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January 2014

This dish lasted just long enough to grab the photo.

It’s not just bloggers, we see the same slothfulness on TV, on radio and in press. Yes, I am referring to the pitiful recycling of old material in an effort to eek out one more programme, article or post from the previous year’s material. That “Best Of” programme is probably the most appalling form of TV one can endure. As a side note, comedy programmes bring this to a depth unplumbed by others. The sycophantic praising of old comedy by old comedians is an annual dirge that sickens me. They should be put out to grass, not bootlicked by ageing brownnose colleagues. It is pitiful and should be banned.

Wooden boardWhen I decided to form a tight group to keep things in the food blogging world above-board, I was presented with a number of challenges. Firstly, I wanted a good spread of experience. I wanted somebody with high level financial experience. I wanted some youth and enthusiasm. I definitely needed some solid legal wisdom and guidance. I needed a top team. I scoured the blogs. I took advice. Numerous candidates were analysed. Their personal lives investigated. Many were rejected (You know who you are.).

Beef and BroccoliThis is probably the simplest of the easy oriental series so far. While I was doing my online research (seeing how others have photographed the dish) I came across the phrase “takeout standard” on a couple of blogs. I won’t provide links here as it probably is not fair to diss the efforts of fellow food bloggers. But, let’s get real. If the height of culinary ambition is to match the dross sold in most Chinese take-out, we are wasting each other’s time. So, either read on my friends, or reach for the phone and that menu you found in the letterbox. 

Tea Smoked ChickenThis post could have almost as easily been titled “Prelude to a divorce”. You need to understand that the Wife is a lady of habit. One of the fulcrums around which she runs her life is her mugs of tea. Not tea-bag tea. Proper leaf tea. I have even been swayed over to enjoying a mug or three at 06:30 most mornings. So when I suggested that I might use a couple of tablespoons of our regular tea leafs to cook a chicken, I got a pretty frosty reaction.