Now this is not a post about American Cheeses. No, the US may not have the cheese making history of the Old World but it can occasionally summon up some milky goodness. You want to know about American Cheeses I suggest a quick flick around ILoveChees[…]

… and I have eaten it! Hooray!
I discovered a week or so ago that my employer is good friends with a Sussex butcher, who has the honour of being twice voted Britain’s Champion Sausage-Maker. Obviously it took no deliberation whatsoever be[…]

Shorter ingredients = any permutation of the below (TOMS ALONE perhaps a bit dull)
Shorter method = chop then cook
[update: this is PARTICULARLY excellent because you can do a DIFFT VARIANT every night for days on end w/o gettin bored or havin disas[…]

Tom said it all last year. Here is the archive of all Liz Daplyn’s posts on FT, and still worth a re-read.
Liz’s mum, Pam, read out one of her posts out loud today. A part of me wanted it to be an episode of Indie Chicken, but it was How […]

Do you remember 80s film Flight of the Navigator? I have seen it about ninety grillion times – the story of a boy who gets abducted by ALIENGS and then ends up returning to his family about 10 years in the future or so to find his brother is OL[…]

Actual, real live pub science promised this evening at London’s Dana Centre with their Pub Guide to Genetics.
“Find out why DNA can be delightful with genetic blonde Portia Smith, who will be introducing genetics with chromosome cakes and[…]

Fans of Soho have been in black for about a year, mourning the loss of Old Compton Street institution Pollo. Attracted by the red leather booths, keg wine, spectacular ranges of pasta and LEST WE FORGET, a yummy strawberry milkshake, we decided it wa[…]

WARNING: The Mega BBQ Burger at the Pakenham Arms is not for you. I’m sorry. That is just the way it is. Perhaps you think the extra large burger, with its onion rings, tomato, cheese and bacon would be just what you need to build up you faint […]

1) Sorry for not updating you on the rhubarb crumble. In the end, a crumble was a bit of a faff, so I just stewed the rhubarb and then decanted into a mixture of glasses, topped with custard and then let set in the fridge. Nicely fatteningly refreshi[…]

I have on my desk a bottle of Newcastle Brown Ale. I am not a huge Broon fan, but it certainly has a place in British beer history. But this bottle is special, which is why it is on my desk (I am not usually found with beer on my desk at work, and th[…]