Planes, Trains & Anchovies
Welcome to Chris & Eddie’s weird Blog. It’s food, it’s travel, it’s recipes, it’s music, it’s parties at home, it’s tips for entertaining and restaurants to check out, it’s basically the mad jumble our lives tend to be. It’s not about amassing followers or making money, we just want to share our experiences with our friends and their friends and people who might become friends.
Pictures from our travels
The two of us in Kyoto in Autumn, the Bar Awards in Singapore, were we did a pop-up with our barmen, on the canals in Kerala, in Barcelona with Albert Adria and Amin, our executive chef in Barcelona and a view of a small yakitori kitchen in Tokyo.
Latest from the Blog
Quetschefluert – Luxembourg Plum Tart
I have been fiddling with my tart base dough for a few months now and I think I have at last got what I want. I have the good old high end French recipe and the easy to roll Luxembourg one, but then the other day, I got the measurement for the sugar very wrongContinue reading “Quetschefluert – Luxembourg Plum Tart”
Kimchi Jjigae – Kimchi Stew
If you are Korean, please stop reading right now and save me the embarrassment. Here’s what happened: The fully Korean mother of a semi-Korean friend of ours gave us a tub of wonderful, homemade kimchi, so we’ve been munching on it for a while and there was some left over in the chiller. There wereContinue reading “Kimchi Jjigae – Kimchi Stew”
Ham Yue Ching Yok Peng
And what is a ham yue ching yok peng, you ask? It’s a meat patty flavoured with fermented fish. For those of you who haven’t immediately closed this blog, I’ll continue to give the recipe. It’s a pretty easy thing to make and if, like me, you are crazy about all things fermented, preserved orContinue reading “Ham Yue Ching Yok Peng”
Get new content delivered directly to your inbox.
And here’s a list of what you have missed so far:
- Quetschefluert – Luxembourg Plum Tart
- Kimchi Jjigae – Kimchi Stew
- Ham Yue Ching Yok Peng
- Spicy Tomato Salad, Asian Style
- Stracciatella – Italian Egg Drop Soup
- Choy Sum with Oyster Sauce and Fried Garlic
- Coq au Vin Façon du Chef
- The Runny Egg Series
- Paccheri with Morels and Porcini Mushrooms
- Eggs Benedict in Ten Minutes
- Pineapple Tarte Tatin
- Smoked Salmon Ricotta Quenelles with Fennel Cream Sauce
- Brown Butter, Sage & Cheese Omelette
- Hokkien Fried Noodles
- Le Quatre Quarts
- Here We Go Again…
