Happy Star Wars day, everyone!
Unfortunately, I didn’t find anything as amazingly on theme to show you as the D_ _ th S_ ★r O.G, this year, and a look at Disney’s Galaxy’s Edge show’s that they’re only serving drinks and snacks, right now. So no inspiration there.
But, from what little I saw of their old menu, they sure seemed fond of their charred meats. And I do, at least, have a sauce for that.
This is Alkemio Kitchen’s Watermelon, Cucumber, Lemongrass, Sugar and, if you’re thinking that you’ve seen it before, you might well be correct. Not only does it use the exact same packaging as the rest of the brand but it also featured lightly in my recent overview of the company. Which you can find here.
Today, however, I’m going to give it far more thorough look.
Hey folks! It’s been a long time since 💀my last restaurant review💀 but, today, I’m coming to you from all the way out in london’s trendy soho district to feature the craziest establishment that I’ve ever seen.
HipChips – A sit down or take away restaurant dedicated to providing the most gourmet version imaginable of a dish that I call “chips and dips”. But no, there aren’t any wide fries here. Every slice of potato is a wafer-thin crisp with a tonne of crunch.
It’s not usually a complex or well-balanced meal but it’s a darn good snack and I’m ever so curious to see what they’ve done to improve it. To spice it up, if you will.
And alright, they’ve provided a free lunch to entice me in but, honestly, I doubt I could have stayed away anyway. It’s just such a wild idea for an eatery!
Hey folks, it’s sunday and time for another recipe but, as I mentioned in my thursday post, I’ve not been at my wellest this month. In fact, at my worst, I was physically incapable of keeping down anything with a strong flavour.
Yet, as much of an inconvenience as that was, I don’t bring it up just to whine at you. I’m mentioning it because that time led me to appreciate the delicacy of vanilla, egg and nutmeg in a custard tart – The british dish on which today’s little dessert is based. The starting point, if you will, for the recipe that follows.
But, much as I’ve come to love that pudding, this one’s a little bit different and it contains, as you might expect, my own chilli twist.
What you might not expect, though, is the source of that twist: The sonoran desert between the US and mexico. Home of the wild “chiltepin” pepper.