One of the exercises for example has been to write three articles every day about a chosen topic, with the topic having been chosen not because of any familiarity with the subject matter, but from a purely quantitative set of metrics. Many have found that extremely difficult or given up.

On day twenty three of the challenge it was suggested that rather than write to a preconceived formula it would be better simply to tell an authentic story. This is how the best copywriting is achieved apparently.

Anyway, I decided after a while that rather than use a pseudonym or pen name, I would continue to publish all of my own writing under my own real name.

So here, as per the topic title of this post, is a piece of gonzo journalist cookery writing, which I produced yesterday afternoon as a response to lesson 22. I’ve no idea whether it fulfils certain criteria or not, but I enjoyed writing it a lot more than some other stuff, and that’s probably a good sign.

Here’s the article: Couscous Recipe

If you enjoyed that you might like to add it to one of the social bookmarking sites liested below under “share this”. Whichever you normally use or comes naturally.

Oh yes, if you are actually looking for a practical couscous recipe then you might be better off going straight to couscous recipe page or else visit the couscous recipe bookshop at amazon UK.

**update**

There’s now an illustrated Rabbit in Mustard with couscous and Quinoa recipe page up on the couscous recipes blog as well.

Amazon UK couscous recipe bookshop

Posted by Andy Roberts

Couscous Recipe

By the author of Couscous Recipe Blog

Homemade mayonnaise is both delicious and economical. It’s just so much better than those expensive jars in the shops which contain a percentage of water ( highest in the ‘reduced fat’ varieties) and all sorts of preservatives and sugars.

I learned to make it in a blender/liquidiser and burnt out the motor on several because you have to run the motor continuously while trickling the oil in through the hole in the lid in thin stream, and benders aren’t really built for that kind of operation.

So what does “Cooking for engineers” say?

Homemade+Mayonnaise

Use a bowl and a balloon whisk, of course!

But wait…. There are two egg yolks in the recipe. They get beaten and whisked a lot but they never get heated or cooked or pasteurised in any way, they end up in the finished mayonnaise as a raw egg ingredient and are eaten as such. I like my fried eggs sunny side up, boiled eggs soft boiled and poched eggs with a dippy yolk too, so eating eggs with a proportion of rawness is normal and enjoyable, in fact I wouldn’t bother with eggs if they had to be cooked all the way through, which is exactly what the World Health Organisation is recommending to avoid the Bird Flu in Nigeria

Avian influenza - situation in Nigeria - update

When handling raw poultry or live or dead birds, it is imperative to disinfect hands and surfaces with soap and water. Consumers also need to be sure that during the cooking process, poultry reaches temperatures of at least 70°C in all parts and that eggs are fully cooked throughout.

but not yet in the UK. How much longer for homemade mayonnaise and dippy eggs?

Posted by Andy Roberts

Homemade Mayonnaise