July 19th, 2012
In a threatening state of affairs the boarders between nations spill over each other in my spice and hearb tin container. Tumeric spoils the oregano, Chinese five spice gets mixed with Moroccan lamb and beef rendang becomes massaman beef. It's all become quite a confusing mess. This is due to the haphazard state of my kitchen cupboards. The clutter makes it impossible to fit the tin in ... Read more
July 19th, 2012
Stumbling across a Warhol-inspired Campbell's Soup Can rangehood has changed the way I look at my kitchen. What I once thought of as elegant, clean, streamlined and simple has become conventional, boring, plain and pitiful. A rangehood iteration of the American artist's iconic subject from the 1960s has been fashioned in a kitchen metalworks shop in the US southern state of Georgia. While it is a one-off piece, ... Read more
July 12th, 2012
A 20,000-year-old pottery fragment from what archaeologists think was a cauldron or wok-like pot has been unearthed in Southern China. Found in Xianrendong Cave, Jiangxi Province, archeologists believe it was a large bowl used to cook food, or possibly to brew booze. The discovery has been published in the last June edition of the journal Science. Archeologists estimate the pot was 20 centimetres high and 15-25 centimetres in diameter. It has been confirmed as the ... Read more
July 12th, 2012
Big W has recalled the Abode Stainless Steel Deep Fryer for fear of its handles falling off when lifting oil. It is the fourth recall in the last year for three Adobe products, Big W's home brand. The Australian Competition and Consumer Commission's recall website warns that the side handles may detach when lifting the deep fryer, "possibly causing serious burn injuries of hot oil splashes on the user or ... Read more
July 11th, 2012
This story comes on the back of a blog where we looked at some of the more marvelous and unknown qualities of vegetables. Did you know, for example, celery can make woman horny and in England, large patches of thyme were planted for fairies to play in? So what other interesting facts lurk in the kitchen? If you fancy the idea of baffling somebody with your peculiar knowledge of foodstuffs, here's a list ... Read more
July 10th, 2012
I'm not going to lie to you – I love cooking shows. There's little in this world I love more than sitting on the couch in my trackie daks and scoffing at the silly contestants of MasterChef who don't even know their crème fraîche from their crème anglaise. Fools! However I'm well aware of the fact our television screens seem to be getting increasingly saturated in the ... Read more
July 5th, 2012
The people of France have developed an unfair reputation as cheese eating surrender monkeys in recent years, in blatant disregard of the nation’s valuable contribution to the world's history and culture. With the Tour de France back on our screens and Bastille Day less than a fortnight away (14 July, to be exact), it’s high time to start embracing our inner Francophiles. Here are a few ideas to ... Read more
June 29th, 2012
With articles like 'Seven tips for a perfect steak', 'A short guide to defrosting meat' and 'Meaty matters: all your meat storage questions answered!', you'd be forgiven for thinking that the blogging contingent of Appliances Online is staffed entirely by werewolves. Now don't get me wrong – I enjoy eating meat – however I'm also keenly aware of the problems that go hand in hand with overindulgence. ... Read more
June 28th, 2012
Members of the Appliances Online marketing team discovered the link between cake and porn last night. When at last we stumbled out into the cold night air, we were satiated and energised… with a distinctly sweet taste in our mouths. Let me explain. “Porn.Cake” is a new production running at the Stables Theatre, Sydney, until July 14. We went to see it, and duly enjoyed a creamy slice of contemporary ... Read more
June 28th, 2012
The perfect steak is a bit like the Holy Grail – lots of people are searching for it, but everyone has a different idea of exactly what it is and how to find it. With there being as many opinions on what makes a great steak as there are steak aficionados, we've collected seven of the most commonly-recommended pieces of advice to help you reach carnivorous nirvana ... Read more
June 25th, 2012
You know those foods that are the hardest to eat in social situations? The ones that often end up splattered down the front of your shirt. Usually, to the horror - or worse, amusement - of your dining companion. Well, here’s a little guide to some foods more likely to end up your clothing than in your stomach. With some tips n' tricks on how to handle ... Read more
June 22nd, 2012
A team of scientists has designed what is being hailed as 'the healthiest meal in the world,' able to satisfy all 222 health claims accepted by the European Food Safety Authority. While it took 5 years for the EFSA to narrow the 44,000 health claims submitted by its member groups down to just 222, it took the UK's Leatherhead Food Research Group only a week to design ... Read more
June 20th, 2012
The myriad of features on modern appliances can make the mind boggle and one ask, which do I really need? Too much choice can cause agonisingly long decision making, something many of us would rather avoid. Occasionally we even ditch making a purchase altogether for fear of making a bad choice. Especially today with a host of smart appliances making their way into the home. There are some ... Read more
June 19th, 2012
Spanish tapas are small appetizers (read: morsels of divine savoury treats) served with a drink in bars across Spain. Derived from the Spanish verb tapar (to cover), it is believed that the tapa was originally a slice of salty meat (chorizo or jamon serrano (cured ham)) or bread that would cover a small glass of sherry, typical in the southern region, to keep fruit flies from the ... Read more
June 15th, 2012
On the back of a couple of recent blogs devoted to culinary habits of a more unusual nature we thought we’d take a gander at some of the more unique taste-sensations out there. These things fall into the criteria of foods that are highly popular ... yet only appetising to a very finite set of palettes. That they involve some disgusting, prurient or dangerous detail to ... Read more