Category: essentials
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green papaya salad with nam jim
There’s been a couple of factors, or forces of evil, or small gypsy hobbits working together in a gallant effort to stymie my ability to fulfill my obligations as a pro blogger at the moment. Firstly. As will often happen in the land of head chef-dom, the beast has dictated that I work extra hard…
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condiments; the fun part of food
CONDIMENTS ARE THE FUN PART OF FOOD Con·di·ment (knd-mnt) n. A substance, such as a relish, vinegar, or spice, used to flavor or complement food. [Middle English, from Old French, from Latin condmentum, from condre, to season; see dh- in Indo-European roots.] Condiments were created for the people who never quite got past the mud…
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Chilli condiments for an abundance of chillies
Chilli condiments for an abundance of chillies Short and sweet. Straight in and straight out. This is just a few recipes for chilli condiments. That’s all it is. No amusing anecdotes or humorous little musings about the world according to me. Before you make stuff with an abundance of chillies, you need an abundance of…
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an update on your progress
A little update on your progress When I first started this blog, I was (and still am) writing a cook book. A cook book that I think will help people to be able to cook more intuitively, free-flowing, naturally, and some other words that hippies like to use. I did have ‘from the heart’…
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Myoglobins
my friend Troppo (yes that is his actual name) recently asked me about the difference between red and white meat. I googled that shit and came up with an answer, but the one that follows is both heaps better and heaps more effed up. They are the words of my father-in-law Dr. Chris. Or, Doktr…
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Paul’s Caul – coping with the pressure
Pressure cooker expose That’s right just like ‘current affairs’ we’re going to get to the streets and find out once and for all what’s up with pressure cooking…. I hear you ask yourself what is pressure cooking. Is it… (a) Cooking for your in laws for the first time (b) Heating up your ration packs…
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confit garlic
Garlic confit with garlic oil to boot. A geat way to perserve garlic if you have a heap left from a bumper harvest or, as in my case, you are about to go on holidays and still have a heap of garlic in your larder. The added bonus of this confit garlic is that…
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the farmers market
FARMERS MARKET SHOPPING As of next week I am going to start a weekly farmers market recipe post from my local farmers markets. I am in the Northern Rivers NSW so it may not be applicable to where you are but it’ll be a crackin’ read anyway. So keep your face peeled…. Farmers…
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Paul’s caul (somebody come up with a better name, I dare you)… condiments rule the world
Condiments rule the world!!! I know what your thinking…you’re thinking that’s a massive call, but I just love condiments and by condiments I mean nearly everything you use to dip, spread or pour. What’s that you say? That’s not the correct definition? Well maybe you should go write a blog about correctness and spelling and…
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PS. basic mayonnaise recipe
basic mayonnaise aka. basic magic 5 egg yolks 1 tablespoon Dijon mustard, or whatever is in the cupboard 1 tablespoon apple cider vinegar or lemon juice 400ml vegetable oil, or a mix of veg and olive oil if you like it fruity salt and pepper With a stick wizz or food processor, blitz everything except…
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