Now then, I’m not always right (well, so people tell me, but it’s yet to be proven) but whomsoever answers imperial to the “Imperial v Metric” question is clearly a glass of wine short of a piss up.
Blog
Pass Da Pasta!
Why make pasta when you can buy it? Well, I’m about to give you literally an infinite number of reasons…
(more…)
Nice Rack!
So there was I, a couple of weeks ago, supping on a fragrant glass of merlot thinking “I should really learn a bit more about wine given I get through so much of it”.
“Only one way to do that” says I, and that is to get organised and drink more wine (OK, two ways), so to that end I built a wine rack…seemed sensible.
A Stock Answer
The thing is, there is no stock answer to the stock question. Stock is a many faceted beast and there are a bazillion and three ways to make it and none of them are wrong. That’s why this post is not in my recipes section, because it is a discussion…a conversation perhaps, on stock and it’s endless facets.
(more…)
Oh how I’ve missed you, Miss Chu
I was first introduced to Miss Chu in Bondi a few years ago, and haven’t stopped thinking about her wonton delights ever since. Come on now – minds out the gutter, I clearly said wonton, not wanton – jeez!
Vote YES…!
…for haggis.
(more…)
Proscuitto de Collaroy
It doesn’t roll off the tongue quite like Proscuitto de Parma, but it feels just as good rolling on the tongue…well, almost. (more…)
In the beginning…
In the beginning there was desire. The desire was to make my own proscuitto. The Italian salt cured and air dried ham is pretty awesome – even the stuff you buy at the supermarket is up there, but when you get the real thing straight off the bone, sliced thin by hand, just on it’s own, all melty on the tongue, a little salty with that unmistakable back of the throat depth to it, it reaches the dizzy heights of death row last meal request…THAT is what I desired. (more…)
a salted pig 