• 0 Posts
  • 14 Comments
Joined 6 months ago
cake
Cake day: January 11th, 2026

help-circle

  • The preference on ingredients and recipes is a big one. If you’re creative in what you cook and do interesting stuff, then what you make can def beat ordering off a set menu for catering to your specific tastes. I like to do pan seared sea trout with a butterbean, sorrel, garlic olive oil, lemon thing done in a pestle, with grated beetroot + crème fraiche on the side, with asparagus and mushrooms.

    The other point is you can grow your own ingredients, and particularly heritage varieties that are bred for flavour but don’t transport well can be soooo good. I grow the asparagus, beetroot and sorrel, and forage mushrooms for that recipe (well, for general use and get used in that recipe). Garden produces apples, pears, plums, damsons, herbs (incl niche ones like sorrel, lovage, savoury), black/white/redcurrants, runner beans… all of which taste miles better than those varieties that have to be transported, or are flat out hard to get.

    Things I do not do well are things that require economies of scale (e.g. deep frying, ramen etc.), or cuisines that I’m no good at/don’t have the ingredients for.












  • I did watch it and enjoyed it, but felt it wasn’t quite as good as that Mitchell and Webb look. Certain sketches (e.g. sweary Aussie drama) felt like the same joke repeated, rather than variations on a theme as for e.g. remain indoors, and the pacing didn’t feel quite as snappy. Felt like the ideas — a lot of which landed well — were being stretched a bit further than the original series.

    Not to knock it too much, as there was a lot there that I did like, just not quite on the same level for me personally.

    A (radio) series I did really enjoy from writers on that earlier series is John Finnemore’s Souvenir programme (esp. the first few series, but I also really loved series 9 even if it wasn’t a traditional sketch format). Def worth a listen.