Chef’s Log 76: Always a Plaisir

I am a firm believer in self-indulgence, especially of the culinary variety. I have, in previous posts, expressed my disapproval of the disturbing human practice known as die-it. And while I do believe that moderation is essential, treating yourself to a truly luxurious meal every now and then elevates not just the body and the mind, but the soul as well. Continue reading

Chef’s Log 71: A Feast in the North East

Visiting a new place is always an exciting proposition, especially when it involves crossing new culinary frontiers. So when I was given the opportunity to visit North East India, I did not hesitate to take it. I was excited to learn that this part of the country is known for doing justice to that most delicious of meat–pork. Continue reading

Chef’s Log 70: An Ode to the Irish Baileys Cheesecake at The French Window Patisserie

O dessert most divine, surely you do not belong on this humble Earth
Most would have used boring old wine, but the Baileys added such a thrill
Your complexity and depth of flavour had no perceivable dearth
No matter how many spoonfuls I had, I just could not have my fill

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Chef’s Log 69: You’d Be Stewpid To Not Try This

We have an old saying on my planet, which roughly translates to ‘true strength of character can be measured by how much meat one can consume in a single sitting.’ This could explain my strong dislike (and mistrust) of vegetarians—at least partially. But the point is, I have grown extremely fond of the red meat found on Earth, particularly the pork and beef varieties, and have a special preference for restaurants that can do it justice. Continue reading