]]>. . . (food) additives aren't just bad in a special, toxicological, narrow sense, but also because they are "facilitators": they allow us to produce rubbish food, preserve it, and make it more attractive, ultimately producing fat people with quintessentially English teeth. In those terms additives were always part of a bigger problem of cruddy lifestyles . . .
- Ben Goldacre, Guardian Bad Science
When I'm taken over to the other side, this is how I jolly well hope it'll look.
]]>More culinary boasting fine cookery news: yesterday I created a most excellent thing: a lime version of the French/Italian classic Lemon Tart. It's a fruit custard set in a sweet pastry case: I simply substituted limes for lemons in the recipe and achieved an amazing transformation. Limes have a subtle perfume over and above their flavour and it came through in spades. Now I'm thinking: supposing next time I infused a little lemongrass and a kaffir lime leaf in the custard during cooking? A Thai Lime Tart . . . definitely worth a try. And the coulis? Who knows?