tag:blogger.com,1999:blog-54884446002186158872012-01-28T05:28:39.018Z... food and other fanciesmeemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.comBlogger2411100tag:blogger.com,1999:blog-5488444600218615887.post-24986977421723909152012-01-10T12:44:00.007Z2012-01-13T13:36:59.754Z

Last night's food quiz was the third time that my impossibly round face has appeared on the television.The first time was in 2003 for University Challenge: the Professionals, and the second in 2005 as 'Er Indoors when my husband got to the final of BBC's End of Story (they showed me failing to catch a frisbee - they wanted to film us interacting, but decided Virtua Tennis 2 was too sedentary.

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com10tag:blogger.com,1999:blog-5488444600218615887.post-64255583774830469522012-01-08T10:30:00.002Z2012-01-09T12:08:02.395Z

They often say that a blog is a diary, a catalogue of events in one's life, although arguably a diary is more interesting to other people.I was always rubbish at keeping a diary though, and that's partly why I've failed to write about some events which I ought to have recorded.Take the picture at the top - this was the Scotch Egg Challenge at the Ship in Wandsworth. 36 contestants, 5 judges, one

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com9tag:blogger.com,1999:blog-5488444600218615887.post-67998979888419251542012-01-03T21:31:00.002Z2012-01-04T12:29:15.900Z

They called a special assembly. We trooped in idly, wondering what was up. As we stood there, the wooden hall filled with the sound of clattering feet, then jostling and joking and the odd fart noise (both real and faked), then silence as we realised from the teachers' faces that it was something serious."There was an incident", said the headmaster, and he paused, reluctant to continue.Rohit

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com4tag:blogger.com,1999:blog-5488444600218615887.post-77444979824080323572011-12-10T15:45:00.011Z2011-12-14T10:06:22.892Z

Christmas is something I've only begun to celebrate at home relatively recently - I'm technically a Buddhist and my family never went in for seasonal gifts.Because of this, I have a tendency to buy presents whenever the whim takes me, so by the time December comes rolling round, I find I've already got a neat little stockpile of goods to hand out to my nearest and dearest.So here's a selection of

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com26tag:blogger.com,1999:blog-5488444600218615887.post-43709238406648833082011-11-23T17:20:00.003Z2011-11-29T15:38:15.556Z

When I was at college, one of the most exciting things to happen to me apart from bumping into Craig Charles was the opening of a Lakeland store.Because Lakeland really is the closest thing to a real-life Innovations catalogue, and you know how much I loved those. Of course, like an Innovations catalogue, 50% of the stuff is brilliant, inspired and useful, and 50% is utter bobbins.Bobbins,

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com28tag:blogger.com,1999:blog-5488444600218615887.post-52998741384389672712011-11-18T07:30:00.002Z2011-11-18T14:14:50.203Z

A lot of people think Japanese food is just raw fish. Whilst sashimi is one of my favourite things to eat, this notion couldn't be further from the truth.My husband's favourite food from Japan is tonkatsu. A pork cutlet which has been dredged in flour, egg and panko breadcrumbs before being deep-fried till it's crisp and golden yet still juicy and without a whisper of grease.Like tempura, Japan's

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com13tag:blogger.com,1999:blog-5488444600218615887.post-61315786641587920672011-11-14T13:45:00.008Z2011-11-15T15:31:29.216Z

A friend of mine who runs my favourite pub* recently told someone that I had some brilliant stir-fry recipes right here on my blog.I was forced to admit that there weren't any (save Burmese Pork and Beans), partly because I figured most of you lovely readers would know how to make them, but mainly because most of my recipes burble around in my brain and only occasionally make it on-line.This is

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com20tag:blogger.com,1999:blog-5488444600218615887.post-19174644018760846182011-11-08T00:01:00.031Z2011-11-24T16:16:41.336Z

So you may remember that Morphy Richards asked me to be one of their Home of the Houseproud reviewers. The way it works is they ask me if I'm interested in the gadget of the month and I say yea or nay depending on caprice.Most recently, they offered to send me the One Cup. Now, I have the brain of a guttersnipe and clearly spend too much time on the internet, so of course I accepted this offer

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com27tag:blogger.com,1999:blog-5488444600218615887.post-53401930315036369752011-11-06T23:20:00.002Z2011-11-06T23:27:19.227Z

I used to have this recurring dream that I was at the most glorious buffet. I knew it was a dream as the food looked more beautiful, more luscious, more tempting than anything you could possibly imagine. I'd pile my plate high, and return to my seat, and just as I was about to dig in, I'd abruptly wake up.I don't think this means anything more profound than the fact that I am a pathetically

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com12tag:blogger.com,1999:blog-5488444600218615887.post-12702561937351283942011-10-26T17:00:00.004+01:002011-10-27T12:20:21.850+01:00

I've just been in Japan for a fortnight and I really didn't want to leave.But when I was on the plane back to Blighty, I decided to count my blessings, one of which is a little Vietnamese cafe near my office called City Caphe.Open only at lunchtimes, I've got through many a long morning at my desk by day-dreaming about City Caphe's food.The day-dreaming continues as I wait in their queue which

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com11tag:blogger.com,1999:blog-5488444600218615887.post-69938796068489021612011-10-05T23:00:00.001+01:002011-10-06T09:21:44.114+01:00

We get in to London Bridge at 8.12. I kiss him farewell as he travels on to Charing Cross, and join the crowd which oozes blearily onto the platform. At 8.14, as we stumble along, the train to Gravesend pulls in, and as usual it takes all of my (frankly waning) will-power not to climb on it and chug my way back home.The crowd bottlenecks, then shuffles to the top of escalators, and I grab a copy

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com12tag:blogger.com,1999:blog-5488444600218615887.post-66418656453499089322011-09-27T07:30:00.002+01:002011-09-27T10:11:21.042+01:00

We're standing in a line and she walks up and down. Her face is inscrutable, by which I mean it's on its default setting of pissed off, and we're wondering which of us is for the chop. I say which of us, but I know I'm safe, though some of the others are definitely not leaving on time tonight."Kate Simpson, Hannah Jones, you two stay behind. You've not even made an attempt to hide the fact you're

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com21tag:blogger.com,1999:blog-5488444600218615887.post-11944982446839844332011-09-23T00:27:00.009+01:002011-09-27T09:48:34.965+01:00

"I need to go to the US again".My husband says this quietly, as he knows the reaction he will get. It used to be melodramatic - I'd mope and I'd wail that he'd forsaken me, and he'd fix me with a look and say,"I don't like it either. Do you want me to quit my job? I'd do it tomorrow if you asked me."And I'd sulk and say, no, I like having a house and money to go on holidays and all that kind of

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com29tag:blogger.com,1999:blog-5488444600218615887.post-44287046919839375252011-09-20T17:15:00.004+01:002011-09-28T14:42:31.839+01:00

[Housekeeping - I've decided to write a bit more about stuff other than food. I will still be writing about food though. Please do not be alarmed]I walk home on autopilot, as I do every day, past the myriad shops that barely make a dent on my consciousness. The school outfitters where my parents are forced to buy every purple piece of uniform that makes us the laughing-stock of the other pupils

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com16tag:blogger.com,1999:blog-5488444600218615887.post-81319459152190220042011-08-22T13:59:00.003+01:002011-08-22T14:06:05.167+01:00

The clip show. When a TV series wants to indulge in some onanistic nostalgia, they will often churn out an episode of greatest hits. You start to watch, and you say to yourself, "God, have they completely run out of ideas? They're just dialling this in - I've seen this a million times", and you grab the remote to change the channel pronto. But then you find yourself sinking back onto the sofa

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com11tag:blogger.com,1999:blog-5488444600218615887.post-32474118587589665992011-08-03T00:01:00.005+01:002011-08-03T14:26:03.064+01:00

Japanese beer brand Kirin has launched a pop-up yatai aka street food stand with Yasuhiro Mineno (ex head chef of Nobu) and Shinya Ikeda, joint owners and Head Chef of London’s fabled Yashin Sushi restaurant.Kirin Ichiban is being dished up with a menu of kushiage and other snacks to offer Londoners a taste of what will be served at the Yashin founders' full-blown kushiage restaurant set to

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com19tag:blogger.com,1999:blog-5488444600218615887.post-32861186769296079482011-08-01T15:18:00.009+01:002011-08-01T15:58:17.208+01:00

This is why I love Japan. Stuff like this.SWITL (which stands for Special World Idea Technology Revolution - the Japanese transpose Ls and Rs) is described by its makers Furukawa Kiko as:"a hand-held type of the SWITL for moving soft objects without collapsing their shape. It is a Robots hand for handling soft and jelly like objects which loose shape when gripped, cannot be gripped, or cannot be

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com14tag:blogger.com,1999:blog-5488444600218615887.post-82570059394832999862011-07-24T16:00:00.009+01:002011-08-10T16:24:49.947+01:00

Scotch egg! Scotch egg! How I love thee! For the uninitiated, Oliver Thring gives good background on what a Scotch egg is and where it came from. This is not a Scotch egg. The formula for what makes a good Scotch egg is very simple: Soft-Boiled Egg + Seasoned Meat + Breadcrumb + Deep-Frying --> Heaven in a Sphere A far cry from those supermarket horrors comprising hard, greying eggs rattling

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com8tag:blogger.com,1999:blog-5488444600218615887.post-10378104405605994662011-07-22T10:13:00.008+01:002011-07-22T10:39:23.407+01:00

How I hope the new Doki will look - this shop is actually in TokyoLATEST on Doki-watch - after a brief sojourn at Pacific Plaza, the not very successful successor to Oriental City, it seems Doki the beloved Japanese tableware shop is moving to Harrow Weald in August. Tetote Factory, its sister bakery, will also re-open in South Ealing next month.Doki will also be at HyperJapan - a massive event

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com7tag:blogger.com,1999:blog-5488444600218615887.post-55435592073164938322011-07-17T13:28:00.004+01:002011-07-21T14:34:42.805+01:00

As mentioned in my Som Tam post, you can get yourself a taste of Thailand at Senses of Thailand, a celebration of Thai food and culture in Selfridges, London until 30th July.The promotion is backed by the Royal Thai Embassy, Thai Trade Centre, and the Tourism Authority of Thailand, so it's got an official seal of approval, and over the fortnight, we've been told to expect expert cooking demos,

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com6tag:blogger.com,1999:blog-5488444600218615887.post-14426500587917911332011-07-14T12:40:00.011+01:002011-07-14T16:13:21.917+01:00

Som tam is more than a Thai salad - it's a trial by fire.Journalist Marina O'Loughlin commented that, "I had one in Bangkok that was so fiery I almost had an out-of-body experience", and fellow blogger Hollow Legs' verdict on a proper som tam was that, "It should be face-crunchingly spicy".That probably makes som tam, a wondrous spicy green papaya salad, sound like a bad thing, but it's not.I

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com8tag:blogger.com,1999:blog-5488444600218615887.post-6735040447631954412011-07-13T11:43:00.008+01:002011-07-13T14:02:00.368+01:00

There's been a lot of hoo-ha in the blog world recently about the Fairy Hobmother. This benevolent being has been flitting about granting wishes and no-one really knows why.Behind it all is a company called Appliances Online which as the name suggests sells all manner of electrical goods for your home. Obviously, they're wanting to spread their name and gain a good reputation, but they've been

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com45tag:blogger.com,1999:blog-5488444600218615887.post-80683223544806633352011-07-09T11:49:00.006+01:002011-07-09T16:11:19.511+01:00

Regular readers may be aware that I'm not a fan of baking, partly because I haven't got a particularly sweet tooth, and partly because I cannot be faffed with the precision of weighing everything out. But occasionally I'll see a picture or read a recipe that makes me go "Ooooooh" and consider whipping out my kitchen scales.Like this recipe which I came across in the Green & Black's Ultimate

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com19tag:blogger.com,1999:blog-5488444600218615887.post-34197557089281588852011-06-29T10:08:00.016+01:002011-07-31T15:21:13.288+01:00

My homage. It's like the Yellow Wallpaper all over again.The incredible video below entitled MasterChef Synesthesia (Buttery Biscuit Bass) has been doing the rounds on the internet.I felt like I had to share it here too, since it combines two of my most favourite things - making fun of MasterChef, and a thumping BASS BASS BASS line.The maker Swede Mason have some other gems in their back

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com19tag:blogger.com,1999:blog-5488444600218615887.post-6945583898714500662011-06-27T16:41:00.005+01:002011-06-28T10:23:49.849+01:00

I've never been a fan of spring rolls. I'm fairly sure this is as a result of early exposure at school dinners to a comestible dubbed a pancake roll - a huge, solid, brown rectangle dripping with grease and flabby beansprouts.But summer rolls are an entirely different matter. Fresh, light, stuffed with herbs and lettuce and other stuff so deliciously good for you that it's practically a salad,

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com12tag:blogger.com,1999:blog-5488444600218615887.post-20784075262173174622011-06-13T14:28:00.003+01:002011-06-13T16:28:23.252+01:00

When I was growing up, I loved shopping almost as much as I do now. My dad (affectionately, I hope) called me the "ultimate consumer", and I had various brand prejudices which were probably based on very little evidence.For instance, I thought Sony was the best for tellies, Tefal was the kettle maker, Breville made the perfect sandwich toaster, and Hoover made the best, erm, hoover.Morphy

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com21tag:blogger.com,1999:blog-5488444600218615887.post-38370535440888870362011-06-06T09:24:00.007+01:002011-06-06T16:08:12.176+01:00

"I am here (It's Tim)". This text bleeps onto my phone as I emerge from the bowels of St Pancras Station. I text back, "Cool, almost there!"This is a lie - I've come out the wrong entrance and I'm desperately trying to find Eversholt Street to meet Tim Anderson, winner of this year's MasterChef at Asakusa.Finally I arrive, only to see Tim standing in front of the restaurant chatting on his mobile

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com20tag:blogger.com,1999:blog-5488444600218615887.post-91983515536203189212011-06-03T16:48:00.003+01:002011-06-03T17:04:58.365+01:00

Before my husband and I spent our days arsing around at food and music festivals, our favourite place to go for larks was a dingy room off the Royal Mile.Specifically the Edinburgh Festival (or rather the Fringe part of it), where we'd deliberately sit in the front row to heckle and be heckled by people like Stewart Lee and Richard Herring, Paul Foot and Dan Antopolski, Daniel Kitson and Simon

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com4tag:blogger.com,1999:blog-5488444600218615887.post-74498145352339964812011-05-30T14:30:00.008+01:002011-05-30T17:02:16.695+01:00

Tom yum, that soup of wonders, that spicy restorative, that Thai dish which even gave its name to a Tony Jaa action film for reasons that still escape me (imagine if Mission Impossible 3 was renamed Mulligatawny).There's a lot of controversy about what constitutes an authentic tom yum (sometimes spelt tom yam) - should it have tomatoes, what type of mushrooms if any, prawns or chicken - and it

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com9tag:blogger.com,1999:blog-5488444600218615887.post-60636795070136811142011-05-28T18:56:00.008+01:002011-05-29T00:20:02.062+01:00

I'd never heard of speculoos till Edd Kimber aka The Boy Who Bakes mentioned it to me. Speculoos (or speculaas) is a spiced, gingerbready biscuit from Belgium and the Netherlands, which also comes as a spread, brilliant for using in cakes and other desserts.So when I came across packets of speculoos in the adorable little Wye Bakery run by Mary Braithwaite and Nigel Ings (who'd moved from France

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com8tag:blogger.com,1999:blog-5488444600218615887.post-77908241767330772752011-05-25T13:52:00.003+01:002011-05-25T15:34:50.743+01:00

Hog roast perfection.Crackling divine, moistest meat,Ludicrously cheap.Look at that. Unlimited pork plus sides for £12. TWELVE POUNDS.Droool.This guy (Heath Ball aka @pubhobbit on Twitter) owns the pub. He looks justifiably happy.A plate of sunshine.The Red Lion and Sun 25 North RoadHighgate VillageN6 4BE020 8340 1780Parties of up to 100 people with a 80kg hog (Middle White or Gloucestershire Old

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com9tag:blogger.com,1999:blog-5488444600218615887.post-57771222317317354542011-05-23T13:50:00.006+01:002011-05-30T10:44:24.986+01:00

The first time I had laksa was almost a decade ago in South Kensington, in the uninspiring environs of Oriental Canteen (which was dilapidated even then), due to a tip-off from AA Gill of all people.Though a slightly lurid shade of orange, the laksa was fiery, delicious, and bursting with seafood, and I tipped the bright red bowl to get every last drop. I then went home and tried to recreate the

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com9tag:blogger.com,1999:blog-5488444600218615887.post-10280100981194439552011-05-20T12:18:00.003+01:002011-05-24T13:36:57.808+01:00

Some "luxury" foods have always been a bit out of my reach for reasons of penury. Caviar is one of them - I think I've tried it twice in my life (once at a tasting at Selfridges and the second time at Bob Bob Ricard).The other that springs to mind is the truffle - your average specimen costs about £80. I've bought truffle oil before, and even preserved ones in a jar, but the only time I'd had

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com7tag:blogger.com,1999:blog-5488444600218615887.post-13030274051542780812011-05-16T13:20:00.004+01:002011-05-30T10:44:35.835+01:00

Saturday evening, I'm at a family wedding, full of cake and gazing happily at the flickering tealights dotted around on my table. My 10 year old niece comes up to me and opens her hand and says, "What are these, Daw Daw?" Her palm is full of star anise taken from the table centrepieces. I say to her, "Smell one" and she does, and she says it smells spicy and faintly sweet.I then take one pod and

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com11tag:blogger.com,1999:blog-5488444600218615887.post-81427503727559058592011-05-10T23:30:00.010+01:002011-05-24T13:42:22.592+01:00

Sometimes, at night, I get cravings for something savoury to nibble on. A packet of Salt 'n' Shake crisps will usually do the trick but sometimes, more drastic measures are needed.Times like these, I'll crack out a piece of pork belly from the fridge (yes, I do always have one in there) and I'll roast it using the method in my recipe here.I'll change the seasoning depending on my fancy and what's

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com14tag:blogger.com,1999:blog-5488444600218615887.post-8476158662701946352011-05-08T23:33:00.011+01:002011-05-30T10:43:42.624+01:00

A new series of Gordon's Great Escapes hosted by Gordon Ramsay starts tonight (Monday 9 May) on Channel 4.In the last series, Ramsay explored India, but this time round he's taking on four countries. The focus is South East Asia, and so he's travelling to Cambodia, Vietnam, Malaysia and Thailand to taste and to have a go at cooking the local cuisines.I'm delighted to say that some of my own

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com15tag:blogger.com,1999:blog-5488444600218615887.post-75886353682258305182011-05-04T20:30:00.012+01:002011-05-24T13:20:54.795+01:00

2011 saw a brave new world as MasterChef (aka MehsterChef) copied its Australian counterpart by installing a fancy piece of topiary and dragging out the already interminable extravaganza by showing us the previously untelevised audition stages.Hopefuls prepared their top dish to win a place in the final 20 (twenty!), but the series began with a whimper as the best part of the show - the Invention

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com32tag:blogger.com,1999:blog-5488444600218615887.post-25972260425702183292011-04-25T08:23:00.005+01:002011-04-26T20:29:40.369+01:00

Petits fours by Edd Kimber (the Boy Who Bakes) and Chef Luke MackayKai We Care. #KaiWeCare.Kai We Care was the mother of all fundraising dinners held on Monday 4th April 2011 at One Moorgate Place in London.The brainchild of Mat Follas, chef patron of the Wild Garlic, and Dave Ahern aka Cork Gourmet Guy, writer turned chef.Canapes and Pre-starterIts aim was to help the New Zealand Red Cross in

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com2tag:blogger.com,1999:blog-5488444600218615887.post-21151915503096194492011-04-17T18:00:00.004+01:002011-05-24T13:23:50.143+01:00

L-R: Johnnie Mountain of the English Pig, London (Great British Menu 2011) and Marcus Bean of The New Inn, Baschurch (Iron Chef Winner 2010) at Kai We Care (photo © Kavita Favelle of Kavey Eats)“It’s a pretty tall order given the competition, but even among chefs, Johnnie Mountain could be considered seriously eccentric” Charles Campion I'm ashamed (relieved) to say that my TV viewing has

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com12tag:blogger.com,1999:blog-5488444600218615887.post-59820264294265759562011-04-01T18:29:00.008+01:002011-05-24T13:32:56.876+01:00

Short, slightly over-excited note to say that I've now seen my Bags for Japan in real life!They are brilliant (vain, I know), but they're also nice fabric and the print quality is great.If you've ordered one, hopefully they'll arrive soon - and if you haven't got one yet, why ever not?All proceeds go to the Japanese Red Cross as before.And look! now there are T-Shirts too (this time designed by

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com9tag:blogger.com,1999:blog-5488444600218615887.post-28655019834912377162011-03-27T13:09:00.013+01:002011-03-29T16:39:49.962+01:00

Today is our seventh wedding anniversary. They say the traditional gift for seven years is wool or copper.We're going for bacon. Real bacon - proper dry-cured stuff that won't shrink or exude white goo.Fried till crisp around the edges, and slapped in a buttered floury bap, toasted on the inside only to give it secret, unexpected crunch.Our condiment of choice has always been ketchup, but today

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com18tag:blogger.com,1999:blog-5488444600218615887.post-72023111926009118612011-03-24T11:28:00.007Z2011-03-24T12:34:30.465Z

I've been thinking that I want to do more to help with the efforts in Japan.I'm not remotely athletic, so physical feats like doing a sponsored run are out of the question.I don't really bake, so I don't want to provide paltry efforts for the wonderful Cakes for Japan.I've not really got the time to auction stuff on eBay for the brilliant Bento4Japan campaign, much as I would like to take

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com16tag:blogger.com,1999:blog-5488444600218615887.post-25243414061692288392011-03-17T11:11:00.010Z2011-09-28T14:38:27.673+01:00

At the end of my first year at university, I began to get very ill.I felt exhausted but hyperactive, I sweated all the time, I had panic attacks and my hair fell out, I had chronic stomach upsets, I kept losing weight no matter how much I ate, and I even had the occasional black-out.What I found hardest to cope with were the palpitations and tremors - I couldn't even hold a pen without trembling,

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com19tag:blogger.com,1999:blog-5488444600218615887.post-22132615316843398062011-03-15T23:16:00.008Z2011-03-15T23:38:21.033Z

In Japan, there is a popular canned coffee brand made by Suntory called BOSS.You can get it in vending machines and convenience stores pretty much everywhere - the former will dispense both hot and cold versions.In the same unlikely way that Bill Murray was the (fictional) ambassador for Suntory's Hibiki Whiskey, Tommy Lee Jones is the (all too real) face of Suntory's BOSS Coffee. Apparently,

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com7tag:blogger.com,1999:blog-5488444600218615887.post-72373661864725106582011-03-14T11:08:00.015Z2011-03-17T11:46:41.389Z

"Till drowsy eyelids seem to seeA-flower 'neath her golden hteeThe Shwe-Dagon flare easterlyFrom Burmah to Kamakura"The tragic and frightening events unfolding in Japan will be familiar to you all, so I won't recount them here, except to urge you to view this piece by ABC News showing in stark detail the extent of the devastation so far.What I do want to tell you is that Japan has asked for

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com5tag:blogger.com,1999:blog-5488444600218615887.post-56828966882251578942011-03-09T12:32:00.007Z2011-05-24T13:24:26.441+01:00

Now, you all know I like bentos, but my first introduction to the world of compartmentalised cuisine was the humble steel tiffin carrier - the school/office lunchbox and preferred picnic basket of all Burmese people.As a child, there was little I loved more than deconstructing a tower of edible treats and digging into each part - fluffy rice in one section, fried chicken in another, and crunchy

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com13tag:blogger.com,1999:blog-5488444600218615887.post-26080879575879014722011-03-02T14:58:00.004Z2011-05-24T13:42:22.612+01:00

It's March, but it feels like the depths of winter. All I want to do is fill my belly with hot soups and stews in a bid to stay warm.A double whammy of chilli heat and steaming broth is guaranteed to keep the chills away and one of my weapons of choice is the Korean dish sundubu jjigae aka soondubu jjigae.Dried shiitake, garlic, dried anchoviesSundubu jjigae is a hot and spicy stew (jjigae) made

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com24tag:blogger.com,1999:blog-5488444600218615887.post-66223742136386198202011-02-26T18:47:00.018Z2011-05-24T13:29:33.990+01:00

Meat Fruit. Shoe Cake.It's Saturday and the husband and I set off for Knightsbridge, incredulous that we've managed to get a booking at Heston Blumenthal's "hot" new restaurant Dinner. I've deliberately not read any reviews (apart from one), so as not to have any preconceptions.I do know this is not meant to be the Fat Duck Mk II, but a place of its own. Thus pyrotechnics are not expected -

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com43tag:blogger.com,1999:blog-5488444600218615887.post-81109545813882730062011-02-22T10:40:00.006Z2011-05-24T13:36:15.281+01:00

You'll have seen from previous posts that I like a bit of kitchen whimsy.As well as bento bits and bobs, my house is rammed with culinary nonsense from Alessi (including that Phillipe Starck Juicy Salif lemon squeezer), Koziol, Guzzini and, last but not least, Fred and Friends, purely because the design tickled my fancy - functionality not necessarily a priority (see again Juicy Salif).It's an

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com18tag:blogger.com,1999:blog-5488444600218615887.post-71559238789530479322011-02-17T18:50:00.014Z2011-05-24T13:29:34.001+01:00

There are only TWO things you need to know about #MEATEASY.Number One: New Cross is not a shithole.The #MEATEASY is situated at the top of Goldsmiths Tavern in New Cross, South East London. If I hear one more comment about New Cross being a dangerous dump, I will scream.Those lovely, middle-class boys from Blur studied in New Cross and held a comeback gig here. Damien Hirst and Jools Holland

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com24tag:blogger.com,1999:blog-5488444600218615887.post-32205493344072219402011-02-07T13:46:00.027Z2011-02-07T21:37:21.967Z

So this morning, Foodepedia published their review of Heston Blumenthal's new restaurant Dinner. Like every other review under the sun, it focused on Blumenthal's signature starter Meat Fruit, but not in a way you might expect.I've screen-grabbed the piece as it was first published above, but the writer Nick Harman seemed to think it would be amusing to suggest that "Meat Fruit" was in fact the

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com39tag:blogger.com,1999:blog-5488444600218615887.post-25172252541281437522011-02-04T15:20:00.002Z2011-05-24T13:29:34.011+01:00

My husband just got back from another long work trip in Chicagoland. It was windy (appropriately), but it was also freezing cold, as winter had set in with a menace bringing snowstorms with it, so I'd packed him off with thermal undershirts and even a few pairs of long-johns.We Skyped on a daily basis, and one day he said to me, "Hey, you know Andy's is open? How weird is that?"Andy's is a

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com9tag:blogger.com,1999:blog-5488444600218615887.post-71362377618043084382011-01-30T23:42:00.040Z2011-05-24T13:42:22.621+01:00

You are the bitter, I am the sweet You are the griddle, I am the meat You are the trick, I am the treat You are the circus, I am the freak It's Christmas time, and I while away many a lunch hour in Leadenhall Market, admiring the turkeys on display at the Butchers and staring wistfully at the treats on the Comptoir Gourmand stall, when I notice the ultimate in glossy food p0rn appear in a number

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com44tag:blogger.com,1999:blog-5488444600218615887.post-72504158671022146152011-01-24T11:48:00.006Z2011-01-24T15:12:13.771Z

It's the morning after the night before and my husband, his brother, his brother's girlfriend and I ooze slowly down from the comfort of the lovely apartment and crumple into a little heap at the bottom of the stairs."Morning," chirps a jaunty-hatted Mat Follas, in a pinchably cheerful manner, "Don't tell me you've just got up?"."Grhmmmhrth", I say as we sit down at the long wooden table for some

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com18tag:blogger.com,1999:blog-5488444600218615887.post-88013349728176899032011-01-21T11:30:00.027Z2011-05-24T13:36:15.289+01:00

Growing up, the weekend for me meant the Sunday Times. I hung on every word of Craig Brown's Table Talk, I longed to be Emma Forrest with my own column at the age of 14 (I long to be her less these days).But my pride and joy was the Innovations Catalogue.Although not an official Sunday Times supplement, a fresh copy seemed to drop out of the pages every week, and made me laugh more than the

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com21tag:blogger.com,1999:blog-5488444600218615887.post-42598269967220180242011-01-13T17:39:00.009Z2011-05-24T13:42:22.631+01:00

Last year I somehow managed to wangle an invitation to the Waitrose Summer Party. All the greats in the food world were meant to be in attendance, but the main attraction for me were the hosts (and Waitrose ambassadors) - Delia Smith and Heston Blumenthal.I was hoping to meet Heston so I could give him a good poke, but I wanted to meet Delia purely to engineer a situation where I could get her to

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com23tag:blogger.com,1999:blog-5488444600218615887.post-43137617134605477132011-01-07T00:27:00.037Z2011-01-12T14:59:39.442Z

The way we were ...I have to admit, I've been feeling like I've lost my blog mojo for the past couple of weeks - that's what a surfeit of festivity can do to you. But a thoughtful article by Taccuino Spuntino (aka Russell Norman of Polpo and Polpetto) about how complaints should be dealt with prompted me to get back into the saddle. Do read it. It's reproduced from the latest Fire and Knives food

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com54tag:blogger.com,1999:blog-5488444600218615887.post-56328589787197790322010-12-21T09:40:00.000Z2011-05-24T13:29:34.022+01:00

Much as I love Iceland when I visit earlier this year, it's responsible for the single most disgusting eating experience I've had in my life. And no, I'm not talking about that sheep's face.I've heard about hákarl, or to give it its proper name, kæstur hákarl (Icelandic for "fermented shark"), as being an unmissable and unique part of Icelandic cuisine, so on my arrival in Reykjavik, I'm

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com30tag:blogger.com,1999:blog-5488444600218615887.post-50858919050367565882010-12-16T00:01:00.004Z2011-05-24T13:42:22.640+01:00

This weekend I was totally going to make marshmallows using Bertie Branning, my shiny red Kitchenaid mixer, when I found out you needed a sugar thermometer.So I thought s*d that for a game of soldiers and decided to make a mahoosive pork pie instead. Partly because it's Christmas time and nothing marks the season better for me than fat wodges of meaty pie, and partly because I was inspired by my

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com24tag:blogger.com,1999:blog-5488444600218615887.post-1358106416627995362010-12-06T10:23:00.011Z2011-05-05T18:58:27.718+01:00

I am a terrible student. Firstly, I turn up late to a macaron baking class by Edd Kimber.Yes, that Edd Kimber, the guy who won the Great British Bake Off hosted by Mel and Sue and judged by the Silver Fox and Nicholas Parsons's sister. A macaron class held by an official baking genius.And yet I turn up late.Edd with two D's. Like Edd the Duck. Genuinely.Secondly, I interrupt his demo with lots of

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com21tag:blogger.com,1999:blog-5488444600218615887.post-33522679224329614702010-12-05T14:58:00.008Z2010-12-06T09:57:03.356Z

This made my life both better and worse than before.This made me both dislike and like Norway more than before.Amazing.Just amazing. "Gylne Tider (Golden Times) is a Norwegian television series that currently airs on TV2. The show ran on television for three seasons, in 2002, 2004 and 2006. In the series we meet presenter Øyvind Mund, cameraman Steinar Marthinsen and sound engineer Ingar Thorsen

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com5tag:blogger.com,1999:blog-5488444600218615887.post-84734128775238872352010-12-04T21:45:00.004Z2011-05-24T13:37:32.658+01:00

I went to Taste of Christmas at the Excel London today. No Christmas carol this year - I'm clearly slightly less highly strung than I was.But here's my recommendations for a wonderful day if you're visiting too.Go to the Campo Viejo stand W50. Watch the lovely Spanish Chef Jose Pizarro whip up wonderful tapas and then feast upon them.Try some of the wines. Heckle Mark Lloyd who's ably

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com7tag:blogger.com,1999:blog-5488444600218615887.post-56078459046806573362010-12-01T11:43:00.008Z2011-12-30T23:50:07.480Z

"Take one camel hump and mince finely. Add diced shallots, capers, Tabasco and a raw egg and mix thoroughly..."I have a morbid fear of being the first person to arrive anywhere. It's nothing to do with being fashionably late - more to do with awkwardness and not knowing what to say.And so it is that my husband and I find ourselves overshooting Number 1, Somewhere Street*, London as we're 10

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com16tag:blogger.com,1999:blog-5488444600218615887.post-40420007453199979742010-11-29T00:20:00.014Z2010-11-29T10:47:26.913Z

Glynn Purnell is known to many as the pride of culinary Birmingham. The Michelin-starred chef owns the restaurant Purnell's, and last month he opened a second restaurant called The Asquith, on the site of the former Jessica's where he earned his first Michelin star.He's also been one of my favourite chefs on the Great British Menu, due to his creativity and charm. I was lucky enough to talk to

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com13tag:blogger.com,1999:blog-5488444600218615887.post-21905421820388904562010-11-22T09:57:00.012Z2011-05-24T13:42:22.660+01:00

So for the Green & Black's 15:15 Challenge ("use a budget of £15 to make a dish in 15 minutes"), I decided on an old faithful - Japanese aka Wafu Pasuta.As I said this was for two reasons - it's easy as pie to throw together, and it captures all five of the tastes Sweet, Sour, Salty, Bitter and Umami aka Savoury.I had no set recipe in mind, and just wanted to find ingredients that complement and

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com34tag:blogger.com,1999:blog-5488444600218615887.post-24411005023551630312010-11-16T09:49:00.019Z2010-11-17T15:08:24.740Z

It's the year 2000. Tandoori Palace on Histon Road. We've just had a rather nice curry, when my boyfriend turns to me and says, "These chocolate mints taste a bit odd". I try one and grimace, and I say to him, "They're orange, you idiot" ...Green & Black's are looking for an Assistant for their Head of Taste, Micah Carr-Hill.That's right - they're hiring a Chocolate Taster, possibly the BEST. JOB

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com25tag:blogger.com,1999:blog-5488444600218615887.post-53711393952288861362010-11-15T00:06:00.012Z2010-11-15T15:02:00.002Z

I first heard of Rene Redzepi and his restaurant Noma early last year, as the gentleman who had won MasterChef in 2009 had undertaken one of his final challenges at Noma in Denmark.At the time, I thought Redzepi seemed a breath of fresh air, simply because he seemed kind and understated, yet at the same time joyful about food (and his looked incredible).What was even more incredible was that Noma

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com14tag:blogger.com,1999:blog-5488444600218615887.post-10324190865398133782010-11-03T11:53:00.023Z2011-05-24T13:22:45.966+01:00

Claire, David, JohnFACT – I watched about 4 episodes of MasterChef the Professionals this year (including the one with "39 Year Old Lee" and the one where cocky Kevin threw a wobbly).FACT – That means I’m probably not qualified to review it.FACT – That’s not going to stop me.Our three finalists are Claire Lara, a tutor at Liverpool Community College; John Calton, chef at the Duke of Wellington

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com53tag:blogger.com,1999:blog-5488444600218615887.post-67451121544031091012010-11-02T09:01:00.007Z2011-05-24T13:29:34.034+01:00

I used to work on Chancery Lane, and whilst there were a few nice places to lunch (I'm looking at you, Vanilla Black and the Chancery), I never got round to going, as I couldn't get anyone to leave their desks for long enough, and frankly dining solo seemed a bit sad in such elevated surroundings.And evenings seemed unattractive, as by then I felt I'd much rather get away from the office and head

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com13tag:blogger.com,1999:blog-5488444600218615887.post-88619103568901010882010-10-30T23:45:00.014+01:002011-05-24T13:29:34.045+01:00

Jinkichi is another of those Japanese restaurants for which I have a massive soft spot and like to visit as often as possible.Their speciality is yakitori, and they offer slightly esoteric items such as tori-kawa (chicken skin), suna-gimo (chicken gizzards), gyu-tan (ox tongue), and occasionally, if you're very lucky, nankotsu (chicken cartilage - crunchy heaven).They also have zosui rice soup,

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com8tag:blogger.com,1999:blog-5488444600218615887.post-66299309017413382252010-10-30T17:10:00.015+01:002010-11-08T10:23:39.132Z

Dear Waitrose,Here is my entry for your Pumpkin Carving Competition.Hope you like it!Lots of love,meemalee xxxps follow the further adventures of Pumpkin Gregg here.

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com24tag:blogger.com,1999:blog-5488444600218615887.post-52999120413241529142010-10-29T09:00:00.031+01:002010-10-29T15:54:54.437+01:00

I adore Halloween - parties, sweets, dressing up, movies, hiding from local chavs as they bang on your door asking for money, and no obligation to buy anyone a present - best festival ever.It bugs me a little when people complain that it's a purely American tradition and shouldn't be celebrated in Britain, as Halloween is actually descended from the ancient Celtic festival of Samhain, although

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com7tag:blogger.com,1999:blog-5488444600218615887.post-13291397940865952262010-10-28T11:10:00.005+01:002011-05-24T13:36:15.298+01:00

I went to Chocolate Unwrapped last week. Still debating whether or not to write about it. You see, although most of the wares were a delight, a few of the vendors were less so. This isn't just the case with chocolatiers - there seems to be a strange type of snobbery (or maybe complacency) prevalent in certain producers and restaurants where they think customer service is irrelevant if their goods

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com13tag:blogger.com,1999:blog-5488444600218615887.post-70226523443417979702010-10-26T09:23:00.010+01:002011-05-24T13:36:15.308+01:00

Though an ardent food-lover, there are a few food-stuffs which I'm really not particularly keen on: Aubergines, for their creepy texture and nothing flavour, though people have tried to cure me, and one place almost succeeded. Cucumbers, for their ability to make me start belching like a small toad if I even get a sniff of them. Cardamom, but only when used in sweet food - love it in, say, a

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com21tag:blogger.com,1999:blog-5488444600218615887.post-90837678856446747892010-10-25T09:52:00.012+01:002011-05-19T17:30:34.490+01:00

Mat tries Barry Norman's Pickled Onions - the finest known to man -and fails to appreciate them in any way. Mat Follas does not like pickles.I do not like liquorice.I think I'm in the majority; he thinks that he is.Vote now - the poll will close midnight on Friday.The loser has to treat the winner to a free dinner. I don't want to lose.The question is - Which do you HATE?20.11.2010: THIS POLL IS

meemaleehttp://www.blogger.com/profile/11160097668312874430noreply@blogger.com20tag:blogger.com,1999:blog-5488444600218615887.post-21181167464938563022010-10-21T13:49:00.016+01:002010-11-08T10:15:57.078Z

I'm staring at the biggest box of onions I have ever seen in my life. And all I can think is, "Oh boy".About six months ago, I was chatting on Twitter, when someone asked me for a Burmese restaurant recommendation. I mentioned Mandalay as being the only place I knew of, and then someone else jumped in and asked if I'd do a Burmese night and cook for people.The next thing I knew, Mat Follas, the

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com33tag:blogger.com,1999:blog-5488444600218615887.post-32851448145065199562010-10-19T00:34:00.012+01:002011-05-24T13:29:34.057+01:00

Yes, I know I've just come back from cooking Burmese food at The Wild Garlic and you may want to know a little more about that. However, I thought I'd take a step back and throw you a curve ball by writing about what Mat Follas and his fine brigade normally dish up. Last February, my husband, his brother, his brother's girlfriend and I had resolved that as soon as the gladiator that had slain

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com24tag:blogger.com,1999:blog-5488444600218615887.post-50628119902484524922010-10-13T12:06:00.003+01:002011-05-24T13:29:34.069+01:00

I'm one of those lucky souls who commutes into town from the 'burbs, and the stop that my husband (a fellow commuter) and I usually come into is London Charing Cross.The way into work is generally fine (apart from never getting a seat, and being crushed into strangers' armpits), but on the way back, invariably something will go wrong to delay our journey home - leaves on the line, signalling

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com14tag:blogger.com,1999:blog-5488444600218615887.post-87179508486153716172010-10-04T00:11:00.004+01:002010-10-04T09:56:53.453+01:00

photo by Lost in the LarderJust got back from Beaminster in Dorset - my first pop-up Burmese restaurant night was a blast. Thank you for all your good wishes!I'll write more about it soon, but in the meantime, here is a review from one of the diners that night, Lost in the Larder.And here also a word or two from the man who made this all possible - Mat Follas, chef patron of the Wild Garlic.And

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com18tag:blogger.com,1999:blog-5488444600218615887.post-88070454558744600302010-09-27T10:22:00.016+01:002010-10-04T00:14:13.543+01:00

Back in June, I told you all that the lovely Mat Follas (MasterChef winner 2009) was allowing me to take over his restaurant in Dorset.That time is finally approaching - this Friday, with the help of Mat and his brilliant crew, I will be cooking a Burmese feast for 40 diners at the Wild Garlic.The menu is a secret, but one of the ingredients I will be using is pictured above.Mr Follas and meYou

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com20tag:blogger.com,1999:blog-5488444600218615887.post-89102383960711654302010-09-20T00:11:00.002+01:002011-05-24T13:29:34.080+01:00

Sometimes when you go somewhere, there's something you always have to try. If you're in Italy, you need to go for pizza. If you're in Hong Kong, you need to check out the dimsum. If you're in Japan, you need to track down some sushi.And if you're in the US, you really ought to have a burger.I'd heard folk rave about In-N-Out before, and been impressed by Harold and Kumar's quest for White Castle,

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com15tag:blogger.com,1999:blog-5488444600218615887.post-57515980771607767142010-09-19T13:59:00.005+01:002010-09-19T14:03:52.525+01:00

Odd place, Manchester.Almost as odd as Woking.

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com2tag:blogger.com,1999:blog-5488444600218615887.post-37504249321009380882010-09-16T00:18:00.005+01:002011-05-24T13:29:34.092+01:00

I don't like trendy restaurants. You won't see me at the launch for the latest hip and happening place unless it's an accident; for example I once walked off the streets into the Wolseley when it first opened. I probably couldn't get a reservation now, but for what it's worth I rather liked it.But when I'm abroad, I often find myself homing in on places that are "cool", because those are the

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com14tag:blogger.com,1999:blog-5488444600218615887.post-33138061216352249522010-09-01T02:29:00.012+01:002011-05-24T13:29:34.103+01:00

It's my first trip to the States. I've just quit my job. I'm waaay too over-excited, but I catch my breath long enough to ask where's good to eat in the Windy City. L2O is suggested to me by gourmet traveller and, without hesitation, I book.The husband and I are revelling at the view from the top of the Hancock Tower - he waves his hand loftily in the direction of L2O and said "It's just over

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com20tag:blogger.com,1999:blog-5488444600218615887.post-33600277397387137382010-08-25T17:01:00.007+01:002011-05-24T13:29:34.115+01:00

I'm honoured that The Grubworm has asked me to write a guest post - it's my very first one and it's about the cocktail bar PURL London in Marylebone.To read my review of PURL, please go to the Grubworm blog here.

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com1tag:blogger.com,1999:blog-5488444600218615887.post-90426841906236276332010-08-18T00:40:00.005+01:002010-08-19T00:35:55.520+01:00

Hard though it may be to believe, MasterChef isn't my favourite TV programme. Not by a long shot. That honour goes to the quiz show University Challenge as hosted by the redoubtable Jeremy Paxman.I've always been good at quizzes so, unsurprisingly, it was always my dream to go on University Challenge (I was that kid from Starter for Ten, though I did have a brief flirtation with Blockbusters) and

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com29tag:blogger.com,1999:blog-5488444600218615887.post-58143043639632539072010-08-15T17:13:00.005+01:002010-08-15T18:04:45.573+01:00

Last Friday, I found out that Whole Foods Market in Kensington was running a short Summer Chef Series - a lovely initiative where the public could see free cookery demonstrations by various leading chefs from eg Salt Yard and Min Jiang, although we were encouraged to donate to the charity of their choice*. All the chefs were giving up their time for free so it would have been churlish to

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com10tag:blogger.com,1999:blog-5488444600218615887.post-79905380963536918242010-08-13T10:07:00.003+01:002010-08-13T11:33:18.105+01:00

Lord knows if this actually means anything, but I'm still over the moon to see that news portal Wikio has ranked meemalee's kitchen in the Top Five Gastronomy Blogs for August.Hence the little blue badge in the top right of my blog. The Wikio blog rankings are compiled as follows apparently:The position of a blog in the Wikio ranking depends on the number and weight of the incoming links from

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com8tag:blogger.com,1999:blog-5488444600218615887.post-25726194429828915362010-08-11T09:52:00.013+01:002011-05-24T13:42:22.670+01:00

The national dish of Burma is called mohinga, a kind of fish chowder with lemongrass and banana stem that's served over rice vermicelli noodles. But arguably the most famous Burmese dish is one called ohn-no khao swè - Coconut Chicken Noodles.The reason for this is that ohn-no khao swè is generally considered the predecessor of the famous Northern Thai noodle dish Khao Soi - a dish so beloved

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com24tag:blogger.com,1999:blog-5488444600218615887.post-54861510163544593442010-08-06T15:18:00.012+01:002010-11-07T19:01:08.032Z

I have this friend. Let's call her Rachel. She's one of the funniest people I know, in a charming, often acerbic but never cruel way.She also happens to be a wonderful cook and bilingual - Spanish is her second language, as she spent most of her youth in Catalonia aka Catalunya, in Spain.The fact that she's from Glasgow is just the icing on the cake, as it means that she'll slip from a Scottish

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com11tag:blogger.com,1999:blog-5488444600218615887.post-24575268322784602752010-08-01T14:29:00.010+01:002011-05-24T13:36:15.317+01:00

In my second year at university, I entered the ballot for college accommodation and ended up moving into a house with a female friend and four unknown male entities.By then, said friend and I were drifting apart, which was a bit unfortunate, and the unknown male entities turned out to be a tad over-excitable, which was even more unfortunate as it manifested itself in the oddest manner. In short,

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com15tag:blogger.com,1999:blog-5488444600218615887.post-28744313110901373122010-07-31T12:47:00.009+01:002010-07-31T19:00:50.731+01:00

When I'm not eating, I'm singingAlthough these days, I have a passion for post-rock and Mike Patton, I think it's fair to say that as I was growing up, my taste in music was fairly theatrical.The very first album I ever bought was Joseph and his Amazing Technicolour Dreamcoat (with Jason Donovan, natch). To this day, I can still remember it word for word.All throughout school and university, I

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com6tag:blogger.com,1999:blog-5488444600218615887.post-46883609697954279182010-07-25T20:46:00.013+01:002010-07-26T23:36:27.424+01:00

I don't like baking.Don't get me wrong - I'm happy to reap the benefits, but for me, life's too short to weigh flour. I know lots of people who think this makes me deficient in some way, but frankly I'd rather have my cakes made for me *cough*.I don't do desserts either. I might spend hours lovingly preparing a meal, but if my guests want a pud they get (a) fruit, (b) some Ben and Jerry's, or (c)

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com16tag:blogger.com,1999:blog-5488444600218615887.post-17266194317774636012010-07-21T10:01:00.008+01:002011-05-24T13:29:34.125+01:00

Giant Robot, Clerkenwell - Space Age DinerPrawns are giant. MeatBalls are not. Tasty but dear.There is no robot.Giant Prawns (garlic, chilli, oregano) £23.60You get fiveGiant Robot - Spaghetti and Meatballs (beef, spicy tomato sauce, pecorino) £9.65The "large" portionGiant Robot45-47 Clerkenwell RoadLondon EC1M 5RS020 7065 6810www.gntrbt.comWhat I expectedEDITED TO ADD: For future pithy nonsense,

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com30tag:blogger.com,1999:blog-5488444600218615887.post-52270303270830131472010-07-14T17:01:00.027+01:002010-11-08T10:16:14.065Z

Asking me if I love MasterChef is a bit like asking if a bear sh*ts in the woods.I decided to write a blog because I'm working on a Burmese cookbook, and I wanted to know if people would like what I said, but the thing that actually got me started, the first thing I ever wrote about, was MasterChef.I've had some folk comment that me putting virtual pen to paper about MasterChef is a waste of my "

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com29tag:blogger.com,1999:blog-5488444600218615887.post-60779750866001766342010-07-07T12:41:00.002+01:002011-05-24T13:29:34.135+01:00

I ruddy love macarons. And my favourite so far are the prune and Armagnac ones from Comptoir Gascon, which have shimmering gold dust sprinkled on top (thus making me feel like P Diddy).But despite frequent visits to satisfy my blingtastic cravings, until the other day, I'd never been to the other outposts in the Gascon empire ie Club Gascon and Cellar Gascon.The Grubworm, Chris from Cheese and

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com16tag:blogger.com,1999:blog-5488444600218615887.post-21189389003956783612010-07-04T17:30:00.007+01:002010-07-08T12:48:41.199+01:00

It was a bad start. Public transport woes got me to Paddington late, and when I went to get £100 out of a cashpoint, it claimed to dispense the cash to me but decidely didn't. I rang up Lloyds to be told I'd have to file an ATM dispute claim - my word against theirs that I'd been given the money.Ticked off beyond belief, I then flew up the platform only to see the doors to the train I wanted slam

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com20tag:blogger.com,1999:blog-5488444600218615887.post-32946523832227943152010-06-29T09:35:00.011+01:002010-09-27T10:38:17.447+01:00

People have always told me I can cook. Even if they've laughed at the fact that I can't swim, drive or ride a bike.I mean, look at my graduation yearbook entry, written almost a decade ago (maybe ignore the bit about Ann Widdecombe):I've dabbled in most cuisines, but unsurprisingly the one that is closest to my heart is Burmese food (been trying to write a Burmese cookbook for years, remember?).

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com16tag:blogger.com,1999:blog-5488444600218615887.post-26853331602091104792010-06-27T09:00:00.012+01:002011-05-24T13:39:53.315+01:00

L'Enclume - Colleen Baby Potatoes, Oxeye Daisies, Smoked Eel and Purple Wight Garlic I eat out a lot, but not half as much as I'd like. And, despite what you might think, I've not actually been to that many "fine dining" establishments.I'm stymied not just by cost, but by geography - I live out in the sticks and so if I'm having dinner in town, I need to plan carefully or else risk missing the

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com11tag:blogger.com,1999:blog-5488444600218615887.post-57250710485195663592010-06-23T10:05:00.020+01:002011-05-24T13:39:53.325+01:00

I've had a blepharospasm for the past fortnight now. That's right, look it up. Lack of sleep is the usual cause, but ocular twitching is also triggered by stress. And what did I have to be stressed about?Well, you know how I've spent a lot of the past year taking the mick out of MasterChef? Especially the beautifully be-cardiganed Toadie and the remarkable Mr Egg?So, the other day, the lovely

meemaleehttp://www.blogger.com/profile/17252248464524701128noreply@blogger.com26