Prawn/shrimp intestines taste shitty, and the green core of sprouting garlic tastes vegetal-rancid. Small components can have impact; it pays to be aware of the quality of your ingredients and respond accordingly.
-
Recent Posts
Recent Comments
- ben on Easter Menu
- David Lole on Easter Menu
Archives
- March 2016
- August 2015
- January 2015
- October 2014
- December 2013
- November 2013
- October 2013
- September 2013
- April 2013
- February 2013
- January 2013
- November 2012
- June 2012
- May 2012
- April 2012
- March 2012
- January 2012
- December 2011
- September 2011
- July 2011
- April 2011
- March 2011
- December 2010
- November 2010
- September 2010
- August 2010
- July 2010
- June 2010
Categories
- Apple
- Asparagus
- Baking
- Beans
- Beef
- Beer
- Beetroot
- Bell pepper/capsicum
- Blog
- Bread
- Brocolli
- Canapé/Hors d'œuvre
- Cauliflower
- Cheese
- Cheesemaking
- Chicken
- Chinese
- Chocolate
- Coffee
- Cucumber
- Dessert
- Drinks
- Duck
- Egg
- Eggplant
- Fennel
- Fig
- Fish
- Fruit
- Grapefruit
- Greens
- Icecream
- IndoBritish
- Ingredient
- Kiwifruit
- Lamb
- Leek
- Lentils
- Lettuce
- Lobster
- Lobster
- Menu
- Molecular gastronomy
- Mushroom
- Mussel
- Nuts
- Olive
- Onion
- Other
- Parsnip
- Pasta
- Pastry
- Pea
- Pheasant
- Pizza
- Pork
- Potato
- Pumpkin
- Quince
- Radish
- Rhubarb
- Rice
- Salad
- Scallops
- Shellfish
- Shrimp
- Sorbet
- Soup
- Spinach
- Strawberry
- Uncategorized
- Veal
- Vegetarian/Vegan
- Venison
- Zucchini
Links