Articles written by Neil Nicol

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About me - Neil Nicol

I work in sales and marketing and am based in Middlesex, England, just outside London. I travel extensively and therefore see a lot of different countries and cultures. I write more often than not as a form of escapism - I find that it relieves tensions and

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Food & Drink > Cooking (Other) Best cooking tips you ever got: 2 of 41
Cooking tips are in a sense akin to race horse tips - they vary hugely and can actually be contradictory as the opinions of no two people are the same. I have throughout many years of cooking received a wide variety of tips in every conceivable aspect of the craft, some of which I have taken on board with gusto and continue t... More..
Food & Drink > Cooking (Other) Why you should learn to cook: 4 of 48
Modern technological advances have delivered a great many time and labour saving devices to "assist" each of us in the kitchen. Where generations before had to start with simple raw ingredients and fashion them by hand in to a presentable meal, present generations are "fortunate" enough to have access to canned meals, frozen ... More..
Computers & Technology > Internet Tips Tips for posting on web site forums and discussion boards: 1 of 9
Website forums and discussion boards exist in a great many different forms. Some are very specialised and relate to a very specific subject. Some are so general that we can post to them on virtually any subject which we care to name. There are even a great many hosting sites which have their own forums and discussion boards f... More..
Food & Drink > Cooking (Other) Tips for making healthy, fat free soup: 2 of 17
Although it is entirely possible to make very low fat soups and stocks with meat products, it is nigh on impossible to make such fat free. No matter all the bother we may go to in allowing the stock to cool and skimming off the congealed fat, there is always going to be that little bit remains. We are therefore considering su... More..
Food & Drink > Cooking Eggs & Dairy Products Tips for cooking eggs: 4 of 32
The majority of tips for cooking eggs each refer to a specific way of cooking eggs but there is one which applies in all cases. We should never cook with eggs taken straight from the refrigerator. This is a well publicised tip but it always amazes me how many people continue to ignore it. Perhaps they just don't believe that ... More..
Food & Drink > Cooking Meats Cooking the perfect burger: 4 of 21
When many people think of a burger, they automatically think of one served in a fast food outlet. This type of "burger" is likely to have been fried in saturated fat and to contain a whole host of artificial preservatives and other ingredients. It is not the healthiest of options and has served to give burgers quite an unenvi... More..
Food & Drink > Cooking Meats How to soften tough meat through cooking: 6 of 27
There are several ways in which we can tenderise what are known to be the tougher cuts of meat, from long, slow cooking to marinating. Let us therefore examine them in some detail.The first point I would consider when debating how to tenderise any form of meat is how I intend serving it. Is presentation going to be important?... More..
Food & Drink > Cooking Meats How to cook bacon: 4 of 17
I have eaten bacon fried, grilled and baked. I have eaten bacon on a sandwich, I have eaten it as part of a breakfast and I have eaten it for lunch. Nothing, however, compares to standing on a freezing cold beach on an early Winter's morning, following an all night cod fishing session, eating bacon which you have just cooked ... More..
Food & Drink > Cooking (Other) At what age should anyone learn to cook: 6 of 24
When we are very young, our parents patiently teach us to walk in order that we may some day run. They teach us very simple words so that we may some day learn a lot more and hold an in depth conversation. They later send us to school in order that we may learn to write those same simple words in the hope that we may some day... More..
Food & Drink > Cooking Eggs & Dairy Products The art of cracking an egg: 1 of 4
I began cooking and experimenting with same as a child. I have since become, although I do say so myself, a more than accomplished cook and can more than handle myself in the kitchen. I can make everything from pies and pastries, to casseroles and stews, to the most complex of meals, many of which I even devised the recipe fo... More..