While virtually all the buzz about alternative proteins these days is coming from the plant-source sphere, other players are starting to demand a greater share of the ‘voice’. Enter, the lab-grown meat promoters, with big news from the US-FDA…Read More →
Okay, cooks! The ‘NY’ in the headline stands for New Year’s, as you have probably guessed. So disabuse yourselves right now re.- dreams about the Big Apple so we can get on with some realistic New Year’s resolutions we might actually be able to keep!Read More →
This post – because it focuses on celebrity chef Salt Bae’s technique for seasoning steak – may seem out of place in the Fab Food Blog. But The basic principles discussed are considered sound, and can be applied to any food to enhance flavour…Read More →
If you’re doing the traditional Boxing Day thing and cruising the sales, you’ll be whacked by the time you get home this afternoon. If ever there was a time to fall back on pre-made meals – either your own or from the supermarket – this is it!Read More →
We’ve been hearing a lot about plant-based meat substitutes lately. One would think that ‘plant-based’ meant blessed or anointed with goodness. Now, a Swedish University study says some key plant-based protein sources may be flawed…Read More →
We’ve been talking a lot lately about the eventual end of conventional meat. It’s about rising food prices, the non-sustainable nature of livestock production, and issues surrounding climate change. (Though I say some will survive…)Read More →
Folks are always surprised when I tell them tart, salty dishes can be improved significantly by adding a little sugar. And they’re usually just as curious when I tell them many sweet dishes can benefit from a pinch of salt. How, you ask, does that work?Read More →
Time we caught up with the list I always have sitting beside my computer screen. The one where I note in passing neat hacks and tips that don’t merit a whole post to them selves, but still deserve a mention. Today, a couple of mismatched, but marvelous examples…Read More →