https://www.corridorkitchen.com Necessity is the mother of invention. Tue, 23 Feb 2021 23:46:09 +0000 en-US hourly 1 https://wordpress.org/?v=4.0.38 https://www.corridorkitchen.com/2012/01/mars-bar-slice/ https://www.corridorkitchen.com/2012/01/mars-bar-slice/#comments Mon, 16 Jan 2012 04:41:04 +0000 http://www.corridorkitchen.com/?p=2808 You know, I’d like to just open this post by saying that mars bar slice kicks chocolate crackles’ arse. If there was ever a fight to the death (a fight of deliciousness, that is) between treats containing rice bubbles, there would be no contest. Maybe it has something to do with copha, that gritty vegetable shortening that holds a chocolate crackle together (ew). Or maybe it’s the contrast between chewy/crunchy/salty/sweet that mars bar slice has. And if melting down a a shitload of mars bars and butter doesn’t seem decadent enough, maybe it’s that extra layer of chocolate on top that really seals the deal. ]]> https://www.corridorkitchen.com/2012/01/mars-bar-slice/feed/ 26 https://www.corridorkitchen.com/2011/08/pao-de-queijo/ https://www.corridorkitchen.com/2011/08/pao-de-queijo/#comments Thu, 18 Aug 2011 21:41:41 +0000 http://www.corridorkitchen.com/?p=1871 I don’t know about you, but travel for me is mostly about food. When I eat the thing from the place in the actual place of the thing, well, that’s not a very articulate way of putting it, but in the words of Maeve O’Meara, it’s a revelation. And there’s no better way to attempt to relive your travel than to eat the thing that you ate in the place of the thing, but this time, eat it at YOUR place. I found myself at a bit of a loose end this week, so I decided to make Pão de Queijo (Cheese Puffs), a typical Brazilian snack/breakfast food which I don’t even particularly like, but I wish I was in Brasil right now and what better way to celebrate that than to bake. The main ingredients are manioc/tapioca starch, cheese, eggs, liquid and fat. ]]> https://www.corridorkitchen.com/2011/08/pao-de-queijo/feed/ 0 https://www.corridorkitchen.com/2011/04/cheesy-arepas/ https://www.corridorkitchen.com/2011/04/cheesy-arepas/#comments Thu, 31 Mar 2011 23:07:28 +0000 http://www.corridorkitchen.com/?p=1233 When I was a vego, I cooked heavy on the cheese. Although I didn’t eat a lot of it by itself, it was in or on anything it could be. I remember when I was 13 or so cooking up a pot of thick tomato pasta sauce and thinking to myself ‘What if I added tonnes of cheese to this?’ It was, in the words of Maeve O’Meara, a revelation.]]> https://www.corridorkitchen.com/2011/04/cheesy-arepas/feed/ 13