Red yeast rice, and the statin in my kitchen
Char siu gets its red edge from a mould. So…
Author: Kumar
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Looking Into Creatine
Creatine has always struck me as a young man’s thing….
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The game, the sommelier, and a bottle of Château Musar
Château Musar comes from the Bekaa Valley in Lebanon and…
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Ashling Park, or the Cape near Chichester
A vineyard tour, a tasting and an overnight stay at…
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Australian and Pacific Barbecue Wood: Ironbark, Manuka
Australian and Pacific barbecue wood, from ironbark, gidgee and mallee…
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Australasian and Pacific Barbecue: The Barbie and the Earth Oven
Australasian and Pacific barbecue runs above ground and below it…
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Far Eastern Barbecue Wood: Ubame Oak, Lychee, Jujube
Far Eastern barbecue wood, from ubame oak and binchōtan charcoal…
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Far East Barbecue: Char Siu, Yakitori and the Cult of Clean Fire
Far East barbecue spent centuries designing the smoke out —…
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Southeast Asian Barbecue Wood: Mangrove, Coconut, Longan
Southeast Asian barbecue wood, from mangrove and coconut-shell charcoal to…
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Southeast Asian Barbecue: Satay, Street Grills and the Banana Leaf
Southeast Asian barbecue is hot, small and now — the…
