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lobstersquad: A most unsual gin
http://lobstersquad.blogspot.com/2006/11/most-unsual-gin.html
A most unsual gin. Friday is the night for well-deserved relaxation and cheerfully tinkling glasses with ice and hard liquor, wouldn´t you say? We had two guests for dinner, and since they are as worshipful of a good gin and tonic as myself, I decided to honour the occasion with a bottle of the gin du jour. Honestly. How is it possible that a slice of cucumber can transform a whole glass? And that it doesn´t taste cucumbery so much as fresh and aromatic and cool? A god beginning for a week-end. 6:40 p...
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lobstersquad: octubre 2014
http://lobstersquad.blogspot.com/2014_10_01_archive.html
Right now, in order to qualify for staying on my bookshelves, I mostly have to like the author, and everything follows from there, because a likeable author will make me like the food in the book, and nudge me into trying something new, or making something old again. Recently I was given a copy of Cooking for crowds. Not only do you have fifty people around, but you are unflappable enough to serve them big, generous bowls of homstyle, yet sophisticated fare. And if you burn the borscht? It’s a wond...
lobstersquad.blogspot.com
lobstersquad: Holidays
http://lobstersquad.blogspot.com/2014/01/holidays.html
Originally uploaded by Lobstersquad. Enjoying our time with friends and family, of course. But the food.oh, the food. The constant parade of fantastic things I would never in a million years cook myself, the occasional walk in the olive groves to work up an appetite, lounging in the sunshine with a glass oloroso, and all those dolce far niente things. Happy New Year, everyone. 6:34 p. m. Feliz Año Nuevo y feliz Noche de Reyes! Besos de los expats regresados. 2:22 p. m. Publicar un comentario en la entrada.
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lobstersquad: agosto 2013
http://lobstersquad.blogspot.com/2013_08_01_archive.html
I am well aware that this post will sound barking mad to many people. The idea of tinkering with a bag of peanuts, when it's so delicious on its own, and when there are so many flavoured versions out there, is plain loony. I know. I see people who wear makeup to the gym with that horrified fascination. But what can I say? So, heat a basic elemental bag of salted peanuts (or almonds, cashews, whatever). You can also try different spices. A pimentón/rosemary/garlic combo is great. Just add them to ...There...
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lobstersquad: Chicken skin
http://lobstersquad.blogspot.com/2013/12/chicken-skin.html
Cooked chicken skin can be flabby, slippery and rather gross. Even if you take care to brown your chicken pieces, after braising the whole thing goes soft, and what's the point of that? I don't usually bother to brown anything, anyway. And please, don't talk to me about Maillard reaction. Bla bla bla whatever. I cook chicken without the skin, at least for everyday chicken things like rice. The meat for whatever dish I'm making, the bones for stock, and the skin? If you don't want to use it right away you...
lobstersquad.blogspot.com
lobstersquad: Spring
http://lobstersquad.blogspot.com/2014/03/spring.html
I won't bore you with all the million reasons that have kept me from blogging. It was nothing bad, just a classic case of freelancer's "all the buses coming at the same time" kind of thing. Plus, you know, Life. So all thanks to my son Pepe, who would be happy to live exclusively on this, dunked in milk. And let's hope once I meet all the lots and lots of deadlines pending over my head, I'll get back to blogging. 11:24 a. m. Personal chef in austin. 4:30 a. m. Jeff @ Cheese-burger.net. 8:47 a. m.
lobstersquad.blogspot.com
lobstersquad: Merry Christmas, everyone
http://lobstersquad.blogspot.com/2013/12/merry-christmas-everyone.html
Merry Christmas, everyone. I love Christmas Eve. It's the one day of the year when I can embrace my kitchen geekiness. Food crazies are in the mainstream for a day, so, rejoice! There is a lot going on today. We stuffed our bird. Yesterday. It had apparently been deboned with a sledgehammer and had to be sown with extra care. For the first time my daughter took part in the proceedings, pointing out where feathers had to be pulled out, and cutting the thread. We made a pot of stock. 12:52 p. m. I´m a...
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lobstersquad: octubre 2013
http://lobstersquad.blogspot.com/2013_10_01_archive.html
Brits are different from every else. They love to make a point of this in every possible way and so here we are, with a two week school holiday in October. It is mysterious and not all that convenient, but on the other hand, it's a holiday, so let's not complain. Here are a few, in no particular order:. Churros from the café in Santa Engracia. Mountains of ice cream from La Romana. Like, loads. Every day. Croquetas, salmorejo, tortilla at La Ardosa. The pulled noodle soup in Cardenal Cisneros. Empanada g...
lobstersquad.blogspot.com
lobstersquad: marzo 2014
http://lobstersquad.blogspot.com/2014_03_01_archive.html
I won't bore you with all the million reasons that have kept me from blogging. It was nothing bad, just a classic case of freelancer's "all the buses coming at the same time" kind of thing. Plus, you know, Life. So all thanks to my son Pepe, who would be happy to live exclusively on this, dunked in milk. And let's hope once I meet all the lots and lots of deadlines pending over my head, I'll get back to blogging. 11:24 a. m. Suscribirse a: Entradas (Atom). Ver todo mi perfil. Follow me on Twitter.
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lobstersquad: enero 2014
http://lobstersquad.blogspot.com/2014_01_01_archive.html
So I'm just going to link to the tag "soup". And you can browse it because, really, there is some very good stuff there. 12:13 p. m. Originally uploaded by Lobstersquad. Enjoying our time with friends and family, of course. But the food.oh, the food. The constant parade of fantastic things I would never in a million years cook myself, the occasional walk in the olive groves to work up an appetite, lounging in the sunshine with a glass oloroso, and all those dolce far niente things. 6:34 p. m.
