Food Issues
We Have Ways Of Making You Eat
Francesco Mazzei designs some new pizza, pasta and salad items for Milano’s and I get to have a taste. In the end, though, the current cold weather inclines me more towards my own minestrone soup.
Spud Sunday: In Defence Of Salt
Perhaps there is such a thing as too much salt, but, on the other hand there’s no need to cut it out altogether. These salt-baked baby potatoes are a fine way to make use of a lot of salt.
Fruit, Abstracted
The Keeling’s Naturally Fresh Garden display at Bloom in the Park was vivid and vibrant, but was it a waste of fruit?
Spud Sunday: Of Potatoes And Potato Eaters
A little acknowledgement of some fellow blogger is due and also provides the occasion for bringing to you 10 facts about potatoes that you may not have known.
The Great Oppression
Some vegetable are more challenging that others – turnip and cabbage in my case. I hate to waste food but I sometimes struggle with finding different things to do with these two.
Just Dessert
Food labelling is undoubtedly useful but, all to often, it just seems like so much marketing hype. Here’s a very simple and unusual dessert (just mashed banana, tahini and cocoa powder) that would probably be subject to far more labels than it has ingredients.
Crimes Of The Kitchen
For me, I dislike it intensely when people take perfectly good ingredients and, through lack of care or skill, manage to make something that may be edible but is unpleasant or worse….
Waste Not, Want Not
I abhor food waste, so much so that, unless they are utterly inedible, I generally eat the results of my kitchen disasters. This cornbread of sorts is a case in point…
