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OK… so I may be mixing my nationalities with the introduction of an American beer, but they do work really well together! Also, it’s not as though Tilapia is true to the British offering to world cuisine anyway (I would have to use Cod, Haddock or even Plaice and then deep fry it in a humongous vat of four-day-old vegetable oil). Let’s just consider it my take on a classic!
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Fornino (Williamsburg, Brooklyn) claims that it has mastered the art and science of pizza. Is it not said that the right side of the brain deals with things of a qualitative nature whilst the left side of the brain is more quantitative? In short; the right is artsy-fartsy and the left is science-geek? Fornino seems to suggest that it not only understands the what, where and when of logistical pizza making, but also the why and how. This is the first ambidextrous food type I have heard of and I certainly couldn’t be bothered to cook this evening… so I thought I would test their hypothesis.
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This has to be one of my most favorite soups ever. It has stuck with me through thick and thin… but I think I’ve finally got the consistency just right!

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This is an adaptation of an Antony Warroll Thompson recipe. Although his chubby little face and extremely nasal voice may really annoy me; I cannot deny that this indeed an awesome recipe. His original Lamb Tagine does, however, take a whopping three-plus hours of cooking in an oven-proof clay saucepan (otherwise known as a Tagine or Tajine); preceded by an overnight marinading of the meat. If you don’t have the time (or equipment) for such an endeavor, then this recipe will provide a suitable yet speedy oven-top homage in probably an hour or less.

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