Stuart

Interestingly I was a fussy eater until I left home for university and had to cook for myself. Ever since then I was hooked. I love cooking (so much so that my wife doesn't get a chance to cook), experimenting with new techniques, finding out the origin of recipes and most of all looking for new and exotic tastes.

Most commented posts

  1. The secret to making Restaurant Style Curry at home — 79 comments
  2. English and American English Food Terms — 26 comments
  3. What? Madras is not an authentic Indian curry — 23 comments
  4. Whey Bread – A monstrous Ciabatta — 15 comments
  5. Cullen Skink – A fishy tale of Smoked Haddock Chowder — 12 comments

Author's posts

Apr 18

Cooking lamb in two shakes of its tail

Blackface Sheep

Lamb is another thing I miss being in the US. Though you can occasionally find it in supermarkets, it is very expensive and the choice of cuts is limited. I have read that one of the reasons that lamb isn’t as popular a meat in the US as it is in other parts of the …

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Apr 18

Iron Brew – Made in Scotland from Girders

Iron Brew

Iron Brew, or Irn Bru as it is spelt, is Scotland’s other national drink (the other being Whisky), and has long kept global brands such as Coca-Cola and Pepsi in second place in Scotland. Iron bru is bright orange in colour and contains ammonium ferric citrate, which along with the fact that it was popular …

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Apr 12

What is a Haggis? with a haggis recipe or two

Haggis, Tatties, Neep and carrots

Haggis is the national dish of Scotland and it is extremley tasty. What was that? you want to know what it is. Well, Haggis is a wild animal that roams the hills of Scotland and the easiest way to catch them is to run round a hill anti-clockwise, as they have one set of legs …

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Apr 05

Spicy Mexican Gazpacho Recipe

Mexican Gazpacho

Gazpacho is a chilled Spanish tomato based soup from the south of Andalucía and is a refreshing alternative to hot soup during the summer months. Another way to think of gazpacho is as a liquid salad rather than soup. The most likely origin of the word ‘gazpacho’ is that it is derived from the pre-Roman …

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Apr 04

Waste not, Want Not – Crawfish or Shrimp Stock

Crawfish Stock cooking

After the crawfish boil last weekend, I asked if I could put aside a bowl or two of the crawfish heads and tails as I had an idea for making crawfish stock and it looked such a waste to just through away all that potential flavour. Just think about the tons of crawfish eaten at …

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