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Pull the other one…
Sorry I have not been blogging, but it is the summer holidays and the kids have been hanging out at Dads. We have been eating well: pizza, smoked chicken breast, sweet and sour pork (tarted up of course) , and … Continue reading
Posted in Recipes
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This one is about butchery so not for the veggies…..
Being from Iowa and American I grew up on hamburger: – BBQ hamburgers done by my Dad (when he turned them over he would yell 3 minutes) – Hamburger Helper (when we were saving for a new house – yuck) … Continue reading
Posted in Butchery
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WOW! I know why I love Lindt Chocolate….
It is because your tongue does not perceive the chocolate as solid, but instead a liquid. In 1879 Rudolph Lindt invented a conching machine that smashed all the ingredients in his chocolate really small. “a few microns (millionths of a … Continue reading
Posted in Cook Books
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To me Wimbledon means…
Strawberry season!!!!!! English strawberries are not the gianormous monsters from California, but instead they are small, sweet and juicy. I do not know if I have ever had better strawberries in my life than the ones that are ripe in … Continue reading
Posted in Recipes, Uncategorized
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What do you do with…
Left over Best Ever Lamb? Smash it up with mint jelly, mayo and fresh shredded lettuce, that’s what! OK, first thing is you need to know in advance that you are going to have left over lamb. The reason is … Continue reading
This one is for Ex-Boss and fantastic UK Lamb…
I convinced Ex-Boss that if he wanted to BBQ with the Big Dogs he needed a Weber Gas BBQ which is the Rolls Royce of machines for cooking al fresco. Then he needed a fool proof recipe to wow his … Continue reading
Tuna is not the only food that comes in brine…
Brine is used as preparation method for BBQ chicken. From Volume 3 of Modernist Cuisine: The Art and Science of Cooking “The goal of brining is to apply enough salt to meat or seafood that the food retains more juices … Continue reading
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Wow this is gaining momentum…
There is a subculture emerging between the sciences and cooking. Last year it took over Harvard University, and they have a proper course in Modernist Cuisine. Some of the public lectures they had in the 2010 course are available online. … Continue reading
Posted in Uncategorized
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Deep Fried Pizza…
Or if you are Italian “Panzerotti”. When I was a child in Dubuque, Iowa there was an Italian Restaurant, which served the most fantastic dish called Panzerotti. I had the makings for pizza for when the kids came over, but … Continue reading
Posted in Recipes, Tart it Up
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A “little” bit healthy tonight…
After eating deep fried pizza yesterday (post tomorrow), I decided a salad would be a good idea for tea tonight. My favourite salad is a Chef Salad with cheese, ham and eggs, oh ok, maybe not that healthy after you … Continue reading
Posted in Recipes
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