Tag Archives: Cooking

Close your eyes and think

of England.

Happy Eel Day!

Just kabayaki this year…

Do you like tongue, sir? Fnar fnar…

Few things can beat a good English-style cured ox tongue.  This time I cooked it in a pressure cooker, so it was done in 50 minutes instead of 3 hours.  If anything this was tastier; no loss of fat or delicious juices.  This tongue lasted approximately 1 day after it was done before it was all eaten up: nothing leftover for a curry.

Faggot time!

Highly economical, highly delicious English-recipe faggots.

I used a mixture of pork belly, liver and heart (no lungs were on sale at my local supermarket).  They still came out very delicious.

Helping keep hovercraft clean everywhere

Sign of spring!

For the Grinder…

Mazzafegati!  According to the R&P recipe (fresh, non-fermented, with pine nuts, wine and lots of orange rind)!

Last of the octopus

dealt with: drenched in sumiso (with wakame and lightly pickled cowcumber):

and finally a pasta dish, where the last remnants of the octopus, offcuts and all, were chucked into a pot with tomatoes, onions, red wine, green olives, smoked paprika, parsley and four cloves of garlic…