![]() As we got used to saying and are now saying again, stay safe.įind a collection of explainers, interviews and other helpful bits and bobs at alanconnor.In the early days of chop suey, chefs embraced meats more popular in the day and less common in modern supermarkets: offal. Trelawney is one of the more beginner-friendly setters in the Times’ Quick Cryptic series, with clues such as this double definition …ġ0d Award two silver medals maybe for a brief period? (5,6) Please leave entries for the current competition – as well as your non-print finds and picks from the broadsheet cryptics – in the comments, below. The runners-up are Wellywearer2’s snappy “Grid reference?” and Nestingmachine’s canine “Pointer birthed by setter” the winner, to which I’ve imperiously added a question mark, is JasCanis’s “Overthrow of republic oddly lacking evidence?” Kludos to Jas. Of the self-referential clues, my favourite is Montano’s “Capital letters used excessively at first – LIKE THIS?” and the audacity award goes to Sheamlas for the ingenious “What Hercule and Clouseau both have to work out?” Reader, how would you clue CHOP SUEY? Cluing competition As anyone who has enjoyed a chicken tikka masala can confirm, there is nothing wrong with émigré innovation in this case, though, the dish is Toisanese, and the name really does seem to come from the Cantonese for “miscellaneous leftovers”. Culinary legend says that a Chinese cook in San Francisco devised a way of using up odds and ends and pretended it was a traditional dish. Then, there’s the subject of our next challenge. Banoffi pie makes an appearance as a rare example of a dish that provokes little to no debate over where it was devised (the Hungry Monk restaurant in Jevington, East Sussex, in 1972). Parts are sobering: searing meat does not keep the juices in and medieval cooks did not use spices to distract attention from the rottenness of their meats. If the last few years have left you, like me, constantly discussing (a) food and (b) truth, it is heaven. … for BANOFFI PIE, which features in the “culinary mythology” entry in the wonderful Oxford Companion to Food, essentially a fact check on what might appear to be urban myths. The Pasquale puzzle, above, also includes this recipe …Ģ1aRestriction lifted - that is, for eating good creamy dessert (7,3) If anyone can tell me what type of puzzle it is, I’d appreciate it. ![]() It’s not cryptic, but it’s not entirely a quick, either. One of the puzzles has found its way online, so if you missed the supplement, you can still solve “The most Guardian crossword ever”, set by me. I’ve never seen that done before it works wonderfully well. It’s a beautiful collection, wrapped in an extraordinary maze, and has a “holiday jumbo” by Picaroon and a cryptic for beginners by Carpathian which uses only four types of clue. You might still have, hidden somewhere in the Guardian’s Saturday print edition of 16 July, the Puzzles Summer Special assembled by Alex Bellos. It’s this one, by Brendan, and I’m not announcing the theme. Instead, a recommendation of a themed puzzle. Time was, we might turn to some clues about the sunshine for relief in July from the gloom. … for the pleasing FETOR and one from Anto … A summary of the year so far in Westminster in two clues: one from Pasquale …Ģ2dSome high-life Tory creating a stink (5)
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |