

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, 2025


Fragments
"Fragments - "a small piece or a part, especially when broken from something whole" Cambridge English Dictionary Busy, busy, busy today,...
Apr 5, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


From Mrs. Beeton to ...?
"Had people ever lived like this, my suburban mind wondered. Somewhere, might they still be doing so?" Julian Barnes I shall begin this...
Dec 18, 2024


A gallimaufry
Gallimaufry: "a confused jumble or medley of things" Oxford Langauges "a meat stew called galimafrée" Merriam-Webster There's your new...
Dec 2, 2024


The heritage of Australia's Ottolenghi
"And this, I think, is the key: whatever the motivations for wanting to change one's diet, for us, first and foremost, food has to be...
Nov 29, 2024


Super pasta with TikTok's Pasta Queen
"When you look and feel gorgeous while cooking, it always tastes better." Nadia Caterina Munno aka The Pasta Queen Back early from our...
Nov 21, 2024


Nigel and Jonathan's onions
"There is no point in hurrying an onion – other than those you dip into batter and dunk into bubbling oil. They need time." Nigel Slater...
Nov 10, 2024


Free, $15, $30 or $600?
"really what the supermarket is trying to do is ensure that for every shop you're trying to go there and spend your money rather than...
Nov 9, 2024


Who owns our food, especially milk?
I'm probably not telling you anything you haven't read somewhere or heard on the radio or TV, but there is currently a bit of publicity...
Sep 28, 2024


'Eat' - marmalade chicken
"I refer to this book so often, it rarely makes it to a shelf and is usually found laying on a table peppered with random pieces...
Sep 21, 2024


What is it with kewpie mayonnaise?
"umami incarnate" Ian Knauer/Grub Street This post actually and somewhat indirectly comes from one of Nigel Slater's first recipes -...
Sep 16, 2024

