Food & Drink

Wines of the Week: Chardonnays

Chardonnay, thanks to us, you’ve come a long way baby. What makes Chardonnay popular? It’s a chameleon. For a connoisseur, it’s a crisp, flinty wine of Burgundy; for your weekly circles, it’s a big fat white wine you can drink out of the bottle, okay maybe not out of the bottle. The masses learnt to like wine via Chardonnays, that itself would be enough to make critics suspicious. The wine eli...

Possibly, I have too much time on my hands...

So today I started playing around with the baked meatball recipe. It started off like this, but wasn't really working for me. So I tried a tomato sauce, passata with some balsamic vinegar added and it was ok but it was also the definition of bland. What to do... Today, I mushed the chicken mince with minced garlic, onion and some parsley butter. But more importantly I changed the sauce. I'...

A picklin' fool

After watching a couple episodes of Good Eats with Alton Brown, I decided to try my hand at making pickles. Not real kosher dill pickles, which are the kind I actually prefer -- those require actual fermentation and that scares me a bit. No, I decided to try a batch of his sour refrigerator pickles. The recipe was quite simple. Add the following ingredients to a saucepan: 1 c. water 1 c. ...