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Saturday, 8 August 2015. Supperclub Nights - Noya's Kitchen. We’ve been wanting to do one of Noya’s Vietnamese supperclubs. For ages but they’re not easy to get into. At the time of writing (early August) she’s fully booked until, um, next year. With very good reason, as it turns out. A couple of friends got word of some late availability, so naturally we piled in. You see, we’ve done a fair bit of Vietnamese-ish cooking at home (thanks again to Uyen Luu’s marvellous book. I am at least an old enough han...

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Saturday, 8 August 2015. Supperclub Nights - Noya's Kitchen. We’ve been wanting to do one of Noya’s Vietnamese supperclubs. For ages but they’re not easy to get into. At the time of writing (early August) she’s fully booked until, um, next year. With very good reason, as it turns out. A couple of friends got word of some late availability, so naturally we piled in. You see, we’ve done a fair bit of Vietnamese-ish cooking at home (thanks again to Uyen Luu’s marvellous book. I am at least an old enough han...

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Greedybots | greedybots.blogspot.com Reviews

https://greedybots.blogspot.com

Saturday, 8 August 2015. Supperclub Nights - Noya's Kitchen. We’ve been wanting to do one of Noya’s Vietnamese supperclubs. For ages but they’re not easy to get into. At the time of writing (early August) she’s fully booked until, um, next year. With very good reason, as it turns out. A couple of friends got word of some late availability, so naturally we piled in. You see, we’ve done a fair bit of Vietnamese-ish cooking at home (thanks again to Uyen Luu’s marvellous book. I am at least an old enough han...

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greedybots.blogspot.com

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Greedybots: July 2014

http://www.greedybots.blogspot.com/2014_07_01_archive.html

Sunday, 27 July 2014. The Elemental Blend tea. Steampunks love tea. I'm not sure why, but they do. Chap-hop musician Professor Elemental. Is also very popular with steampunks. He's especially fond of a good cuppa, to the point where one of his most popular songs* is his ode to the drink, 'Cup of Brown Joy'. So what could be more fitting than that he should also release his own brand of tea? Would it be a costly mistake? However, you do get a lot for that, 250g of the stuff. And it's delicious! Protein, r...

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Greedybots: January 2015

http://www.greedybots.blogspot.com/2015_01_01_archive.html

Thursday, 22 January 2015. Not actually a pie, but tasty. No, not for you. Free 'pie' for me! Bristol-based pie company Pieminister. Some of the range has slightly different fillings to the firm's range of proper pies, which I'm not sure are widely available outside the south-west, though Waitrose stocks them. You can get the chorizo and beef 'Matador' as both a pie and a pot, however. I make all our pies at home, but have enjoyed Pieminister pies with mash in the Raven. More than a pie to buy me.).

3

Greedybots: September 2014

http://www.greedybots.blogspot.com/2014_09_01_archive.html

Saturday, 27 September 2014. In need of comfort. I've been feeling pretty rubbish for a while. Mrs R passed on some ghastly virus and no amount of rebooting or applying the HotToddy 3.0 patch seems to shift it. Hopefully the week of planned system downtime in a couple of weeks will sort things out. In the meantime I've been turning, as I'm sure we all do, to food of consolation. You don't have to be poorly to enjoy this, but it helps. Inspired by Tony Nayor's excellent How to Eat. I was driven back to my...

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Greedybots: November 2014

http://www.greedybots.blogspot.com/2014_11_01_archive.html

Wednesday, 26 November 2014. Actual Recipe: Duck Terrine with Pineapple Innuendo. Not just any Duck Terrine: this is Robot Duck Terrine. Anyway, this is meaty, rich and fragrant and makes a jolly good starter. You will need:. Serves 6-8 as a starter, or 2 with no shame. 3 top quality sausages. 1 slice white bread, crumbed. 1 egg, beaten. About 8 rashers streaky bacon. Zest of 1 orange. 1 tsp coriander seeds. 1 tsp black peppercorns. Pinch salt (edit: actually a pinch OF salt. Don't steal salt, kids).

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Greedybots: The Taste of France

http://www.greedybots.blogspot.com/2015/07/the-taste-of-france.html

Saturday, 25 July 2015. The Taste of France. Over the last couple of years we’ve mainly been trying to expand our cookery repertoire – not least dabbling with Burmese food (largely thanks to MiMi Aye. Vietnamese ( Uyen Luu. And Japanese (Tim Anderson), while my subscription with The Spicery. Is for a World Discoverer box that takes me all over the place (including the odd trip to pastry hell. This is a lovely book of proper traditional French fare and when we picked it up about 15 years ago. Looking at i...

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What a waist… | Gettins Images

https://ppgettins.wordpress.com/2014/05/23/what-a-waist

Photographic musings from PP Gettins. Skip to primary content. What a waist…. May 23, 2014. When I’m not fiddling with lenses and flashes and things (and am awake), odds are I’m either stuffing my face or – increasingly – preparing stuff to stuff in my face. So while I knew I’d be an inconsistent bloggist my recent lapse has a reasonable excuse: I’ve been profoundly greedy. Bacon Roasted. With Honey. Oh my…. Never mind the burgers – here’s my chillidogs. In case you’re wondering, the name is a spin...

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ppgettins | Gettins Images

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Photographic musings from PP Gettins. Skip to primary content. Skip to secondary content. December 12, 2015. A couple of months ago we had a week in Paris. There’s a lot of wisdom out there about not mixing photography and holidays too much, but when you have limited opportunity, you have to take your chances. This shot, for example, should have had the first light of the day kissing the dome and bringing a warmth to the whole scene. Only it didn’t happen. Dark became slightly grey, and sta...In some way...

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Greedybots

Saturday, 8 August 2015. Supperclub Nights - Noya's Kitchen. We’ve been wanting to do one of Noya’s Vietnamese supperclubs. For ages but they’re not easy to get into. At the time of writing (early August) she’s fully booked until, um, next year. With very good reason, as it turns out. A couple of friends got word of some late availability, so naturally we piled in. You see, we’ve done a fair bit of Vietnamese-ish cooking at home (thanks again to Uyen Luu’s marvellous book. I am at least an old enough han...

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