A girl that started out as a writer, wanted to become a tattoo artist, failed at becoming a botanical expert by AS level, should have been a lyrical genius but threw is all away to become a proffesional chef. Has yet to be hired.
Does the fish no favors. Not after that nice fish that turned out to be a Catburglarfish.
The idea of day old fried plantains makes something deep in my soul heave.
Eating this makes people pastaggressive.
Apple and raisin chutney with nice strong Tickler is where it's at. I like my sandwiches dirty :D
Dutch crunch? I always thought it was called Tiger Bread. Sprinkled with rice flour I think. Almost marmite-y in flavour. Mmmm.
Freixenet is my go-to cava when it's on offer. Of course being in the UK most places find the over £7 price tag ample.
What are you doing tasting all the worst of UK chocolate? :'(
Please tell me that's a typo :P
60 strands of saffron? I think I'd need a mortgage.
Got a typo in the first paragraph Kenji :)
It would seem they go in with the bulgur for texture.
There are some fantastic places to eat here, I just want all the UK readers who are lurking to have something close-to-home to read about and enjoy :)
..... Where are all the Brits? *waves arms* I know you're out there!
Butter, minced garlic, zucchini shredded thin and bacon. Pizza crust. Pecorino dusting. Boobs while it cooks. No more garlic hating :3
Knob onions? :P
It seems I am the only one here who will open up all the doors and windows for the love of a roast. My appetite increases in summer! Along with the heat, I find I spend more time active. Whilst I'm at work, the kitchens can reach melty temperatures if the A/C fails even for a few minutes so the kitchens are stocked with plenty of ice water for all the chefs, and emergency deliciousness to top up blood sugar in case of faintness.
But do I ever wish I could lose my appetite in summer!
Perhaps I'm the heathen, electrically blending olive oil and basil to drizzle sometimes, other times fresh, other times fried to a crisp by the cheeses oils... Sometimes I even tuck it under ;)
This reminds me of being a little girl, climbing up a dangerously sharp cliff and dangling over the edge, my mother feeding me samphire straight from the cliff face. Samphire is fanstastic with any seafood, and definately best raw IMO.
Who knew it would become so fashionable? Just like dandelion leaves and ramps, the things my parents taught me to pull out the back yard as a snack!
Even the quack is delicious :D
There's a whole duck in my freezer that was reduced to £2.60. I'm taking it out tonight, so by easter is gonna be slow crispy duck with no legs, followed by confit and rillettes. ^_^
@WhatsCookin - I think that's actually firm grey matter...
*drool* Is anyone else reminded of Beatrix Potter and the 'soporific' effects of lettuce, cured only by chamomile?
This definately sounds like something to eat nestled in white feather duvets with the english spring rain at the window :D
Yeesh, you all eat so early! In my house, dinner is a 10-12pm affair, and I'm up by 6, with all three of us pulling 10+hour shifts.
Maybe we're fuelled by pork...
I second that! Here in the UK I haven't been able to find peanut butter icecram for YEARS. It's my favourite along with mint - no choc chip. Snickers icecream is just not the same so FedEx that stuff over :D
It goes in green, it comes out.... ?
.. if you delight at going to see your "friends in high places" because you know they'll always be hungry.
.. but you still insist on bringing a bagfull of your own secret spice blends which remain heavilly guarded.
.. when you walk home from a long haul behind the pro kitchen stovetops, stop by the grocery store and are still (barely) standing twelve hours later, having constructed a grand thali for eight.
Yes, pasta butter and cheese is SO good. But how can no one have mentioned...
Bacon, leeks, garlic, white wine and butter!
Panfry the bacon in small pieces in the butter, then add julienned leeks. Let the leeks go soft before adding minced garlic, deglaze the pan with a splash of white wine when the garlic is cooked. Finish with plenty of black pepper.
Reheat the pasta by steaming before tossing it all together.
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