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{ Category Archives } Cooking

bieeeere!

I can make bread. I can make yoghurt. I can make cheese. I can button buttons and tie laces and count by twos and threes. The logical next step was learning how to make the greatest gift God bottled mankind: beer! I researched the crap out of this. And it seems I’ve slipped on a […]

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Goals and experiments

Let me make one thing very clear about cooking: knowing how makes eating more fun. Knowing how to cook means you can read food you try somewhere else, identify just what you like about it (“I love the blend of squid ink and paprika!”) and work out ways of having that fun again. If I […]

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POLENTA (n. per-LEN-terrrr)

Crunchiness so astonishing it’ll swoggle your horns to pieces. That’s tonight’s topic. Also: terrible photography. I realise such lax lens-wrangling is barely passable as legitimate communication online, but such is as such is and this is a blog of words, not of photos. Capisce? Splendid. After an eye-opening experience in a great cafe in Moss […]

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That went better than expected

We recently inherited a griddle! A wee cast-iron paddle with ridges and a handle. You heat it up over the gas flame and it leaves pleasing smokey ridges on anything you cook on it. Noteworthy successes have thus far included: zucchini, haloumi, marinaded tofu, and bread. Today, in an unexpected mood of adventurousness (must be […]

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Science looks at pizza until the pizza looks back

There’s been a lot of talking ’round these parts about the ways in which pizza can be refined and perfected, tweaked and explored, fondled and manipulated. There is always talks ’round these parts on such matters. We’re a pizza loving people in this house. Tonight: SCIENCE. Which is better hydration for a pizza dough? 65% […]

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Triumph by proxy

I would like to take a moment to praise M and his ability to manifest culinary visions. By which I mean doughnuts. M speaks fondly of memories of watching the doughnut-making machine in the shopping centre, popping rings of fresh(ish) dough into the hot oil, and then conveyer-belting them to completion, where they shimmied down […]

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Hybridity

After a few weeks’ grizzling around the place with a sore back (sleeping with a pillow under your knees is a compromise: your back stops hurting but you do feel like you’re laying in a bucket), I’m finally up and about. Sleeping right, walking properly (not waddling about like I’m trying to hold in farts), […]

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Snaily snail

Some of you may recall I established a Learn-How List some time ago, and upon that list I inscribed the noble words pain aux raisins. Pain aux raisins, or escargot, or snail pastries, are spiral-shaped pastries made from croissant pastry. You roll out your croissant pastry, spread crème pâtissière over it, and then liberally dot […]

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Awesome real quick

Just found these photos from dinner a couple of nights ago. If you ever want to be a bit fancy with the pizza-making, may I recommend caramelised onion, fig, feta and rocket? A particularly nice touch was mixing a spoonful of fig and balsamic jam into the caramelised onions before using it as the base […]

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Sterffed

A friend bequeathed me this pumpkin. Which was a lovely and generous thing to do, because it was a delicious pumpkin. Slight caveats: (a) I had to put it in my backpack and ride back to my car with it, not a long way but a fair step with several kilos of pumpkin on my […]

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