Cooking
Atomic Buffalo Turds
The time has come to introduce the uninitiated Puffins of this world to one of the best kept secrets of the culinary world: Atomic Buffalo Turds (ABTs). Don’t ask me how they got their name [more…]
Cooking
Cooking
Coarse Pork Terrine
After the resounding success of my fromage de tête I’ve had many, many Puffins (well, Sir Percy and AlJunior) clamouring for more. Whilst slightly less adventurous here is my adaptation of various recipes for pork [more…]
Cooking
The Bucket List Part One – Pork Pies
[Author’s note – this may be a very short series of articles as my bucket list is not especially fulsome. To give you an idea, item one on it was “Own a bucket”. This might [more…]
19th Century
Oysters 2½ Ways
“O Oysters,’ said the Carpenter, You’ve had a pleasant run! Shall we be trotting home again?’ But answer came there none — And this was scarcely odd, because They’d eaten every one.” The final verse [more…]
Arts
Culturally Appropriated Oxtail Stew
Unlike my brawn this one is a family favourite. I usually do double quantity and we eat it over a few days, but here’s the pared down recipe. Ingredients: Pack of oxtail (1kg) Coconut oil [more…]
Cooking
Knob’s Watercress Soup
I made this last week due to a supermarket delivering four packs of watercress in error with our fortnightly grocery delivery. As much as I like egg and watercress sandwiches, there is a limited amount [more…]
Cooking
How to make bread pudding
Something you hear often, usually the day before any holiday when shops might close for an hour or two, “we might need another.” The bread languishes in the bread bin or fridge patiently waiting for [more…]
Cooking
Winnie the Pooh and the Virus of Doom, Part 2
“I couldn’t help noticing,” said Piglet to Pooh, “When idly perusing the contents of your larder that it seems to be entirely full of cauliflowers. I didn’t have you down as a vegan, but I [more…]
Animals
Fromage de Tete
Recipe: 1 pig’s head 2 pig’s trotters 3 star anise 1 large onion 5 bay leaves 2tsps red wine vinegar Tarragon (ideally fresh) 6 sage leaves As the lockdown progresses and the days merge in [more…]