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 [...]
WE INTERRUPT NORMAL POSTING FOR AN INCREDIBLY IMPORTANT BULLETIN THAT HAS RENDERED MY LEFT PINKIE INCAPABLE OF RELEASING THE SHIFT BUTTON!!!! I AM GOING TO THE FRENCH LAUNDRY IN MAY!!!! IM GOING TO THE FRENCH LAUNDRY!!! I GOT MY RESERVATION!!!!!!!! IM GOING TO THE FRENCH LAUNDRY!!!!!!!!!!
