For the Anglo-Saxons, meat was the main meal of the day, which revolved around 'before-meat' and 'after-meat.' But it has ended up as the metaphor for the most basic: 'meat and potatoes' is as far from sassy - from 'sauce' - as you can get.
My cooking is very simple, so I don't really use machines at all. A knife, cutting board, frying pan and strainer are my essentials.
I do love cooking, but our kitchen is nothing fancy or hi-tech.
I am not a fancy cook or an ambitious cook. I am a plain old cook.
I'm simple in my approach and straightforward. I connect with the average person that is interested in food.
I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.
Spare feast! a radish and an egg.
I like complicated dishes but also appreciate simple foods.
Each album has a different atmosphere. The third album and Houses of the Holy seem to be the two albums that people didn't get off on quite as strongly as the other ones. But I think they contain the basic ingredients for the further pursuance of what we're doing... the turning point to relieve the tedium of repetition.
I'm a terrible sort of non-fussy eater, really. I don't like posh food very much, and the more ingredients something's got in it, the less I tend to like it.
