It’s all burgers and fried chicken this week at Insatiable Munchies. Maybe it’s the hot weather. Maybe it’s the tantalising smell of when hot oil meets meat. Or maybe, just maybe, it’s my last hurrah before swimsuit season descends upon us like a good looking man at the beach: great to look at but a lot of effort to attain.
But we try anyway.
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What is contemporary Chinese cuisine?
That was the question that I was hoping would be answered when I attended a discussion with Brendan Fong – head chef of Mr Wong – as part of the Celestial Tables Exhibition presented by the Museum of Sydney.
I was going to write an introduction for this post. Then I realised, FRIED CHICKEN DON’T NEED NO INTRODUCTION!
So I will say: fried chicken with oozing melted cheese. Interested?
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Bees and honey have always piqued my interest. After all, it’s something that we take so for granted – it’s always felt accessible to me, whether it came from a little plastic bear or not – but not something we take care of, it seems.
Did you know that bees are facing a real danger in Australia?
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I’ve popped my EatDrinkBlog cherry!!! At long last, I have finally attended my first Eat Drink Blog conference this year, and it’s been awesome.
After all, how else would you describe an entire weekend of non-stop eating with like minded people?
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My first introduction to Persian food came in the shape of Koloocheh – flaky, buttery cookies stuffed with a sweet walnut and date filling. These cookies were instantly addictive, and my local Persian grocery proceeded to not stock these cookies anymore, pushing me into a Koloocheh-void madness.
So I needed to make my own.
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I think salads can often be maligned as a boring, bitter, only-eat-if-you-got-no-other-option type of dish. And sometimes, salads are the forgotten cousin, thrown into a menu as a side so that some people can push around salad leaves on their plate to assuage their guilt.
Well, salads don’t have to be sad, and if you’re not a fan of leaves, they don’t have to be leafy either!
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Falafels can often be left as an afterthought. It’s that dish that people serve up when the thought, “oh, I forgot about the vegetarians” comes up.
But falafels are can be delicious morsels in their own right, and when you have an eatery called “Just Falafels”, then I would expect delicious morsels all the way around.
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In trying to make a cuban sandwich the other week, I dropped by my local butcher to buy some pork shoulder. While I was there, I noticed that they had chicken hearts on special, so naturally, I had to get myself half a kilo’s worth.
Naturally.
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Often in romance we can mistake the idea of love for what love actually is, and I think that in food, we can sometimes love the idea of a dish perhaps a bit more than the dish itself.
Tell me, have you ever tried a Cronut?
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