Maybe not a ketchup, maybe a relish, maybe something else pasty and tasty !
(You’ll be swizzing at the end so dont bother with the extreme chopping or fake mortaring.)
Salt, chili, garlic, pineapple, sweetcorn kernels, star anise, water, sugar.
Saute salt and garlic to taste. Add a chili – I used a red one, and should have used a half instead I think, but I like it hot – don’t you?
Add pineapple and sweetcorn – I started with equal parts but added more sweetcorn in the end. Some water, or if you are using canned pineapple like I was (that Hawaiian pizza was nice too), add some juice. If not, I suppose some sugar might be good (white not brown or you’ll be overwhelmed. Add a star anise. Simmer until soft, and then some. Swizz a lot with your handheld swizzer.
Because they crumble and die…..
Marinade (or coat if you dont have time) minced pork in a mixture of 2 tablespoons each of cornflour, fish sauce, soy sauce (dark and light to give it some colour), oyster sauce; a chopped chili, a couple of cloves of garlic, some chopped ginger – it should be fairly wet and not too thick, perhaps like consistency of single cream.
Boil water for noodles.
Wok on high, starting cooking mince – it will clump together because of the cornflour. Add some thinly sliced white cabbage/bean-sprouts/brocolli even – whatever you like with pork. Garnish with chopped redpepper, coriander, sesame seed and oil, lime juice.
Mix with noodles, serve.
poach – water and star anise
lettuce/green leaf, shredded
red pepper, thin slice matchstick
black olive, sliced
orange/nectarine/peach, thin slice/mandolin
one lemon – zest
half lemon juice
Supermarche puff pastry, spinach, feta, nutmeg
Oven at 180-200c
Sweat a bunch of spinach – or about 200g frozen
A 200-250 pack of Feta, diced.
Mix, add nutmeg to taste
lay on unrolled pastry in 2 lines, fold over with egg wash etc
poke with fork for air
in oven for 15-20 mins
Aide memoire recipe
Olive oil, lemon juice to volume and taste
1 crushed garlic clove
couple of dried birdseye chilis
Blanche some sliced and sized green stuff – brocolli and fennel I used
I added some egg leftover from eggwash on the Feta-Spinach pastries I made – fried into an omelette then diced, mini size
Anchovies and oil chopped mini size all over. (2 x 15g tins ?!)
Some sesame seed and oil
Google do semantic recipe search apparently [1-3] and a university in New York does a Semantic Sommelier . Interesting – yes, but I want more info !
What ontology and what vocabulary is being used – tap, pips ? w3.org food, hrecipe – or other microformats  ? How about Umbel or Yago ? Any chance of a link for the explanation of the sommelier app – would love to know more about it and see it, rather than just some PR ? Do they link to other datasets, so that if I pick a wine or a recipe I can find things that go with the flavours and aromas, see photos, maybe learn the history, culture, location and science/tech of the recipe ? Hell, commercialisation here I come, perhaps I want to know what stores in my area have the ingredients, or stock the wine, with other related produce and offers ? And if a celeb chef happens to endorse it, then maybe I’ll go and but their set of cookware for christmas. (Or I’ll go/link to Amazon and get it cheaper, if they use the same vocabulary…)
If I search for Sausages and you have a recipe for “Bangers and Mash” do I get a recipe snippet or result fraction ? If I search for Mash and you have a blog post about creating a web page from lots of parts of other pages, does it show up ? How about if I search for a French Classic recipe – do I not find results for pages that describe the same thing but in English, German or Japanese ?
This semantic web thing needs to get out there, so you can taste it.