mmm, mushrooms

This blog isn’t about mushrooms.

OK, that’s a lie. The blog is partly about mushrooms. But it’s really about food of all sorts.

OK, that’s a lie too. I’m sure there are some kinds of food that we will never get round to writing about. But you get the idea. This is a blog about food.

Normally, we write about politics. Well, politics and economics, and other exciting things like that. If you want to read what we have to say about those, then you’ll find us over at Bright Green.

But this blog isn’t about politics*. It’s about cooking. Because we also love food. Mostly, we’ll be posting recipes here. Maybe photos of things we’ve cooked. Maybe other bits and pieces.

A few things first, coz they will inevitably come up:

1) Neither of us is veggie. Yes, we may sometimes post meat recipes up here. As it happens, the first recipe I (Adam) ever had published (a decade ago) was for orange roast chicken with rosemary. I still make that sometimes. You can complain about us eating meat if you like. But tough. Consumer action is counterrevolutionary.

2) Neither of us is a professional chef. We aren’t claiming to be the best cooks in the world. We are just saying that we are probably better at cooking than you**.

3) When we post recipes here, don’t follow them. Following recipes is cheating. Recipe books (or blogs) should be read like every other kind of book. Pick it up, read until you fall asleep, and then forget that you were reading it. Then, when the next day you half remember the thing you were reading as you slipped off to sleep, say it with confidence and claim it as your own idea. Or, in the case of recipes, use the ideas from the book (or blog), mix them up, shape them, get all the statistics and measures wrong, and make one random substitution (like, rhubarb for tomatoes). The point is that recipes are for inspiration. They are not rules to be followed. We’re not just saying you should be civilly disobedient towards the rules. We are saying you should treat them like a window at Millbank Towers.

4) Under no circumstance should you ever use ingredients from Fortnum & Mason’s to make meals inspired by recipes from this blog. Consumer action may be counterrevolutionary, but Adam is banned from that shop, and it’s basic solidarity.

5) Finally, a rule handed to us from one of our parents – said about cooking, applicable to life: If things get bad, turn to booze.

*Obviously that’s a lie. When Aristotle said “Mankind is a political animal” he was basically saying that all human interaction is political. Unless you grow all of your food on your own, with only your own inputs, and cook and eat it entirely alone, it’s political. In fact, even if you do all of this on your own, that’s still clearly a political statement that could impact on society, if anyone happens to notice. In fact, John Holloway, the leading autonomist, argues that producing your own food in your own fields is the most political act you can take. So, yes, cooking is very political. Perhaps a better way to put it is “this blog is about the corner of politics which revolves around recipes”.

** That’s probably a lie too.

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About 101waystocookmushrooms

Here, Adam and Ali of http://www.brightgreenscotland.org write about the yummy stuff we're cooking. And eating. Mmmmm. (It won't all be mushrooms. The name is basically a lie).
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4 Responses to mmm, mushrooms

  1. rachel says:

    Would rather young Greens kept very very healthy so not sure re the salt..app. sea salt is better if you must.
    Can we do requests ? Well am doing one anyway something with nuts would be nice 4 those of us who dont/cant eat meat.
    I gave up meat in 1969 after visiting the museum in London where there is a man curled up and preserved in sand, the sand had made his skin a strange colour.
    When we got home my mum heated up a tin of baked beans and frankfurters that were all the rage then..the frankfurters were the same colour of the skin of the preserved man. That was it. I became vegetarian without knowing such a thing existed. I eat fish sometimes now, so any good fish recipes??

    • Alasdair says:

      @rachel

      you’re of course free, and encouraged, to vary the salt to your own taste/health preference, but I’m afraid I can’t gaurantee any of the recipes we post here will be very healthy.

      On requests, feel free to submit them, it might give us some ideas. 🙂 Something with nuts and or fish sounds good, we’ll have a think, and I’m sure they’ll come up at some point.

      @keshav

      I think recipes for the jilted generation is pretty good too, if I do say so, but if you’d been quicker we could have gone for yours, not one we thought of actually.

  2. Keshav says:

    I am shocked that you missed the opportunity to subtitle the blog ‘recipes for the cook-shops of the future’! But maybe that’s a bit too obvious.

  3. adamaramsay says:

    Kesh – sorry, shocking.

    Rachel, you can vary things how you like. In fact, as the opening post says, we insist that you do. But salt is crucial with mushrooms – it helps draw the liquid out. They are good without it too, but a diffrent thing.

    I don’t use nuts in cooking often (One of my brothers is properly alergic, so I did’t grow up with it), but I’ll ponder. I did make a sweet chestnut cake once – we were on holiday and didn’t have any flour and it was my dad and my other brother’s birthday (they are on the same day) but there was a huge sweet chestnut tree, so we baked the nuts and ground them into flour. That was about the best thing I’ve ever done. I don’t really remember the recipe, but it was tasty.

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