Wednesday, 23 December 2015

Christmas Pudding Stir up time in the kitchen

Christmas Pudding Stir up time in the kitchen
Photo ; Failed #BakingBad chef @ #DigitalFood
wasting flour,asleep on the job

Coming up in over Xmas on #TheArtandMysteryOfCooking
A Spoonful of Sensory Science from Mee Ming Wong +++

Originally shared by Jon “the chef” Hole

Baking Bad 
New Pâtissier in the Kitchen of the new Digital Food Magazine @
Featuring :
Christmas Pudding on Stir Up Sunday
Spoonful of Sensory Science by Mee Ming Wong 
Aberdeen Angus Fillet Steak Delphi 
and much more
  #brakingbad   #digitalfood

Wednesday, 16 December 2015


That is what i say to this !!!
So luv Rhubarb what a way to do it

In the United Kingdom, the first rhubarb of the year is harvested by candlelight in forcing sheds
where all other light is excluded - a practice that produces a sweeter, more tender stalk

Rhubarb has been used for medical purposes by the Chinese for thousands of years and appears in The Divine Farmer's Herb-Root Classic,
Compiled about 2700 years ago

Imported along the Silk Road, reaching Europe in the 14th century through the ports of Aleppo and Smyrna, and becoming known as "Turkish rhubarb". Later, when the usual route lay through Russia, "Russian rhubarb" became the familiar term.

The value of rhubarb can be seen in Ruy Gonzáles de Clavijo's report of his embassy in 1403-05 to Timur in Samarkand:
"The best of all merchandise coming to Samarkand was from China: especially silks, satins, musk, rubies, diamonds, pearls, and rhubarb.

"Sock in the eye" +Stephanie Stiavetti :)
#rhubarb #rhubarbrecipes

Originally shared by Stephanie Stiavetti

Pickled rhubarb is sweet, spicy, and simply put: bracing.

It's a pickle-lover's pickle. A bit can likely cause the weak-willed to suck air in through their teeth after a bite and grip the table. But the flavor, the sweetness, the sour air, the tart slap, and with a spice with enough bite that it leaves marks like a bad (or good) kisser. If you have leftover vinegar after using the pickled rhubarb, reserve it for vinaigrette, cocktails, or whatever else you think needs a tart, astringent sock in the eye.

3 stalks rhubarb
2 star anise
½ teaspoon red pepper flakes
Half cinnamon stick
1 bay leaf
5 whole cloves
5 whole peppercorns
1½ cup white vinegar
¾ cup sugar
¼ teaspoon salt
1 32-ounce canning jar, with lid

#cooking #recipes #recipesandfood #recipeoftheday #food #theculinarylife #delicious #pickles   #pickling   #springtime   #springrecipes

Harissa هريسة

Harissa هريسة
It is most closely associated with Tunisia, Libya and Algeria
Recipes for harissa vary according to the household and region.
Variations can include the addition of cumin, red peppers, garlic, coriander, and lemon juice.
In Saharan regions, harissa can have a smoky flavor.
Great recipe I so like the little pots
#harissa #tunisia

Originally shared by Mina S.F.

Salsa Harissa, una picante delicia tunecina que enamora al paladar  tanto como aperitivo, como para acompañamiento y que queda divina en muchas recetas... Espero que os guste y feliz semana!!!

Sunday, 6 December 2015

The Art of a Sandwich

The Art of a Sandwich
Roast loin of pork with a sage crust
Slithers of raw onion
Dijon mustard
Freshly ground black pepper and a hint of sea salt
A wee glass of bottom of the cellar Chardonnay
(A supple and slightly creamy one with lingering layers of ripe peach and toasty spiciness)
#Sinday #Sunday #Sandwich

Wednesday, 2 December 2015

Sheep Know thy Lamb,Hogget or Mutton

Sheep Know thy Lamb,Hogget or Mutton

Lamb ; up to one year old
Hogget ; meat from sheep aged more than one year
Mutton ; two years and older
These traditional meats offer all the reliable taste we expect from lamb, only more so.

Most lamb comes from sheep four to six months old.
But if the animal is given more time to range freely, all the while chomping away on tussocky bracken, heather, herbs and clovers, its meat develops an infinitely more interesting, fuller flavour
The grain of the meat becomes finer too – even more pleasing to the tongue.

Why buy anaemic and overpriced "spring" lamb from sheep fattened up indoors on compound feeds, or imported long-haul from the southern hemisphere, when hogget and mutton, patiently reared in the UK, is on offer?

Why is it good for me?
The high-quality protein in hogget and mutton sates the appetite and repairs and maintains our bodies.
These meats have every essential amino acid we need, along with high levels of valuable micronutrients, including easily absorbed iron to energise us, zinc to support the immune system, and B vitamins to help us think straight.

Since sheep graze on green pastures, the fat in their meat is an excellent source of conjugated linoleic acid, which is heart-healthy

Pure bred native Shetland sheep (my personal favourite and Fernhill Farm - Event Venue/Eco-Accommodation/Camping)
are smaller and hardier than many other sheep varieties.
They have evolved to withstand and thrive in the often harsh Shetland climate. They may be half the size as other lamb but the distinct flavour of its naturally lean, succulent meat make Shetland lamb well sought after for the lamb connoisseur.

Shetland sheep are one of the smallest British breeds.
The face, nose and legs are free of wool with ears being small and erect.
The legs are of medium length and are finely boned.
A distinguishing feature of northern short-tailed sheep is the short, fluke-shaped tail which is broad at the base, tapering to a point and covered towards the tip in hair, not wool.
Shetlands occur in many different colours and patterns, most of which have particular names.

The breed produces naturally lean meat as the animals forage over large areas. Shetland lamb has a sweet flavour and is very tender.
The texture and flavour of Shetland lamb is distinctive due to the topography, geology and climate of the Shetland Islands.

The best flavour comes from animals that exclusively graze Shetland’s natural plants and grasses. Native Shetland lamb is mainly available in the autumn.

What is my history?
Originally, the title ‘Native Shetland Lamb’ was coined to differentiate pure-bred from cross-bred Shetland lambs in the Islands’ butcher shops.

Now that Native Shetland Lamb is more widely available the name is also used to clarify the origin of the meat in a number of countries where flocks of pure bred Shetland sheep can be found.

Meat was traditionally a cold weather feast in Shetland as the older sheep would be slaughtered and prepared for the winter months.

Due to the distinctiveness created by the terroir of Shetland Lamb, PDO status was awarded to both pure-bred lambs and the bigger cross-bred lambs derived from the Shetland breed.

Why am I forgotten?
The pure Shetland lamb breed is almost half the size of commercial lambs and consequently the number of producers on Shetland who are breeding pure Shetland sheep has been in decline for a number of years.

Shetland's hardiness; thriving in our increasingly frequent poor summers.

A good example of farming Shetland sheep can be found on the Mendips,Somersetshire on Fernhill Farm - Event Venue/Eco-Accommodation/Camping were they have 600 plus dondering around the fields
#Sheep #Lamp #Shetland

Don’t lose me… cook me!

Sunday, 29 November 2015

What the Red Squirl (Yet to be named) did not get for lunch.

What the Red Squirl (Yet to be named) did not get for lunch.
Roast chick with a Château Haut-Roudier and Harp ( Guinness) sauce
Curly kale with butter and most important 1/2 nutmeg grated
Apricot and thyme stuffing.
Ahhh i luv Sinday Sunday ;)

Sunday lunch for the Red Squirl only customer today.

Sunday lunch for the Red Squirl only customer today.
I need a name for da Red Squirl ?
Squirl lunch for the winner !!!

Saturday, 28 November 2015

Cob Kitchen and Masonry Heater Isle by Kirsten Maria Klibo in Nordstjernen Ecovillage, Hundested, Halsnæs, Denmark.

Cob Kitchen and Masonry Heater Isle by Kirsten Maria Klibo in Nordstjernen Ecovillage, Hundested, Halsnæs, Denmark.
Amazing exterior: 
My kind of kitchen :)

Masonry heaters is a device for warming an interior space through radiant heating, by capturing the heat from periodic burning of fuel (usually wood), and then radiating the heat at a fairly constant temperature for a long period .

The technology has existed in different forms, from back into the Neoglacial and Neolithic periods.
Archeological digs have revealed excavations of ancient inhabitants utilizing hot smoke from fires in their subterranean dwellings, to radiate into the living spaces.

These early forms have evolved into modern systems.

Evidence found from 5,000 B.C. of massive blocks of masonry used to retain heat foreshadowed early forms of fire hearths that were used as multifunctional heating sources.

Later evolutions came in the Roman hypocaust, Austrian/German (kachelofen, baths) using the smoke and exhaust of a single fire.

In Eastern and Northern Europe and North Asia, these kachelofens (or steinofens) evolved in many different forms and names: for example the Russian Stove/Fireplace (Russian: Русская печь), the Finnish Stove (in Finnish: pystyuuni or kaakeliuuni, "tile oven") and the Swedish Stove (in Swedish: kakelugn, "tile stove" or "contra-flow stove") associated with Carl Johan Cronstedt.

The Chinese developed the same principle into their Kang bed-stove. The masonry heater has gained renewed domestic popularity recently because of its heating efficiency.

Sunday, 22 November 2015

Sunday after noon High tea

Sunday after noon High tea
Welsh rarebit ( alt name Blushing Bunny with tomatoe )
Eighteenth-century English cookbooks reveal that it was then considered to be a luscious supper or tavern dish
Based on the fine cheddar-type cheeses and the wheat breads

Surprisingly, it seems there was not only a Welsh Rarebit, but also an English Rarebit, an Irish and a Scotch Rarebit, but nary a rarebit.

A legend mentioned in Betty Crocker's Cookbook claims that Welsh peasants were not allowed to eat rabbits caught in hunts on the estates of the nobility, so they used melted cheese as a substitute.

1 tsp English mustard powder
3 tbsp stout (Guinness :)
30g butter
Worcestershire sauce, to taste
175g Chedder cheese, grated
2 egg yolks
2 slices bread

1. Mix the mustard powder with a little stout in the bottom of a small pan to make a paste, then stir in the rest of the stout and add the butter and about 1 tsp Worcestershire sauce
Heat gently until the butter has melted.

2. Tip in the cheese and stir to melt, but do not let the mixture boil. (
Very important !!!

Once smooth, taste for seasoning, then take off the heat and allow to cool until just slightly warm.

3. Pre-heat the grill to medium-high, and toast the bread on both sides. Beat the yolks into the warm cheese until smooth, and then spoon on to the toast and cook until bubbling and golden.
Serve immediately.
#WelshRabbit #recipe

Originally shared by Jon “the chef” Hole

Sunday afternoon Tea Jazz with french fancy cakes.

Part of hosting a tea party is learning how to set the tea table.

Tea and tea snacks will be laid on a table covered with white linen tablecloth (or lace tablecloths) just before the guests arrive.

The tea table is usually set up in dining room, though the mingling of people may not be confined to the dining room.

Prepare two large trays, one for tea and one for the coffee and set them at both ends of the table.

Even though its a tea party, you should serve coffee for the coffee drinkers. You may also serve hot chocolate.

The cups and saucers are placed at the left of the tray, from the viewpoint of the person pouring the tea. That makes it easy to reach for him or her as tea is usually poured with the right hand unto the cup and saucer held by the left.

What if you don't have all the trays, table cloth and all that jazz ? Host it anyway! :)

Saturday, 21 November 2015

Know your Onions ? and how to chop.

Know your Onions ? and how to chop.
The onion plant (Allium cepa) is unknown in the wild but has been grown and selectively bred in cultivation for at least 7,000 years.
The ancient Egyptians worshipped it
believing its spherical shape and concentric rings symbolized eternal life.
Onions were even used in Egyptian burials, as evidenced by onion traces being found in the eye sockets of Ramesses IV.

The Onion Futures Act passed in 1958, bans the trading of futures contracts on onions in the United States.
This prohibition came into force after farmers complained about alleged market manipulation by Sam Seigel and Vincent Kosuga at the Chicago Mercantile Exchange two years earlier.
The subsequent investigation provided economists with a unique case study into the effects of futures trading on agricultural prices. The act remains in effect as of 2013.

Great post Lacerant Plainer thanks
#knowyouronions #onions

Originally shared by Lacerant Plainer

The Onion :  The onion (Allium cepa) is used as a vegetable and is the most widely cultivated species of the genus Allium. The humble Onion has been cultivated and modified by humans for over 5000 years.  Onions have been used for their medicinal properties and in food down the ages.

What makes you cry when cutting an Onion? : The component in an onion that makes your eyes water is called lachrymatory factor, from Latin lacrima, or “tear.” (How appropriate is that!) Lachrymatory factor irritates the eyes and stimulate the tear glands to produce tears, much like the action of a tear gas. Onions are rich in two health-benefiting compounds: flavonoids and sulfur-containing compounds. Flavonoids are potential antioxidants that could protect us against cancer, heart disease, and aging. They are often found at high concentrations in the skins and outer layers of onions with yellow or brown color (but some are masked by red or purple color).

Tear-free (GM) onions have been developed by Crop & Food Research (NZ) and in Japan : As a matter of fact, inhibiting lachrymatory-factor synthase would not only stop onions from making your eyes water, but would also increase the yield of thiosulfinate because all the sulfur compounds released from onions will be converted into thiosulfinate. So the onions lacking lachrymatory-factor synthase activity would be tear-free but retain that odor and flavor distinct to fresh onions.

How temperature affects potency : When temperatures drop, reactions take place more slowly because all the molecules have less energy. So, chilling onions in the fridge before chopping them reduces the amount of syn-propanethial-S-oxide that can be produced. Freezing the onions works even better, in fact it completely disables the enzyme, although it might make chopping a bit more challenging.

Common myths : Powering an Ipod with an onion, rubbing your hands with stainless steel reduces the smell of onions (This is a commonly held belief, but there is no scientific evidence to support it, though one can theorize why it may happen). Rub an onion on your foot and you can smell it 30 minutes later....This is definitely not true. Can onions reduce the smell of fresh paint (fumes)? .... there is some truth in this, though part of it is psychological.

Medicinal uses : Onions have been shown to improve cardiovascular health, blood sugar lowering abilities and blood thinning properties.

Smelly Chemicals (The organic Chemist's view) :

Wikipedia link : (link to main pic on left).
PBS link:

Additional reference:

A little bit of history :

Pic credit for pic on right:

#onion #science  

Wednesday, 18 November 2015

Scallops,bacon,black pudding and a splash of Sauvignon Blanc. :)

Scallops,bacon,black pudding and a splash of Sauvignon Blanc. :)
and potatoes.

Scallops are a cosmopolitan family of bivalves
Found in all of the world's oceans, though never in freshwater.

They are one of very few groups of bivalves to be primarily "free-living"; many species are capable of rapidly swimming short distances and even of migrating some distance across the ocean floor.
A small minority of scallop species live cemented to rocky substrates as adults, while others are more simply attached by means of a filament they secrete called a byssal thread.

The majority of species, however, live recumbent on sandy substrates, and when they sense the presence of a predator such as a starfish, they are able to escape by swimming swiftly but erratically through the water using a form of jet propulsion created by repeatedly clapping of their shells together.

Scallops have a well-developed nervous system, and unlike most other bivalves they have numerous simple eyes situated around the edge of their mantles.

Tuesday, 17 November 2015

Extra Corona Wok Chicken Harissa

Extra Corona Wok Chicken Harissa 
Chicken breast stuffed with haggis
Wok,ed with harissa paste { fiery North African paste that is orangey-red in colour. It's a mixture of peppers, dried red chillies, garlic, caraway seeds, ground cumin and coriander, tomato purée, salt and olive oil.)
good slug of Corona extra and lemon juice
Salt and pepper
Quick  ten minuet supper  
Original dish from the kitchen 
Kildrummy castle 13th century kitchen full montage @

Afternoon high tea is served in the drawing room.

Afternoon high tea is served in the drawing room.
Your table awaits you Padraig Ó Raghaill  ;)

Originally shared by Jon “the chef” Hole

The Whisky Afternoon Tea at Cameron House may put hairs on your chest !

Cameron House and their rather more butch take on the afternoon tea. Their concept includes a
Chest-beating combo of Glengoyne whisky;
Beef and mustard sarnies’
A black pudding Scotch egg;
A mini burger;
A haggis sausage roll and a mug (no pinkies held out here) of tea.

Rather than a three-tiered cake stand, it is all served on a rugged slate.
Find here

#afternoontea   #21stcenturydigitalfood

Chefs secrets Spice my go to knowledge base.

Chefs secrets Spice my go to knowledge base.
According the Austrian Food Law, the term spice refers to plants or parts of plants (possibly dried) that are used to enhance the flavour or taste of human food.

Spices must not be technically modified or mixed with any other components (the law applies special names to such mixtures).

It will be seen that this definition is rather narrow: Many ingredients serving exactly the same purpose as spices, like beef extract, dried fish, fish sauce, shrimp paste, soybean sauce or fermented wheat, are excluded. This is probably because, with the exception of beef extract,

Of course, also salt is not considered a spice.

It will also be noted that this definition does not make any distinction between herbs and spices, as seems to be common in English language.

Thence, the meaning of herb will refer to a subset of the meaning of spice in all documents on this site, or, put the other way, the meaning of spice will include tropic plants with aromatic fruits or barks (traditionally called spices) and plants of temperate climate featuring aromatic leaves (traditionally called herbs).

You might call that bad and idiomatically incorrect English, and you’ll be right with this critique; still, that’s the price native English speakers have to pay for the advantage of reading the Internet in their mother tongue (please let me make perfectly clear that this is no private war against English language, but simply a statement about the dynamics of living languages).

Although at most forty different spice plants are of global importance (economically and culinarily), many more are used as condiments locally, in the region of their natural occurrence.

Some of these are traded in small quantities and used in ethnic restaurants or by emigrants who do not forsake their cooking traditions, other have some use as medicine and are therefore available in western pharmacies.

Many spices that have been used extensively in past centuries in Europe have now become obsolete and are now not even known to the Western public – mostly because other spices with similar sensory quality became cheaper and were preferred.
It is my interest to gather information about well-known and well-researched spices as well as about those exotics. Gernot Katzer

#Spice  of life

Delphic spice

Delphic spice
A mix of Allspice,
Chili pepper,
Black pepper and salt.         
Spice mix rubbed into steak. Pan-fried nice and rare for me Remove steak keep warm and rest
Delphi sauce made from chopped onion browned with a sprinkle more of spices splash of white wine or beer.Table spoon of brown sauce and tomato ketchup.Reduce, season to taste and serve.

Monday, 16 November 2015

Black Velvet is a beer cocktail made from stout (often Guinness) and sparkling wine, traditionally champagne.

Black Velvet is a beer cocktail made from stout (often Guinness) and sparkling wine, traditionally champagne.
The drink was first created by the bartender of Brooks's Club in London in 1861, to mourn the death of Prince Albert, Queen Victoria's Prince Consort.
It is supposed to symbolise the black or purple cloth armbands worn by mourners.

Mmmm slange ;)

Friday, 13 November 2015

Would you care to have an antejentacular coffee with me ?

Would you care to have an antejentacular coffee with me ?
Hat tip Charles Strebor for the word

Originally shared by Jon “the chef” Hole

Coffee Time
The Penny University.( Like Google+ )
Instead of paying for drinks, people in the eighteenth century were charged a mere penny to enter a coffee house.
Once inside, the patron had access to coffee,
the company of other customers, pamphlets, bulletins, newspapers, and news ‘reporters.
These reporters were called "runners" and they went around the coffee houses announcing the latest news, like we might hear on the radio today.
Before television advertisements and bulletin boards, people visited coffee houses to hear about the newest developments and business ideas. ( Bit like Google+ )

One of the most unusual aspects of this environment was the eclectic groups of people that ran into each other at a coffee house.
In a society that placed such importance on class and economical status, the coffee houses were unique because the patrons were people of all levels.
For example, a merchant could converse with a prominent businessman.
Anyone with a penny could come inside. Students from the university’s also frequented coffee houses, often spending more time at the shops then at school
It is easy to imagine the wide range of ideas that were produced as a result of this intermingling of people.
The term “Penny University” is often used in reference to the eighteenth century coffee houses because of this reason.
Coffee houses encouraged open thought and gathering of community. This environment, which was so conducive to intellectual discovery, could almost be called a school of social learning.
To some people this was probably more of a school then rigid classrooms where people could not step out of a particular social role.

Picture Vintage Arabic coffee making contraptions like this one (photographed at a coffee shop on the corner of Al Gumhoria and Mohammed Sabry Abu Alam streets, near Al Abdin Palace) remain in operation. Credit @

#coffee   #googleplus   #coffeetime

Wednesday, 11 November 2015

Wok time

Wok time
The wok can be used in a large number of cooking methods.
Before the introduction of western cookware it was often used for all cooking techniques including:
Boiling: For boiling water, soups, dumplings, or rice. 

Braising: Braised dishes are commonly made using woks.
Deep frying: This is usually accomplished with larger woks to reduce splashing, but for deep frying of less food or small food items, small woks are also used.

Pan frying: Food that is fried using a small amount of oil in the bottom of a pan

Roasting: Food may be cooked with dry heat in an enclosed pan with lid.
Whole chestnuts are dry roasted by tossing them in a dry wok with several pounds of small stones.

Searing: Food is browned on its outer surfaces through the application of high heat

Smoking: Food can be hot smoked by putting the smoking material in the bottom of the wok while food is placed on a rack above.

Steaming: Done using a dedicated wok for boiling water in combination with steaming baskets

Stewing: Woks are sometimes used for stewing though it is more common in Chinese cuisine to use either stoneware or porcelain for such purposes, especially when longer stewing times are required. Small woks are for hot pot, particularly in Hainan cuisine. These are served at the table over a  flame.

Stir frying: Frying food quickly in a small amount of oil over high heat while stirring continuously.

Get #Wok  ing

Originally shared by Jon “the chef” Hole

Wok 鑊 cooking with Prawns 

A round bottom wok enables the traditional round spatula or ladle to pick all the food up at the bottom of the wok and toss it around easily; this is difficult with a flat bottom.
With a gas hob, or traditional pit stove, the bottom of a round wok can get hotter than a flat wok and so is better for stir frying.

Cast-iron woks form a more stable carbonized layer of seasoning which makes it less prone to food sticking on the pan.
While cast-iron woks are superior to carbon steel woks in heat retention and uniform heat distribution, 

#cooking   #wok

Tuesday, 3 November 2015

Baking Bad at #TangleHa

Baking Bad at #TangleHa  
An amazing rocket stove heater.
Get baking ! 

Originally shared by Jon “the chef” Hole

Proofing the Bread
Also called proving or more rarely blooming.
The process of making yeast-leavened bread involves a series of alternating work and rest periods.
Heat by a Rocket stove mass heater at #TangleHa  

Is the final dough-rise step before baking, and refers to a specific rest period within the more generalized process known as fermentation.
Fermentation is a step in creating yeast breads and baked goods where the yeast is allowed to leaven the dough.

Fermentation rest periods are not often explicitly named, and normally appear in recipes as "Allow dough to rise."

Overproofing occurs when a fermenting dough has rested too long. Its bubbles have grown so large that they have popped and tunneled, and dough baked at this point would result in a bread with poor structure.
Length of rest periods, including proofing, can be determined by time at specific temperatures or by characteristics.
Often the poke method is used to determine if a dough has risen long enough.
If the dough, when poked, springs back immediately it is underproofed and needs more time.

Retarding may occur at any time during fermentation and is accomplished by placing the dough into a dough retarder, refrigerator, or other cold environment to slow the activity of the yeast.

The retarding stage is often used in sourdough bread recipes to allow the bread to develop its characteristic flavor.
A cold fermentation stage is sometimes used to develop flavor in other artisan breads, with a part of the dough ("pre-ferment") before the final mixing, with the entire dough during bulk fermentation, or in the final fermentation stages after shaping.
#Bread   #BakingBad   #RocketStoveMassHeater  

Wednesday, 28 October 2015

Tuesday, 27 October 2015

Get the #Oven On

Get the #Oven   On

Originally shared by Jon “the chef” Hole

To make a Plain Tansy
A New and Easy Method of Cookery by Elizabeth Cleland (1755)

TAKE a fine stale Penny Loaf, and cut the Crumb in thin Shaves;
Put it in a Bowl,
Then boil a Mutchkin of Cream and when boiled, pour it over the Bread
Then cover the Bowl with a Plate and let it lay a Quarter of an Hour

Then mix it with eight Eggs well beaten
Two Gills of the Juice of Spinage,
Two Spoonfuls of the Juice of Tansy

Sweeten it with Sugar, Nutmeg, and a little Brandy

Rub your Pan with Butter, and put it in it; then keep it stirring on the Fire till it is pretty thick
Then put it in a buttered Dish ,you may either bake it, or do it in the Dripping-Pan under roasted Meat

Notes on Tansy : The scent is similar to that of camphor with hints of rosemary.
The leaves and flowers are toxic if consumed in large quantities
The volatile oil contains toxic compounds including thujone, which can cause convulsions and liver and brain damage.

Some insects, notably the tansy beetle Chrysolina graminis, have resistance to the toxins and subsist almost exclusively on the plant.

In the 15th century, Christians began serving tansy with Lenten meals to commemorate the bitter herbs eaten by the Israelites.

Tansy was thought to have the added Lenten benefits of controlling flatulence brought on by days of eating fish and pulses and of preventing the intestinal worms believed to be caused by eating fish during Lent.

Henry Dunster, the first president of Harvard University was buried wearing a tansy wreath in a coffin packed with tansy; when “God’s Acre” was moved in 1846 the tansy had maintained its shape and fragrance, helping to identify the president’s remains.

By the 19th century, tansy was used so much at New England funerals that people began to disdain it for its morbid association with death.

During the American colonial period, meat was frequently rubbed with or packed in tansy leaves to repel insects and delay spoilage

Tansy was frequently worn at that time in shoes to prevent malaria and other fevers.

During the Restoration, a "tansy" was a sweet omelette flavoured with tansy juice.

In the BBC documentary "The Supersizers go ... Restoration" 
Allegra McEvedy described the flavour as "fruity, sharpness to it and then there's a sort of explosion of cool heat a bit like peppermint

However, the programme's presenter Sue Perkins experienced tansy toxicity.

According to liquor historian A. J. Baime, in the 19th century Tennessee whiskey magnate Jack Daniel enjoyed drinking his own whiskey with sugar and crushed tansy leaf.

Ps My kind of oven in the picture.


Tuesday, 20 October 2015

Champagne with foaming whirls as white as Cleopatra's melted pearls Lord Byron

Champagne with foaming whirls as white as Cleopatra's melted pearls   Lord Byron
#Champagne   #Oysters  

Originally shared by Jon “the chef” Hole

Coffee time fcuk the coffee
Champagne and Oysters break the fast time.
Champagne with foaming whirls as white as Cleopatra's melted pearls
Lord Byron

Oyster Eating
"Australopithecus, one of our ancient pre-human ancestors, ate oysters.
A shoreline diet of nutrient-rich oysters and other shellfish was one of the most significant opportunities in history that allowed our cranially challenged ancestors to grow big, juicy brains.

It wasn’t man who ate the first oyster; it was oysters that caused Australopithecus to become man.
As we climbed the evolutionary ladder, we brought the oyster along with us.
All over the planet, archaeologists have discovered man-made middens, massive garbage dumps heaped with thousands of oyster shells, which have been well-preserved thanks to the alkaline properties of oysters.
Careful excavation offers clues to the past in food scraps, human waste and other nifty tidbits.
More importantly, it shows we came up as social, nomadic creatures who liked to eat lots of oysters at big get-togethers.

As our nomadic social ancestors settled into a civilized society, they built up walls and we became enclosed like oysters.

The trouble with landlocking ourselves too far inland is that we cut out iodine-rich shellfish.
This caused iodine deficiency, resulting in fatigue and preventable mental retardation.
Today, many countries are legally obligated to add iodine to table salt to avoid the serious consequences of iodine deficiency.

It took some serious adapting to make civilizations work.
The clever inland civilizations made thoughtful efforts to acquire shellfish.
The Romans farmed oysters in the Mediterranean.
But they really made the grade when hydraulic engineer Sergius Orata figured out how to transport live oysters from the abundant coasts of Britain and France."
Credit  Pierre Lamielle

Swallow or Chew ? 
The myth is that true connoisseurs don't chew oysters – they tip them straight down their throats.
I suspect this one was made up to help oyster virgins get the whole experience over with as quickly as possible because, as well as breaking food down, chewing helps us to appreciate its flavour more fully.
Swallowing oysters whole, therefore, is surely akin to dousing them in Tabasco – it means you don't have to taste them.

The swallow-only camp, however, argues that oysters are a sensual experience that's more about the 'mouthfeel' than flavour

Swallow or chew ? 

Madame de Pompadour once said, Champagne is the only drink that leaves a woman still beautiful after drinking it

#Oysters   #Champagne

Sunday, 18 October 2015

Panchkuta which literally means five ingredients

Panchkuta which literally means five ingredients 
is made with Ker, sangari, kumat, gunda and mathania mirch 
Exclusive to desert regions of Rajasthan in India

Rajasthan  (literally, "Land of Kings" or "Land of Kingdoms")
Is culturally rich and has artistic and cultural traditions which reflect the ancient Indian way of life.

There is rich and varied folk culture from villages which is often depicted and is symbolic of the state.
Highly cultivated classical music and dance with its own distinct style is part of the cultural tradition of Rajasthan.

The music is uncomplicated and songs depict day-to-day relationships and chores, more often focused around fetching water from wells or ponds.

Rajasthani cooking was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.

Food that could last for several days and could be eaten without heating was preferred.
Scarcity of water and fresh green vegetables have all had their effect on the cooking.

Interesting ingredients/food from Sanjeeta KK  amazing blog below
#Rajasthan   #India    

Originally shared by Jon “the chef” Hole

Panchkuta which literally means five ingredients 
is made with Ker, sangari, kumat, gunda and mathania mirch 
Exclusive to desert regions of Rajasthan in India

Rajasthan (literally, "Land of Kings" or "Land of Kingdoms")
Is culturally rich and has artistic and cultural traditions which reflect the ancient Indian way of life.
There is rich and varied folk culture from villages which is often depicted and is symbolic of the state.
Highly cultivated classical music and dance with its own distinct style is part of the cultural tradition of Rajasthan.

The music is uncomplicated and songs depict day-to-day relationships and chores, more often focused around fetching water from wells or ponds.

Rajasthani cooking was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.

Food that could last for several days and could be eaten without heating was preferred.
Scarcity of water and fresh green vegetables have all had their effect on the cooking.

Interesting ingredients/food from Sanjeeta KK amazing blog below
#India   #Rajasthan

Monday, 12 October 2015

Brussels sprout

Brussels sprout 
Forerunners to modern Brussels sprouts were likely cultivated in Ancient Rome.
Brussels sprouts as they are now known were grown possibly as early as the 13th century in what is now Belgium.
The first written reference dates to 1587.

The edible sprouts grow like buds in helical patterns along the side of long, thick stalks

Sprouts are considered to be sweetest after a frost.
Consuming Brussels sprouts in excess may not be suitable for patients taking anticoagulants since they contain vitamin K, a blood-clotting factor.

In one such reported incident, eating too many Brussels sprouts may have countered blood-thinning therapy

My favourite plain boiled (salted water0 not over cooked with plenty of butter and loads of freshly
grated nutmeg.
Great recipe from Nancy Josland Dalsin 

Originally shared by Nancy Josland Dalsin

~Brussel Sprouts with Bacon and Cranberries~
~Side Dish~

1 Tbsp oil, 1 Tbsp unsalted butter
1 cup of Brussel Sprouts, cleaned and cut in half
1/2 pound of bacon, diced into bite size pieces
1 clove of garlic, minced
2 shallots, diced
1/4 cup moist dried cranberries

Cook bacon in pan until crisp.  Remove to paper towel with a slotted spoon.  Add the oil and butter to pan and sautee garlic and onions for a minute.  Add cranberries and Brussel sprouts and cook until Brussel sprouts are golden brown and cooked through.  Add bacon back to pan, give all ingredients a stir to mix.

Wednesday, 7 October 2015

*Goose and chicken liver parfait*

 *Goose and chicken liver parfait*
with Onion Jam, Beer Bread and Apple Jelly.
Apparently ...really popular last night @ the kildrummy inn 
Well i am off to find out mmmmm... diner cooked for me ;)
#Dinner  at the #KildrummyInn   #Scotland  

Coffee time with Kaak spice

Coffee time with Kaak spice
Kaak spice has it all,
Mahlab, (See note 1)
Sesame seeds
and just a hint of black caraway seed.

Kaak cookies are also known as "Kaak El Eid" or "Kaak El Abass".
Its made with flour, sugar, yeast, sesame seeds, baking soda, butter, milk and kaak spice.
Nothing tastes better than a warm kaak cookie covered in labneh with olive oil drizzled on top and a steaming hot cup of coffee

Mahlab (note 1)  is an aromatic spice made from the seeds of a species of cherry, Prunus mahaleb (the Mahaleb cherry, aka the St Lucie cherry).

The cherry stones are cracked to extract the seed kernel, which is about 5 mm diameter, soft and chewy on extraction.
The seed kernel is ground to a powder before use.

Its flavour is similar to a combination of bitter almond and cherry.
It is used in small quantities to sharpen sweet foods.

It has been used for centuries in the Middle East and the surrounding areas as a flavouring for baked goods.
In recent decades it has been slowly entering mainstream cooking in English.
#Kaak   #Spice  in the #G+VermouthCafe

Friday, 2 October 2015

Sweet Tater Pie

Sweet Tater Pie

'gredients & 'structions

º preheat oven to 180ºC.
º Boil half a kilo of sweet potatoes in their skins until soft
º Combine 1 cup almond meal, 1 cup self-raising flour and 1 cup of brown sugar with 75 grams of melted butter.
º Press mixture into a springform tin.
º Bake for 10 minutes, remove from oven, cool.
º Rinse potatoes in cold water, remove skins.
º Mash potato with 1/3 cup of honey (or maple syrup - if that's at hand).
º Add 1 teaspoon cinnamon, 1 teaspoon nutmeg.
º Mix one cup of milk into potato mash until smooth.
º Add two eggs, one at a time.
º Bake for 55 to 60 minutes, result should be a bit wet but not liquidy.
º Cool, remove from tin, slice, serve with a tartish yoghurt, more ground nutmeg and cracked pepper.
º Enjoy.

Pinging Paul Pavlinovich as the base of this will work perfect for your caramel slice that I'm making in November.
Pinging Nikki C because #Bluety  and this is my favourite plate - it's the last of six and I keep it at my office so I can have treats at work on blue.
Pinging Ted Ewen because Sweet Tater Pie.

Also, I've started a new collection - Foodz
If you'd like to receive notifications for this collection, please visit the collection, follow it if you have not already done so and then click on the bell icon. Easy. Do the reverse when you're ready.

#Blue   #Bluetiful   #SweetPotatoPie   #SweetTaterPie   #Pie   #Food   #Noms   #Recipe   #Foodz

Thursday, 1 October 2015

The #G+VermouthCafe

The #G+VermouthCafe
"Material, social and illusional."

Originally shared by Mee Ming Wong

Édouard Manet (1832 – 1883)
A Bar at the Folies-Bergère, 1882
Courtauld Gallery, London

This was Édouard Manet’s last painting before his death and ever since it was first exhibited, A Bar at the Folies-Bergère has generated great interest and discussion about the relationship between reality and illusion; space and time.

The painting is presented as three layers, the bar with still-life at the bottom, Suzon the barmaid in the middle layer and the illusionary space of the mirror behind her. All three layers contain elements of material, social and illusional.

Suzon, the barmaid is front and centered, blankly staring at the viewer, her reflection in the mirror is shown in parallax – deflected sideways to the right, dislocated. The reflection shows her leaning toward and engaging with the gentleman/viewer, which conflicts with the posture that we see. What is in the mirror is not a reflection of what we are seeing in front of it. This tension renders mystery and intrigue between the real and the illusionary world.

The richness of the glittering scene is incongruent with the absence in Suzon’s eyes. Her gaze is blank, lifeless, a beautiful depiction of the death of the soul. Her expression is one of the most famous and mysterious in art.

In this painting, Édouard Manet captures the essence of the complementarity of space and time, forty-five years before Niels Bohr, a physicist. Bohr proposed the complementarity principle, the view that matter can be described as particles or waves, a duality.

Manet’s painting is filled contrasts and contradictions. We see the Folies-Bergère from two different angles, the reality in front and the reflection in the mirror. The information we see in each view do not correspond. He has shown us different points in space and different moments in time.

To be able to see two opposing aspects of reality brings about a new dimension, it deepens our understanding and brings us closer to truths.

Tuesday, 22 September 2015

Angostura bitters

Angostura bitters
Is a concentrated bitters, or botanically infused alcoholic mixture, made of water, 44.7% alcohol, herbs and spices,
by House of Angostura in Trinidad and Tobago.
It is typically used for flavoring beverages, or food.

Example below use of by me

Originally shared by Jon “the chef” Hole

Hot Pineapple in a G+ Style
1 Small fresh Pineapple
2oz Butter
2 Table spoons Dark Muscavado  Sugar
1 Lemon zest and juice
Dark Rum  dash ;)
Angostura Bitters  3/4 drops
Dried Rose Petals

De skin  pineapple cut into chunks
Fry in all up reduce until taste good and cooked 20 mins more or less
Serve with whipped cream Sprinkle with Rose petals and Sumac

#sweets   #food   #foodies              #21stcenturydigitalfood

Sunday, 20 September 2015

Food as a Muse

Food as a Muse
Apple pie
Apple compote
Apple clafoutis
Apple tart
Baked apples with cinnamon sugar
Apple strudel warm from the oven

 _Abundance_   from Jamie SCHLER 
Apple farm house cider from my muse ;)
The nine muses @

Originally shared by Jamie SCHLER

Plated Stories is back. I write the texts, the super talented photographer Ilva Beretta shoots the images. Together we explore inspiration and creativity and all starting with a single letter of the alphabet.

Wednesday, 9 September 2015

Food Art or Art of food ?

Food Art or Art of food ?
Most defentily  the Art of cooking.

Originally shared by Reporter Gourmet

Andreas Caminada | Umami charm offensive | Schauenstein Restaurant –Fürstenau, Switzerland

Tuesday, 8 September 2015

Cracking crack ling

Cracking crack ling 
Time to prepare: 10 mins
Time to cook: 20 mins + 35mins/lb


A Loin or Leg of  Free range Pork
Vegetable/Olive Oil
Sea Salt

The most important part of good crackling starts with the type of pork you buy –
You won’t get good crackling from processed, cling film wrapped joints
 Best to been hung for a few days before being cut into fresh joints to ensure that the skin will be firmer and drier.
or cook whole  

The joint should be scored  
it’s essential to add extra grooves where you can. Using the point of a sharp paring knife make long even lines through the skin halfway into the fat, don’t go right down into the meat as this will dry out the meat during cooking.

Pour a small amount of cooking oil into the palm of your hand and rub this all over the surface and into the scored lines. It should only be enough to moisten the surface for the salt to stick.

Rub crushed sea salt all over the joint, making sure you rub enough into the grooves as this will create “bubbling up” of the crackling later.

Roast the joint in a roasting tin with space for air to circulate.  Do not put anything round th joint or any foil on top and never baste it, just leave it to crackle on it's own.  

It needs a high heat for the first 20 mins 470F/240C/Gas 9/Top of top oven Aga, then turn down the heat for the rest of cooking for 35 mins/lb at 375F/190C/Gas 5/Middle of top oven Aga.  
#Pork   #Crackling  

Originally shared by Jose Moreno

Pimms the art of

Pimms the art of

Originally shared by Jon “the chef” Hole

Ego Barago Gaudia semper ago
Quote Pliny
( I Borage bring always Courage)

He called it Euphrosinum
Because it maketh a man/woman merry and joyfull

Borrage was called by the old herbalists Bugloss
Originally from Aleppo,Syria

When steeped in water it imparts a coolness to it.
Compound with lemon and sugar in Wine
Making a refreshing and restorative summer drink.

Now to the good bit
Borrage contains potassium and calcium combined with mineral acids.

The fresh juice affords 30%,the dried 3% of nitrate of potash
Owing to this when burnt it will emit sparks with a slight explosive sound !
To go with azlin Pimms

Tuesday, 1 September 2015

Korma for Sarah

Korma for Sarah
Annapurna অন্নদা she is the Hindu goddess of nourishment.
Anna means "food" or "grains".
Purna means "full, complete and perfect".
She is an avatar (form) of Parvati, the wife of Shiva. 

Annapurna is usually depicted as a youthful goddess having red complexion with a face round like full moon, three eyes, high breasts and four hands.

Parvati was told by her consort Shiva that the world is an illusion and that food is a part of this illusion called māyā.

The Divine Mother who is worshiped as the manifestation of all material things, including food, became angry.

To demonstrate the importance of her manifestation of all that is material, she disappeared from the world.

Her disappearance brought time to a standstill and the earth became barren.
There was no food to be found anywhere, and all the beings suffered from the pangs of hunger.

Seeing all the suffering, Mother Parvati was filled with compassion and reappeared in Kasi and set up a kitchen.

Hearing about her return, Shiva ran to her and presented his bowl in alms, saying, "Now I realize that the material world, like the spirit, cannot be dismissed as an illusion." Parvati smiled and fed Shiva with her own hands.

Since then Parvati is worshiped as Annapurna, the goddess of Nourishment.

Korma for Sarah
2lb lamb or chicken cut up
1  onion, chopped
3 tablespoons ginger-garlic paste
8oz plain yogurt
8oz Ground almonds
1 stick cinnamon
5 green cardamoms
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric
1 tsp red chilli powder 
Salt to taste
3 tablespoons oil or ghee
Salt and black pepper to taste
Rose water 

Heat oil.
Fry onions till brown Remove

Add lamb pieces to the oil and fry
Add the spices and ginger garlic paste to the lamb, stir fry for 2-3 minutes.
Add yogurt and 1/2 of the ground almonds  to the lamb and spices in the pan.
Add fried onions
Stirring well
Reduce heat,
add 1-1half pint of water and cover the pan.
Cook for 1 hour.
If the curry gets too thick, add a little more water for desired consistency.
Add the remaining almonds and a few drops of rose water or kewra before serving  
Serve hot with rice and naan bread
#Indian   #Korma   #Recipe

Saturday, 15 August 2015

Vanilla The Totonac people, who inhabit the East Coast of Mexico in the present-day state of Veracruz, were the...

Vanilla The Totonac people, who inhabit the East Coast of Mexico in the present-day state of Veracruz, were the first to cultivate vanilla.

According to Totonac mythology, the tropical orchid was born when Princess Xanat, forbidden by her father from marrying a mortal, fled to the forest with her lover.
The lovers were captured and beheaded.
Where their blood touched the ground, the vine of the tropical orchid grew.

In general, vanilla fruit grade is based on the length, appearance (color, sheen, presence of any splits, presence of blemishes), and moisture content of the fruit.
Whole, dark, plump and oily pods that are visually attractive, with no blemishes, and that have a higher moisture content are graded most highly.

Such pods are particularly prized by chefs for their appearance and can be featured in gourmet dishes

H/t Ellim Sluouf  #Vanilla  

Originally shared by Armando Lioss

Wednesday, 12 August 2015

Pimms No 3.11 cup

Pimms No 3.11 cup
Exclusive Recipe to g+
1) A bunch of Borage leaves and flowers
See @
( Ego Barago Gaudia semper ago )

2) Can of Pimm,s No 1 cup

3) 1 bottle of Thatchers 2014 vintage oak aged 
Somerset-shire Cider

4) Mint,cucumber and Scottish raspberries and ice.

How to  Mix and drink ;)

Monday, 3 August 2015

Venison,garlic and herb Meatballs

Venison,garlic and herb Meatballs
with buttered Brussel sprouts with plenty of Nutmeg and fresh ground black pepper.
Sauce #21stCenturyDigitalFood 303

Cơm tấm, or broken rice

Cơm tấm, or broken rice
Is a Vietnamese dish made from rice with fractured rice grains.
Tấm refers to the broken rice grains, while cơm refers to cooked rice

The main ingredient, broken rice
is a traditionally cheaper grade of rice produced by damage in milling. It is mainly used as a food industry ingredient in America and Europe, but in West Africa and South East Asia is used for human consumption.
Broken rice has a lower fiber and nutrient content, but generally has a similar energy content to intact rice.

Originally shared by Evan Sidarto

Com Tam / Vietnamese Broken Rice Plate

This is so good and it's hard to find in Singapore. It comes with your choice of meat, salad, shrimp cake, egg cake, rice, shredded pork, and fish sauce! Portions a gigantic for Asian standards.

Com Tam Nhu Y Restaurant
2095 N Capitol Ave
San Jose, CA 95132

ChefJenny The job is hard, and the environment is so intense.

ChefJenny     The job is hard, and the environment is so intense.
You work so close -- not only collaboratively but physically.
You’re hot.
You cut yourself.
You burn yourself.
I would be surprised if one day a week out of my entire career
I wasn’t like, “What the hell am I doing this for?
Why do I work here?
Why am I around these people?”
It’s just really hard, even for someone who’s so passionate about the job, to not have this love-hate relationship.
There’s something  masochistic about it.
Read on link below #HowItIs

Saturday, 25 July 2015

The Chulha low smoke stove

The Chulha low smoke stove
Is a low tech solution designed within a philanthropy project by Philips Design.
This stove is a further development of the traditional cooking stove in India. During cooking on this traditional stoves, the houses are full of smoke.
The poorest families even don’t have a stove. They cook inside the house on an open fire, using 3 stones to support a pot.

The smoke in the kitchen is causing a lot of health problems: respiration diseases like pneumonia or nose, mouth and eyes infections.

To solve this problem, Philips designed a new stove with a chimney pipe. With the Chulha you even can save up to 50% of wood comparing to the traditional way of cooking. The stove is quite simple and can be build nearly anywhere

Sunday, 12 July 2015

A little bit Gobsmacked

A little bit Gobsmacked
Original post were i looked  
death in a face  
Well it most certainly felt like it briefly !

Then through the magic of the internet / social media i get a thank you    from the Heimlich Maneuver man himself !!! wow i was a bit stunned
Good thing to know by the way especially if you are in the hospitality trade

Thursday, 9 July 2015

Tuesday, 7 July 2015

Coffee Time with free Chocolate !!!

Coffee Time with free Chocolate !!!
There is no such thing as perpetual tranquillity of mind while we live here
Because life itself is but motion, and can never be without desire
nor without fear, no more than without sense
By Thomas Hobbes

:) Thanks +Geek Humor  

Originally shared by Geek Humor

Monday, 6 July 2015


Pineapple stuffed with meat and tings
Savoury and sweet dish got the Wow
factor :))))))

The word "pineapple" in English was first recorded in 1398, when it was originally used to describe the reproductive organs of conifer trees (now termed pine cones).
When European explorers discovered this tropical fruit in the Americas, they called them "pineapples" (first so referenced in 1664 due to resemblance to what is now known as the pine cone).

Pineapple carries out CAM photosynthesis, fixing carbon dioxide at night and storing it as the acid malate and then releasing it during the day, aiding photosynthesis.

Present in all parts of the pineapple plant,
bromelain is a mixture of proteolytic enzymes. Bromelain is under preliminary research for a variety of clinical disorders, but to date has not been adequately defined for its effects in the human body.
Bromelain may be unsafe for some users, such as in pregnancy, allergies or anticoagulation therapy.

If having sufficient bromelain content, raw pineapple juice may be used as a meat marinade and tenderizer.
Pineapple enzymes can interfere with the preparation of some foods, such as jelly and other gelatin-based desserts, but are destroyed during cooking and canning.

No pineapples
 A stockboy is stacking fruit on a display, when a lady asks "Do you have any pineapples? "

The stockboy replies "Sorry ma'am, we are out of pineapples, but we will be getting a shipment tomorrow morning"

The lady looks around some more. A few mins later she runs back to him asking where the pineapples are.

The stockboy confused about her mental state simply tells her "Sorry ma'am, we are out of pineapples, but we will be getting a shipment tomorrow morning"

The lady looks around some more then goes back to the same stockboy and asks "Where the hell do you keep the pineapples, I need some pineapples right now!"

The stockboy, getting frustated with his inability to explain the situation, tells the lady "Answers a couple of questions and I will get you your pineapples from the back."

The lady agrees and the man starts the questions.

"Spell cat for me, as in catastrophe " she says Ok, "C A T".
"Very good!" the stockboy says, "now spell dog, as in dogmatic. "
The lady getting frustrated spells it correct.

Now the employee finally asks "
now spell, Fcuk, as in pineapples. "

She replies "There is no Fcuk in pineapples
To which the stockboy replies "THAT'S WHAT I'VE BEEN TRYING TO TELL YOU THE WHOLE TIME!" 

Originally shared by Kyla Myers

Swineapple.... i kid you not, it's a thing.

Sunday, 5 July 2015

Al dente The etymology is Italian "to the tooth".

Al dente The etymology is Italian "to the tooth". 
In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time.
Molto al dente is the culinary term for slightly undercooked pasta.
 Undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice.
The culinary term "al forno" is used for pasta dishes that are cooked twice.
Pasta that is cooked al dente has a lower glycemic index than pasta that is cooked soft.
When cooking commercial pasta, the al dente phase occurs right after the white of the pasta center disappears.
Best get in the kitchen
H/t sheila unger 
#Italy   #Pasta   

Originally shared by Yuri Prokhorov

Wow Cob kitchen rocket stove fired

Wow Cob kitchen rocket stove fired 
Made at the permaculture festival in Hungary.
Thanks to I Fcuking Love Rocket community and  Zoltan Mrekvicska

Tuesday, 30 June 2015

Smoking Goodsoup Smokers​

Smoking Goodsoup Smokers​
Complex flavours going on with very interesting recipe from Lynn Keller
While listning/reading
todd l lebeauc​
Mountain dew
Where you go on round the bend and come back again....
_There,s a jug full of that good ole
Mountain dew......._
Thank you
#Siesta time ;-)

Originally shared by Lynn Keller

Smoked Tomato Soup
Skillet smoking is a chef’s trick that’s easy to do at home.

4 pounds plum tomatoes, halved, seeded, divided
¼ cup olive oil
1 large onion, chopped
1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced
3 garlic cloves, crushed
2 bay leaves
2 teaspoons coriander seeds
2 teaspoons finely grated fresh horseradish or prepared horseradish
1½ cups low-sodium chicken broth
5 tablespoons unsalted butter, room temperature
Kosher salt and freshly ground black pepper
Thinly sliced basil leaves (for serving)
Special Equipment
½ cup hickory, pecan, or applewood chips

Scatter wood chips in a medium cast-iron skillet and heat over high until chips begin to smoke, about 5 minutes. Cut a 24" sheet of heavy-duty foil and fold in half to make a large square. Fold in half twice more to make a small, thick square. Carefully place over chips and set 5 tomato halves, cut sides up, on top; remove skillet from heat. Cover with foil and top with another medium skillet. Let tomatoes sit until barely softened and smoky, 5–8 minutes. Transfer tomatoes to a plate and let cool slightly.
Meanwhile, chop remaining tomatoes. Heat oil in a large pot over medium and cook onion and leek, stirring occasionally, until tender but not yet taking on any color, 8–10 minutes. Stir in garlic, bay leaves, coriander seeds, and horseradish and cook, stirring occasionally, until fragrant, about 2 minutes. Add chopped tomatoes and broth, increase heat to medium-high, and bring to a boil. Reduce heat, cover pot, and simmer until tomatoes are soft, 35–45 minutes. Let cool slightly; discard bay leaves.
Working in batches if needed, blend tomato mixture, smoked tomatoes, and butter in a blender until smooth. Strain soup through a medium-mesh sieve into a large bowl; season with salt and pepper. Serve warm or room temperature topped with basil.
#soup  #SUMMERFOOD #ridiculoushungry

Break fast

Break fast
Only 37 more to go :-\
Out of focus :-)
Don,t do this at home kiddies work/ and play on th g+

Friday, 26 June 2015

Tip of the day life in #G+VermouthCafe /Hotel

Tip of the day life in #G+VermouthCafe /Hotel
So cool bottle of bubbly as a tip.
Oh no breakfast in 7 hours
Life on the Inside U.K. or is it the
Underbelly ? of the Kitchen.

Thursday, 25 June 2015

Dry Aged and well Hung:

Dry Aged and well Hung:
Are you a steak fetishist?
The sight of that ageing flesh and the whiff of fat edging close to rancid perfection
Hues who says of the prospect of a 400- day ageing :
You,ll get a taste of blue cheese and truffle
Is that what you want?

Bearnaise Sauce

Classic sauce to go with Steak
2 shallots,peeled and finely chopped
3 tbsp fresh tarragon, chopped
3 tbsp white wine vinegar
1 tsp peppercorns crushed
4 egg yolks
200 g unsalted butter
Juice of half a lemon
Put the shallots in a pan with tarragon,vinegar,peppercorns and 1 tbsp water.
Boil to reduce by half.
Cool,then add egg yolks and whisk in a bain-marie until light and creamy
Take off the heat and slowly whisk in butter.
Season with lemon juice. Serve.

Things to note: Can easily go wrong in the process of cooking and curdling when whisking in the butter!
#Steak #Bearnaise

Wednesday, 24 June 2015

The not so Hungry Sailorman

The not so Hungry Sailorman
Great Oxtail tail recipe and how-to.
Samp sounds so intriguing
As alternative I would cook the Oxtail in a Port and Guinness sauce
Get wagging the Oxtail over in S.A.

Originally shared by Johan Zietsman

Flavours of Africa: Oxtail And Samp
Winter arrived properly here in the Cape yesterday, along with the associated rain and cold. Today we have had some thunder and lightning already, with heavy clouds over the Helderberg. Time for a real winter stew. For a while now I have been thinking of tr...

Vermouth ··· it was is a drink to have with people you feel connected to ··· Adam Ford (p12)

Vermouth ··· it was is a drink to have with people you feel connected to ··· Adam Ford (p12)

#G+VermouthCafe open at the back of todd l lebeauc​ Stump (Private G+allery) Open.
Connecting with people who matter most ...
Free membership to Vermouth cafe at the g+allery.

Originally shared by Richard Auffrey

Vermouth: A Compelling New Book by Adam Ford
" was a drink to have with people you feel connected to. " -- Adam Ford (p.12) It may be one of the most ignored wines, often seen more as a minor cocktail ingredient. However, this wine, Vermouth , is a fascinating beverage, with a rich history, and ...

Tuesday, 23 June 2015

Late Night Supper

Late Night Supper
Truly irresistible empathizing on the Spices and Orange oil
with a W&J Grahams
2009 late bottled vintage Port
Well a few drops :-!

How many drops ?

Sunday, 14 June 2015

Caboc from Highland Fine Cheeses.

Caboc from Highland Fine Cheeses.
Scotland's oldest cheese first crafted on the Isle of Skye in the 15th century.
Late supper with a dash of Baxters Victorian chutney ( richly spiced fruits with zesty orange and lemon peel.)

Washed down with a glass of dark rum :-)

Thursday, 11 June 2015

World Wide Web framed in Juniper

World Wide Web framed in Juniper
Juniper berry sauce is often a popular flavoring choice for quail, pheasant, veal, rabbit, venison and other meat dishes.

Many of the earliest prehistoric people lived in or near juniper forests which furnished them food, fuel, and wood for shelter or utensils.
It is also a symbol of longevity, strength, athleticism, and fertility.

Not much juniper left up here in Aberdeenshire the reason the wood was used for bootleg distilleries back in the day as juniper wood gave of No Smoke for the authorities to see you by.

In Morocco, the tar (gitran) of the arar tree (Juniperus phoenicea) is applied in dotted patterns on bisque drinking cups.
Gitran makes the water more fragrant and is said to be good for the teeth.

Some Indigenous peoples, such as the Dineh, have traditionally used juniper to treat diabetes.
Animal studies have shown that treatment with juniper may retard the development of streptozotocin-induced diabetes in mice.
Native Americans  have also used juniper berries as a female contraceptive.
The 17th Century herbalist physician Nicholas Culpeper recommended the ripened berries for conditions such as asthma and sciatica, as well as to speed childbirth