The Perfect Smoky Coffee Cure for Beef (I’m Thinking Brisket)
This is a sweet, bitter, salty and spicy post. It’s a barbecue beef coffee cure that I worked on a few days ago and tested out on some slow-cooked brisket.
This is a sweet, bitter, salty and spicy post. It’s a barbecue beef coffee cure that I worked on a few days ago and tested out on some slow-cooked brisket.
Originally written as part of the World Cup 2014 cooking project. Football: I can’t start talking about the Côte d’Ivoire without mentioning the two players that are expected to take
Originally written as part of the World Cup 2014 cooking project. Football: Bosnia and Herzegovina are the babies of the World Cup in Brazil. Considering that their first ever international
Originally written as part of the World Cup 2014 cooking project. Football: Iran caused one of the greatest heartaches in World Cup qualifying history; at the expense of Australia. I
Originally written as part of the World Cup 2014 cooking project. Nigeria was supposed to be next but a little setback with the recipe means that it’s Ghana today and
Introduction: This recipe marries two incredible entities; the classic French dish of Bourguignon and the sumptuously meaty flavour of beef cheeks, or joues de boeuf. The Bourguignon first: although associated
Introduction: I have for some time been trying to create a beef patty that when you bite in to it feels like you’re sinking your teeth in to the brawniest
Introduction: Where phở originally came from has proven inconclusive to researchers. From my little bit of digging around in Hanoi (Hà Nội) I found three theories each with their merits,
Introduction: Hovering over a cauldron of hot meat, somewhere in a poky flat in London, two students of chemistry fervently debate what they honestly believe to be the finer points
…a very difficult one to call. Before I give the final answer, a subjective one of course, it’s important to define what actually makes a good pho (in case you
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