While browsing the isles of Aldi for some good deals, I came across smoked garlic which was brought in from the Orkney Islands - not too far from Aberdeen. A very exciting find as I've never seen smoked garlic before. I purchased it and was quite excited to bring it home to try.
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Poached eggs aren’t something I have tried to make very often. In fact, I don’t think I’ve ever tried to make them before. I only had them for the first time I can remember last year, when I had my first (vegetarian) Eggs Benedict at a diner in Vancouver. I did enjoy them, but they don’t often cross my mind in the mornings as a perfect breakfast food – until now. Yesterday, I decided to give it a try. I had the general gist of it, I knew keeping them together was a challenge, and somewhere along the way learned there should be some vinegar in the water. Likely on a cooking TV show, I watched someone swirl the water to keep the egg whites together. More...
I have decided now is as good a time as any to start learning more about wines, and to stop feeling so lost when choosing a wine. I would love to be able to sip a wine, and comment on the soft My plan is to start paying attention to the wines I'm drinking, and work my way through there. There have been many wines I've had which I enjoyed, but I forget which they were. I know I like Riesling. I know white wine is served cold, red is served at room temperature.
A friend of mine just gave me the book 'Understanding Wine - A guide to wine tasting and wine appreciation' by Michael Schuster. So I'll use this, along with the internet and my own opinions and go from there.
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Scientists in a New Zealand research institute have recently developed a new ‘tear free’ onion, expected to hit the onion market in a decades time. There is a gene in the onion which creates an enzyme that will induce tears. This gene can be ‘switched-off’ by this new technology. They also expect the health and ...