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Back in a dash (of salt)

I’ve writing to do, and then I’ll be in North America for a month, conferencing and seeing some of the best people. In the meanwhile, I leave you with this recipe for a whole fish baked in salt:

And with these links:

  • ‘A judge convicted one of Togue’s clients for feminine mannerisms and for drinking Bailey’s Irish Cream, which he felt only a woman would drink.’
  • Plastic in beer.
  • ‘Our research leads us to question why the frontline in reforming the food system has to be in someone’s kitchen.’
  • Why listeria is so dangerous.
  • McDonald’s in the new conflict with Russia.
  • We need to eat less red meat.
  • Big or small farms?
  • The decline of unpasteurised cheese in France.
  • Please stop foraging.
  • Please stop brunching.
  • Conflict Kitchen.
  • Livestock and the history of sexuality.
  • Why wait hours for food?
  • René Redzepi in Mexico.
  • Systemic saccharification syndrome.
  • Could lab-grown meat be kosher?
  • Ingenious pizza box design.
  • Pulled chicken.
  • Elizabeth David’s recipes for mackerel.
  • The return of the Colorado Orange.
  • The dominance of Red Delicious.
  • The dominance of clover honey.
  • Pickling courgettes.
  • Texas Monthly‘s barbecue editor.
  • Thoughts on making avocado toast.
  • How to navigate Andrés Carne de Res in Chia, Colombia.
  • The rise and rise of Pop-Tarts.
  • Sønderjysk Kaffebord.
  • Expensive meals.
  • Pecans in Georgia.
  • What is a sandwich?
  • Hervé This, food scientist.
  • Every comment on every recipe blog.
  • Wine flavoured Kit Kat.
  • Funfetti cake.
  • Drunk texts from famous authors.
  • Shrewsbury cakes.
  • How to eat sushi.
  • How to froth milk in the microwave.
  • Food to cook straight out of the freezer.
  • Flavoured butter.
  • Should we eat more swan?
  • A multi-layered birthday cake.
  • The difference between jasmine and basmati rice.
  • How to make Turkish delight.
  • Frankling D. Roosevelt’s pfannkuchen.
  • A fried chicken iPhone case.
  • New York’s first fine dining Chinese restaurant.
  • Cooking with a waffle iron.
  • Andouille corn dogs.
  • What is tobiko?
  • What is parmo?
  • ‘Results of a taste test of the two bakeries’ offerings were inconclusive, because all the doughnuts were delicious and because this reporter started to feel sick after the fourth of six doughnuts sampled. A friend with a stronger stomach said that the sour cream doughnut from Peter Pan was more succulent than the Moe’s Doughs version, but that he appreciated the dossant’s delicate, flaky crust. He agreed that all of the doughnuts tested were tasty.’

Oh, and I was on the radio recently, talking to Redi Tlhabi about changing tastes. Take a listen here. See you in November xx

9 Comments Post a comment
  1. Isabelle Hertner #

    What a wonderful and interesting interview, Sarah! I’d love to experience South Africa’s rich culinary heritage.

    September 28, 2014
    • Thank you! It would be fabulous if you could – now we must find a conference for you to attend here. -Sarah xx

      September 28, 2014
  2. That is such a fantastic video! I’ve always been scared of cooking whole fish and this makes it look totally doable, thanks!!

    September 28, 2014
    • Pleasure! I think I’m going to try this too. – Sarah

      September 28, 2014
  3. Safe travels! If your North America visit brings you near Philadelphia, say hello. : )

    September 28, 2014
    • Oh gosh, I wish! This time it’s Vermont and Michigan, with a bit of Canada in between. Hopefully Philadelphia in the future 🙂 -Sarah

      September 28, 2014
      • Still, that sounds like a lovely swath of the continent to visit at this time of year. May your journey include apples and pumpkins!

        September 30, 2014
  4. Tiiu Lukk #

    Come and stay with us in California some time, you are always welcome!

    October 17, 2014

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