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

Raising a glass to ‘The Macallan’

Tasting The Macallans

Rating: ★★★★★ This week I found out that ‘The Macallan‘ were hosting a tasting event in Houston, TX and managed to book a space online. Macallan are hosting lots of  ‘Raise the Macallan‘ tasting events, but you’ll have to visit the website to see if there is one near you. I don’t usually hold much …

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Amazon announce their online marketplace for wine

Tasting Wine

Yesterday Amazon announced their new online marketplace for wine. Not that there isn’t many very good online wine retailers, but Amazon tend to come into a market and shake it up a bit, which is only good for the consumer, at least in the beginning. Though this won’t replace the specialist wine shops and the …

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Butter-flying a chicken breast

Open the chicken breast like a book

I don’t know if anyone else has noticed that chicken breast are getting bigger. I sure if you met a modern day it would be ‘Jurassic sized’ if the breast you can by in the supermarkets are anything to go by. However a couple of problems occur with huge chicken breasts. One is that there …

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Pumpkin Soft Pretzels

Baked pumpkin soft pretzel

From the huge amount of left over pumpkin I had the other day, I had been looking for some ideas and came across soft pretzels made with pumpkin purée. Since I had turn half the pumpkin into purée, this looked like a good idea. I’m sure canned pumpkin purée would be just as good, if …

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Will the real chili con queso please stand up

Real chili con queso

I am not a food snob, but when something is supposed to have cheese in it, then I expect real cheese. However many times I have had chili con queso it has been made with Velveeta, which is processed cheese product, but it isn’t cheese. I know it is because of convenience that people just …

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