Chrissy Teigen's spicy miso pasta

This seems wholly wrong, but I once combined balsamic and dark soy and it was actually nice, so this could work?

? Combining sweet, salt and sour is kinda key to asian flavor profiles so no surprise that worked for you. It's actually very smart if you're not wanting to have a bunch of specialist asian ingredients on hand. 

CT has simply made a slightly bastardized carbonara. i'm sure it tastes good.

Tesco stocks light miso. And spring onions. I cannot speak to Morrisons. Is your time, at 05.45am, so precious?

Miso is in every other recipe these days - incredible how pervasive food fashion is

I mean amazing how an ingredient can go from niche to mainstream in such a short time period and how influenced recipe writers are by each other 

U R 4 given. 

Remember honey mustard glaze? It was on everything. 


Recipes for Asian food typically refer to spring onions as scallions - most people with any interest in cooking know that - it’s just a convention 

Depends how parochial you are with your "outside London". 


The Irish say scallions. I think the yanks say salad onions and scallions. Chrissy is yankish

It’s a convention is it?

I thought it was just because so many Asians have American English rather than English. Or because Americans put out about 90% of the recipes you find online.

Heh at jelly. Didn't tiegen used to date Billy corgan?

Minkie that might be the reason for it yes - but many British chefs now use the term when cooking Asian food

A Scallion sounds like something on a pirate ship.

"Raise the anchor, splice the mizzenmast, and belay the scallion! har har!"

Honey mustard is still amazing on sausages and chicken.

Holy fuck, tarquin.  Are you saying that a former model-turned amature food blogger should translate recipes on her US website to reflect British-English terms because you're too fucking stupid to understand that a scallion is another word for a spring onion?

She even says: "Chop up some scallions for color and you’re done!" - with the US spelling of colour!  And there's even a photo of the dish.  Everything is on the creamy/brown colour spectrum except some scallions, for colour!  Clearly identifiable as spring onions/salad onions/scallions.  

This is gonna blow your fucking mind: 


Do we also need to go into the details of eggplant, zucchini, cilantro and capsicum?

Your mum says 'yes please', but it doesn't make it right.

And I thought 'jus' was a foody word for gravy 

completely wrong actually - jus is a sauce thickened by reducing a liquid with heat (in English we would call this a concentrate - but most cooks call it a jus, partially because French words form part of our language when it comes to cooking (just as English words form part of theirs in many other spheres) and partly because it is easier to say and sounds better.   A gravy is a sauce thickened with flour/cornflour.

actually we would be more likely to call it a reduction in English