greedybots.blogspot.com
Greedybots: Tasting France. Part 1: The Artichoke Peril
http://greedybots.blogspot.com/2015/07/tastefrance1.html
Saturday, 25 July 2015. Tasting France. Part 1: The Artichoke Peril. In my head, I'm something of a Francophile. I think of France as a place we love, my French is only slightly more awful than my Spanish, and it was I, after all, who educated the cheesemonster that is Mrs Robot on the difference between Brie and Camembert, for goodness sake. I like to think I'm a moderately proficient shrugger. So it was an appalling reality-check to realise our last trip was about 15 years ago. Fifteen years! Suffice t...
cakeyboi.com
Cakeyboi: Treat Petite May 2015
http://www.cakeyboi.com/2015/05/treat-petite-may-2015.html
Saturday, 2 May 2015. Treat Petite May 2015. Good Evening Vienna, erm, I mean visitors. It’s time for Treat Petite May. Thanks to Kat for hosting April’s Treat Petite. And thanks to everyone who joined in with spring-like fervour! May is a special month here at Cakeyboi HQ, as it’s my blog’s 3. Birthday. More of that in future posts. But something else is celebrating a birthday this month, (but is 20 times as old as Cakeyboi). This month sees the Eurovision Song Contest celebrating it’s 60. Post your bak...
greedybots.blogspot.com
Greedybots: November 2014
http://greedybots.blogspot.com/2014_11_01_archive.html
Wednesday, 26 November 2014. Actual Recipe: Duck Terrine with Pineapple Innuendo. Not just any Duck Terrine: this is Robot Duck Terrine. Anyway, this is meaty, rich and fragrant and makes a jolly good starter. You will need:. Serves 6-8 as a starter, or 2 with no shame. 3 top quality sausages. 1 slice white bread, crumbed. 1 egg, beaten. About 8 rashers streaky bacon. Zest of 1 orange. 1 tsp coriander seeds. 1 tsp black peppercorns. Pinch salt (edit: actually a pinch OF salt. Don't steal salt, kids).
greedybots.blogspot.com
Greedybots: Supperclub Nights - Noya's Kitchen
http://greedybots.blogspot.com/2015/08/supperclub-nights-noyas-kitchen.html
Saturday, 8 August 2015. Supperclub Nights - Noya's Kitchen. We’ve been wanting to do one of Noya’s Vietnamese supperclubs. For ages but they’re not easy to get into. At the time of writing (early August) she’s fully booked until, um, next year. With very good reason, as it turns out. A couple of friends got word of some late availability, so naturally we piled in. You see, we’ve done a fair bit of Vietnamese-ish cooking at home (thanks again to Uyen Luu’s marvellous book. I am at least an old enough han...
greedybots.blogspot.com
Greedybots: The Taste of France
http://greedybots.blogspot.com/2015/07/the-taste-of-france.html
Saturday, 25 July 2015. The Taste of France. Over the last couple of years we’ve mainly been trying to expand our cookery repertoire – not least dabbling with Burmese food (largely thanks to MiMi Aye. Vietnamese ( Uyen Luu. And Japanese (Tim Anderson), while my subscription with The Spicery. Is for a World Discoverer box that takes me all over the place (including the odd trip to pastry hell. This is a lovely book of proper traditional French fare and when we picked it up about 15 years ago. Looking at i...
philsfoodworld.blogspot.com
Phil's Food World: July 2015
http://philsfoodworld.blogspot.com/2015_07_01_archive.html
Independent restaurant reviews, recipes and food features. SO MANY PEOPLE have told me that they're "afraid" of cooking fish, but I always say the key is in the simplicity of it. My favourite methods are steaming or, as in this instance, poaching in an infused liquid - both quick, no fuss ways of cooking. If I have one key tip, it's to aim to almost undercook the fish, allowing the latent heat finish it off as you plate and take to the table - happy cooking! 1x Scottish haddock fillet, cut into chunks.
philsfoodworld.blogspot.com
Phil's Food World: Review: Gusto, Edinburgh
http://philsfoodworld.blogspot.com/2015/05/review-gusto-edinburgh_30.html
Independent restaurant reviews, recipes and food features. Review: Gusto, Edinburgh. I’VE ALWAYS AVOIDED eating on George Street since moving to Edinburgh, mainly because previous outings have led me to conclude that you pay a high price for nothing especially … well, special. I genuinely swithered about accepting an invite to Gusto but thought I’d take a punt; you never know – previous perceptions can be proved wrong. Does carving require another tenner on the price or something? Phone: (0131) 225 2555.
philsfoodworld.blogspot.com
Phil's Food World: Recipe: Seafood Chowder
http://philsfoodworld.blogspot.com/2015/07/recipe-seafood-chowder.html
Independent restaurant reviews, recipes and food features. SO MANY PEOPLE have told me that they're "afraid" of cooking fish, but I always say the key is in the simplicity of it. My favourite methods are steaming or, as in this instance, poaching in an infused liquid - both quick, no fuss ways of cooking. If I have one key tip, it's to aim to almost undercook the fish, allowing the latent heat finish it off as you plate and take to the table - happy cooking! 1x Scottish haddock fillet, cut into chunks.
philsfoodworld.blogspot.com
Phil's Food World: Review: L'Escargot Bleu, Edinburgh
http://philsfoodworld.blogspot.com/2015/05/review-lescargot-bleu-edinburgh.html
Independent restaurant reviews, recipes and food features. Review: L'Escargot Bleu, Edinburgh. WE DROVE PAST L’Escargot Bleu a couple of weeks ago, with Sarah stating “We should go back there soon, it was unbelievable last time”. A discreet smile briefly adorned my face, as I had booked a table for her forthcoming birthday just the day before. The beef melted like a knife through hot butter, with a succulent little faggot offering a contrasting texture. The smokiness from the lardons and woody button...
philsfoodworld.blogspot.com
Phil's Food World: Review: The Magnum, Edinburgh
http://philsfoodworld.blogspot.com/2015/07/the-magnum-edinburgh.html
Independent restaurant reviews, recipes and food features. Review: The Magnum, Edinburgh. GIVEN THE DISTINCT lack of summer we’ve been having, I think this sunny(ish) day has to go down as one of the better ones, as we laud the happy drinkers outside The Magnum on Albany Street. Sarah and I had enjoyed a visit to this gastropub last year, meaning there would be added scrutiny this time around. For once, I didn’t have a big lunch before going out for dinner and I was glad by the time desserts came&#...
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