Kedgeree harks back to the days of the British Raj, starting as a dish of rice and lentils way back. But as with many dishes, much alteration has taken place over time. And now here is my very basic kedgeree, ideal for eating morning, noon, or night. It is very good by itself, but does go very well with Green Bean Chutney…
Warm Pig’s Head
Posted by on September 11th, 2009 in Salads · 14 CommentsThe flesh from a pig’s head is flavorsome and tender. Consider, its cheeks have had just the right amount of exercise and are covered in just the right enriching layer of fat to ensure succulent cooking results, and the snout has the lip-sticking quality of not being quite flesh nor quite fat, the perfect foil to the crunch of the crispy ear…
Random items of interest from around the ‘net
Posted by on September 11th, 2009 in Misc · 4 CommentsI’ve been lax with my posting duties, I’m going to be lashed a few dozen times with a braised pig ear as penance…
Pickled Gherkins
Posted by on September 2nd, 2009 in Dressings, Sauces, And Pickles · 9 CommentsAn incredibly useful thing to have up your sleeve. After many failures in the restaurant at pickling gherkins, I was shown the way by Anna Rottman, a friend of my wife’s from New Zealand…
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