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Stichelton: Raw-Milk Stilton
Good call, Jamie. I've recently been so engrossed in Serious Eats and a number of other US based food blogs (more exciting than most UK food media - mainly due to the openness, knowledge and enthusiasm of the writers) that this had passed me by. I shall be off to Neals Yard tomorrow.
Weekend Book Giveaway: 'The Amateur Gourmet'
Thirty-odd years ago and my parents were selling the house and moving cross country. They had read that the smell of baking was conducive to making a sale, and so I was tasked with a daily routine of cookie prep (I was heavily into baking for a seven-year-old). On a particular day, I was told to double quantities, as there was a church fete coming up. Keenly, I doubled sugar, eggs, butter, and flavourings. But forgot to double the flour. Four shelves off cookie mix melted, dripped off the trays and filed the whole house with smoke. No sale that day. But lesson learnt.
How Do You Eat Your Bagel?
Forget the salmon and cheese - have a proper East London beigel loaded with thickly sliced hot salt beef and hot, sweet mustard.
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Had it yesterday at Red'n'Hot Sichuan's London branch, poached and served cold with a sauce of chili oil, red bean paste, a metric shitload of mashed garlic and sesame oil & seeds. Absolutely delicious. Also makes a great soup with pureed butter beans, as often served by Fergus Henderson. Or go traditional and get honeycomb tripe and eat it cold with too much malt vinegar and a tomato and onion salad - my Mancunian Grandmothers favourite.