student, glutton, lover of spicy food and Nasty Bits

  • Location: UK
  • Favorite foods: Indian, pizza, Nepalese, Chinese, Thai, Greek, Turkish/Levantine, Ethiopian, fish of all kinds, chocolate + hazelnut combos, coffee ice cream, pork belly, a good juicy burger, pork rinds, bombay mix sandwiches
  • Last bite on earth: A warming veggie curry, including but not limited to mustard and turnip greens, spinach, potatoes, paneer, cauliflower, fresh peas and aubergine/eggplant. Soothing yet feisty with mustard seeds, cumin and chilli. Scooped up with a peshwari naan bread.

Latest Comments

5 Tea Myths That Need to Disappear

As a British person I've been drinking tea (hot, black, with milk and sometimes sugar - but not English Breakfast, standard British blended teabags) since toddlerhood.

Drinking tea without milk is not common here outside the Persian and Turkish communities - South Asian (Indian subcontinent) and Afro-Caribbean people here tend to drink it with milk - but I've started to appreciate it since sticking to Chinese tea whenever I'm eating Chinese food in a restaurant. I like iced tea but can't really see the super-sweet brands as tea somehow, Japanese and Chinese brands are much more refreshing.

How to Make Flour Tortillas So Tasty You'll Want to Eat Them Alone

NateHevens and others wondering about kosher fats - olive oil works as a fat, as does duck fat. Wondering how a schmaltz tortilla would work. Could possibly use coconut oil?

greenhome - yep, hot water crust pastry is awesome.

Our Vegan Month Progress: Week 3, Checking Privilege and Staying the Course

Another thing to think about is that veganism is not possible or extremely difficult for some for a number of medical reasons. I need to eat a low-fibre diet so can't have beans or pulses (fresh broad beans aka favas are OK if skinned but that's it) or wholegrains or many raw/lightly cooked vegetables - veganism or even vegetarianism is extremely difficult for me. People with IBD/Crohn's etc would find veganism very tricky.

Virginia Willis on the Greatest Cookbooks and What People Get Wrong About Southern Food

Anne Willan is indeed a great food writer - some years ago she authored a book on the cooking of Burgundy and the Lyonnais for a UK supermarket chain, which was one of the first cookbooks I fell in love with.

Quick and Easy Dairy- and Fat-Free Colombian Vegetable Soup (Ajiaco Negro)

I'm in the UK where frozen broad beans (what we call fava beans) are easier to get hold of than dried or canned ones - will these work too?

Take it With You: The Best Culinary Souvenirs

Local spices that come packaged in pretty tins (eg Spanish paprikas) - re-use the tins after you've used the spices, either for more spices or for something else (poke some holes in the bottom and you can use them as plant pots). Also goes for tins of olive oil.

Planet Meatball: 20 Meatball Varieties Around the World

Was just going to comment on the popularity of faggots in the West Midlands! Usually served in a bread roll (which has numerous dialect names in the UK - I am from Coventry where we call it a batch) with onion gravy and mushy peas (I take mine without peas).

The Food Lab: Rethinking Beef Stroganoff

@padutchboy - do you have any kind of alcohol in the house? You could try beer or cider, or something like vermouth.

The Real Deal With White Chocolate, Dessert's Delicious Underdog

Ritter Sport's white chocolate is delicious - the kind with hazelnuts and puffed rice is my favourite.

Point/Counterpoint: What's the Queen of Christmas Breads?

I don't know about American fruitcake, but British fruitcake is delicious with some Wensleydale cheese. I find it's much nicer as part of a cheese plate than stand-alone or as dessert.

How to Make Traditional Cassoulet (And Why You Should Put Chicken in It!)

@fluffy maybe something lamb-based would give you the fattiness it needs? Halal butchers/grocery stores should carry lamb bacon for instance.

How Bad Wine Led Me to Great Shrimp Scampi

@ellebi SE isn't a religious site, why expect it to agree with your own religious sensibilities? I'm Catholic but can also understand when something's a joke and not intended to be taken seriously. I also don't expect SE to cater for individual religious perspectives, cos it's a food site.

Every Diner Should Serve a Gyro Omelet

Can someone send one of these across the Atlantic Ocean and into my mouth, please?

How to Make Rich and Creamy Fettuccine Alfredo That Won't Weigh You Down

Nutmeg is essential to any cream sauce to serve with pasta IMO. Most savoury cream sauces generally, to be honest.

Alfredo seems so Italian-American to me - it's not seen that often in Italian restaurants in the UK.

Bratwurst-Stuffed Cabbage Rolls With Smoky Bacon-Tomato Sauce

@Doug Mewhort I'm in the UK and here we call tomato paste 'tomato puree', hence my slight confusion! I don't think we get a kind of pureed tomato with the seeds left in here, actually.

Savory Vegetable Bread Pudding From 'The Beekman 1802 Heirloom Vegetable Cookbook'

@V_for_Vendetta I'm assuming it's supposed to read as '1 1/2 teaspoons' and someone missed the space out.

Bratwurst-Stuffed Cabbage Rolls With Smoky Bacon-Tomato Sauce

It lists tomato puree - is that passata or tomato paste?

Stuffed Chicken Adventures: Chicken Breasts With Andouille, Rice, and Creole Shrimp Sauce

I am in the UK - what would be a good substitute for the andouille? I am guessing that New Orleans style andouille is different to French andouille, which smells really bad!

This Week at Serious Eats World Headquarters

The skin on that roast suckling pig looks incredibly, shatteringly crisp. Sooo jealous...

Curried Jamaican Beef Patties

In the UK's large Jamaican community, the fat from cold leftover curry beef or mutton is often used in the pastry - this gives it the yellow colour instead of using curry powder.

What's the Difference Between Dutch Process and Natural Cocoa Powder?

Does anyone know what UK cocoa powder is? We don't have different types here.

This Week at Serious Eats World Headquarters

I would love more reviews - both of more commercial/packaged stuff (eg 'we try all the flavours of ___ ice cream brand'), and restaurants/other food spots. When SE announced that there would be less NYC/Chicago content and more general content, I hoped that there would be a more even spread of reviews from different cities (and I particularly hoped for more non-US reviews) but the same volume - I am a disappointed in the reduction of reviews. I love experiencing the food culture of different places through reviews, especially 'the best things we ate in A City' type posts. I love cookbook reviews and more general food content, and can see why they would bring more traffic than a post on a restaurant not that many people will go to, but I do feel that reviewing is a strength of SE and it would be a shame for SE to not use that strength.

The Food Lab Turbo: Forget the Flank, Skirt Steak is the King of Stir Fries!

Skirt steak is actually a cut available in Britain - it's the traditional cut to use in Cornish pasties, and is often sold in Cornwall as 'pasty meat'. It's harder to find elsewhere in the country, but I use an online free-range meat shop called Farmer's Choice (it's advertised as a braising cut, and you can get it diced or whole). Bavette is actually flank steak (which eluded me for ages!). Onglet or hanger steak is the same as flap meat I think?

5 Delicious Cheeses You Should Throw on the Grill

Probably heretical to Canadians, but could grilled or sautéed chunks of halloumi replace cheese curds in poutine? The squeakiness makes me wonder. FWIW I'm in the UK and halloumi is easily available, but cheese curds are not.