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The Revolution of Italian Cuisine
The list of various necessities of life cannot be complete without the inclusion of food. If you want to lighten up a person’s mood,...
100 Year Old Rule Change in Champagne
France is not renowned for the pace at which things change - the basis of law is still based from Napoleonic times! But in...
The Battle Of The Mocktails: TOST vs. Mingle
As most of you who regularly read know, I’ve been working towards staying more sober. It’s a personal choice that I’ve made. While I...
A British Icon; Steak and Kidney Pudding
Following on from my previous article about British iconic food I would like to introduce you to another British Icon from its origins through...
Get ready for St. Patrick’s Day!
I may not be of Irish descent, but my family and I have always loved St. Patrick’s Day. I think it's because of the...
Developing a Takeaway Menu
The traditional saturday night takeaway is something that we take for granted, whether it be pizza, Indian or Chinese. These are tried and tested...
Keto Appetizer’s For Newbies
For the last few months, my fiance and I have been focusing on adding more vegetables into our diet and way fewer carbs. I...
Salt, Fat, Acid, Heat; a Breakdown of What Makes a Dish
Let’s talk about the foundational pillars of what makes a great dish, salt, fat, acid, and heat. These are necessary elements to cooking best...
Steak! Glorious Steak!
Sous Vide Steak with Chimichurri Sauce and Grilled Scallions
Sous Vide Steak with Chimichurri Sauce and Grilled Scallions
Ingredients
4 strip steaks, 1″ thick2 tablespoons butter, divided1...
Roux vs Béchamel
Roux’s and béchamel’s, it’s quite possible that you haven’t heard either of these words. Most commonly they’re used in a professional kitchen, or maybe...
