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

Feb 25

As much herring as you can eat – Nyhavn’s Færgekro, Copenhagen

A selection of herring

We recently had our first visitor (Bill) in Copenhagen, and I looked around for some uniquely Danish food we could have for lunch. I came across a few reviews of a place down at Nyhavn, called Nyhavn’s Færgekro (literally Nyhavn’s Ferry Inn) that serves a herring buffet (sildebord) at lunchtime and at this time of …

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Feb 08

The best burger in Houston – Bubba’s Buffalo Burger

Bubba's Buffalo Burger

It has been a little while since I’ve posted anything on ‘We are not foodies‘, but I have just moved from Houston, Texas to Copenhagen, Denmark, and over the last couple of months I’ve been busy preparing for the move, as well as a quick trip to Mexico. However I’m not sure why Bill has …

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Nov 23

Chiles y cebollas flambeado – Flambéed Chiles and Onions

Flambeing Peppers and Onions

This side dish is inspired by a one we regularly have at a restaurant we visit. When they serve it at the restaurant, it is flambéed at the table, but when I do this at home I use the stove, just in case. It is a very simple dish of strips of onion, peppers and …

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Nov 21

Comforting Slow Braised Beef Heaven

Slow braised beef cheeks

Even though I do say so my self, I made a dish this weekend that is worthy of a place in my top dishes ever. Simple ingredients and long, slow cooking produced a beef dish that was like a warm hug. Before I describe what the dish was, I have to say that some of …

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Nov 15

It is the 3rd Thursday in November, so le Beaujolais Nouveau est arrivé

Beaujolais Vineyard

At one minute past midnight today, the 3rd Thursday in November, millions of cases of Beaujolais Nouveau started their journey across France and then onto the rest of the world. Beaujolais Nouveau is the first new wine of the year. Because Beaujolais Nouveau is such a young red wine, it can be incredibly fruity compared …

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