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Salty Squid: June 2010
http://saltysquid.blogspot.com/2010_06_01_archive.html
Saturday, June 26, 2010. Pork Pithivier, Prawn Cocktail, Wild Mushrooms. I had a serious mushroom craving last week, and being aware that we did mushrooms on toast as a tapas previously, I knew that I would have to be creative to feature the same dish twice, therefore breaking the strict rules of Salty Squid and Tapas Friday. Also, I went over budget this week. So to summarise, I wanted to feature a dish we already had (not that we would. Heat some tasteless oil, like Rapeseed, add the fungus and season ...
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Salty Squid: March 2011
http://saltysquid.blogspot.com/2011_03_01_archive.html
Tuesday, March 29, 2011. The Supper Club Pop Up Restaurant. Wine Bar, Dublin. On Sunday 27 th. Salty Squid was very lucky to attend the first night of a new, monthly, communal eating binge in Dublin. Two very talented and slightly insane chefs undertook the ever more insane task of cooking a 10 course tasting menu for 35 hungry people served by kind, friendly wait staff. To say the food was amazing would be an understatement. In fact the whole night itself was great. Thank god we have no photos. Along wi...
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Salty Squid: July 2011
http://saltysquid.blogspot.com/2011_07_01_archive.html
Tuesday, July 5, 2011. A weekend of eating outside. The most important thing about mushrooms on toast is Harissa. A very spicy, salty, garlic, amazingly paste that originated in Moroorroccco (along with the crack too probably! The shit is amazing. You can add it anything - except porridge - I tried it once and let me you tell you it was disgusting. Soups, stews, toasts, pestos, sauces - anything at all. It will give anything you make a good grab by the goolies. Gooseberry and Almond Cake. Cream the butte...
saltysquid.blogspot.com
Salty Squid: May 2011
http://saltysquid.blogspot.com/2011_05_01_archive.html
Monday, May 16, 2011. Fish Gouijons, Potato-Skewers and Fried Manchego Rolls. Blogging, blogging, blogging. Who cares? Really, who cares what we cooked and how we made it and how great it was. You. Were not there. You. Didn't taste it. You. Have no idea whether it was good, burnt or ordered from the local take-away. Way that takes so much time to get exact. It's the 'straight out of bed look' for food. We spend hours, minutes or days cooking a meal and for what? Why do we care? Why do you care? We did ma...
saltysquid.blogspot.com
Salty Squid: Fish Gouijons, Potato-Skewers and Fried Manchego Rolls
http://saltysquid.blogspot.com/2011/05/fish-gouijons-potato-skewers-and-fried.html
Monday, May 16, 2011. Fish Gouijons, Potato-Skewers and Fried Manchego Rolls. Blogging, blogging, blogging. Who cares? Really, who cares what we cooked and how we made it and how great it was. You. Were not there. You. Didn't taste it. You. Have no idea whether it was good, burnt or ordered from the local take-away. Way that takes so much time to get exact. It's the 'straight out of bed look' for food. We spend hours, minutes or days cooking a meal and for what? Why do we care? Why do you care? We did ma...
saltysquid.blogspot.com
Salty Squid: June 2011
http://saltysquid.blogspot.com/2011_06_01_archive.html
Monday, June 27, 2011. Beer and bloating in Austria and Germany. One thing worse than food blogs with 'what I ate' entries, is when the bloggers put up a self indulgent post about their most recent holiday. Here is ours. In short, we went to Germany and Austria. First stop was Frankfut where we ate mostly meat. Huge amounts of meat. Especially sausages! Sausages, Schnitzel, and sautéed potatoes. Always started and followed by beer. enough beer to fill a swimming pool with it. 250 g icing sugar. We stayed...
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Salty Squid: February 2011
http://saltysquid.blogspot.com/2011_02_01_archive.html
Sunday, February 13, 2011. Hangover Chips with Harissa Mayo. Hangover x 2; organic Irish potatoes x 3 ; an egg yolk; grainy mustard; white wine vinegar, rapeseed oil; Harissa. Salt, salt salt and pepper. Potatoes slice thickly, skins on. Cover in salt, pepper, oil, herbs or spices or whatever you feel. Put onto a baking tray and place on the bottom shelf in a cold oven. Turn the oven up full and wait. After this we had three pizzas. I recommend you do the same. Monday, February 7, 2011. Make caramel, by ...
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Salty Squid: October 2010
http://saltysquid.blogspot.com/2010_10_01_archive.html
Friday, October 22, 2010. Goats Cheese and Rocket Bread, Mini Yorkshire Puddings and Autumn Rolls. How did things end up like this? When was the last time you saw daylight? When is the last time you had human contact. You cough into a tissue and notice blood. It's beginning. It's happening to you. You are infected. Your only option now is to take a video camera and run into the woods. Potato, Goats Cheese and Rocket Bread. Of salt; T of mustard; one beaten egg, no witnesses; splash of milk. Sift the flou...
saltysquid.blogspot.com
Salty Squid: A weekend of eating outside
http://saltysquid.blogspot.com/2011/07/weekend-of-eating-outside.html
Tuesday, July 5, 2011. A weekend of eating outside. The most important thing about mushrooms on toast is Harissa. A very spicy, salty, garlic, amazingly paste that originated in Moroorroccco (along with the crack too probably! The shit is amazing. You can add it anything - except porridge - I tried it once and let me you tell you it was disgusting. Soups, stews, toasts, pestos, sauces - anything at all. It will give anything you make a good grab by the goolies. Gooseberry and Almond Cake. Cream the butte...
saltysquid.blogspot.com
Salty Squid: November 2010
http://saltysquid.blogspot.com/2010_11_01_archive.html
Monday, November 22, 2010. No Post, Well Except This One. The good news for all of our millions of die hard followers is that Salty Squid has not been dipped in batter and deep fried - nope, just that the 'brains' behind Salty Squid are busy moving house and thus have been away for a while. The great news is that the move should be complete this week and Salty Squid will have a new kitchen and new surrounds to inspire us. We will be back very very soon! Subscribe to: Posts (Atom). View my complete profile.
