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India meets NOLA

As a Brit living in North America if ever there were a cuisine that I have regular cravings for it is Indian, Indian long-since becoming the national cuisine, a most welcome antidote to the grimness of the then-British cuisine of the early ’70s. Inevitably, there is so much schlock out there or if one goes…

Sea Urchin Sashimi

Had I had tried Sea Urchin before then it would have been at Le Bernardin or The Willows Inn — but surely I’d have remembered the experience. Anyway, recently I tried Sea Urchin at a Japanese restaurant and it was one of the most compelling flavours I’ve had in several years. I can’t describe it but others…

Spanish Reds and WAGYU steak

At half the price this bottle, Toro Flor de Vetus 2013, fared so much better than the Scala Dei 2012 Cartoixa, despite the promising name and my long-standing appreciation of Priorats. The allure of Priorats has now been well and truly dampened. The centre piece of the dinner was WAGYU steak which though expensive ($60 for…

The Cooking Gene

Looking forward to this. Here’s an interview with the author Michael Twitty.     gastronomyjewish foodkosher foodmichael twittysoul foodsouthern cuisine

A trick of the tail

It used to be, not that long ago, that though oxtail was one of the cheapest cuts of meat, it was without doubt also one of the tastiest if one was into comfort food (soup and stew) of the slow cooking variety. These days I’m gobsmacked by the high price of oxtail — I’ve seen it being…

A Salt Tasting: How Do They Stack Up?

Mary Murphy offers an overview of some of the good stuff, a world away from the nasty salt that most people are exposed to. I am familiar with A, a version of C, E, F, and H. For A, E, and H we purchased large sacks in Guérandeto to encrust a fish on a BBQ. The Canadian…