Probably the best thing to take away the taste of a Haribo Super Pirato salted licorice drop is a Swedish Pepper Ball (scroll down).[…]

Snax part 3917: Curried Bean Toast
This is easier to make than the “curry in a hurry” recipe I posted yonks ago. You mix a can of baked beans in tomato sauce with a spoon raisins and a teaspoon of green curry. While you heat the beans, yo[…]

Two important facts about peanut brittle: 1.) It is easy to make great peanut brittle. 2) It is easy to make terrible peanut brittle.
To make the great stuff, boil together three cups of sugar, one cup of light corn syrup, and one-half cup water. US[…]

Exotic indelicacies #1: Super Piratos
The horse sausage was indeed fried and eaten, and very good it was too, though the meal’s success relied on the addition of a small amount of super-zingy red chilli relish. As part of the transaction which […]

more updating
The rabbit has been cooked now – he/she got fried and then casseroled in cider, along with lots of carrots and some fennel, onion and red pepper – num num. Fiddly to eat though, the main meat of a rabbit seems to be a barre[…]

PUBLOG CALL MY BLUFF:
What is Chowki? Is it
a) An Indian Restaurant just off of Piccadilly
b) A root vegetable notable for for being halfway between chicory and potato
c) Where Jonathon Ross gets sent when he breaks the law.
It is of course a), and t[…]

NOTES ON RICE: the Swank Way to cook rice is to use exactly the right amount of water and cook for exactly the right amount of time. I sometimes think this is a kind of Top-Chef Showing-Off, and really evolved bcz Top Chefs employ someone else to cle[…]

Update!
well, so far we ain’t doing too well, the veal was lovely, cooked with creme fraice and mushroom. The horse sausage is with it’s true owner – Msr Hopkins and the clams? – they ran out of shelf life last night (pub dis[…]

Yesterday my book order arrived (along with a videogame for my soon to be husband). I’ve been trying to find a good indian recipe-book. (Yes, email me recommendations!) As I have only started cooking a year or two ago, I’m not yet exper[…]

A truly heart-warming story from grauniad education, combining my two best things LIFELONG LEARNING and BEER here at the beer academy. No dates for when their next courses are unfortunately, but I think this is something the publog should be relativ[…]