Search
Apr 21, 2024
Trying to make a lucky dip interesting
"Writer's block is having too much time on your hands." Jodi Picoult "Read a lot. Write a lot. Have fun." Daniel Pinkwater My lucky dip...
11 views0 comments
Apr 21, 2024
Pasta nada - last night's experiment
"A lot of delicious things in life aren't lookers." Felicity Cloake When I first saw those words - 'pasta nada' in an article in one of...
12 views1 comment
Mar 27, 2024
M'jadrah - the smell of onions
"the dish far surpasses the sum of its parts—who knew such humble elements could taste so dynamic?" Kate Williams/Serious Eats I am...
10 views1 comment
Mar 9, 2024
I made some Priddy Oggies
"Their success depends on a certain skill, just enough to be both a challenge and a pleasure." Jane Grigson Last week was a 'guru' week...
10 views1 comment
Mar 4, 2024
Roasting garlic and shallots
"People always seem to eat incredible amounts of this" Nigella Lawson "It's hard to imagine now, but it wasn't until the middle of the...
11 views0 comments
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...
7 views1 comment
Feb 24, 2024
Quenelles - a forgotten delicacy
"a delicate triumph of French cooking" Jamie Tracey/The Anti-Chef Last week, as I may have mentioned, we dined at Paris Go in Carlton,...
8 views0 comments
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...
19 views0 comments
Feb 19, 2024
Old fashioned grilling
"That tangle of bars that lights up over the food isn't worthy of the name. In my book a grill is where the heat comes from below the...
10 views0 comments
Feb 5, 2024
Iles flottantes
“a French take on what the English would describe as ‘a nursery pudding’”. We’re reared on suet dumplings and steaming semolina, while...
7 views0 comments
Jan 22, 2024
Pi or pie? - maths in the food curriculum
"If maths were food, what food would it be? MajorLeagueTeacher I'm not being that clever with my title here - many, many people have...
11 views0 comments
Jan 21, 2024
Confit - from duck to egg yolks
"Historically, this preservation technique was a necessity to survive times of scarcity. Today, it means we can enjoy produce at its best...
10 views0 comments
Jan 2, 2024
When the egg meets flour - a skill
"It is in Emilia (half of the now united Emilia-Romagna region) where the everyday act of hand rolling has been elevated into an everyday...
17 views0 comments
Dec 2, 2023
Burrata - beauty or taste?
“You can use burrata for everything, but it doesn’t need anything. You only have to open it and eat,” Felice Sgarra - Michelin star...
8 views0 comments
Nov 24, 2023
Should I wear a bib?
"Life's too short to worry about what other people think" This week one pair of trousers has been washed twice because I spilt some food...
7 views0 comments
Nov 22, 2023
Cutting up onions
"People who are knowledgable are said to "know their onions". It's a great phrase, yet nobody knows exactly where it comes from. It's...
13 views0 comments
Nov 21, 2023
Noble thistles
"The thistle is a prince. Let any man that has an eye for beauty take a view of the whole plant, and where will he see a more expressive...
11 views0 comments
Nov 12, 2023
Old or new? - En papillote
"The team in the Ottolenghi test kitchen took some persuading about the benefits of cooking en papillote – they thought it was way too...
11 views0 comments
Nov 9, 2023
The internet does not know everything
"The greatest obstacle to discovery is not ignorance - it is the illusion of knowledge." Daniel J. Boorstin This was just going to be...
8 views0 comments
Oct 29, 2023
Solving the leftover problem - 1
"The main flavouring ingredients should be well spiced and piquant; they can vary according to the taste and skill of the cook." Jane...
14 views0 comments