tag:blogger.com,1999:blog-388969852009-02-21T14:04:00.361ZAbulafianoreply@blogger.comBlogger43125Subscribe with My Yahoo!Subscribe with NewsGatorSubscribe with My AOLSubscribe with BloglinesSubscribe with NetvibesSubscribe with GoogleSubscribe with PageflakesSatges on life's gastronomic way.tag:blogger.com,1999:blog-38896985.post-15964200518525809082008-11-16T15:11:00.005Z2008-11-16T15:41:48.837Z

Taken, once again, from the Murphy's Ice Cream book,(full recipe availabe at the link) Earl Grey Ice Cream (photo to follow).Quite delicious apparently. Apparently, as I am not a huge fan. Others enthusiastically were though, and the plans for utter Christmas domination can continue apace. It's part of a series of experiments geared up towards an unorthodox Christmas treat. Breakfast for

Abulafianoreply@blogger.com2http://eat-me-drink-me.blogspot.com/2008/11/blinde-by-simplicity.htmltag:blogger.com,1999:blog-38896985.post-7733739604228821852008-10-25T12:19:00.004+01:002008-11-05T22:31:17.442Z

A quick, somewhat grim video (culled from Ruhlman's blog), detailing the making of Testa, (also called Copa Di Testa, or Headcheese in America, or, in these parts , Brawn). Warning, the video contains a skinned pigs head being boiled and broken down for meat. The squeamish may not be pleased.....Pigs heads are available for about a fiver, ears intact, from Buckleys on Moore Street, and I may

Abulafianoreply@blogger.com0http://eat-me-drink-me.blogspot.com/2008/10/linkfest-and-list-of-culinary-to-dos.htmltag:blogger.com,1999:blog-38896985.post-84712403632465342432008-10-15T21:14:00.006+01:002008-10-16T19:50:02.067+01:00

Physics, chemistry and cream. To egg or not to egg. That is the question.Heres the short version. For some of the science see below.....Lessons learned....Custard based creams are definitely smoother.Strain the custard, gently.Small containers are best.Watch the custard like the family priest at a kindergarten.Stir the custard, stir the mix.Powerfreeze is the boss. Minus 25. Minus 18 is the bare

Abulafianoreply@blogger.com1http://eat-me-drink-me.blogspot.com/2008/10/experiments-in-theatre-of-ice-cream.htmltag:blogger.com,1999:blog-38896985.post-77071052164154131722008-10-15T20:35:00.004+01:002008-10-15T21:04:18.211+01:00

A heartwarming, deepdown, soul hugger of a little soup. One for cold days, one for rain streaked windows. One for wind, and wet. Cook for someone you love. It's that kind of soup.Puy lentil soup, straight out of the North of Italy. This one is lifted and slightly adapted from Giorgio Locatelli (the pheasant ravioli video is fantastic), and his Made in Italy (free recipes at this link) book. A

Abulafianoreply@blogger.com2http://eat-me-drink-me.blogspot.com/2008/10/one-for-fluffy-bunnies.htmltag:blogger.com,1999:blog-38896985.post-41713323803899567272008-10-04T16:16:00.004+01:002008-10-04T16:46:09.589+01:00

From China, and Persia, to our modern plates.Once again, taken quite happily from Falling Cloudberries, Caramel Ice-Cream. It's a simple to make, low maintainance ice cream. Good without, and, more importantly, without an ice cream machine. Of the various recipes I've tried so far, it's turned out to be the easiest, and, so far, quite reliable. Howvere, a little more experimentation is required

Abulafianoreply@blogger.com2http://eat-me-drink-me.blogspot.com/2008/10/caramel-ice-cream.htmltag:blogger.com,1999:blog-38896985.post-82079975136249268352008-09-30T20:28:00.004+01:002008-09-30T21:55:16.878+01:00

terrible joke. Terrible. Recipe number two from the triumphant return of the gorgeous C. Though somewhat selfishly made (C is somewhat of a.....regretful non meat eater.) I'm fairly sure Lor over at Italian foodies has cooked this one up before me. Or maybe it was Bibliocook. Still. Who am I to look gift content in the mouth.Ok then. Spanakopita.Greek/Cypriot filo parcels, again from Falling

Abulafianoreply@blogger.com2http://eat-me-drink-me.blogspot.com/2008/09/on-wing-and-prayerokok.htmltag:blogger.com,1999:blog-38896985.post-59624962778842048242008-09-29T19:25:00.005+01:002008-09-29T20:18:15.346+01:00

Seems like time spirals away from one. So ensconced in work that I have not had time to cook....Still. Here's to resolutions, eh?Below, please note, an eclectic spread prepared for the triumphant return of the Gorgeous C. Mainly lifted from Tessa Kiros's Falling Cloudberries........Please excuse the photo quality.To wit, spanakopita, bottom right hand corner. Baked leaks in Bechamel, an

Abulafianoreply@blogger.com3http://eat-me-drink-me.blogspot.com/2008/09/great-rooted-blossomers.htmltag:blogger.com,1999:blog-38896985.post-57246832582292472982008-02-08T22:45:00.000Z2008-02-08T22:52:57.126Z

Ish.Thinking more and more about the theory and thought behind how I cook.This perfection thing is tricky. Thinking about the difference between a good commercial kitchen, and a talented home chef is perhaps useful.Lets put aside the more obvious things. Dedicated staff, equipment. Budget. Prep chefs. These are all limitations that the home chef has to overcome.Repetition. I'm guessing a starter

Abulafianoreply@blogger.com4http://eat-me-drink-me.blogspot.com/2007/12/in-search-of-perfection.htmltag:blogger.com,1999:blog-38896985.post-63837910942181222962007-12-05T13:18:00.000Z2008-02-08T22:54:23.455Z

Always an interesting site. Just hit the search button. Shows closure and improvement orders served over the last several months to food outlets around the country. From those fine people at the FSA. Look up and embarass food service outlets in your area with awkward questions.Michael Ruhlman has started up a new blog to complement his just released book, the Elements of Cooking. I've got a copy

Abulafianoreply@blogger.com2http://eat-me-drink-me.blogspot.com/2007/12/random-noise.htmltag:blogger.com,1999:blog-38896985.post-16010209880302289222007-09-26T19:36:00.000+01:002008-11-13T04:14:40.430Z

Simplicity itself, lifted straight from the encylopaedic pages of the Silver Spoon. Measurements will be vague, imprecise, and guesstimated wherever included.I'm a lover, not a baker.Ingredients.A packet of leeks. My packet of leeks contained three.For the bechamelMilkFlour (very circa 60g)Butter (again, circa 60 g)NutmegSaltBlack pepperCheese (Emmental and Parmesan), grated.Breadcrumbs.Bring a

Abulafianoreply@blogger.com6http://eat-me-drink-me.blogspot.com/2007/09/baked-leeks-with-bechamel.htmltag:blogger.com,1999:blog-38896985.post-6054598991930798162007-09-26T18:04:00.000+01:002007-09-28T11:17:41.606+01:00

I'm at the circular table, sitting in the two tone cream and burning orange kitchen, my chair jammed up against the corner. The smallest space. Being the youngest I could most easily wriggle into it. My fathers 3/4 pint mug filled. A plate of toast. Pots of Fruitfield marmalade with slivers of zest. Everyday orange juice. A lifetime of sqeez. It's faintly powdery taste remains with me. In the

Abulafianoreply@blogger.com6http://eat-me-drink-me.blogspot.com/2007/09/memories-mk2.htmltag:blogger.com,1999:blog-38896985.post-16099746332568864502007-09-25T18:32:00.000+01:002007-09-25T19:10:33.443+01:00

Reading Nigel Slater's post in this weeks Observer, publicising his new book.Interesting idea - the actual, real food that characterises the British food identity, past and present. Jammie Dodgers, tea cakes - those glutinously addictive marshmallow and chocolate wafer domes. The perfect way to eat a kit kat. Obsessively. Keeping the tin foil perfectly unruffled. And nibbling off the chocolate

Abulafianoreply@blogger.com2http://eat-me-drink-me.blogspot.com/2007/09/memories.htmltag:blogger.com,1999:blog-38896985.post-28923491957480865852007-09-22T10:27:00.000+01:002007-09-22T10:30:28.938+01:00

For my own reference. Me mouthing off on the Guardian website, about this story.It's Ode On a Grecian Urn.And it's no trip through the daisies. It begins with a nascent classical rape scene, which has yet to happen.And it arguably gets increasingly, and cantankerously bitter as it continues, meditating on death, the cold immortality of art, and the essential hollow fleetingness of all endeavour.

Abulafianoreply@blogger.com0http://eat-me-drink-me.blogspot.com/2007/09/post-on-guardian.htmltag:blogger.com,1999:blog-38896985.post-32798708008275829992007-09-19T18:15:00.000+01:002008-11-13T04:14:41.932Z

Note. Blogger keeps eating my tables, pictures, and formatting. For the moment, I give up. Pictures are missing, spaces magically appear, and my sanity patience and teeth are cracking under the strain of it all. I'll sort it out later. Above, the uncertain results of a weekends worth of foraging in the great Northwest. Pictured, several uncertain varieties of mushroom, as well as Haws, Guilder

Abulafianoreply@blogger.com0http://eat-me-drink-me.blogspot.com/2007/09/roving-roving-roving-ill-go.htmltag:blogger.com,1999:blog-38896985.post-53376150886239441812007-08-21T19:36:00.000+01:002008-11-13T04:14:41.999Z

Above, photographed is the final course of the dinner cooked for the Gorgeous C's departure from these rain sodden shores.From the top......Pan fried scallops, with a ginger, lime and olive oil dressing, sprinkled with chives.Insalata Caprese, a firm favourite, made with organic tomatoes, and Mozzarella di Bufala. Black olive bread on the side.Grilled Cep Salad, with a lemon and olive oil

Abulafianoreply@blogger.com5http://eat-me-drink-me.blogspot.com/2007/08/on-mission-from-dog.htmltag:blogger.com,1999:blog-38896985.post-73274305888583513412007-08-07T12:17:00.001+01:002008-11-13T04:14:42.847Z

To business. Cooked up by the Gorgeous C....wild Irish mussels, in tomato sauce, with homemade tagliatelle.In a word, superb.Wow, that was weird. Formatting wise. Still. A double dish of sunlit deliciousness, eaten under the blazing sun of an all too rarely idyllic countryside.Recipe. For the pasta, at least. One of these is dead handy. In both life, and pasta making. This is an Imperia model,

Abulafianoreply@blogger.com6http://eat-me-drink-me.blogspot.com/2007/08/sing-ho-for-life-of-bear.htmltag:blogger.com,1999:blog-38896985.post-67273954572470857962007-08-07T11:56:00.000+01:002008-11-13T04:14:43.261Z

For no known reason, blogger ate my post. Again. Still. Whats time, effort pain and sweat between former friends.Third time lucky eh. Eh?Through gritted teeth....Above, two photos culled from wild ramblings in the great Northwest. First, a clutch of hopefully luscious hazelnuts mere metres from the door of the gorgeous C. Due to ripen sometime in Autumn, a careful eye will need to be kept to beat

Abulafianoreply@blogger.com4http://eat-me-drink-me.blogspot.com/2007/08/blog-post.htmltag:blogger.com,1999:blog-38896985.post-71615702829106776182007-07-18T17:37:00.000+01:002008-11-13T04:14:43.536Z

Just a quick note about this particularly fine bottle of Scottishly amber and alcoholic ingenuity. It's a 15 year old bottle of The Glenlivet (not the French oaked version, I'm afraid), and a fine thing. It's a Speyside single malt, and a good, solid representative of the breed.We cracked into this at work, at the end of a wearying week, with a somewhat informal tasting. About 10 people in total,

Abulafianoreply@blogger.com2http://eat-me-drink-me.blogspot.com/2007/07/just-quick-note-about-this-particularly.htmltag:blogger.com,1999:blog-38896985.post-65749228782579402612007-07-15T15:01:00.000+01:002008-11-13T04:14:44.021Z

Todays post, a recipe for baked Chicory, and fried aubergines, is brought to you by the letter C, the number "more than my goddamned life savings you sonofabitch", and a stack of drunkenly inappropriate behaviour.Still, lets cut to the meat of this thing. Todays recipes are for Baked Chicory, and fried Aubergines.Baked Chicory....This dish was first cooked for me by a beautiful and quite cracked

Abulafianoreply@blogger.com5http://eat-me-drink-me.blogspot.com/2007/07/done-and-dusted.htmltag:blogger.com,1999:blog-38896985.post-14477453173086789622007-07-04T10:26:00.000+01:002008-11-13T04:14:44.527Z

First off...thirty steps to chocolate connoisseurship, from the Guardian. Scroll down about a third of the way to hit the thirty steps. I cooked up a wintry chickpea soup today, to cope with the terrible weather. This one is taken from "Made in Italy", and adapted slightly to my pantry.To make the base, you'll need, a chopped stalk of celery, a sprig of Rosemary, some sage leaves, 2 bay leaves,

Abulafianoreply@blogger.com1http://eat-me-drink-me.blogspot.com/2007/07/feels-like-winter-chocolate-and.htmltag:blogger.com,1999:blog-38896985.post-28611659146963059582007-06-24T21:28:00.000+01:002008-11-13T04:14:45.146Z

Taken from the Le Gavroche cookbook, courtesy of Michel Roux Jnr. A hearty, hale, robust, honourable way to present a chicken. Northern French style, peasant cooking at its robust best. If you time it right, and buy enough beer, you can also be quite drunk by the time you, and your guests, start eating.Ingredients....Circa 200 g button mushroomsButter1 chicken, preferably free range, organic,

Abulafianoreply@blogger.com0http://eat-me-drink-me.blogspot.com/2007/06/coq-la-bire.htmltag:blogger.com,1999:blog-38896985.post-88098774182601704242007-06-20T19:39:00.000+01:002008-11-13T04:14:45.289Z

A form of perfection. A curiously zen sense of food. Linked from the blog of Michael Ruhlman. Must check out his book, Charcuterie. Any recommendations pro or con are entirely welcome. See edit. Below. I get to look like a complete moron, and kinda cool at the same time.Still aspiring to be a simple craftsman here, I gotta admit. And it's a noble ambition.Speaking of which, as my cooking

Abulafianoreply@blogger.com2http://eat-me-drink-me.blogspot.com/2007/06/random-mutterings-of-unkempt-mind.htmltag:blogger.com,1999:blog-38896985.post-58150321390556610372007-06-18T18:01:00.000+01:002008-11-13T04:14:45.729Z

Pictured, left to right.....Mixed Green Salad, Panzanella, Ravioli with a wild mushroom crostini, Pepperonata. (am utterly hating bloggers inability to wysiwygpics at the mo...)Pictured above, a quick sample of some of the food made for the recentbirthday celebrations of the Gorgeous C. With incredible luck, the weather brokefrom torrential rain, to clear blue skies, and a gorgeous sun that

Abulafianoreply@blogger.com5http://eat-me-drink-me.blogspot.com/2007/06/pictured-left-to-right.htmltag:blogger.com,1999:blog-38896985.post-73390747797080801292007-05-23T17:35:00.000+01:002007-05-23T18:32:38.590+01:00

Quick link to the cookery section over at Project Gutenberg. Fine people, and a great idea. Some oddities, odds and ends, and plainly weird and wonderful texts available for free download. (The Australian Project has a separate, less comprehensive, but annotated page here. With pics.)Highlights include Mrs Beeton's "Book of Household Management",and The Presbyterian Ladies' Aid "Recipes Tried

Abulafianoreply@blogger.com2http://eat-me-drink-me.blogspot.com/2007/05/time-has-come-to-talk-of-many-things.html