As a great believer in food tourism, I like to deviate from the usual fare of usual dinners on Thursday's and culinarily transcend into other realms.
The safest ones, of course, being Italian and Thai and the braver ones being Korean and or Japanese, not that any is absolutely authentic but it needn't be so in food.
And so today I've been asked to drop a pin over the safe word that is Italy and make risotto, something I absolutely love to eat, no matter the challenges surrounding a vegetarian version of it and so I shall go about it, though now is hardly the time to make or even talk about it because it's best cooked just before dinner, because the longer it stands the gloopier it becomes, owing to the starch in those rice and the only reason I talk of food right now is because I feel hungry.
It's the 4pm slump and soon, anytime now I shall be heading out, a leash in hand, doing a bit of baking myself under the hot sun.
To say that I've burnt to a charred crisp would be a bit of an overstatement but not entirely incorrect because I have now begun peeling.
Right then. Away we go!
The safest ones, of course, being Italian and Thai and the braver ones being Korean and or Japanese, not that any is absolutely authentic but it needn't be so in food.
And so today I've been asked to drop a pin over the safe word that is Italy and make risotto, something I absolutely love to eat, no matter the challenges surrounding a vegetarian version of it and so I shall go about it, though now is hardly the time to make or even talk about it because it's best cooked just before dinner, because the longer it stands the gloopier it becomes, owing to the starch in those rice and the only reason I talk of food right now is because I feel hungry.
It's the 4pm slump and soon, anytime now I shall be heading out, a leash in hand, doing a bit of baking myself under the hot sun.
To say that I've burnt to a charred crisp would be a bit of an overstatement but not entirely incorrect because I have now begun peeling.
Right then. Away we go!
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