Comments on: Can You Think of 8 Foods it’s OK To Burn?

By: Aphida

Aphida — Fri, 27 Feb 2009 13:27:05 +0000

Can I put a plea in for my Campaign For Real Toast? Toast is brown coloured. It should have edges which verge on the burnt. I’m really tired of the 21st century habit of hotels and restaurants serving what can only be described as warm bread.

By: willcritchlow

willcritchlow — Sun, 15 Feb 2009 14:31:20 +0000

Rich – both of those are great suggestions. Even if you’re cooking something tomato-based without meat, a bit of a char can be a good thing – rataouille is definitely improved with a bit of sticky blackness around the edges. The mulled wine sounds dangerous!

Juliet – those garlic leaves look tasty!

By: julietdh

julietdh — Fri, 13 Feb 2009 19:40:47 +0000

(You typed it all up yay!) My father would have loved your burnt toast… as long as it’s a doorstop with lots of butter!

I burnt salted wild garlic leaves on top of a pork roast and they tasted like seaweed – yum: http://spayneshallfarmmeats.blogspot.com/2008/12/experiment-573-pork-roasted-with-wild.html

Epicurious have a got a delicious-sounding Burnt Caramel Ice Cream that I’m dying to try: http://www.epicurious.com/recipes/food/views/Burnt-Caramel-Ice-Cream-237026

Never burn plastic – it tastes revolting

By: Lon @ FoodMayhem

Lon @ FoodMayhem — Tue, 03 Feb 2009 13:12:34 +0000

While you do mention that you’re taking some poetic license in the word “burning” – not one of these are examples of burning. So you’re article title is completely inaccurate.

I wrote to articles that you might enjoy reading, the first is on grilling and how to develop the great taste through browning: http://www.foodmayhem.com/2007/07/treatise-on-grilling.php

The other is on how to avoid burning and some hints on taking adventure of caramelised foods: http://www.foodmayhem.com/2008/08/dont-burn-food.php

By: Richard

Richard — Mon, 02 Feb 2009 07:47:50 +0000

Also, I’ve got to put in a vote for mulled wine. I forgot I had some on the hob this year (with mucho rum) and came back in the kitched to violent boiling and blue flames a foot high. Mulled wine was fine.
And you forgot Christmas Pudding, which is either a) great with burning whisky on it; or b) the devil’s food, ‘OK to Burn’.

By: Richard

Richard — Mon, 02 Feb 2009 07:45:15 +0000

Bolognese sauce. Anything with meat and tomatoes in it is gonna taste better if it’s cooked for 2 hours and has that slightly ‘burnt-at-the-bottom’ fullness of flavour.

By: willcritchlow

willcritchlow — Mon, 26 Jan 2009 12:29:01 +0000

@Tom – yeah. Truth is, I hadn’t realised it was Burn’s night when I launched! I did realise later and had a very nice whisky. I’ll be writing about whisky. Don’t worry

By: willcritchlow

willcritchlow — Mon, 26 Jan 2009 11:03:28 +0000

You’re both cheating (in the same way I did, admittedly) and relating “cook with fire” to “ok to burn”. OK. I guess your entries are valid.

By: Tom

Tom — Mon, 26 Jan 2009 10:17:11 +0000

Wahey! Nomorerecipes launches

I’m a little disappointed though that you didn’t make your first post about burns night (what with you launching on burns night). OR, at the very least make some pun about burning food and burns night… Hopefully more puns and less food in future

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