The happiest recent news in Gastroblogia is that Owen of Tomatilla has revived Paper Chef after a six-month hiatus. Paper Chef was our introduction to the food blogging world, and it’s always been Chopper’s favorite event. He loves the excuse to play.

For this episode, Paper Chef #25, the four ingredients are:
Smoked Swordfish (or [...]

This dish was served on Wednesday, September 12th, 2007 at 2:37 pm and is filed under chopper's lab, culinary insanity, in the garden, paper chef. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

No, we’re not done with the pig’s blood just yet.
In fact, I’ve a feeling there could be 38 different dishes you can cook with Black Pudding. Thirty-eight at the very least.
Not that I plan on naming them all here.
In fact, I’ll just mention two or three.
First off: Chopper’s Lancashire Hotpot. [...]

This dish was served on Tuesday, May 8th, 2007 at 10:31 am and is filed under chopper's lab, culinary insanity, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

Is English food a joke?
No! It’s not a joke, it’s an adventure!
I happen to believe one should firmly embrace one’s ancestors’ culinary traditions. Especially when one has ancestors who interbred, had bad teeth, killed one another off on a regular basis, and consumed far too many unnervingly rich, meat-based dishes.

I am, of course, talking [...]

This dish was served on Saturday, April 21st, 2007 at 8:16 am and is filed under chopper's lab, culinary insanity, food blogging events. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

Most people recoil in horror when they are told what the primary ingredient is in the classic Mexican breakfast dish menudo. No, it’s not Ricky Martin…
The first time I ever tried menudo was at a tiny Mexican cafe in San Diego back in the mid-nineties. My friends told me it was good, and having never [...]

This dish was served on Friday, September 8th, 2006 at 8:28 pm and is filed under chopper's lab, culinary insanity, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

… From the crispy, thin crusted, simply topped, New York style, to the hearty, cheesy, thick crusted pan style pizza of Chicago, to the “specialty gourmet” pizzas that originated on the west coast, and infinite others, pizza is one of the most diverse food offerings to share a single name. …

This dish was served on Tuesday, November 1st, 2005 at 2:28 pm and is filed under chopper's lab, recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

… When most people I know (sans culinary classmates) think about Mexican food, they tell me they think of the gooey enchilada, the ubiquitous burrito, and the omnipresent taco. But, the cuisine enjoyed south of the border is far more complex and diverse than the commonly known combination of meat, beans, cheese, and tortillas. …

This dish was served on Friday, May 6th, 2005 at 2:22 pm and is filed under chopper's lab. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.