Tag Archives: Seriouseats.com

Hoppin’ John and Yorkshire pudding…not so far apart

I recently read an article by Robert Moss on Seriouseats where he discussed the challenges with making a New Year American favourite – Hoppin’ John. I’ll confess that, as a Briton, I’ve never tasted it and had no idea what … Continue reading

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Cooking is practical chemistry, biology and physics.

I love this article from Daniel Gritzer on Seriouseats. In many ways it’s the perfect blog topic – it’s personal, interesting and thought-provoking. Daniel noticed that the intensity of the garlic changed depending on how he prepared it. Using a … Continue reading

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