

A Jamie book
"We're all familiar with the clichés of American food: junk food and supersizing ... but what is real American food all about?" Jamie...
Jun 30


Australian garlic
"So many benefits in this humble little plant" Nick Diamentopoulos Whenever we go to France - no more alas - we always at some point...
Jun 23


Coles' new look
As with almost every topic I choose to write about on this blog, I discovered bits about today's topic that hadn't occurred to me. Even...
Jun 8


Pasta Primavera
"I find it very hard to imagine that prior to 1975, nobody in the history of the universe had thought to combine fresh spring vegetables...
Jun 6


no food no life - i am a food blog
"I get a lot of inspiration from eating out and after hearing me say, “I could make this at home,” for the umpteenth time, Mike, my...
May 28


Now is the winter of our content
"a carol to what makes the cooking of the cold months something to cherish." Nigel Slater It has been very cold today - well 'very' is...
May 18


BIR - British Indian restaurant food
I wanted not only to learn how to cook Indian food correctly, but also really get to know how all those spices and other ingredients...
May 5


Gennaro's Verdure
"Each plate is an emotion. In the mind of a cook there are thousands of recipes, every time you change it a little bit." Gennaro...
May 3


I found it - sort of
"Passing time adds false memories and modifies real ones." Stephen King Remember yesterday my despair at not finding the tube of hot...
Apr 26


The problems with first recipes
"Do not be too moral. You may cheat yourself out of much life so. Aim above morality. Be not simply good; be good for something." Henry...
Apr 15


Fragments
"Fragments - "a small piece or a part, especially when broken from something whole" Cambridge English Dictionary Busy, busy, busy today,...
Apr 5


Mix and match - chemistry
"It’s the intricate interplay of ingredients that truly captivates." Ciaron Connolly/Medium I am finally going back to the food...
Apr 3


Different ways of cooking
"experience a dish through the person most intimate with it." Genevieve Ko/New York times via Smitten Kitchen Now who might that be? ...
Mar 30


Asparagus in Hong Kong
"I can get quite excited in Hong Kong when I am served a dish of crisp asparagus that is tinged with sesame oil." Madhur Jaffrey And...
Mar 7


Home brands - the controversy
"don't be too harsh on yourself if you fall for a phantom brand – you might just be getting yourself a decent product for less." Choice...
Feb 26


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...
Jan 31


The ups and downs of a blogger/writer
"2023 was the year Fliss Ran Out of Beans. Strewn in the wake of those larger successes are multiple failures and unfinished projects" ...
Jan 27


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...
Jan 24


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...
Jan 19


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...
Jan 13

