nothingbutonions.com
Fermented Black Soy Beans – Nothing But Onions
http://nothingbutonions.com/2013/10/fermented-black-soy-beans
Fermented Black Soy Beans. A few years ago, I bought Preserved. A couple of weeks ago, I picked the book up again and leafed through it. I quickly spotted the black bean recipe and it struck me that if I’d actually been bothered to make that when I first bought the book, they’d be ready by now. So why hadn’t I made them! The black beans in question are actually black soy beans. They were surprisingly tricky to track down, but I eventually found a company in Scotland. 1kg black soy beans. Zest of 2 oranges.
nothingbutonions.com
Gin and Juice – Nothing But Onions
http://nothingbutonions.com/2014/11/gin-and-juice
Dave Arnold, the food world’s very own mad scientist, has a book out – Liquid Intelligence – The Art and Science of the Perfect Cocktail. If you ever want to see what a real-world mad scientist looks like in action, then you should watch him making a simple Gin and Juice. I started with four grapefruits and juiced them. Even ignoring the bits of pulp that ended in there, this stuff was pretty opaque. Next, mix with gin (Tanqueray, of course) and a little water, and add a pinch of salt. The final step...
nothingbutonions.com
General – Nothing But Onions
http://nothingbutonions.com/category/general
Cooking The Prawn Cocktail Years. The Prawn Cocktail Years. Having long stated that my favourite cook book ever is Simon Hopkinson and Lyndsey Bareham’s The Prawn Cocktail Years. I recently realised that it contained many recipes that I had still never tried. So, I have set myself a challenge – to cook every single recipe in the book over the next eighteen months or so. To document this little adventure, I’ve set up a new blog: Cooking The Prawn Cocktail Years. March 25, 2014. November 21, 2014. That fea...
nothingbutonions.com
Nut Butter – Nothing But Onions
http://nothingbutonions.com/2014/01/nut-butter
It’s been a while since I tried making my own peanut butter, and so the other day I thought I’d give it another whirl. It really is incredibly simple to make, and as I have just rediscovered, the results are delicious. I really don’t know why people buy this stuff ready-made – the home version is quick, easy and so much better. So, what do you need? And that’s all there is to it. Eat on bread, crackers, or with a spoon straight out of the bowl. Of course, you don’t have to use peanuts. Cashew nut but...
nothingbutonions.com
Nothing But Onions – Page 5 – Tasty Morsels
http://nothingbutonions.com/page/5
Wild Fermentation by Sandor Ellix Katz. I’ve recently been experimenting rather a lot with making my own fermented foods. I’ve been making sourdough bread for years, and decided it was time to branch out a bit. Wild Fermentation. By Sandor Ellix Katz is a great book on the subject of fermented and live culture cuisine, and I’ve been trying out some of the things contained within. If you’re at all interested in live cultures and fermentation, this book is a pretty good place to start. February 7, 2012.
doug88888.blogspot.com
Doug88888 Blog: January 2009
http://doug88888.blogspot.com/2009_01_01_archive.html
Saturday, 31 January 2009. Least Interesting on Flickr. There are loads of tools on the web for seeing your most interesting pictures on Flickr. But what about the unsung heroes, the ignored and the lonely? What about your Least interesting pictures? The good news is that there are a couple of great tools on dopiaza.org. That answer this question. Go to FlickrBrowser. Hooks into your Flickr account and, amongst other things, allows you to keep a regularly updated set of your least loved. I was lucky enou...
prawncocktailyears.com
The Fifties Hotel Dining Room | Cooking The Prawn Cocktail Years
http://prawncocktailyears.com/recipe-list/the-fifties-hotel-dining-room
Cooking The Prawn Cocktail Years. The Great British Meal Out. The Fifties Hotel Dining Room. The Gentleman’s Club. The Fifties Hotel Dining Room. Cream of Celery Soup. Cream of Tomato Soup. Scampi with Tartare Sauce. Meringue Glacé and Hot Chocolate Sauce. 27th August, 2016. 17th July, 2016. 11th July, 2016. Meringue Glacé and Hot Chocolate Sauce. 3rd July, 2016. 2nd July, 2016. Dopiaza: I'm sure using a proper cockerel would yield exce. Noel: Hi Dave, I like reading your blog, and have many .
prawncocktailyears.com
The Sixties Bistro | Cooking The Prawn Cocktail Years
http://prawncocktailyears.com/recipe-list/the-sixties-bistro
Cooking The Prawn Cocktail Years. The Great British Meal Out. The Fifties Hotel Dining Room. The Gentleman’s Club. Escargots à la Bourguignonne. Boeuf à la Bourguignonne. Petits Pois à la Française. 27th August, 2016. 17th July, 2016. 11th July, 2016. Meringue Glacé and Hot Chocolate Sauce. 3rd July, 2016. 2nd July, 2016. Dopiaza: I'm sure using a proper cockerel would yield exce. Noel: Hi Dave, I like reading your blog, and have many . Dopiaza: Looking forward to it! The Fifties Hotel Dining Room.
prawncocktailyears.com
Gazpacho | Cooking The Prawn Cocktail Years
http://prawncocktailyears.com/2015/07/gazpacho
Cooking The Prawn Cocktail Years. The Great British Meal Out. The Fifties Hotel Dining Room. The Gentleman’s Club. 8th July, 2015. Well, soup should be hot, of course. Cold, iced soup? That’s just as wrong as iced tea and coffee. An abomination. I confess I’ve never actually tried an iced soup – my experience with the other liquids has convinced me it won’t be worth the effort. But, we have a gazpacho recipe here, so it needs making. I chop tomatoes (skinned first, of course). I grate up a little garlic.
prawncocktailyears.com
dopiaza | Cooking The Prawn Cocktail Years
http://prawncocktailyears.com/author/dopiaza
Cooking The Prawn Cocktail Years. The Great British Meal Out. The Fifties Hotel Dining Room. The Gentleman’s Club. 27th August, 2016. The Fifties Hotel Dining Room. The second Creamed Spinach recipe in the book is very different to the first. Whereas the first recipe is cooked long and slow in butter, this version is cooked much more quickly and then mixed with a béchamel sauce. Once again, the recipe calls for an outrageously large amount of spinach, so I scale things […]. 17th July, 2016. This week’s v...
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