For those who have been regular readers of our blog, you will know that Tony has made a couple of significant contributions as a guest contributor. Each time that he has published here, our reading numbers go through the roof. Now, I know that Tony is a likable guy, but nothing seems to justify the…
Archives for October 2016
Japanese Curry Rice
Japanese curry rice takes a little time and work to make, but it’s well worth the effort. We usually make a double batch (a double-batch serves 8), so there’s some leftover for a couple of lunches or even another dinner (just freeze what you had made). It’s that good. There are a couple of…
Chicken Thighs – A Knife Skills Lesson
It is only in the western world that people value the breast as the best part of the chicken. Throughout Asia, dark meat is prized as both the juiciest and the tastiest. In truth, chicken breast becomes dry and tastless when overcooked. If you are going to make a stew or casserole, you are far…