Monthly Archives: July 2011

Pull the other one…

Posted on July 30, 2011 by admin

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 →

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This one is about butchery so not for the veggies…..

Posted on July 19, 2011 by admin

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 →

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WOW! I know why I love Lindt Chocolate….

Posted on July 17, 2011 by admin

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 →

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To me Wimbledon means…

Posted on July 14, 2011 by admin

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 →

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What do you do with…

Posted on July 12, 2011 by admin

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 →

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This one is for Ex-Boss and fantastic UK Lamb…

Posted on July 11, 2011 by admin

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 →

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Tuna is not the only food that comes in brine…

Posted on July 3, 2011 by admin

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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