CHEAP FOOD WE LOVE: Supplementary (Crisps, History of) So who invented them, and when? I don’t mean merely thinly sliced potatoes, deep fried as a garnish – bcz the answer to that is almost certain to be the French, probably during the a[…]

A kindred spirit to a lot of people who read this apart from maybe the Blur album[…]

Mmmm, potato kugel
After reading about this “potato, egg, salt, grease” concoction, I obviously needed to make some. I used the recipe at the end of this piece, and it worked quite well. Grating all those potatos took forever, mind you.[…]

Since the publog food of the day is celery, I feel I should give a brief mention to celery in its finest possible form, as experienced by various publoggers on our Big Outing To Brussels earlier this year. Here is the recipe:
1. Install yourself in […]

Celery lovers unite BUT DO NOT DRAG ME DOWN WITH YOU! Far better than rubbish stinky celery is celery ROOT, i.e, CELERIAC!! Now it’s root vegetable season again and we have a functioning oven I’m expecting lots of turnips, taters and inde[…]

Transatlantic celery mindmeld!! It’s been unusually sunny and warm over the past few days in New York City, but today it was a little colder and autumn-y and I thought, ‘I should make soup!’ I made a beautiful vegetable stock to us[…]

UNSUNG HEROES OF COOKERY 1: CELERY
When I was littler I had little time for celery. Except for its star bendy turn in a mid eighties Salad Cream advert, I could see no reason for its existence. A crunch swizzle stick of a vegetable it had a taste whi[…]

Ajinomoto is japan’s MY favourite food brand these days. I am not referring to the animal food they produce – though it worries me, it might end up in my Cook Do sauces. So yes, I am a Cook Do afficionado (and a food-neurotic but that&#82[…]

As in a meal, so in our cookery course, the bahjis were only a starter. This week we moved onto our first curry, with basmati rice. Now I didn’t actually pay any attention while CB made the rice (it was supposed to be collaborative, but my onio[…]

We love Perry here at the publog, partially due to the wallop it packs alcoholically but also its relative scarcity. Until now it seems. Ladies and gentlemen, but mainly ladies because yet again its mo’bouze aimed at you, I give you : Kitsch. T[…]