So here we are, another session where I stand myself up on a pedestal of pasties and y'all throw cream puffs at me in the form of culinary questions.
Some I'll gleefully take on the chin - such as how to cook rice and get the most out of it; others I prefer to dodge a little, as in those from folk looking for the definitive set of rules on olive oil - a subject too large for certainties.
But the last and most interesting category (for me) is where you all answer each other!
I find it endlessly lovely the way a little culinary knowledge can go so far around the world and back again, and look forward to orbiting our planet in our stratospheric gastrotastic session on Wednesday afternoon.
PeckhamPam - thoughts on blue beans and cooking other fresh pulses, apropos of last session, will be forthcoming too ...
