Hi, really good to meet you at baker toms day out in Cornwall, a proper bread fest! Fab blog, have a look at saffronbunn.wordpress.com for some cornish news!
Rachel
rachel
oops make that saffronbunny.wordpress.com ahem
gastrogeek
Hi rachel, good to meet you too! Loving your blog :-)
enjoyed your Blog after the teasing text on your coco freebie despondent about the missing pictures though.
I was Fergus Hendersons first head chef, and I also write about food on my site and blog and for a Japanese Magazine about to open an Italian food store in February.
Keep up the good work
I was browsing Fernandez & Leluu’s page on Jim Haynes and realised while I was scrolling down the links to other blogs that I recognised your half-face from our City course! How are you doing?
I’ve had a little mooch around your blog (surreptitiously while at work) – it’s fantastic! Will certainly come back for seconds…
All this food looks amazing – I’m desperate to try, but unfortunately I’m at uni and only have a microwave (with oven setting) and a George Forman grill (which restricts hob usage to medium-low heat)…
The Caramelised Garlic tart looks INCREDIBLE especially!!
Just wondering if you had any tips or recipes that I could do with my limited equipment?
Just discovered this blog after reading an article in the guardian and find this website really heartwarming! As a fellow 2nd-generation Bangali and foodaholic, I totally identify with all this talk of bhortas, chops and keski mach – mmmmm – my mouth is watering as i think them. Keep up teh good work! I look forward to more talk of deshi dishes.
Hi I happen to like fish but hate dealing with the bones.. Have you ever asked for you fish to be filleted and pinboned before it is served to you?
You are right about sucking the legs from the crabs/ or from any sweet Crustacea. When I was in Dhaka I had spicy broiled I guess would be the word “emperor” prawns, And while the meat was delicious nothing was nicer than sucking the juice our the legs and then grinding the shell in my teeth to wring out the last bit of flavour
Our relcutance to try new/diffent ingredients is maybe food preparation is an undertaught skill for self trained/ parentally trained cooks. Hence why I buy Octopus and squid tapas than make them myself. Where did you learn your mise en place?
I’ve got a chef, a vegetarian (and the chefs wife doesn’t eat red meat!) coming for supper on Sat. Was thinking a seafood curry, a veg curry and maybe some sag aloo etc.. do you have any good recipes please?
Ooh lucky you ;-) I do indeed- my triple coconut squid curry https://gastrogeek.wordpress.com/2011/03/27/triple-coconut-and-squid-curry/ ; tea spiced chickpeas, smoked aubergine dhal, spinach and yoghurt dhal, roast tomato shorba, potato and lentil patties panch phoran and roasted pumpkin salad, paneer, spinach and pea makhani would all fit the bill. Would love to hear how you get on!
I just read your Asian supermarkets guide and knew you were passionate about the subject. Nice article/blog! I work at e5 bakehouse in Hackney but am looking to do some writing for the guardian (their food section is so well researched/written) – how did you go about writing for them?
oh god I love that place! Such excellent bread. I sent pitches to their editor. It’s important your ideas are timely, original and relevant to their audience etc. although I’m sure you know all that already – it is brilliantly well written isn’t it? thanks Rej
Really enjoy your blog, keep up the good work. I have tried a few recipes and they work out fab.
thanks Halemah – Which ones did you try? Am glad they work out OK!
Hi, really good to meet you at baker toms day out in Cornwall, a proper bread fest! Fab blog, have a look at saffronbunn.wordpress.com for some cornish news!
Rachel
oops make that saffronbunny.wordpress.com ahem
Hi rachel, good to meet you too! Loving your blog :-)
Hey, I’m trying to install the Creative Commons logo to show that I have a license on my WordPress blog and could use help!
http://violentsigns.wordpress.com/
Hiya, just spotted that you’ve figured it out, sorry for the delayed response…
No worries!
hey,how r u? my foto looks lıke strange but thank u for ınterest n your tıme.u r so kınd about us.ıf u come to turkey please visit me.
cheers.
thanks Dogan, it’s a great photo! Wish I could come back to Turkey….sigh….cheers
enjoyed your Blog after the teasing text on your coco freebie despondent about the missing pictures though.
I was Fergus Hendersons first head chef, and I also write about food on my site and blog and for a Japanese Magazine about to open an Italian food store in February.
Keep up the good work
excellent, thanks for dropping by Paul – am so pleased you like it.
Hi Regina,
I was browsing Fernandez & Leluu’s page on Jim Haynes and realised while I was scrolling down the links to other blogs that I recognised your half-face from our City course! How are you doing?
I’ve had a little mooch around your blog (surreptitiously while at work) – it’s fantastic! Will certainly come back for seconds…
Nicky
hi Regina, I love the butterfly top you hav e on in the waitrose magazine. Can you be kind enough to let me knwo where you got it.
here in envy.
debbie
All this food looks amazing – I’m desperate to try, but unfortunately I’m at uni and only have a microwave (with oven setting) and a George Forman grill (which restricts hob usage to medium-low heat)…
The Caramelised Garlic tart looks INCREDIBLE especially!!
Just wondering if you had any tips or recipes that I could do with my limited equipment?
Thanks Hannah -now that is a challenge! Will have a bit of a think and email you over some ideas…
Just discovered this blog after reading an article in the guardian and find this website really heartwarming! As a fellow 2nd-generation Bangali and foodaholic, I totally identify with all this talk of bhortas, chops and keski mach – mmmmm – my mouth is watering as i think them. Keep up teh good work! I look forward to more talk of deshi dishes.
Hi I happen to like fish but hate dealing with the bones.. Have you ever asked for you fish to be filleted and pinboned before it is served to you?
You are right about sucking the legs from the crabs/ or from any sweet Crustacea. When I was in Dhaka I had spicy broiled I guess would be the word “emperor” prawns, And while the meat was delicious nothing was nicer than sucking the juice our the legs and then grinding the shell in my teeth to wring out the last bit of flavour
Our relcutance to try new/diffent ingredients is maybe food preparation is an undertaught skill for self trained/ parentally trained cooks. Hence why I buy Octopus and squid tapas than make them myself. Where did you learn your mise en place?
Oh no, the link to the Tandoori recipe @ Waitrose.com is missing! Can you redirect me so I can see it?
d
x
I’ve got a chef, a vegetarian (and the chefs wife doesn’t eat red meat!) coming for supper on Sat. Was thinking a seafood curry, a veg curry and maybe some sag aloo etc.. do you have any good recipes please?
Ooh lucky you ;-) I do indeed- my triple coconut squid curry https://gastrogeek.wordpress.com/2011/03/27/triple-coconut-and-squid-curry/ ; tea spiced chickpeas, smoked aubergine dhal, spinach and yoghurt dhal, roast tomato shorba, potato and lentil patties panch phoran and roasted pumpkin salad, paneer, spinach and pea makhani would all fit the bill. Would love to hear how you get on!
Mmmm sounds delicious. Better get started!
Sorry forgot to ask – what’s a good desert to have after curry?
I’m always a fan of fruit or a simple passionfruit sorbet. Good luck, hope it goes really well!
I like the new design of your blog :) Really clean and simple! Your cookbook is now on my list of ones to buy this month – can’t wait :)
thanks Bonnie! Really hope you like the book too :-)
Hi Rejina,
I just read your Asian supermarkets guide and knew you were passionate about the subject. Nice article/blog! I work at e5 bakehouse in Hackney but am looking to do some writing for the guardian (their food section is so well researched/written) – how did you go about writing for them?
Thanks,
Luke
oh god I love that place! Such excellent bread. I sent pitches to their editor. It’s important your ideas are timely, original and relevant to their audience etc. although I’m sure you know all that already – it is brilliantly well written isn’t it? thanks Rej