Roger
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rogger.bsky.social
Roger
@rogger.bsky.social
520 followers 350 following 7.7K posts
Product manager. Food blogger. Dreadful champagne socialist woofter.

Food blog: https://www.louchegastronomique.com
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rogger.bsky.social
Good evening. Who wants too see a totally normal sculpture that was just sitting around the entrance to the Bruges hospital museum, totally normally
Where to fucking start. Probably the nipples. There are a lot, and they are porcine. Anthropomorphically porcine. Anthroporcine? Anyway, there’s a sort of sickly pink pig lady lying sprawled on a bench, being comforted by a woman in a blandly blue outfit. The pig lady is stark multi-nipple naked, clasping the woman’s hand as though gravely ailing. Her hooves are structured to echo high heels and there’s a bunch of pubic hair and it’s just really all a lot. It’s asking questions about how we extend hospitality and care and to who, of course. But it’s doing it through the medium of swooning pig person teats.
November 24, 2025 at 6:08 PM
rogger.bsky.social
Right. Great. Lovely.
November 20, 2025 at 8:42 AM
rogger.bsky.social
Anyway, while I'm wittering about food, here's last week's recipe. Pissaladière, an anchovy & olive topped flat(ish) bread from Provence that I should probably call "rustic" but will instead call "fucking delicious".

www.louchegastronomique.com/blog/2025/pi...
A closeup (at a jaunty angle, naturally) of an oblong ceramic baking dish with a cream rim, resting on an off-white coarse oven cloth. In it, a lightly risen dough baked crispy at the edges is criss-crossed with strips of anchovy and little black olives atop a bubbling and lightly-caramelised layer of golden onion. It's glossy from the oil with tiny dark flecks where the onion has caught.
November 16, 2025 at 9:12 AM
rogger.bsky.social
What personal brand…
November 13, 2025 at 9:23 AM
rogger.bsky.social
This one might just make it onto the blog. It's an absolutely absurd smack in the face with sweet and savoury - two tins of anchovies and a kilo of caramelised onions.
November 9, 2025 at 11:07 AM
rogger.bsky.social
Pissaladière test cook challenge: don’t eat the whole trial batch.

Difficulty: no you did *not* see caramelised onions dribbling down my chin.
pissaladière! Specifically, a lightly risen rectangular load of focaccia like texture, topped with a cross-cross pattern of anchovies, olives studded into the middle of the diamonds, all atop a gooey golden brown layer of slow cooked onions. It’s on a round wooden chopping board and cut into little squares. One is missing. But only one, honest.
November 8, 2025 at 7:50 PM
rogger.bsky.social
I am forty two years old and have just discovered these come in heretical non salt and vinegar flavours.
A bright green bag of walkers cheese and onion squares .
November 6, 2025 at 12:55 PM
rogger.bsky.social
The Glasgow airport bus is very proud of being electric, and the low emissions ad did make me smile.
November 4, 2025 at 3:27 PM
rogger.bsky.social
So help me, I’m starting to enjoy the ritual of making coffee in a V60.
November 4, 2025 at 7:47 AM
rogger.bsky.social
Yeah, fair.
October 28, 2025 at 7:24 AM
rogger.bsky.social
It really is a banger though.

www.seriouseats.com/detroit-styl...

Probably the best (and easiest) pizza I’ve ever made with standard domestic equipment.
October 25, 2025 at 9:28 AM
rogger.bsky.social
One of those things that absolutely stands to reason, but done side by side really shows the power and flexibility of simplicity.
Three bowls of sauce on a set table with a blue geometric and floral print tablecloth. The bowls of sauce are strikingly different colours, one a mustard-ish almost orange, one a bright red, one darker.
October 22, 2025 at 11:50 AM
rogger.bsky.social
Well now, I was expecting to have a rather trying day today, and while the shape of it turned out different, I’m very glad that in the butchers on Sunday I nabbed the last chunk of ex-dairy rib eye as a quick-cook treat.

(Plus seared courgette and a simple guajillo & jalapeño salsa.)
A plate of food. More specifically: a dark seared steak and two halves of a criss-cross scored courgette (zucchini if yo nasty) also seared and dressed with a bright orange sauce
October 21, 2025 at 8:33 PM
rogger.bsky.social
Me: I’ve not been eating the best this week, probably stress, I should fix that.

Also me: has leftover green bean curry and sharp cheddar in the fridge.
On a blue grey plate atop a wooden table sit two slices of baguette on which has been grilled an unseemly mass of oily green bean curry and bubbling cheddar. Little hot peppers poke out.
October 17, 2025 at 11:20 AM
rogger.bsky.social
I dunno, I’m not a big rounded corners UI guy so maybe it’s just me but there’s something a bit sickly and late nineties rendering about it all.
October 17, 2025 at 7:14 AM
rogger.bsky.social
I send my husband the sweetest texts when he’s away.
Text message reads: “Miss you. This is of course totally unrelated to the big spider I just had to deal with on my own 😇”
October 10, 2025 at 8:26 AM
rogger.bsky.social
Uh huh…

(I’ve personally never even heard this usage in American English, but sure, let’s let people enjoy things, whatevs)
A page from Merriam Webster’s website, reading “A Word on 'Descriptive' and 'Prescriptive' Defining When it comes to words, we're the descriptive sort. What to Know Merriam-Webster is a descriptive dictionary in that it aims to describe and indicate how words are actually used by English speakers and writers. Generally, the descriptive approach to lexicography does not dictate how words should be used or set forth rules of "correctness," unlike the prescriptive approach.”
October 10, 2025 at 7:40 AM
rogger.bsky.social
Anyway I made a prosciutto and pineapple Detroit-style pizza last night and it hasn’t photographed well, but it was bloody great. Salty cured ham cuts through the sweetness. Dough and technique from the Serious Eats recipe, which I recommend.
A rectangular pizza, the top browned and bubbling with little pineapple wedges poking out. It’s in a large metal sheet pan on a worktop and the colour balance is a bit fucked because the lighting temperature is off and anyway the ingredient colours are too homogenous and - ok, it’s just not a great picture but I’m proud of the pizza, ok.
October 4, 2025 at 10:38 AM
rogger.bsky.social
Yeah. That’s the stuff.
October 3, 2025 at 5:58 PM
rogger.bsky.social
Ok, this is the stuff. Numinous gibberish.
A screenshot reading: JUNK MAGIC STYLES Overclocked, customised pocket calculator that bends reality when you push the = sign Knives so sharp they slice holes between worlds, letting spells through Taking so many amphetamines your desperate heartbeat resonates on uncanny frequencies Classic old-school blood sacrifice (theirs or yours, doesn't matter)
September 28, 2025 at 4:43 PM
rogger.bsky.social
Get in losers, we’re confit-ing garlic.
September 27, 2025 at 4:44 PM
rogger.bsky.social
I remain convinced that the pretzel bun is the god tier burger bun.

(Jalapeño popper burger, Bread Meats Bread, Glasgow)
A beautifully scored and golden brown pretzel bun fails to contain the spreading monstrosity of smashed patty and cheese it has been tasked to deliver.
September 20, 2025 at 2:05 PM
rogger.bsky.social
Updated from a 1950s classic, The Silver Spoon predates AI slop by longer than I’ve been alive. But sometimes you look at one of the recipes and wonder…
A picture of a recipe in a book. It reads: ROTOLO DI CONIGLIO CON IL TONNO Serves 6 300 g/11 oz boneless rabbit, diced plain flour, for dusting pinch of curry powder 2 tablespoons olive oil 185 g/6/ oz canned tuna in oil, drained 1 canned anchovy fillet in oil, drained 120 ml/4 fl oz double cream 3 egg yolks 50 g/2 oz pistachios 5 tablespoons white wine 1 shallot, chopped 25 g/1 oz butter 500 ml/18 fl oz Meat Stock (see page 208) 1 tablespoon white truffle pâté juice of ½ lemon, strained 200 ml/7 fl oz sunflower oil 2 tablespoons white wine vinegar 80 g/3 oz rocket salt and pepper radicchio salad, to serve Dredge one-third of the diced rabbit with flour and sprinkle with the curry powder. Heat the olive oil in a frying pan, add the coated meat and cook over a low heat, stirring occasionally, for 30 minutes. Put the remaining rabbit and the tuna and anchovy in a food processor and process. Add the cream and one of the egg yolks, season with salt and pepper and process again. Scrape into a bowl and stir in the pistachios, cooked rabbit, wine, shallot and butter. Knead the mixture and shape into a sausage. Wrap in muslin and tie both ends. Bring the stock to the boil in a large pan, add the muslin-wrapped roll and simmer for 20 minutes. Remove the pan from the heat and leave the roll to cool in the cooking liquid, then drain and chill in the refrigerator for at least 2 hours. Meanwhile, beat the remaining egg yolks with the truffle pâté and lemon juice in a bowl and season with salt. Gradually whisk in the sunflower oil until fully incorporated, then stir in the vinegar. Remove the rabbit roll from the refrigerator, unwrap and slice. Make a bed of rocket on a serving dish, place the slices of rabbit roll on top and spoon the sauce over them. Serve with a radicchio salad.
September 14, 2025 at 12:03 PM
rogger.bsky.social
Folks, the porchetta ciabatta at Bread & Meat is so fucking good.
A ciabatta sandwich on a metal tray with a red napkin and glass of flat white out of focus in the background. The sandwich si stuffed with shredded pork and bright green salsa verde
September 8, 2025 at 12:08 PM
rogger.bsky.social
Did the scramble up Moel Siabod.
Muscles I didn’t know I had hurt, and I smell like a haunted ringpiece. But the views were spectacular.
September 5, 2025 at 2:22 PM