Who am I? And why might you be interested in my bits? I've written a book about the Tube called
One Stop Short of Barking - Uncovering the London Underground.
I've had other bits & pieces published
online.
I work for
Great British Chefs as Head of Social Media.
You can find out where I've worked in the past on
LinkedIn I'm also on Google+
here
Some of the photos I've taken are on
Flickr
Some of the music that rocks my world is at
last.fm
I have other places where I have secret links but funnily enough, they're secret.
If you want to follow my tumblr'ing join
tumblr & you' ll then see "Follow" in the top right when you next visit my page. Click it & you're done.
Archive
You can get a crisis of conscience eating seafood nowadays.
Our love of cod and chips may be responsible for causing the extinction of entire species. Cod has been overfished to dangerous levels but it is possible to buy cod and not worry about its future. Armed with the information in this infographic you’ll be able to enjoy cod with a clear conscience in future!
Infographic courtesy of Great British Chefs
Yorkshire Puddings are the perfect partner for a Sunday Roast. As I child I used to love home made ones which came thicker and heavier and more slab like than the delightful puffy beauties seen above. But covered in gravy and with thick slices of roast beef they were delicious.
When it came to cooking them myself I never seemed to have much success on trying to achieve a crispy outside, and mine often sank a few minutes after leaving the oven. So I resorted to “Aunt Bessies” frozen variety & just kept the packaging hidden.
However since seeing the simplicity of Galton Blackiston’s Yorkshire Pudding recipe I will be given them another try with my next roast. The secret ingredient seems to be lard! I had always used vegetable oil and this could be where I was going wrong. Here’s to real Yorkshire puds.
Many people are scared of cooking duck, particularly a whole roast duck. Give them a chicken and they’re fine, stuff it, season it, pop in the the oven, baste occasionally and that’s it. But if you mention duck, to some, you’ll see a slightly uncomfortable look and muttered comments about fat, draining, hanging, hair-dryers & all sorts of handicaps that get in the way of enjoying this wonderful bird. Time to put the myths & mystery aside and discover how easy it is to make roast Gresssingham duck. Read on here
Blog post by Mecca Ibrahim of Great British Chefs
The third series of The Great British Bake Off started last night and the nation tuned in to see amateur bakers from across the country compete in the infamous baking tent. We’re delighted that a former contestant Urvashi Roe aka The Botanical Baker will be watching each week’s bake-offs and giving her views on the series from the other side of the screen. Read on to find out what she thought of week one.
“You’ve been angry lately,” creator margalite writes on the page. “No one likes you and you feel that you aren’t getting the respect that you deserve. Those other people on the internet, they should feel lucky to share a community with you! How do you catch their attention and let them know what they’ll be missing? Simple! Flounce out of the community. With a wide range of quotes taken from ACTUAL past flounce posts, you know that the results will be good and everyone will respect you more for taking the moral high ground. You can pick as many options as you please in each category – or none at all! Happy drama!”
http://www.managingcommunities.com/2012/07/05/goodbye-i-hate-you-all-flounce-post-generator/ via @iFroggy
You may have heard that McDonalds are the major sponsor of food at the London Olympics. But did you know that even in the run up to the games, site workers could only eat McDonalds fries too. There have been so many complaints from staff that the “London 2012 Olympic chip embargo has cracked”. Read on to find out more about the food that will be served at the Games & how chips can only be served with fish …. http://www.greatbritishchefs.com/community/olympic-food-mcdonalds-2012-games
Blog post by Mecca Ibrahim for Great British Chefs
