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Shizzling Food
Hertfordshire, UK.
Recent Activity
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Last month when I was in Turkey my friend Sona gave me some of her home made yoghurt to try. It was delicious - so good, indeed, that I decided to try making my own yoghurt when I got back to the UK. I've made about 6 batches now, and the results I'm getting are excellent. Read on to see how I make my home made yoghurt. Continue reading
Posted Oct 30, 2013 at shizzling - (mis)adventures in food
Hi James! It certainly has a different taste to fresh garlic. It has a 'not-quite-garlic' smell and I don't think it's a straight substitute for the fresh stuff. I primarily use garlic powder in dry rubs which, by their nature, need to be dry. I get through quite a lot of it, to be honest.
It has been a long, long time since I last posted on the Shizzling blog. The reason is that my Facebook page became very busy and I ended up posting to there by default and forgetting to update the blog. Despite this, the visitor numbers to this blog have steadily... Continue reading
Posted Oct 30, 2013 at shizzling - (mis)adventures in food
Tumeric gives it a kind of base flavour. It's a weird spice - I like it but it's a low tone rather than a high note.
I use MexGrocer a lot. They're a very good and friendly bunch of people.
Glad you liked it.
It's based on that one but I prefer to put some of the mint in the marinade and stir the remainder in at the end.
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Here's a strange rub, slightly adapted from one in the Diners Drive-ins and Dives episode about Kansas City Barbecue. The use of turmeric, ground cardamom and cloves sets it apart from any rub I've seen before. I've made a small batch to test out on some ribs the next time... Continue reading
Posted Jun 1, 2012 at shizzling - (mis)adventures in food
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I was watching Diners, Drive-ins and Dives episode on Kansas City BBQ and I saw this rub that includes ground celery seeds. I like the flavour of celery seeds in my Memphis Coleslaw recipe, so I thought I'd make a batch of rub to see what it tastes like. Ingredients... Continue reading
Posted Jun 1, 2012 at shizzling - (mis)adventures in food
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Makes: 18 wings. Preparation: 10 minutes. Cooking: approx 75 minutes Authentic Buffalo wings, as invented in Buffalo, New York State, are deep fried chicken wings that are coated in a sauce made of melted butter, vinegar, hot sauce and cayenne pepper. My version cooks the chicken low and slow on... Continue reading
Posted May 21, 2012 at shizzling - (mis)adventures in food
Sorry for the delayed reply.. ..yes I think it is.
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So here we go for a round up of Day 7 of the road trip. We pottered around in the hotel for a few hours before heading over for a tour of the Houston Space Center. If you ever travel to Houston you really need to see this. On first... Continue reading
Posted Mar 28, 2012 at shizzling - (mis)adventures in food
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Today was the day when we finally did some driving - 350 or so miles from New Orleans to Houston. It was a loooooong drive that ended with a good meal at a cheap Taqueria. The drive started well - we hit I10 and the traffic flow was good -... Continue reading
Posted Mar 27, 2012 at shizzling - (mis)adventures in food
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I saw an ad for the New Orleans RoadFood Festival and decided to head over there in the lunch break from the conference I am attending, in order to film some of the stalls and sample the food. Here's a video I made of the event. The stalls were spread... Continue reading
Posted Mar 25, 2012 at shizzling - (mis)adventures in food
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Day 4, and the weather has turned. Glorious sunshine and temperatures in the upper 20s make New Orleans into a much more attractive looking city. At lunchtime I headed back to Le Bayou and had a pulled roast beef po' boy. It was delicious, but I think I may have... Continue reading
Posted Mar 24, 2012 at shizzling - (mis)adventures in food
Day 3 in New Orleans had spectacularly bad weather, alternating between violent storms and humid drizzle. Lots of the roads were like small rivers. I finally hooked up with Paul, one of my travelling companions for the road trip, and we decided that, given the apalling weather, the best course... Continue reading
Posted Mar 23, 2012 at shizzling - (mis)adventures in food
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So, the Road Trip I've been looking forward to for over 3 months has finally started. I'm currently in the Lafayette Hotel in New Orleans, about to check out and go to the Hyatt where the conference I am in town for will start tomorrow. The weather here is awful... Continue reading
Posted Mar 22, 2012 at shizzling - (mis)adventures in food
I've been looking in books and trawling the web for Texas BBQ joints to visit on our Road Trip in March. First off, I found this clip on Youtube that shows some of the Texas BBQ joints around Austin. Featured in the video are: Smitty's Market, Lockhart Texas, Blacks Barbecue,... Continue reading
Posted Feb 25, 2012 at shizzling - (mis)adventures in food
The planning is moving along for my US Road Trip that will take place in late March. The original idea was to head from New Orleans through Texas and New Mexico to Albuquerque and then up over the mountains to Las Vegas. When I looked in more detail I came... Continue reading
Posted Feb 22, 2012 at shizzling - (mis)adventures in food
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I had some leftover roasted garlic puree in the fridge so I thought I'd use it as the basis of a coating for a pork shoulder joint that I am slow cooking to make pulled pork. I cut 2 sweet onions into thick slices and placed them in the bottom... Continue reading
Posted Feb 19, 2012 at shizzling - (mis)adventures in food
I'm going to be test marketing some chilli based products this year and I'm looking for people to bounce ideas off while I develop the product range. If you think you'd be interested, please fill in the form below. Loading... Continue reading
Posted Feb 9, 2012 at shizzling - (mis)adventures in food
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Serves 2 Prep: 20 mins. Cook: 50 mins This is a variation on the Chicken Green Enchiladas I wrote about recently. Rather than roll up the enchiladas I wanted to try stacking them, almost lasagne style, to make a dish that sits up on the plate more. Ingredients 400g chicken... Continue reading
Posted Feb 8, 2012 at shizzling - (mis)adventures in food
I might have overdone it with the cheese - but it tasted great.
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In mid March this year I'm going to the USA for a trade conference for my 'proper job'. By coincidence, we have a family holiday with friends in the USA starting on April 2nd, a week after the conference ends. Looking at the logistics, it didn't make sense for me... Continue reading
Posted Feb 7, 2012 at shizzling - (mis)adventures in food
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Makes 4 large enchiladas. Preparation time: 15 minutes. Cooking time: 45 minutes. An American friend of mine was kind enough to share this recipe for Chicken Green Enchiladas with me. They are easy to make and the taste is phenomenal. There are 2 ingredients in the recipe that are not... Continue reading
Posted Feb 7, 2012 at shizzling - (mis)adventures in food