And have a fantastic, delicious new year! PS: Yes, this is the only way we get to have our tree without the three monsters strewing pine needles all over the living room. But this one is awesome, and thank you to A for our tree that’s the perfect mix of Charlie Brown and 21st century. […]
There is a 2.5kg slab of Spanish Duroc belly that has been rubbed down with a dry cure of maple syrup, brown sugar, salt, sage, thyme and a crapload of black peppercorns, and vacuum packed, sitting in my fridge. After the last…4 (?) years of talking about it, I’ve finally gotten down to it. Fingers […]
I’m probably the least disciplined updater of any website (sort-of-food blog or otherwise) – best illustrated by how pretty much every other post starts off with an apology on my absence and infrequent posts. Somehow though, w&d managed to catch the eye of the Culinary Arts College blog, and I’ve had the completely undeserved honour […]
is how old I am now. Thank you to everyone for the birthday wishes, messages, calls, and emails. Even more thanks to those who spent it with me and made it such a happy day. (Said happiness lasted well into the early hours of the morning thanks to a certain software install disc that landed […]
A couple of quick notes: 1. Ratio by Michael Ruhlman Michael Ruhlman‘s new book Ratio: The Simple Codes Behind The Craft of Everyday Cooking is out, and I’m beyond excited. It’s a book that deals with – as you can imagine – ratios in cooking and baking, which help anyone who spends in the kitchen […]
