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

Mar 28

Pea and Asparagus Soup

Pea and Asparagus Soup

I subscribe to the old fashioned method of preparing asparagus, i.e. snapping. Snapping the asparagus stem between your fingers near the base ensures that you are left with a tender piece in one hand and a woodier piece in the other. However, there is more waste with this method, instead of just cutting off and …

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Mar 27

Asparagus Pee

Boiled Asparagus

Some people believe that their urine doesn’t smell after they eat asparagus, however it has been found that the majority of people produce odorous compounds after eating asparagus, but only a small number of people have the autosomal genes required to smell them. Read more…

Mar 27

Great Depression Cooking Channel

Great Depression Cooking Channel

Clara Cannucciari, a ninety something Great Grandmother recounts growing up during the Great Depression as she prepares dishes from the era. In between recipes for pasta with peas, eggplant parmesan, chocolate covered biscotti, and other dishes, she gives practical advice on cooking nourishing meals for less. It’s just like being in the kitchen with your …

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Mar 27

Knowing your onions – The sequel

Re-growing baby leeks

Since my last post about re-growing green onions (spring onions), I have been experimenting with other members of the Allium family such as baby leeks and garlic. The word Allium is Latin for garlic, and all members of the plant family are edible including the stems and bulbs. They all produce Cysteine Sulfoxide which gives …

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Mar 23

Take-out at Home – Mongolian Beef

Mongolian Beef with stir-fry vegetables

The first time I tasted Mongolian Beef was at a Chinese chain restaurant called P.F. Changs. The beef was wonderfully salty, savoury and very tender. Since then, I’ve developed my own recipe and it has now become a regular dish on our dinner table. The dish itself is of American-Chinese origin has has nothing to …

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