The other day I made the terrible mistake of telling some very juvenile-minded people that I wanted clams. “I’m craving the taste of clams!” I said. “What? I love eating clams. Especially big meaty saucy clams that you eat with your fingers and you get the juices all over your face… Will you guys stop looking at me like that.” For the rest of the day they kept giving me sly looks. This brought me to the conclusion that one should be very careful about mentioning clams to certain people.
Enjoy These Saucy Spicy Clams In Ginger Garlic Chilli & XO Sauce With People Who Won’t Snigger Every Time You Say Clam
If You Must Eat Dinner From A Bowl On Your Lap In Front Of The TV, At Least Do It In Style With Truffled Mac & Cheese
I’m pretty sure everyone loves mac and cheese. Everyone. I’m not nearly as certain that everyone loves truffles, being one of those things that you love or hate or maybe never had before because truffles are the most expensive food in the world and instead of eating truffles you had to pay rent or something boring like that.
Parfait Makes The Word Liver Sound Much More Appetising in This Truly Luscious Chicken Liver Parfait
No one really likes to think about liver and where it comes from or what it does. And much like politics or Scientology or Kim Kardashian, people have a fairly strong opinion of it one way or the other. However, when transformed into a smooth parfait (in case you didn’t know, a pâté is a more coarse, textured version), you don’t even think about the fact that it’s made of liver. You just wish it weren’t a shared entree and you hope no one will notice if you eat the entire thing.
Dear FaceBook, I Don’t Care About An Exotic Fruit That Erases Belly Fat Just Leave Me To Eat My Crispy Sweet & Spicy Glazed Chicken Wings In Peace
Chicken wings are the unloved and unwanted part of a KFC bucket, joining green Skittles, Orange Cream biscuits, Miranda from Sex and the City, and Michelle Williams from Destiny’s Child as voted Least Favourite in their respective groups.
I have been asked how to cook something impressive and delicious but less time intensive than my usual Start-This-Recipe-The-Night-Before recipes. So here it is – the fastest thing I can cook (from scratch) is Moules Marinieres, which seriously takes less than 10 minutes in total including the prep work and cooking. However any cooking time saved is spent looking for parking at the Sydney Fish Markets in order to get the mussels. You can get decent mussels at most local fish shops but the Fish Markets have literally every kind of seafood imaginable and it’s all super fresh out of the sea. And also I like to browse and touch and poke and smell the goods as though I’m shopping for a new YSL bag.
During a very short era that we shall call the Great Pickling, Mr D bought a large number of mason jars in anticipation of pickling everything that he could lay his hands on after watching one too many episodes of Doomsday Preppers. He had already experienced the flush of success with his highly acclaimed tomato chutney made with home-grown tomatoes, and decided his next project was to pickle a bushel of my dad’s blow-your-socks-off hot jalapenos. To give you an indication of how hot they were, being in the same room as those jalapenos and breathing the same air as them burned my lungs.
Momofuku Steamed Buns With Char Siu Slow Roasted Pork Belly Because One Cannot Live Entirely On A Diet Of Desserts
There are two kinds of people in the world, those that love a warm bun stuffed with hot meat – yeah don’t think that I didn’t see you smirk at the sexual innuendo – and those who are lying. Non-meat eaters, I know you have your alternatives filled with tofu that I’m maybe 40% convinced are just as delicious, but this is not about you. It’s about me, steamed buns, and roast pork. A culinary threesome. Hawt.