reviews

What I (or others) think about places, products, books and more.

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.

Mint ice-cream, and ice-cream machines

Have you ever met one of those people who looks ascance at you when you suggest having an ice-cream in winter? "But it's 8 degrees and raining!" they exclaim. So bloody what? Of courrrrrrrrrrse you should eat it all year round. So here we are at the winter solstice (in the southern hemisphere) and I decided to do a flavour that straddles ideas of cold and wishes for warmer weather.

Duncan's Degustations – Dr Oetker frozen pizzas

Like a gift from the heavens, a PR person offered me frozen pizzas to sample. I'm not the ideal candidate, but with my Duncan's Degustations series underway, how could I resist the opportunity to add to my spectrum of likely-ick experiences? Little did I know I'd end up with a freezer full of Dr Oetker's odd pizzas.

Kitchen scales redux

You might already have read about my travails with kitchen scales. It's time to write a bit more, this time testing out a model submitted to me for review. The Soehnle Cuisina proves to be worthy of interest if you're in the market for new scales, though not outdoing my favourite IKEA scales for accuracy.

My Kitchen Rules: I can see burnt bits

Australian television viewers are apparently enjoying My Kitchen Rules and Conviction Kitchen. I think the former is unpleasant and mediocre, yet somehow compulsive viewing, while the latter seems to sully its apparently good intentions with prejudice and drama.

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TASTY PRESERVES

  • Searingly sour citrus tart
  • London 2007
  • Duncan's Degustations – Dr Oetker frozen pizzas
  • Father's Day: tarte tatin and éclairs redux
  • Review: Secrets of the Red Lantern, by Pauline Nguyen