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Monthly Archives: June 2016
Dietary dialects: the English languages of cooking
George Bernard Shaw – critic, playwright and practising pedant – once wrote that “England and America are two countries separated by a common language”. He could well have had cooking terminology in mind. Add Australian English into the stock-pot and … Continue reading
A very special cake
A couple of weeks ago, I mentioned that I was planning to make a ‘Middle Eastern’ orange cake. It goes by this name because this type of cake was brought to the attention of a wide audience in 1968, with … Continue reading
Mastering the art of Julia Child’s boeuf bourguignon
I wonder how many hundreds of thousands of words have been written about the recipe for ‘boeuf bourguignon’ in Mastering the art of French cooking: many hundreds of articles in newspapers and magazines; cross-references or modified versions in numerous subsequent cookbooks; … Continue reading
Menu-ready index a recipe for excess?
I established this blog site about six years ago by copying & pasting a small collection of posts that I had written on a previous site which, vexingly, had a dysfunctional host. Most of those posts have been superseded, then … Continue reading
I’m puffing, but filling up-beet
We buy either spinach or silver beet about twice each month. We also grow it at home from time to time, although we usually struggle to keep it out of the reach of marauding possums! I have cooked with these … Continue reading
Without almonds, I’d go nuts!
Do you have a favourite nut? Yes, yes, very funny. Maggie says that too. Or a nut that you can’t abide – say, brazil, or the leader of Brazil? No, seriously, I do NOT like brazil nuts. And I’m not … Continue reading
Naughty ‘nanas … nyum!
I quite enjoy a fresh banana, although I’m a bit choosy about where I buy them – not all bananas are created equal! From time to time, quite regularly actually, I find myself with a surplus of ripe bananas. Perhaps, … Continue reading
Rick and Maggie's food and travel adventures 