Here is a rare post, hopefully the first of many, on Artisaniaeth! To improve the site and my general competency, I’m currently enrolled in Aberystwyth University’s Advanced Media Productions Course. My aim with the Advanced Media Productions course is to round out all my rough edges with regards to web hosting, graphic design, videography and …
Char Siu Pizza?! This is me apologizing in advance to the entire Asian community which I imagine will see this as an abomination, an utter defilement of the peerfection that is Char Siu pork. But to be honest, I don’t really care because this pizza’s amazing. So thank you and #sorrynotsorry. Dumplings were the original …
Before you say anything, yes, this is a gluten free loaf. Not because I’m trying (and failing) to be trendy, or stirring up some controversy, but because everyone deserves a jam sandwich, every now and again. Of course, skepticism is understandable. Gluten free is, after all, ubiquitous these days. However it’s still somehow shrouded in mystery …
Our inspiration for today’s piece is a trip down the east coast of France, down to the idillic town, of La Rochelle, merrily making our way through French cities and townsteads. It killed us. By the time we reached our final destination, Bordeaux, we could barely explore the nearest supremarche, let alone the city center! There’s …
End of summer, the veggies come flying in. Tomatoes, peppers, green beans. There’s no end. Thankfully, Welsh parents are more outdoorsy than we give them credit. So, with a more diverse crop of vegetables to plow through, it’s only natural that we start the chutney talk. Chutney, to me, is a very broad world, mainly …
Eggs. The backbone of the kitchen. Young and old, toddler to Michelin, we’re all ovivorous beings. Perhaps you’ve just had some scrambled eggs for breakfast, or braving the stink of an egg mayo sandwich for lunch. Or maybe there’s just nothing in the fridge, but it’s OK, because there’s always omelet, or a quick quiche, …
You caught me “Popularist! Popularist!” I hear you chant. But it’s hard not to adopt the properties of your environment. You are the sum of the people and places you most interact with, and for me, that’s food, and foodies. Especially, baked food, and bakers. I love it, love baking. From Bara Brith to Brown, cookies …
The Plan Down at the restaurant, my dough of choice, is of course, sourdough. Everyday, I’ll take a portion of sourdough starter, and mix that in with my flour and water to make the pizza dough. Simple enough. Usually, I’ll use around 4% by weight of flour of starter. That is for every 10kg of …
Another one to try from the Pizza Bible by Toni Gemignani. I’ve been eyeing this one for a while now. A sausage pizza that is. It’s a topping that seems like such a classic when described through an American lens, and yet I’ve never tried one. And I also don’t see what the big deal is! …
Croissant, or Mille-Feuille? An innocent enough question. An idyllic one, when I was a child. Food’s power comes from fostering relationships. It comes from the fact that two people eating together, are sharing. Sharing an activity. Sharing clumsy mouthfuls of custard caked pastry. Sharing happiness. No surprises then that one of my (literal) sweetest memories …