Gizzi Erskine
Messy writings about being human, food and culture
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 43 | Founded | 4 years ago | Last Issue | 7 months ago |
| Active | |||||
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gizzierskine.substack.comLatest Issues
Roast Aged Sirloin French Dip Sandwich
The sandwich itself is only half the story. The real player here is the gravy, or more accurately, the jus: that slick, beef-dripping elixir you dunk it into. Making it properly means starting with bones. Roast them hard until the kitchen f...
Retro Lobster with angel hair spaghetti
This dish drags me back to the 90s, when Italian restaurants were arguably making dishes to fit the British taste buds as opposed to real Italian regional food. This isnt a traditional Italian dish, but its most certainly one I grew up with...
Chipuffalo Tenders with Real Ranch dressing
One of the dishes that came from a moment in time from London towns, best street food rave! Made my way...
About ten years ago, I stumbled across a fried chicken stall at Street Feast called Thunderbird. StreetFeast, was a real moment. A c...
Roast chicken Caesar salad, with Chicken fat croutons and crispy chicken skin
This Caesar salad has been dragged through the roasting tray, and has come out better for it...
Roast chicken dripping in schmaltz, bronzed croutons fried in the fat, crispy chicken skin and a dressing, that’s enriched with all of that gun...
Aperativo hour
It’s Aperitivo hour and in this scorching weather I am hooked on crudo, which is lightly dressed raw fish served alongside a refeshing spritz. These layered Japanese inspired crackers are a great and easy way, to show how to make something...
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Authors
The writers behind this newsletter.
I write about food, culture and all the messy bits of being human
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