Chinese New Years Salad, Daal, Thai Eggplant and ChaosA couple of nights before leaving for Sweden, I made this…well, what we would call (probably slightly abusing the term), smorgasbord.Sep 14, 2022Sep 14, 2022
Boiled Orange Cake…. and some thoughts on mimicryThe Guest’s Shadow is a project concerned with imitation in a number of ways, aside from the central activity of making illusions of food…Aug 28, 2022Aug 28, 2022
Kaya from Parkdale’s Kale SaladI write today from one of my favourite cities in the world, Stockholm.Aug 24, 2022Aug 24, 2022
The Guest’s Shadow visits Grange ParkSpecial thanks to Mary and Eva Mahovsky, as well as Mahsa Hosseini Naghavi for all their work on this night. Eva has helped set up, run…Aug 24, 2022Aug 24, 2022
Brilliant Green Parsley Fennel Seed Sauce / Dressing / Condiment and a meditation on an ancient…For this recipe I used my mortar and pestle — one of my most used kitchen tools. Mine primarily sees coriander, cumin, and szechuan pepper…Aug 18, 2022Aug 18, 2022
Rhubarb ImprovWhen I think of rhubarb, I think of it as a word spoken by extras in crowd scenes in films, to simulate conversation: a kind of spoken…Aug 17, 2022Aug 17, 2022