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thepoetofcuisine

@thepoetofcuisine.bsky.social

1.2K followers 2.3K following 1.4K posts

food blogger. pie historian. honorary member of the english breakfast society. founder of r/cornerstorefinds, #burgersummer, #yellowstickerdinner, and #sundayfishsuppers DMs open for collaborations and appearances buymeacoffee.com/poetofcuisine

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thepoetofcuisine @thepoetofcuisine.bsky.social · Nov 26

thepoetofcuisine.wordpress.com/2022/02/21/v...

‘Victorian Fast Food.’

‘Victorian Fast Food’ – What Food was Commercially Available in East London between 1848 – 1913? ‘Microcosm of Billingsgate Market’ by Augustus Dupin. [1] * ‘Hunger was patched into the…

thepoetofcuisine.wordpress.com

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thepoetofcuisine @thepoetofcuisine.bsky.social · 56m

carne de vinha d’hlors with dahi dal

#foodsky #cook

🍽️🍛🧑‍🍳

thepoetofcuisine @thepoetofcuisine.bsky.social · 58m

it *was* a hard decade for sylvester mccoy

Reposted by thepoetofcuisine

Brendel @brendelbored.bsky.social · 3h

Just learned the difference between a croque monsieur and a croque madame is an egg and it’s named that because the egg looks like a ladies fancy hat. That’s when society worked, when we were all putting little hats on sandwiches.

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thepoetofcuisine @thepoetofcuisine.bsky.social · 4h

sainsburys and tesco both emailed today with christmas promo stuff. . .

. . . dear god it's beginning. . .

thepoetofcuisine @thepoetofcuisine.bsky.social · 6h

bit like my proof reading “11/0”😫

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thepoetofcuisine @thepoetofcuisine.bsky.social · 7h

11/0. would read thread again.

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thepoetofcuisine @thepoetofcuisine.bsky.social · 7h

carne de vinha d’hlors with dahi dal

#foodsky #cook

🍽️🍛🧑‍🍳

thepoetofcuisine @thepoetofcuisine.bsky.social · 7h

me: trying my best to keep my food blog social media apolitical

this guy:

thepoetofcuisine @thepoetofcuisine.bsky.social · 7h

we’ve missed your dinner pics! get well soon comrade

thepoetofcuisine @thepoetofcuisine.bsky.social · 10h

new idea: "#cooksnotes", a hashtag where people can share their cooking notes and results and ideas

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thepoetofcuisine @thepoetofcuisine.bsky.social · 10h

using modena is apparently considered a lil overpowering for this dish, so for future reference using a red wine would have been more suitable. i've seen much more complicated marinade recipes but i'll keep this one simple

thepoetofcuisine @thepoetofcuisine.bsky.social · 10h

cook's notes: pork belly strips are now in the fridge again, a blend of cooking salt, white pepper, smoked paprika, balsamic vinegar of modena, and garlic puree to marinade. will most likely add a pinch of bicarbonate of soda before cooking to tenderize the meat and react the acid

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thepoetofcuisine @thepoetofcuisine.bsky.social · 10h

okay so pork curry today, decided to try a carne de vinha d’hlors marinade, the original vindaloo sauce

#food #cook

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thepoetofcuisine @thepoetofcuisine.bsky.social · 11h

garlic bread to mop up the sauce after you’ve clear the bowl👌🏻

thepoetofcuisine @thepoetofcuisine.bsky.social · 13h

yes as i understand it, lactose intolerance is more common in that part of the world.

how are you fairing with irish dairy? "we all love kerrygold. . ."

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thepoetofcuisine @thepoetofcuisine.bsky.social · 14h

aye, i would have used ghee if i had it, but i have off the top of my head six different oils

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thepoetofcuisine @thepoetofcuisine.bsky.social · 14h

thank you. i was introduced to hard boiled eggs with curry from a Sri Lankan co-worker, now i remember it.

how is coconut oil killer?

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thepoetofcuisine @thepoetofcuisine.bsky.social · 14h

prawn dahi dal, topped with sesame seeds, chilli flakes, coriander and masala

#foodsky #food

🍽️🧑‍🍳🍛

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thepoetofcuisine @thepoetofcuisine.bsky.social · 1d

had some fish stock tomato veloute to use up so started this dish with prawns fried in a wok pan, with ginger, garlic, chilli flakes, and light soy sauce and then the veloute added, which tasted amazing and could have been just served on its own👌🏻

thepoetofcuisine @thepoetofcuisine.bsky.social · 1d

i’m especially no fan of gatekeeping. sometimes i do like to stay close to a recipe for the sake of saying i’ve done “a classic” version, other times, like most food, it becomes a hybrid

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thepoetofcuisine @thepoetofcuisine.bsky.social · 1d

prawn dahi dal, topped with sesame seeds, chilli flakes and coriander

#foodsky #food

🍽️🧑‍🍳🍛

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thepoetofcuisine @thepoetofcuisine.bsky.social · 1d

so for those emotionally invested, we’ve done a chicken, prawn, vegetable curry, with tomorrow being pork belly strips. after that probably chicken again but velveted and diced instead of a seared breast

Reposted by thepoetofcuisine

Lady Quinn 🏳️‍🌈🏳️‍⚧️⚧️ @harleyquinnical.bsky.social · 1d

Looks absolutely delightful.

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thepoetofcuisine @thepoetofcuisine.bsky.social · 1d

thank you! my editing and colouring is still a bit wacky, but i’m getting there ✌🏻🍽️

thepoetofcuisine @thepoetofcuisine.bsky.social · 1d

was listening earlier to this on the same subject - spotify.link/zaUi7o8ouXb

Spotify – Web Player

spotify.link

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