Stir Fry Sauce
- Red Miso
- Rice Wine Vinegar
- Sugar
Mix well, loosen it up with some hot water.
I don’t think I discovered a culinary secret with this mix but it made for the most excellent stir fry sauce.
Posts about Food (RSS, JSON)
Saturday, 16 December 2023
Saturday, 30 September 2023
— A New York steak house, which only existed as a Google listing, finally opened for one night. The story reminds me of a fake restaurant that managed to become the number 1 rated place on Trip Advisor in London and that served £1 microwaved food on the only night it was open. (via)
Thursday, 24 August 2023
Try the food, then buy the book. A London book store specialising on cook books prepares a recipe from a cook book everyday for its customers. (via)
Wednesday, 21 June 2023
— What residents at Arctic research stations eat: First fresh produce, then long-life or frozen foodstuffs; sometimes herbs or salad from the greenhouse. (via)
Wednesday, 19 April 2023
Mushy Peas
— A colleague who lives in the US recently learned about mushy peas, a UK favourite side with fish and chips. He asked whether mushy peas are a thing. This is my reply.
Imagine it’s Friday, you had a tough week at work, and you decide to nip down to the chippy to treat yourself to a nice hot and greasy portion of fish and chips. You get haddock instead of cod because why not, you deserve it. The lad behind the counter, he grew up in the area and his family owned the chippy for at least four generations, he asks in the thickest cockney: “Mushy peas with that, bruv?” And without thinking for a second you say: “Yes, of course, mate, it’s Friday, innit, earned it.” You head home, the rain just stopped and now the sun is out. You walk with a spring in your step because you know what’s waiting for you when you get home; the fish and chips in one hand, the grease slowly seeping through the paper, and the tub of mushy peas in the other hand. An older gentleman tips his hat, a woman hands you her phone number, and the rude boy on the corner says: “Alright there, you have a good one, yeah”—because they know there walks a man of great taste.
Tuesday, 31 January 2023
— An extensive piece by Digby Warde-Aldam looks at the history of the British chain Pizza Express and how the design of their shops helped to build a national franchise. I never ate at a Pizza Express—why would I? I’m too pretentious. Still, I’ve always been intrigued by their old-fashioned art-nouveau identity and how outdated their shops looked.
Wednesday, 11 January 2023
— When exposed to music by A Tribe Called Quest whilst it ages, cheese develops a “funky” flavour, “remarkably fruity, both in smell and taste, and significantly different from the other samples.” This applies to humans, too; the more Tribe you listen, the funkier you become. (via)
Wednesday, 04 January 2023
— 23 things to do in SE23, my old stomping ground. I’m happy to see Ferfect Fried Chicken included in the list:
You can’t call yourself Perfect Fried Chicken and not expect to be sued, as this takeaway on London Road discovered to its cost, so they changed their first letter to create something totally meaningless and have carried on trading as FFC ever since.
One of South London’s many chicken shops that somehow survive despite an apparent lack of customers. This one developed a cult following in the area. Some Zomato reviews suggest Ferfect Fried Chicken serves the best pigeon in town, and someone sells limited-edition prints of drawings of their shopfront.
Saturday, 24 December 2022
— Hackernews, the online community renowned for its connoisseurs of southern German cuisine, debates an article about German pretzels. It didn’t take long for someone to post a comment psychoanalysing European’s insecurities and character flaws because the author compared US American and European bread. Peak Hackernews.
Thursday, 15 December 2022
Off to London
— SINGAPORE CHANGI – It’s 5 AM in Singapore. I’m sitting in an air-conditioned airport lounge, yet I can feel the humid, muggy heat outside. I’ll be boarding a plane to London in a few hours whereI lived for several years. I’m going home, even though I didn’t grow up there.
It might be the lack of sleep but, strangely, all I can think of is the food I want to eat to make the most of my two weeks in the big city:
- A salt-beef bagel from Brick Lane (From Beigel Bake, the one with the white sign, obviously the better of the two on Brick Lane. Just to settle that argument.)
- A sausage roll and a scotch egg from Ginger Pig at Borough Market.
- A kebab from E.Mono in Kentish Town.
- A pork pie from that butcher in West Hampstead.
- Pork buns from that slightly dodgy place in China Town.
- Shortbread from Fortnum & Mason.
For me, being “home” manifests mainly through food. It’s the same when I return to Germany, where, when I visit, many activities centre around consuming pork in various ways.
I’ll probably gain a few pounds in London, but that’s ok since I mostly live off smashed avo on toast in Australia.