Of vinegar and other matters
There’s an interesting, and at times hilarious, thread on Chinese cooking tradition on Chowhound – lwong’s dryly witty comment had me laughing out loud: ‘We see…
A drawing
Sometimes I just have to draw, like today (although it’s the first time in ages). More than anything, I like drawing faces, and so, when like…
To cook a camel
I’ve been discussing camel cookery with my friend Anissa Helou, an expert on Middle Eastern food, and Charles Perry, an expert on Medieval Arabic food, on…
Singapore fling
You can read about my recent eating adventures in Singapore in today’s Financial Times. In the print edition, there’s also a little list of Chinese New…
Food Inc
Last night I went to a press screening of Food Inc, Robert Kenner’s film about the corporate takeover of the American (and global) agricultural and food…
Helpful hints
One thing I never thought I’d be is an agony aunt for people struggling to cook ox penises!
Red-braised pork – the official version
According to a report in the Daily Telegraph, a local government in Hunan is issuing precise instructions for making Mao’s favourite dish, Red-Braised Pork (hong shao…
Woof woof
According to reports in various newspapers (such as the Guardian in the UK), legal experts in China are proposing that a new law to prevent the…
El Bulli
The legendary Catalan chef Ferran Adria announced last night that he would be closing his restaurant, El Bulli, after the next two seasons. As I think…
Sichuan chilli bean paste
I spent yesterday experimenting in my kitchen with Zhang Xiaozhong, the head chef of Barshu restaurant, where I work as consultant. A few people have emailed…