Author Archives: tingirablue
How to Boil a Ham
Boiling meat has largely gone out of fashion, mainly I think because a number of the cuts of meat associated with it are no longer all that popular either. This is not necessarily a good thing. As a way of … Continue reading
How to Choose a Barbecue
Choosing a barbecue means spending money on something that you are going to be using on a fairly regular basis with high expectations for the end result. So it’s important to make the right decisions early on in order to … Continue reading
Terrorism: Does it Achieve Anything?
It can be argued that there are two separate ways of using terror as a weapon; one is to maintain the status quo and the other is to change something, usually in terms of a political and/or economic regime. The … Continue reading
Mutton Dressed as Lamb
One of the more shady practices of unscrupulous butchers, including those to be found in many supermarkets, is to label young mutton, also known as hoggett, as ‘prime lamb’. It’s not just that there is a difference in flavor, succulence … Continue reading
How To Cook Rice
In the early 1970s one of the first celebrity chefs hit the TV screens of Australia and Great Britain in the form of Graham Kerr, ‘The Galloping Gourmet’. Kerr was a leader in stripping away a lot of the over-complicated … Continue reading
How To Fillet Salmon
I learned to fillet fish, including salmon, in a very busy restaurant in Cherbourg, Normandy, where the required rate was something like one whole fish every 10 seconds, including gutting and cleaning. We used razor sharp filleting knives that were … Continue reading
How To Fillet Salmon
I learned to fillet fish, including salmon, in a very busy restaurant in Cherbourg, Normandy, where the required rate was something like one whole fish every 10 seconds, including gutting and cleaning. We used razor sharp filleting knives that were … Continue reading
How To Fillet Salmon
I learned to fillet fish, including salmon, in a very busy restaurant in Cherbourg, Normandy, where the required rate was something like one whole fish every 10 seconds, including gutting and cleaning. We used razor sharp filleting knives that were … Continue reading
The Cool Cook’s Guide to Balsamic Vinegar
Balsamic vinegar is the ‘wine’ of Modena, Italy. It is rich, thick, expensive and marries up beautifully with food such as steak to produce an unusual finish that greatly enhances the look and flavor of the meat. But be warned. … Continue reading
A Chef’s Guide To Buying A Barbecue
Walk into any store specializing in barbecues for sale and one is immediately faced with an astonishing and bewildering display of different models at widely differing prices. How do you choose the one that is right for you? It helps … Continue reading