“Sumo is the most perfect of sports. It has elegance, ceremony, danger, art, speed and most importantly two fat bastards smacking the shit out of each other. It is immaculate, which is why it has remained essentially unchanged for thousands of years. It remains the only thing in the world I want to see stay static. The only thing I love that loves me back.”
Warren Ellis – Transmetropolitan
[This is a very special guest recipe that my good buddy, fellow cook and hilarious Podcaster Jess shared way back in October of 2016 for our now-defunct Brotherhood of Bacon website. Though that concept now lies in the ditch of the information superhighway it produced this great recipe, one that I followed last night with phenomenal results! It’s the perfect one-pot-wonder to cook on a chilly Autumn night.]
Hey there, I’ve recently moved! Therefore I get the fantastic task of building a new kitchen from the ground up! (I discovered I didn’t have much in the way of essentials) So here’s a guide to one of the first recipes I cranked out in my new tiny kitchen wonderland! I’m a big fan of soups, stews, curries, or anything that sits on the stove top for a while, they warm the house up, and makes it seem like you’ve done more work than you actually have.
OH! It also makes your house smell great too! Now, one day, I’ll figure out how to put pictures up with these word, but until then I want you all to imagine the food in your mind. It will be fun! I promise. (more…)
Many years ago on a whim I purchased a rather strange cookbook by Lois Anne Rothert dedicated entirely to the various soups of rural France. Normally I don’t pitch in for something so bizarrely specialized but something about this tome’s yeomen charm captured my imagination and it’s survived many cookbook purges over the years when shelf space became scarce.
Now, three months deep into my still-UN-identified illness this book has more than earned it’s keep with such soul-satisfying and sanity-soothing soups as Country Sorrel and Potato, Oyster and Cognac stew, Lentil Potage and this deeply savoury winter soup of pureed chestnuts, aromatics and crispy pancetta. (more…)
If you’ve ever been to a real Chinese market, have a Chinatown near you, or hell… If you’ve been to China you’ve seen and hopefully tasted Siu Mei in all of its barbecued, glistening glory. It’s a take-out tradition that goes back to Guangzhou in the days when every neighbourhood had a local “oven master” that would roast various animals in special sauce to perfection and sell them to their neighbours to eat with a bit of rice and pickles. (more…)
My wife and I have done our fair share of dinner parties as well as catered quite a few friends’ weddings and the number one most requested item by far is Crystal’s patented chilli. The fact that I’ve been producing high-end catering/resto food for almost fifteen years doesn’t ever factor in. If we’re showing up to the pot-luck you can bet we’re bringing chilli. (more…)