cheese that’s good to fry
The experiment: finding which cheeses are good if you fry them. I used my big giant skillet because I like it best of all the pans in the world. The cheeses tested so far are:
i. red leicester
ii. mature cheddar
iii. […]

Not to be a contrarian or anything, but when they make this big thing about how lame the youthful Hitler’s paintings were (HITLER: THE RISE OF EVIL starring Robert Carlyle, but in fact also everything else about Hitler ever), what’s the p[…]

Watching Jackass with two friends (he just loves it, she’s alternately amused and appalled), the Iron Law of the Playground comes to mind: if a small boy pulls a girl’s pigtails or punches her in the face, it’s sometimes because he […]

Living on the East London borderland between the Turkish Quarter and the Vietnamese Quarter (and should you choose to accept your mission) you get to discover lots about real actual Turkish Delight in all its flavours and forms. Here is a warning for[…]

Lab-ways jist ain’t what they were #1: Back when my dad was a college student, just after WW2, junior research scientists couldn’t necessarily afford even basic equipment, and the departments they were attached to didn’t necessarily[…]

Crisps are excellent just the way they arrive, and this is surely part of the point of them. But they are actually better i. straight from the oven (I mean your oven, not Mr Walker’s oven), and ii. straight from the fridge (ditto). The fridge b[…]

Just to be clear: my delight at the modes of Japanese pizza reflects my delight at the complexity that ideas of “real” pizza are fast developing (viz an Asian vision of what a “Nordic” topping of this Italian staple might be).[…]

haha check out the NORDIC!!
See this was this fellow from rural [insert nation here], who fell in love and married. He adored his wife and everything went fine, except the way she cooked [insert regional dish here], which simply did not meet his app[…]

Even though almost everyone under a certain age detests the word, the “sub-genre of consciously corporate-friendly art” that Tim wonders about is called “crafts“, more or less – at least if the news section of the magazi[…]

Oatmeal porridge made with milk is already deadly rich and creamy, but it seems to invite you to put MORE cream on it (and probably butter and creamcheese and chickenfat and…): oatmeal porridge made with water has a glassier texture and taste, […]