November 2011
73 posts
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“When they are not engaged in business, the people of Singapore eat. There are...”
– And I thought Singapore had changed over the years. Obviously not.
The Far Eastern Epicure, 1958, Maria Kozslik Donovan
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Truthful Tuesday
I’m running out of interesting hospitality stories, sorry. It’s all down hill from here.
I worked in a French restaurant in Armadale, a chi chi suburb of Melbourne. The French husband produced exquisite French food in the kitchen, his Australian wife ran front of house. It was always full. She worked as hard, if not harder, than the staff so I was happy to split tips with her.
...
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Black Puddings
These pleasant sausages are generally only obtainable commercially, and are not particularly exciting in flavour, but if anyone has the desire (or the facilities) to make one’s own, this Irish recipe shows the way. 2 pints pigs blood 1 teaspoonful salt 1/2 pint (1 1/4 cups) milk 1 1/4 lb. (3 cups) lard 1/2 lb. onions 1 1/2-2 lb. (4-5 1/3 cups) oatmeal mixed...
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“The principal characteristic of Fluffy Rice is that the grains remain separate;...”
– Are you a fluffster or a pearlster?
Great Rice Dishes of the World, 1970, Trevor Smith
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“Finally, it is quite a good idea to hand out tasting sheets with the cheeses...”
– cheese wanker
Cheese and Cheese Cookery, 1967, T. A. Layton
Dinner by Heston
I feel like a perv pulling out an SLR in a restaurant so all I have to show you is blurry iPhone photos on Twitter @alsocan if you are interested.
On Twitter because ate 17C & 18C inspired food http://www.dinnerbyheston.com Not within MadMeals time frame.
And I didn’t get a copy of the menu. The back cited each cookbook a dish was based on.
Dinner by Heston appealed to me as it is...
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Truthful Tuesday
My degenerate hospitality non-career rambling stories continue:
There is only one job where I quit straight away. Usually I hang around for months thinking it will improve or I’ll become inured to the work environment, like the architectural job in a falling apart, freezing cold ex-stables with the added joy of an aggressive boss and pitbull office manager that I spent 6 months in. I...
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“In between courses we watched the guests. They ate with their fingers. Their...”
– I’ve been to Chinese weddings in Singapore, but not an Indian one. At Chinese weddings the bride & groom down a glass at each table to the loud cries of Yam Seng! but otherwise eating & soft drink are the go.
The Far Eastern Epicure, 1958, Maria Kozslik Donovan, Singaporean Indian...
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puzzleoverit-deactivated2013052 asked: thank you for the reblog! I had forgotten about that strange food image until you reposted it.
Thank the Tumblr gods my queued posts are still loading, a month after I posted them.
It’s a mystery to me what’s coming next too. I can’t remember what I put up so long ago.
I miss planning MadMeals. Back to it in a week or so. :-)
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“Blue Vinney (Great Britain). This cheese is sometimes called Dorset Blue and...”
– I think I’ll pass on this one, not that I’ve ever seen it for sale.
Cheese and Cheese Cookery, 1967, T. A. Layton
Food and other delights.
People keep telling me, after a major illness, I’m supposed to re-evaluate what is important to me. By that they mean I should have become a better person. Pfft. Things I have discovered about myself.
1. Food My true love is food and by that I mean good food, not the stuff masquerading as food I post on MadMeals. Originally the doctors thought I had Colitis, an auto immune disease where for...
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“Although it enjoys a traditional, symbolic and even religious role among Eastern...”
– Trevor, you have no idea. How did they let you write a cookbook about rice?
Great Rice Dishes of the World, 1970, Trevor Smith
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Simon's Silly Chilli Recipe
Serves 4-6 1 large brown onion, finely chopped 1 clove garlic, crushed 2 tablespoons safflower oil 500 g minced topside 1 teaspoon Mexican chilli powder ¼ teaspoon turmeric ¼ teaspoon ground cumin 1 bay leaf 2 large tomatoes, sliced ½ cup tomato sauce 1 beef stock cube, dissolved in ½ cup hot water salt and pepper to taste 8-12 slices wholemeal bread, buttered on 1 side ½ cup sour cream Fry...
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Boiled Rice with Apples Apfelreis
8 oz. rice 1 quart boiling water 3 large cooking apples 3 oz. sugar 2 oz. sultanas vanilla flavouring grated lemon rind Add the rice slowly to the boiling water, then the peeled and chopped apples, sultanas, sugar, lemon rind and vanilla flavouring. Cook until the rice is tender, and serve either hot or cold, with whipped cream.
German Cooking, 1953, Robin Howe
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“Caerphilly (Great Britain). … famed for Caerphilly Castle … and is...”
– Cheese and Cheese Cookery, 1967, T. A. Layton
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