food

What we eat. Food business, policy, industry, issues.

Deriving joy from owning a dishwasher. Please explain

So here I am with a new (but old) kitchen which includes a mid-2000s dishwasher. Except for a short period ten years ago, I've never lived with a dishwasher and harbour some suspicion of them. How does one best enjoy a dishwasher?

Keeping your knives sharp

One of my greatest fears when someone asks me to cook with them is the prospect of blunt knives in their kitchen. I hate being asked to finely slice an onion or trim a piece of meat with a large dull-edged kitchen knife. Ugh. I believe I've once successfully nagged a friend into getting some decently sharp knives.

OMG I can still make macarons!

Ten months after I last donned my patissier gear and squeezed out a few hundred macarons, I returned to the piping bags for a brief baking blitz. My back hurt for two weeks. So then I made a cake instead.

Pierre Hermé's book on macarons is now in English

The most impressive book on macarons is now in English! Pierre Hermé's 2008 French book "Macaron" is out this month in English.

Vanilla slices – glorious, perhaps mundane, quite mysterious

The vanilla slice is one of those standard, humble Australian bakery items that qualifies as "good old" for its longevity and as "humble" because of its modest level of finesse. But there are mysteries in all this (and questions for readers at the end)… What was your childhood vanilla slice like? Did it have a different name? And how long has it been around?

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TASTY PRESERVES

  • Spring harvest in Paris
  • Two years of Syrup & Tang… it's an anniversary!
  • Amazon tastes bad
  • A personal perspective on binge-drinking and social policy on alcohol
  • Michel Cluizel's Chocolatrium