Strange Company`s Director, Hugh Hancock, died in 2018. Strange Company is no longer a registered Company. This site is part of his body of work, and as such it is hosted and maintained by a group of volunteers and as an archive of his work. A comprehensive list of the works being archived can be found here. If you have any problems with the site, please report them using this form.

Some links

Hello folks! We’re still here (sometimes) and I hope that you are, too. Cooking is still taking place, and sometimes we blog about it.

You might recall that about three years ago I performed a magnificent destruction of Jamie Oliver and all that he stands for. I’ve spent quite a lot of time over the intervening three years improving on his methods. Recently, over on my other blog, I combined everything together into the finest meatball lasagne el diablo you have ever seen.

I’ve had Italian people tell me that my recipe is not a proper ragu, but I don’t care, it’s still better than Jamie’s.

Who remembers the perfect steak? We love the perfect steak, but many people (read: nearly everyone except Hugh) claimed that sous-vide was too fiddly. It turns out that you can do it very easily in a cool box. I shall be trying this as soon as I get hold of a cool box. More general details on sous-vide are available from the same site. They also have a brilliant sans-sous-vide recipe for doing a steak in the pan, the way our ancestors did, if that’s more your thing. My friend at Northern Food has been having a great deal of fun practising this.

They seem to like their steak at that Serious Eats site. Here’s an article on why you should salt steak, as long as you do it right (hint: do it well before you cook the thing).

I hope these are helpful to someone. What other food sites (other than KKC of course) are on your required reading lists?