Cooking With Richard

Apparently it’s called “Sushi Bar“. It’s impossible for non-Japanese.

I made the pheasant pie again, much better this time. Unfortunately I didn’t take any good photos :-(

The pheasants were from Gibson’s in Watford market.

I found three shot while I was making it, and N-sama found another two:

My not-so-new but favourite blog is Cooking Issues, which is the French Culinary Institute‘s tech blog.

Some interesting articles to start with:

• pressure cooking
• liquid nitrogen (looks like I won’t be using this then)
• rotovap
• and finally .. drinking shots
  

Wikipedia: Treadmill desk

and finally …

We watched Young Hairdresser of the Year 2009(?) during a recent power cut …

I tried making smaller pizza … they work a bit better:

This was a multi-stage curry that I cooked from scratch without a recipe. The base was onions and tomato. The first curry was lamb shank and sweet potato (pictured below). After that, the next day I made a pea and sprout curry with the leftover sauce. Both curries were excellent.

This is a bacon butty I made for N-sama last weekend. The bacon was particularly good quality and the butty tasted really great:

Crazy Japanese …. One of them looks like lovely Yuka though.

For Coco-chan:

The recipe was derived from this, quantities doubled, about 3 tbsps of sugar and quite a large amount of parmesan.

Because the bread is quite sweet, it tastes a little like a crumpet when you put butter on top. I note that real crumpets are made with warm milk.

N-sama bought it:

Previously …

N-tsun bought me a Ladybird book of British Birds for my birthday last week. By coincidence I just saw a large display of Ladybird books in the Oxfam in Berkhamsted. Quite expensive!

Some people are serious collectors of this stuff …

J&M came to see us. Here are the “variety curries” I made:

• lamb curry
• sweet potato and chicken curry
• vegetable curry and onion bhajis
• saffron rice
• greek yogurt

I’m 31 …

Roast chicken:

From the chicken carcass I made stock (using the carcass, water, only a little sake, carrots, onions, garlic, and parsley):

I made a potato soup from this chicken stock which was decidedly better than any previous soup I’d made, the difference being down to the stock itself.