I can see I’m going to have to add a permanent Stuff-I’d-Like-Treasured-Friends-And-Family-To-Buy-Me page to the nascent About section of the site. Handy!
Anyway, it’s about food. Never miss, either giving me food or a means to make nice food. This time it’s some people’s idea of THE Italian cookbook, recently rejigged and translated into English. Who am I to argue? The guy who recommended it to me is a genuine Italian…
I reckon we’ll regret the extra dollop of curry paste I used in the green chicken curry and Kang Pa chicken I cooked for dinner tonight: the Kang Pa in particular was mentally hot.
Had another go at cooking sushi last night. Proper Japanese mayo (with soya, not egg) helps a lot with California rolls and spicy tuna temaki, as well as my half-arsed attempt at the beautiful Teri-Aki salad (number 118 on the menu, oh yes).
I reckon it tasted pretty good: salmon, tuna and eel nigiri, spicy scallop gunkanmaki, California roll and spicy tuna temaki. There were two problems: first, all the pieces of rice were too big; about twice as big as they should have been. The second was the presentation. Oh dear, the presentation. My book about sushi has little pictures to go with it explaining the various traditional shapes of rice for nigiri:
I’m going to submit a new one for the next edition:
