Noodles: Over 70 Enticing, Aromatic Dishes - New Influences from the East (Creative Cooking Library)
Diary of an Innkeeper (Free subscription) | yesterday
You will have seen on the news how the G20 have been at Fairmont this weekend. We have had some great business from it as well as, I'm sure the other restaurants in the area have. This is such a boost for Fife and St Andrews. We launched our new autumn menus on Wednesday and the restaurant and bar feedback has been brilliant , Richard has introduced some great old style dishes with a modern twist Fresh...
Dunedin Napier News (Free subscription) | 04/11/2009
By Patricia Pereira Fish and chips are supposed to be one of the most typical take away dishes consumed by Scots. However, fewer than half of the population in Scotland eat the recommended two portions of fresh fish a week. Fish and shellfish are Scotland’s top exports, with a value of some £700m annually. But although Scotland [...]
Taste the Goode Life (Free subscription) | 17/10/2009
Thanks for comments, and due to yesterday's hiccup when I published too soon, forgot to reply to those received, although thankfully nothing urgent. Will start with these. Thanks Moira for sending in details of cheap Lidl products, not sure if these are national or only in Scotland, but all info appreciated for then we know where to take a look to find the best buys. Glad you liked the idea of the...
BarfBlog (Free subscription) | 16/10/2009
The Glaswegian reports that diners are being invited to make their own dishes at a new Glasgow restaurant. Cookie will be the first restaurant in Scotland to invite customers into the kitchen to prepare and cook the food. They will have access to quality ingredients and be guided by a trained chef. The eaterie is the brainchild of Scots-Italian architect Domenico Del Priore. He hopes the concept of...
Gastronomy Domine (Free subscription) | 15/10/2009
It's been a very busy month or so, and those of you who follow me on Twitter will have noticed that I was in Scotland for most of last week. I had good fun chomping on tablet, drinking gin and jam (if you are in Edinburgh and fancy a really, really clever and delicious cocktail, head straight for Bramble Bar - I can't recommend their various egg-based flips enough), eating black pudding (much saltier...
Danny & Annie @ VSO (Free subscription) | 14/09/2009
new arrivals..... trying to figure out how to phone the VSO office when nobody met us at the airport arriving at our campus house to find it had 2 beds, a table and chairs and nothing else! having to completely furnish the house. waking up every morning for a week or two hoping that when I opened my eyes I'd be in our lovely blue bedroom in Scotland trying to figure out the money. So many zeros!! Then...
Best Hub Pages by Gordon Hamilton (Free subscription) | 29/08/2009
Steak Pie is one of the most widely eaten dishes in Scotland. It is most commonly associated with and consumed at New Year but in reality it is eaten all year round. The picture shows a traditional Scottish Steak Pie portion on a plate but there are a great many delicious ways in which this recipe can be extensively adapted for even greater enjoyment. The recipe pictured and others are explored in...
Foodie Pantry (Free subscription) | 24/08/2009
Thanks to the summer's blockbuster hit, Julie & Julia foodies are rediscovering Julia Child all over again. We have a lot to thank her for. One, she got us Americans away form all that Fifties food like meat loaf and molded Jello and two, taught us how to have a more sophisticated palate. Thanks to her people could have boeuf bourguignon instead of beef stew and cassoulet instead of beans ad franks....
Primordial Slack (Free subscription) | 23/08/2009
Get your fill of today's most succulent, red-meat, juicy morsels of bloggy rant goodness. You have time to click because they are all short-order dishes. But, save room for dessert because Suzette is an imaginative cook. Aw, Hell, life is short, eat dessert first. I'm sure it's viral by now, but a Congresscritter gets served deliciously by a Marine Corp Vet in Washington State. TJIC slings some hash...
ben bravo! (Free subscription) | 23/08/2009
I've been on holiday for a very long time. I have made some many pictures thanks to giving control of the Tauveron camera to Kasha. She is very good at that hold steady n click that I fail to achieve. I have shaky hands. Small trembles which are no good for capturing slices of life. Anywho, I am back here sitting at my lovely kitchen table listening to the sounds of Jenny doing the dishes. She has...
Word of Mouth (Free subscription) | 21/08/2009
As the restaurant industry grapples with ethical issues, who should decide what we eat? The current issue of Restaurant Magazine (which I write for) includes a timely feature in which chef Alain Ducasse , and seven of his high-flying proteges, including Claude "Hibiscus" Bosi and Clare Smyth, head chef at Restaurant Gordon Ramsay, discuss sustainability. For Ducasse, it's a simple matter...
The Independent (Free subscription) | 16/08/2009
With its stovies, clouties, mashed tatties and butterballs, Scotland's cuisine has long been maligned. But all that is about to change. The food writer Sue Lawrence, a former winner of MasterChef, yesterday called on Scots to take pride in their "good, wholesome diet" at the opening of the Edinburgh International Book Festival as she launched her book Taste Ye Back, in which famous Scots...
Little Nuances (Free subscription) | 14/08/2009
Have I really been gone for an entire month? Wow. Guess that's how it goes in the life of a blog. You spend time with her whenever possible, but sometimes life pulls you away. And so it goes. A few of the things that have been on my mind lately include: I started reading The Diary of a Young Girl recently (better known as "The Diary of Anne Frank") and it's confirming so much of what I believe....
Not PC (Free subscription) | 05/08/2009
This week Bernard Darnton delves into the greatest culinary tradition in Europe (except for French, Italian, Basque, Greek, Viennese, Swedish, Ukrainian, Lithuanian, Luxembourgian, …) “Scottish cuisine” is not a phrase that fills you with hope. It doesn’t suggest the sophistication of French, the urgent, exotic freshness of Thai, or the “what the hell did that used to...
crivens, jings and help ma blog (Free subscription) | 03/08/2009
Hullo there ma wee blog. Well all went well with the first of August celebrations on Saturday evening. The lovely G planned the evening out and her two brothers and wife and girlfriend { what is the simple pc way to say that'} came with leen and K staying over and T+T heading back home to see to their kids, who at 18 and 16 must have had their plans for a parent free Saturday night spoiled in all probability....
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