I've been looking at my Google analytics page, and I'm not happy with what I see. So in the spirit of flailing to stop myself from sinking, this is now a food blog.
So: how to boil an egg.
About a week ago, I was talking to some friends about eggs. Yes, eggs! You know, those funky little pebbles that form under chickens. It turns out that they're surprisingly good to eat. Now, I know, I know. You've heard things described as 'good to eat' before and found that they do not in fact taste bad, or just okay, or even pretty great. But don't think you should ever not never let those many disappointments discourage you from trying new things. And I'll tell you just how you can try eggs in this way and I hope you find them as good as I did.
This reminds me of an anecdote so interesting that I just have to share it. The other day, I was talking with a friend over a glass or two of spumante and lime cordial (I'll have to publish that recipe someday!) Anyway he – or possibly she, I wasn't really paying attention – told me that they were diabetic, and which of course means you can't eat gluten or pork. It's important to be up to date with food requirements that people have these days to make themselves feel special. So I assured them that the drink was fine, and I'm pretty sure that assessment would have been born out, had I inspected the cordial label. As it was, I just left them happily napping and went off to have more mundane experiences. ...continue reading "How to Boil an Egg"
'It may appear strange that such should arise in the eighteenth century; but while I followed the routine of education in the schools of Geneva, I was, to a great degree, self-taught with regard to my favourite studies.' -- Mary Shelley, Frankenstein.
'To the best of my knowledge, doctorates are not awarded for witchcraft. But if ever they are, no doubt I will qualify.' -- Baron Frankenstein, Frankenstein Created Woman.
We open on one of the Hammer Frankenstein series' most enduring symbols – the guillotine. A prisoner is being lead to his death, drunken and defiant. He seems fearless and utterly unashamed of whatever act has lead him here – until he sees that his young son Hans is watching. He dies, quiet and glum.
Years later Hans (Robert Morris), now grown up, passes the guillotine on his way to his work. He is assisting the kindly, Gepeto-like Dr Hertz (Thorley Walters) with an experiment. Hertz' partner Baron Frankenstein (Peter Cushing) has frozen himself to see if he can be revived. He's duly thawed and shocked back into life.
"His limbs were in proportion, and I had selected his features as beautiful." -- Mary Shelley, Frankenstein
"You loved your Creature so long as it was pretty, but when it lost its looks, huh? That was another matter." – Dr Polidori, Frankenstein: the True Story
After the events of Part One, the Creature (Michael Sarrazin) has survived his plunge into the English Channel. Dragging himself ashore, he hides out in the home of a blind man (Ralph Richardson). He befriends to the man, and falls in love with his daughter (Jane Seymour). Alas, he scares her out of the house and she is fatally run over by a coach. ...continue reading "Frankenstein: the True Story Part Two – 1973"
Two good, fine meals. But what if… what if someone were to bolt them together? To take these two greasy comfort dishes and create a monstrous creature of deliciousness!
But what’s that you say? It would be playing God?
Bah! You lack the will of the true scientist! It is only through such dangerous, unethical experiments that mankind has been able to develop the wheel and the orthopaedic sandal! Do you think Sir Arthur Churro or Dr Lionel Sushi had to kowtow to the ethics committee when they invented culinary marvels?