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The Digressive Chef: Return of the Master(Sauce)
Last month I brought back an old favourite to the repertoire, Master Sauce cooking. It is basically Chinese Red Cooking but you save the sauce and use it again and again. I managed to keep my previous Master Sauce going for 5 years. Over that time it cooked beef, pork, lamb, duck and uncounted chickens and chicken pieces. The chickens ( Read more... ) -
London isn't calling anymore
The BBC has stopped broadcasting it's English shortwave service in Europe. Sigh. I understand that the internet made shortwave radio a quaint anachronism about 10 years ago but still, shortwave radio was once a beautiful, joyous thing. It was about people calling out through the distance and darkness (shortwave radio signals always carry better ( Read more... )
