Search


- 3 days ago
Sesame seeds
"Sesame seeds offer nothing until they are toasted, lightly, in a dry pan, when all their deep nutty notes come to the fore. Don’t take...
8 views0 comments


- May 24
Mare nostrum
"When visitors to France and Spain, in particular, drive towards the sea they say that the sensation at a certain point is of opening a...
7 views0 comments


- May 23
Italian/American cuisine
"Perhaps the best way to think about the differences between Italian American and authentic Italian is, in the same way, you would...
6 views0 comments


- May 21
Mundane to trendy and back to mundane
"blandly milky, comfortingly stodgy, and just the thing to use up all the staling half loaves left hanging around by Christmas guests who...
6 views0 comments


- May 17
Noodle politics
“The message I received along with my journey in my quest to discover the identity of the noodle was that no one culture ‘owns’ a...
7 views0 comments


- May 14
Muffuletta - first make your giardiniera
"Anybody who doesn't include the muffuletta in their list of the Five Most Important Sandwiches In The History Of Life, the Universe, and...
6 views0 comments


- May 1
The many paradoxes of May Day
"A time of betwixt and between, a night the veil between the worlds thinned and witches were at their most powerful." Gather Victoria...
2 views0 comments


- Apr 27
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...
6 views0 comments


- Apr 25
Supermodel pasta
"Overall, you can’t go wrong with a pasta recipe, and this one is easy to make and absolutely delicious. Plus, you can make it your own...
7 views0 comments

- Apr 18
How I learnt to shop for food
"You know you are in love when the two of you can go grocery shopping together." Woody Harrelson An interesting idea but not really what...
7 views0 comments


- Apr 16
Knafeh
The picture above is from the latest Coles Magazine and featured in their Cooking Club segment - in which one of the' ordinary' people...
9 views0 comments


- Apr 15
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


- Apr 10
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...
7 views0 comments


- Mar 23
Pickled onions - ancient or modern?
"Pickle a big batch, put them on everything." There are the ones in the jar - brown and whole, and the ones in a dish - sliced, pink and...
9 views0 comments


- Mar 1
The wonderful wormholes of words - Waffle
"noun - (1) kind of batter-cake, baked crisp in irons and served hot; (2) a weave of cloth. verb - (1) to yelp, bark (1690s); (2) talk...
10 views0 comments


- Feb 27
German food - is it really that bad?
"During the last 50 years that nation has changed more than any other in Western Europe. Yet it has remained German, because everything...
6 views0 comments


- Feb 10
Eat food - rule no.1
"Eat food. Not too much. Mostly plants." Michael Pollan The above quote is probably the most famous modern quote on food around. It...
8 views0 comments

- Feb 6
Life - it takes up your time and so does the internet - so we give up
"It’s hard to give information without using some words along the way." Cadry Nelson It's a bit late in the day now so this will be...
11 views0 comments


- Feb 1
Mashed potato
"The topic of mashed potato started a heated debate among my colleagues. Half of them insisted it had to be creamy, buttery and have...
10 views0 comments


- Jan 29
Nostalgia and the 'caff'
"I’m really genuinely terrified that we are losing for ever the caff. And I mean that very specifically: the caff not the cafe ......
10 views0 comments