The Poptimists Cookbook
It will be no surprise to our readers that despite much food science and interest in cooking, the FreakyTrigger Cookbook is still a few years away. But it behooves me to remind contributors and anyone using a recipe on this site of the following:
CONTRIBUTORS:
No matter how slapdash your general cooking method, or indeed how drunk you are while cooking, someone out there may follow your culinary Amundsen footprints. Thus if you use terms such “a handful”, we need to know if you have big hands. Ingredients may be particularly British, so think about how you would talk about - for example - cream where single and double is a UK only affectation. A good example of the problems in translation just across the Atlantic can be gained from this brave chef in the US, taking on Sarah’s admittedly avant garde spicy chocolate cupcakes.
READERS
Welcome brave traveller to our world of food. We are not professional chefs. Some of us are even afraid of making stock. Others believe that a bit of heat kills everything and have tried a project of a month long rolling stew in a big pot. Though we tend to style ourselves otherwise, we are sensualists rather than scientists. Therefore I advise you to take all recipes as mere guides, and use your own discretion when following them - to the extent of not following them if they seem wrong to you.
If this hasn’t put you off, here are a few great archived foody things: and coming soon I daresay Sarah’s recipe for Dirty Dirty Japanese Curry…
In Search Of Squirrel (Part II)
An excellent warming stew
Really Easy Fish Soup
Parsnip Chips (aka Parsnip Paradise)
Marmite Chicken
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FT's lisa_go_blind on January 23rd, 2008
Really, the blame should go to me (I am the sally e o who writes “Cookery Casualty”). My baking skills are rudimentary at best, and in addition to the UK/US differences I changed aspects of Sarah’s recipe to fit with the way I’ve done things for other recipes (”of course the butter should be melted!” uh, no …). That said, now that I know what I did wrong, I’m fully prepared to bake a really delicious batch of curry cupcakes next time around.
FT's Sarah on June 11th, 2008
Haha! I missed this comment - very belatedly - they were sort of “interesting” anyway! A more conventional route would be to go the Mexican chocatl spice route with some tangy lime icing in there somewhat. Or mango lassi style icing if we’re sticking with the coriander/cumin/garam masala etc basics that form pretty much all of my curries. It is really ODD having a cake that sort of tastes like a (UK style) curry… I gather that ‘curries’ in the US might not have the same sort of resonance as they have here so it’s pretty hard to pin down!
I have another recipe for chestnut cupcakes I wrote ages ago but forgot to post! I’ll make sure to do proper portions etc next time. I’m pretty sure the fact I was 2 bottles of wine down by the time I made those cupcakes has something to do with the haze, but really that cake is so easy and just “bung stuff in bowl” like I find it hard to go wrong, I should have specified the type of flour etc though. Naughty me! Will do better next time!