotchpotch" Oxford Languages...
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Apr 27, 2023
Beginnings
“Meat is used. You prepare water. You add fine-grained salt, dried barley cakes, onion, Persian shallot, and milk. You crush and add leek...
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Apr 15, 2023
Stewing - when, how, what?
"Believe it or not, there are no right or wrong ways to make stew" Pip Spence on the Jamie Oliver website I'm planning to make a beef...
8 views0 comments
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Feb 4, 2023
Brown but so much more
"Colour fades as flavour deepens: a metaphor for much of life I suggest." Nigella Lawson Which is, indeed food for thought. In her book...
21 views0 comments
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Aug 4, 2022
Carbonnade Flamande - have I got the right beer?
"It occupies that culinary space that makes it feel like it's both comfort food and a decadent treat." Diversivore I started this...
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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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May 30, 2022
La daube provençal - so very, very good
"I have executed, with loyal respect, printed formulas for daubes in the interest of analysis and comparison but, left to my own devices...
5 views0 comments
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Apr 24, 2022
Why don't I make curry more often?
"The complex flavours of curries are governed by just three things: generous spicing; onion, ginger and garlic done just right; and...
9 views0 comments
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Nov 15, 2021
Elizabeth David's Carbonnade Nîmoise
is it 'authentic' or did she make it up? On Saturday we finally ate Carbonnade Nîmoise - a very old favourite recipe of Elizabeth...
7 views0 comments
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Oct 9, 2021
Dinner brings memories of yesteryear
"food memories. They aren’t just based on the facts, or our need for survival, but are shaped by the context ― the company, the situation...
23 views0 comments
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Jul 27, 2021
Learning from the grandchildren
I'm not sure that I can call my older grandchildren children anymore. The two oldest are technically teenagers anyway and the next two...
15 views0 comments