We love each other…..very much I dare say. We’ve always been there for each other too, more or less. In all this time, we’ve come to a joint conclusion, one that we reached at a Chinese restaurant many months ago. If ever there was a thing to destroy this friendship, …
This week on Culinary Tour 2010, hosted by Joan of Foodalogue.com, we’re in Argentina, the second largest country in South America.
Manchester, 1990: Unfortunately, this B&B doesn’t offer a Continental breakfast. When I try a cracker with jam, I almost spit it out because it tastes so foul. When I look up from my plate, I see everyone in the breakfast room is staring at me. An old man at the table beside me coughs. ‘You...
Talk about melangés…talk about Indonesia and its delicious patchwork of influences from all over Asia – peanut sauces and hot chilies from Thailand, Vietnamese nam pla (fish sauce) and terasi (shrimp paste), Indian spices, Chinese stir-fries… a conglomerate of tastes and techniques all rolled up. More often than not, a typical Indonesian meal combines sweet, sour,...
All about | Dos & Don’ts | Preparation | Utensils | Cooking Vegetables| Vegetable list All about If you don’t know them, you can’t care for them…. or get the best out of them. That’s the philosophy behind this (useful, I hope) guide to vegetables. It will get updated as I find out and test more....
I call it ‘Hobbemaplein’, after the area its in; T calls it the ‘Haagse Markt’ as though it were the only market in the Hague (which it isn’t, though it is certainly the largest one) and many others say the ‘Turkse Markt’, a tribute, I reckon to the high proportion of Turkish stall owners. Suffice...