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Aug 29
Blending cultures/culture wars in New York
"Chopped cheese isn't a Philly cheesesteak nor is it similar. This is New York, not Philly, bro!" Romel Bruno/Serious Eats This is a...
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Jul 21
Rambling around osso buco
“the meat soft as the leg of an angel who has lived a purely airborne existence.” Billy Collins This post is all down to a first recipe...
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Jun 24
Chicken, saffron, almonds - a Spanish lucky dip
"I felt a little dubious about the combination of ingredients before testing it, the red wine gives a rich colour and flavour, the...
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May 13
"Finland is the green vigour of a forest"
"Much Finnish cooking suggests the outdoors, the pleasures of the campfire." Dale Brown - Time/Life The Cooking of Scandinavia Finland...
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May 6
Chicken butter cream - the real deal?
"Who invented the butter chicken? None of them did. It's like asking: Who discovered fire? Butter chicken was probably made at several...
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Feb 23
Living in a tourist town
"culture feeding tourism feeding culture." Ros Atkins/The Guardian Before I embark on this post just a note to say that there is a...
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Feb 5
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...
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Jan 28
Tawook - it's just chicken
"The whole is not merely the sum of the components. It comes back to the same thing - the spirit of cooking." George Haddad This was a...
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Jan 9
Paella or 'rice and stuff'?
"Some say true paella Valenciana must be cooked outside over a fire made of orange branches, dished up with a boxwood spoon and eaten...
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Jan 6
Salmon and pesto
This is going to be our dinner tonight - Delia's Roasted salmon fillets with a crusted pecorino and pesto topping. I'm pretty sure I've...
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Jan 2
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...
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Nov 16, 2023
I need a bigger table
"Christmas is coming the geese are getting fat." nursery rhyme This is a roast goose. It used to be what we ate at Christmas, but I...
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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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Oct 11, 2023
Tradition and black cake
"Tradition is only about what people have or have not done. It's not about what they are capable of doing. And it's not about what they...
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Aug 31, 2023
The Country captain dispute(s)
"I have yet to find two explanations for the name of this dish that agree!" Madhur Jaffrey Or two recipes that more or less align come...
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Aug 4, 2023
Cheating with tandoori chicken
"To be truly authentic it should, of course, be cooked in an earthen oven called a tandoor" Charmaine Solomon I chose those particular...
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Jul 22, 2023
Biryani extremes
"Essentially, it’s your favourite chicken curry (or vegetable or other protein of choice) buried under a mound of delicately spiced...
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Jul 20, 2023
Bee or fly? Real or fake?
“It is cutlery, yes. But it’s also culture, it’s heritage and it’s history,” Thierry Moysset - CEO Forge de Laguiole This has been an...
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Jul 12, 2023
Welsh cakes
"Unforgettably flaky, tender, almost melt-in-your-mouth texture that’s punctuated with sweet currants and laced with a wonderful hint of...
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Jun 19, 2023
Rösti - not as straightforward as you might think.
"no one, as far as I can tell, has come up with anything even vaguely resembling a definitive rösti recipe" Felicity Cloake A rösti is...
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