http://www.manthatcooks.com/gustus elementa per omnia quaeruntennoreply@blogger.com (Anthony)Fri, 17 Jul 2009 06:54:29 PDTBlogger http://www.blogger.com657125Foodnoreply@blogger.comnogustus elementa per omnia quaerunthttp://creativecommons.org/licenses/by-nc-sa/2.0/http://creativecommons.org/licenses/by-nc-sa/2.0/http://creativecommons.org/images/public/somerights20.gifThis is an XML content feed. It is intended to be viewed in a newsreader or syndicated to another site, subject to copyright and fair use.http://www.manthatcooks.com/2009/07/large-salmon-with-several-complications.htmlnoreply@blogger.com (Anthony)Thu, 16 Jul 2009 06:42:29 PDTtag:blogger.com,1999:blog-5581530.post-7556887813085197824Vince Garreffa tells us that you should cook every dish twice; once for yourself and then for your guests. Such careful hospitality is lost on me. I'm a 'sharing the journey' host.PlanOne large salmon. Instead of merely poaching it, I'd make a court bouillon, freeze the court boullion, place the frozen boullion in a vacuum sealer bag with the whole salmon, vacuum seal the bag and then cook it 4http://www.manthatcooks.com/2009/07/story-that-goes-nowhere.htmlnoreply@blogger.com (Anthony)Thu, 16 Jul 2009 06:29:06 PDTtag:blogger.com,1999:blog-5581530.post-4747380606153257624Back when, I found an apple so I wents to my my mom and said "hey mom, I's got an apple."And so she says, "apples are for hogs and you ain't no hog.""That's true," I says. "But I ain't no hog and if I eats it, then it ain't so that apples are for hogs."0http://www.manthatcooks.com/2009/07/two-sentence-cultural-history-reduction.htmlnoreply@blogger.com (Anthony)Mon, 06 Jul 2009 05:12:21 PDTtag:blogger.com,1999:blog-5581530.post-8025309701126129503I think this meal would take approximately one hour and a half to two hours to serve and eat, allowing for conversation.While the hostess tidies the dining-room and kitchen the guests will have time to collect their coats and prepare to leave for the dance at approximately 9.30 pmMrs Roseann Johnston The Australian Hostess Cookbook (1969)2http://www.manthatcooks.com/2009/07/melton-mowbray-pie.htmlnoreply@blogger.com (Anthony)Wed, 01 Jul 2009 07:07:54 PDTtag:blogger.com,1999:blog-5581530.post-4062603639175571765The good thing about Melton Mowbray is not only that it sounds like a place in Leicestershire, it actually is a place in Leicestershire. It's also modifies the noun 'pie' to make a pie from said town that uses fresh rather than cured pork. The addition of eggs makes it a 'gala' pork pie and if the first thing you thought of was Dali's wife, you'll probably enjoy this.Melton Mowbray pie has EU 7http://www.manthatcooks.com/2009/06/rottnest-im-back-from-family-weekend-at.htmlnoreply@blogger.com (Anthony)Tue, 09 Jun 2009 04:40:04 PDTtag:blogger.com,1999:blog-5581530.post-6681506779734248608With issue 15 away, I just had a family weekend at Rottnest and I couldn't recommend it more.It's a rocky outcrop 12 miles off the coast of Perth that's covered with scrub and salt lakes and tiny rat-like kangaroos that shit everywhere.Accommodation is ex-prison, turn of the century worker's cottage, post-WWII migrant camp, or 1970's unit complex for upper level Soviet bureaucrats. The only 7http://www.manthatcooks.com/2009/04/tajine.htmlnoreply@blogger.com (Anthony)Thu, 23 Apr 2009 04:57:32 PDTtag:blogger.com,1999:blog-5581530.post-6873827245596328162You can stop blurry photos like the above with a tripod, which is a three-legged thing. It's interesting to note that there are few naturally occurring three-legged things.*Tajines, and stop me if you've heard this before, refer to both the lidded slow cooking dish and the slow-cooked braise that's cooked in it. English is reluctant to accept such ambiguity and if you've ever almost eaten a 10http://www.manthatcooks.com/2009/03/stuff-about-eel.htmlnoreply@blogger.com (Anthony)Fri, 27 Mar 2009 05:56:17 PDTtag:blogger.com,1999:blog-5581530.post-9071910636546996984Unagi looks like the hiragana character for 'U' in Japanese, making it a handy mnemonic. There's no equivalently useful food in English.There's a special day reserved in Japan for eating stamina-giving eel, which I referred to as 'unagi day' but is in fact called doyo no ushinohi. If you wanted to make a joke, you could call it doyo no ushirohi, which is eel buttocks day, which is actually pretty11http://www.manthatcooks.com/2009/03/gurniad-gaurds-gurdian.htmlnoreply@blogger.com (Anthony)Fri, 27 Mar 2009 05:45:15 PDTtag:blogger.com,1999:blog-5581530.post-5442131211735160395As the first forkful of scampi sidled gingerly into his mouth, my friend's head snapped still in surprise, then began to oscillate gently in ecstatic bemusement. "I can't believe it," he whispered. "I didn't give the place a chance. When the waitress said, 'Is there anywhere you'd like to sit?' I wanted to say Melbourne. Or Belmarsh. Anywhere but here. This is bizarre."Firstly, forkfuls of scampi6http://www.manthatcooks.com/2009/03/how-to-taste-like-kylie-kwong.htmlnoreply@blogger.com (Anthony)Mon, 23 Mar 2009 05:39:23 PDTtag:blogger.com,1999:blog-5581530.post-1193529338883481491Congrats are due to Kylie Kwong who's to be wed to Julie Gibbs, if Zoe is correct (and I've no reason to think she isn't). In a burst of presentimentality on Monday, I made one of her rock lobster* dishes. It's classic Kwong and this is handy to know.For example, when jamming, it's made significantly more productive when you have the convenience of going - "How about something that goes 'chug 13http://www.manthatcooks.com/2008/12/issue-13-of-spice.htmlnoreply@blogger.com (Anthony)Tue, 16 Dec 2008 02:44:39 PSTtag:blogger.com,1999:blog-5581530.post-1456098804696221070Ooh issue 13 of SPICE - Western Australia's only non-lifestyle magazine. Cracking cover photo by Craig Kinder of Riki Kaspi of Blakes Cafe in Mt Lawley.I'm still riding the roller coaster of emotions in making a mag from 'I don't think I can do this' to ' when will this issue ever be finished' to 'if I could just spend a few quiet days with my playstation and not think about it' before soaring to8http://www.manthatcooks.com/2008/10/sauce-for-pasta.htmlnoreply@blogger.com (Anthony)Thu, 30 Oct 2008 05:50:24 PDTtag:blogger.com,1999:blog-5581530.post-7593629673363045915what a salmon and cream pasta might look like were it a pig-shaped mosquito coil burnerOlive oil, thinly sliced clove of garlic, two slices of chopped smoked salmon, juice of half a lemon, splash of sherry, finely chopped rind of a lemon and a handful of fennel leaves, 200ml of cream, and pepper. In that order in about 30 second intervals in a frypan. Mix in with linguine with parmesan cheese. 13http://www.manthatcooks.com/2008/10/before-i-forget.htmlnoreply@blogger.com (Anthony)Mon, 13 Oct 2008 00:16:17 PDTtag:blogger.com,1999:blog-5581530.post-5600448693559424676venison pate with sourdough baguette and olivesmashed potato and hazelnut pesto with black pig prosciutto, asparagus and broad beansduck, forest mushroom and chinese greens risotto2002 Peacetree Cabernet Sauvignon in a Bulgarian crystal decantertart fine aux pommeslocal cheeses with oatcakes and fennel crackerslaphroaig quarter cask with iceFurther notes:Duck, being fatty, doesn't really lend 13http://www.manthatcooks.com/2008/09/where-have-i-been.htmlnoreply@blogger.com (Anthony)Sat, 13 Sep 2008 06:00:20 PDTtag:blogger.com,1999:blog-5581530.post-6783670059218408980I've been in 70s, researching the feasibility of pine as a material for constructing kitchen cupboards. Fortunately, an eddy in the space-time continuum opened up due to the Large Hadron Collider allowed me to return to the present. Anyway they've got these things called Chicken Kiev and if you mash up a couple finely minced garlic cloves with some sage thyme and parsley and a splash of tabasco 7http://www.manthatcooks.com/2008/07/keith-floyd-not-at-all-dead.htmlnoreply@blogger.com (Anthony)Fri, 25 Jul 2008 05:22:03 PDTtag:blogger.com,1999:blog-5581530.post-3193602444616708648Keith Floyd - he's alive! ALIVE!! Sure we were curious as to what happened to that large boulder and were dead impressed when he offered us to pop our fingers in the wounds all the while casually emptying a couple of bottles of Pouilly Fume but really we were just happy to have him back. What we really liked about him (apart from being the only person apart from Mark Oliver Everett that can wear 13http://www.manthatcooks.com/2008/06/day-of-sausage.htmlnoreply@blogger.com (Anthony)Tue, 01 Jul 2008 05:18:57 PDTtag:blogger.com,1999:blog-5581530.post-8450592085318588645Much more so than strolling through Bangkok in a pale flared Pierre Cardin suit and smoking Sobranie cocktail cigarettes, making sausages has always defined exoticism for me. There's been a sausage shaped hole in my life and on the weekend, I filled it - in abundance.Simple principle - everyone brings their favourite meat mix, we make sausages and we eat them. The fact that no-one, including 14http://www.manthatcooks.com/2008/05/macadamia-crusted-lamb-rack-with-other.htmlnoreply@blogger.com (Anthony)Sat, 10 May 2008 21:18:55 PDTtag:blogger.com,1999:blog-5581530.post-3544016174651629649Clean-up of pantry (2006 was a busy year for shopping apparently) yielded a bag of macadamia nuts and hence.Crust is equal parts macadamia nuts and breadcrumbs with some chopped parsley tossed in. Just press on top. You can brown, as I did, the rack beforehand if you like. Marinade is EVOO red wine vinegar, rosemary and smoked paprika.Minikin is stuffed with couscous, butter, chicken stock, dried11http://www.manthatcooks.com/2008/05/thai-fish-salad.htmlnoreply@blogger.com (Anthony)Thu, 15 May 2008 16:08:45 PDTtag:blogger.com,1999:blog-5581530.post-2402802303947295241Monday has been declared Marine Monday (or ultramarine monday if you like New Order).My two serves of Red Throated fackmeIhadnoideaitwouldcostthatmuch Emperor unexpectedly had to stretch to three people. This causes issues; not because I'm a stingy bastard but because the more you've spent on a piece of fish, the less you want to clutter it up with other plate filling distractions and stodge. I 9http://www.manthatcooks.com/2008/04/tenth-anniversary-dinner.htmlnoreply@blogger.com (Anthony)Thu, 10 Apr 2008 01:17:05 PDTtag:blogger.com,1999:blog-5581530.post-3649114166188423623Can you knock off work, get to the shops, attend to jobs like bathing child, and bang out a very respectable 10th anniversary dinner? Yes you can.Get oysters from reputable fishmonger (shucked - unless spending that special night with a DIY stigmata is your thing).Get a lime. Lop the ends off. Segment. And then trim off the central pith.Buy goat's cheese and leave to soften on the bench.Buy 20http://www.manthatcooks.com/2008/03/roast-rack-of-pork.htmlnoreply@blogger.com (Anthony)Tue, 01 Apr 2008 17:51:41 PDTtag:blogger.com,1999:blog-5581530.post-7245337326600855611Umm last week. There was a tablespoon or so of fennel seeds, a couple of cloves of garlic, a couple of tablespoons of olive oil, a couple of tablespoons of Mallee honey, a few drops of Firehorse hot sauce, a tablespoon of finely chopped orange rind, and half an orange. I used one of them fancy Jamie Oliver flavour shaker thingies, which worked pretty well. First up was to crush the fennel seeds, 20http://www.manthatcooks.com/2008/03/not-spanokopita.htmlnoreply@blogger.com (Anthony)Wed, 12 Mar 2008 15:38:20 PDTtag:blogger.com,1999:blog-5581530.post-4907202205963715903 A lot of people have been asking me what I did with that tin of tin of Bulgarian not-feta that I bought a while back. Well the answer is nothing, but then I used some to make leftover sausage scrambled eggs (slice the sausage thinly, fry up in a bit of harissa and pretend it's chorizo) with not-feta. It's not-feta because it's Bulgarian white brined cheese. I'd assumed this was part of the 13http://www.manthatcooks.com/2008/02/two-deliveries-and-sale.htmlnoreply@blogger.com (Anthony)Fri, 29 Feb 2008 00:30:40 PSTtag:blogger.com,1999:blog-5581530.post-2345578085199411572It's been quite a big fortnight for me and I mean quite big in the same way that a werewolf Sean Connery would be quite hairy (although not on top, which would raise the possibility of a combover werewolf; terrifying yet also funny in a sad kind of way. "You know you're not fooling anyone...aiiiieeeeeeee")Anyway two weeks ago Eva was born and it does not so much turn your life upside down as 14http://www.manthatcooks.com/2008/02/small-person.htmlnoreply@blogger.com (Anthony)Mon, 11 Feb 2008 23:52:19 PSTtag:blogger.com,1999:blog-5581530.post-6378300130070160345As a believer in music as the companion of all good things　in life, I've always been taken by Californian friend and how on the day his child was born, Beautiful Day by U2 came on the radio and he started crying. As I drove home in what would be a quick stop on the way to hospital the iPod gave me What's Inside a Girl? by the Cramps. Three and a half hours later I found out.It's another girl.26http://www.manthatcooks.com/2008/02/cowboy-pie.htmlnoreply@blogger.com (Anthony)Thu, 07 Feb 2008 03:39:49 PSTtag:blogger.com,1999:blog-5581530.post-5973257114803895309Sure it's not your 'Gordon Bleu' but when Toni comes back at t minus three weeks and wants shepherds pie even though its in the mid- thirties, then it gets made. Unfortunately she bought beef mince which means its technically cowboy pie. Traditionally you would make it using leftover roast lamb or mutton and wiggle your eyebrows lasciviously every time you said 'Shepherds Pie'.There's no 17http://www.manthatcooks.com/2008/01/prawn-and-chicken-water.htmlnoreply@blogger.com (Anthony)Fri, 18 Jan 2008 01:03:00 PSTtag:blogger.com,1999:blog-5581530.post-4520925444753334785If you're like me, you've probably boiled a chicken and thought 'What am I going to do with all this chicken water?'. Well don't chuck it out.Mash the chopped whites of a couple of spring onions in a mortar and pestle and then add a teaspoon of cracked pepper and a couple of tablespoons of fish oil. Then add the meat of half a dozen tiger prawns and mash it lightly. Leave for ten minutes.Chuck 10http://www.manthatcooks.com/2008/01/chic-of-cheesin-begets-munsters.htmlnoreply@blogger.com (Anthony)Wed, 09 Jan 2008 21:18:37 PSTtag:blogger.com,1999:blog-5581530.post-1240964150089528378Well it seemed pretty damned nice in the cool confines of the Simon Johnson cheese room but in the light of day we described it as a combination of a well lanolined shearer's crotch with the appearance of leprosy.Happy New Year btw.9nonadult