Over the past few days I've eaten: Fuchsia Dunlop's Numbing-and-hot chicken (above), cooked by M, featuring Sichuan peppers that were not so much chilli-hot but tingly, peppery and aromatic; vegetable gyoza, edamame, prawn and mixed vegetable tempura, and grilled sliced Tasmanian beef in garlic teryaki sauce with mixed vegetables and rice at Satsuma in Soho with colleagues who were treating me to a pre-wedding lunch; and roast beetroot with mild spices, carrot crisps and fromage frais for starter, venison with sour cherries for main, and sour cherry crème brulee for dessert at Baltic in Southwark with old Oxford friends. And the weekend is only just kicking off...
Saturday, February 10, 2007
Kicking off
Over the past few days I've eaten: Fuchsia Dunlop's Numbing-and-hot chicken (above), cooked by M, featuring Sichuan peppers that were not so much chilli-hot but tingly, peppery and aromatic; vegetable gyoza, edamame, prawn and mixed vegetable tempura, and grilled sliced Tasmanian beef in garlic teryaki sauce with mixed vegetables and rice at Satsuma in Soho with colleagues who were treating me to a pre-wedding lunch; and roast beetroot with mild spices, carrot crisps and fromage frais for starter, venison with sour cherries for main, and sour cherry crème brulee for dessert at Baltic in Southwark with old Oxford friends. And the weekend is only just kicking off...
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