Not recipes though. The cooking posts are how-to suggestions to make something new or improve something old, and are about reproducibility in cooking.
I have written much about the ketogenic diet (KD), the state of ketosis, and its underlying science and clinical relevance. The ‘politics‘ of dietary advice too. However, I am aware that I have offered minimal practical advice. I have outsourced that to other sites, particularly for recipes and meal-plans. I have listed some at the
The Secretary of the British Association of Plastic, Reconstructive and Aesthetic Surgeons (BAPRAS), Simon Eccles, was recently in the news for raising awareness of hand injuries sustained by removing an avocado pit by impaling it with a knife. He himself sees an average of 4 cases of ‘avocado hand’ a week. Apparently, numbers are increasing
The background, science and health of bacon were discussed in an earlier post (from 2015). But that post did not include the method for curing bacon at home. Some reasons for home-curing are: 1) ketogenic dieters may eat a lot of bacon, and so industrial-processed store-bought bacon should come under scrutiny; 2) store-bought bacon contains sugar; 3) home-cured bacon is made
The video (from Lennard Young) shows a simple but effective method for an omelette that I only recently became aware of (but that might be widely known to others). It is excellent. Three layered textures and flavours: crispy parmesan outer crust holding a simple egg omelette encasing a decadent scrambled egg centre. Plus, it’s a one-pan dish. My
About once a year, in summer usually, I go to a bit of trouble to cook a dinner for various friends. This year it was a 9-course menu, with a loose theme. The first and last courses were eggs in an eggshell though, just to bookmark the experience. Links to previous years are in the main menubar