Archive for 2008

The last few weeks have been a source of frustration, to say the least. My host, whose name I won't mention (hint: it begins with a "Dream" and ends with a "host"), decided to add a disallow all to my robots.txt file on one of my biggest sites (not this one, thankfully). In non-geek speak, that means they changed settings on my files (without permission) to tell Google to de-index ...

What to do with carrots? The order in which I prefer carrots is as follows: Raw Oven roasted and baked Fried in butter, with herbs As a base for broths Boiled Carrots have the most flavour, the best texture, and probably the most nutrition when eaten raw. One of my favourite ways to eat raw carrot is grated or julienned in an Asian-style cabbage ...

It's not all in a name, not here at least "Chicken Ball" sounds very unappetising, a name more capable of winning a playground name calling contest than impressing dinner guests*. I am undecided regarding which scenario fits the name better: Scenario 1: "What's for dinner tonight?" "Chicken Balls" Scenario 2: "Oi, Chicken Ball, gimme your lunch money!" What do you think?...

Creating new things... I'm always trying to think of new things. I'm also always trying to think of ways to motivate myself to implement said new things. The following "recipe" is an idea that came to fruition in less than two weeks, nothing short of miraculous for me. I genereally opt for la-la land, an imaginary place where my creations are wholly unique, often produced, ...

I have recently developed an obsession with tempeh. My husband really likes it too, not that he complains a great deal about anything else I make (but I do aim to please, mostly, depending on the time of the month and whether or not you spoke to me before 10am that morning). This recipe features one of my staple favourites when I'm craving a unique flavour: ...

Hey Brits, it really is summertime. That's code for salad season! Despite what you may think when you look out the window, or when you go out for a stroll in your mac, it is technically the summer. The weather, at least in the Southeast of England, has been so humid and muggy that the last thing I've wanted was a hot meal. As ...

"...but I don't like aubergine." "This is different. Try it." "I didn't know aubergine could be so good!" I knew I loved Aubergine/Eggplant Parmesan when I lived in the states (before I discovered parmesan isn't vegetarian) and hence assumed aubergine was a heavenly vegetable. Then I grew up, quit eating out all the time, and tried cooking it for myself. Yuck. Aubergine is an unfortunate vegetable in many ways; ...

I like cookies. A lot. I mean, seriously, a whole lot. Remember how, as a child, you would say how much you loved something and someone would say "why don't you marry it then"? Well, I would marry cookies. I haven't posted much in the last week or two, and while I could pull a million excuses out of the bag I ...

I want to preface this post by first saying I know there's no way to fully cover this topic in any single blog post. I simply mean this as an introduction and nothing more. I think it would be fair to guess most people know you can find tofu in both firm and soft varieties, but what's the meaning behind these differences? What's the difference between these products and why ...

An interesting concoction for bean curd lovers at least, this bastardised form of nigari tofu came to me after a discussion with someone about Vietnamese food. Vietnam is the only Southeast Asian country that uses dill (in fact, the Vietnamese use more fresh herbs than any of the others), and this is due to the past French influences (they are also the ...