Archive for the ‘In Greedy Ants’ Category

Deep freeze the bogroll Mavis, we’re having a Dorset Naga!

November 25, 2009 1 comment

Some chillis, yesterday.

Chillies. Chilis. Chiles. The ultimate show-off ingredient. How often have you been out for a Ruby when one of the group you are with looks at the menu, sees Vindaloo and complains slightly loudly that they’d like something a lot hotter? It hasn’t happened to you? Well I have experienced this form of dick-swinging–and have then watched the dick-swinger being humbled–and I mean properly humbled by something so hot that it is akin to battery acid, only not as light, delicate and refreshing. Tosser. Read more…

Categories: In Greedy Ants Tags: , ,

Meet Your Local Meat Man

November 22, 2009 2 comments
Fillet and Rib Eye steaks

Fillet for Anna, Ribeye for me. Two exceptional steaks.

Because this weekend was as close as we could get to coincide with the anniversary of my lovely, beloved Anna and I meeting, (Five years. Yes, she is a saint and very brave, yadda, yadda, yadda) we decided to have a slap up meal for two. Which meant we were going to have steak. And not just any steak. I wanted to get her the finest steak I could find; true loves deserve true loveliness. Read more…

Ingredients I cannot Live Without

November 17, 2009 5 comments

Regardless of what I cook, I have a number of ingredients that I must have in my kitchen cupboard. Without them I will die. Probably.  I am too scared to test the theory. Read more…

The Perfect Steak

November 17, 2009 3 comments

I have been busy. Very, very busy and so have not been able to be clever or interesting. So no recipe today.

Instead, I would be truly grateful if you were to read this excellent – and I do mean TRULY excellent – article, in Time Magazine, on the perfect steak. My thanks to the utterly splendid Meat Club for bringing this to my attention. Read more…

Categories: In Greedy Ants, News Tags: , , ,

The Quickest Way to Make Balsamic Vinegar

November 9, 2009 4 comments

Popular as balsamic vinegar is these days, there are in fact very few people who have ever tasted genuine, bona fide  Aceto Balsamico Tradizionale or Aceto Balsamico Tradizionale di Reggio Emilia.  We are all sold, most of the time,  pretend balsamic Vinegar, made of yes, wine vinegar, caramel and thickening agents. Read more…

(Naked) Wrestling with Olive Oil

November 9, 2009 4 comments

Olive Oil. Yum!

Fact: Greeks on average consume 25Kg of olive oil per person per year. This works out at more than 2 litres each per month. In Britain, we consume on average about 0.6 Kg per year.

I thought I’d dig out some information on olive oil, perhaps bust a few myths and generally do a bit of learning. And if I do my learning by writing and researching, you can do your learning by reading my writing – and we’ll all remain fast and loyal friends. Read more…