Blog Post & Recipe: Queen Elizabeth's Drop Scones
Drop scones are thicker than American pancakes, and a little smaller.
Blog Post & Recipe: let's get to the meat: panch phoran pork belly
In short, it's pork belly, confited and infused with a wonderful blend of subcontinental flavours - cumin, fenugreek, mustard, fennel, and kalonji seeds - that makes up panch phoran. And then roasted.
Blog Post & Recipe: Musings on the zen of ramen-making
The most time-consuming part of course is the broth. I cooked mine for six hours. In case you are wondering why you can’t just throw everything in the pot together and simmer, some ingredients like the konbu has a temperature where it releases maximum flavor and any extended steeping might introduce a bitter taste. The bacon, for example, is taken out after 45 minutes, maybe so it doesn’t become the dominant flavor or aroma. Spent shiitake mushrooms can be pickled afterwards.
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