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

Nov 03

Pesto Presto – Pesto Genovese

Pesto Genovese Ingredients

Way before modern Italy, the Romans were making a type of sauce called ‘moretum’ that was made using a mortar from which the name is derived. Moretum was usually made with herbs, oil, salt, vinegar, occasionally and eaten spread on bread. Compare this to modern day pesto which is usually made from basil, pine nuts, …

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Nov 01

The day after Halloween – Pumpkin Bargains

Pumpkin Bargains

Normally the day after Halloween is when you can pick-up bargains on candy (sweets), but it’s also the day that supermarkets drastically reduce the prices of pumpkins since everyone has finished making their lanterns. Not that pumpkins in the US are particularly expensive anyway, but just look at this 13lb (5.8kg) beauty I picked up …

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Nov 01

Decadent French Toast – Brioche Eggy Bread

Decadent French Toast - Brioche Eggy Bread

Last week I made some brioche, a type of French sweetish bread somewhere between a cake, pastry and bread, and I mentioned it was really good for making French toast. Well I cut a couple of slices and allowed them to go slightly stale and then made some of the most decadent French toast you …

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Oct 30

Ricotta Fritta – Fried Ricotta Antipasti

Ricotta Fritta

These ricotta fritta antipasti are a little like gnocchi, but a lot lighter and very ‘more-ish’. Ricotta is a strange cheese. It literally means ‘re-cooked’, as in that after normal cheese has been made by separating the curds from the whey, the whey is then heated to create the ricotta. Also ricotta doesn’t really melt, …

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Oct 28

Bread from potatoes? – A new sourdough starter

Potato Sourdough Starter

I go through phases of making sourdough, and yes I admit it here, that sometimes, I have allowed my sourdough pet to die. I am a bad sourdough parent. Keeping a sourdough pet isn’t difficult and it is far easier than looking after a dog or a cat, since you only have to feed it …

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