Tonight was a soy ginger an garlic salmon served with rice, charred broccoli with garlic and avocado. Sunday I bbqed and made souvlaki pita sandwiches with tzatziki and Greek salad #chemistswhocook. #foodsky

Congrats to Mahni for passing his viva with flying colours on a glorious spring day. Many thanks to @jakeylg.bsky.social and Dan Congrave for acting as examiners and to David O’Hagan as convener. #tadfsolutions @standrewschem.bsky.social @standrewsosc.bsky.social @ezc-group.bsky.social

A truly special an memorable meal at A Wong to celebrate life, successes and friendship. Flavours were familiar yet presentations wowed and each bite was a flavour bomb. 30 courses, mostly single bite, over 3.5 hours celebrating Chinese cuisine.

A tsp baking soda and a tbsp of water. Then added some msg, oyster sauce white pepper and corn starch.

Beef with Broccoli is always a favourite. Beef gets velveted with baking soda beforehand to become super tender and this helps also with browning. #chemistswhocook. #foodsky

Woohoo. It is finally out! @ezc-group.bsky.social @standrewschem.bsky.social @standrewsosc.bsky.social

I brought back hand made tortellini from Booogna and made them two ways the first with a fonduta parmesiana and the second in brodo (homemade chicken soup). #chemistswhocook.

It was great having you here. We pulled out all the stops, including the weather!

A Pesach meal of matzoh ball soup. Kofta, tahini sauce, spicy mayo, roasted potatoes and peppers and a sumac dressed salad. Desert is matzoh crack, so addictive. #chemistswhocook #foodsky

I always have a wonderful time in Bologna, mainly because of friends/collaborators like Paola Ceroni, Marco Villa and Andrea Fermi, and also the awesome food.

Always fun to hang out with Luca Dell’Amico and Katy Medrano, especially in Padova.

Isn’t that Jay Siegel in the middle?

Many thanks to Anna Painelli for acting as such a gracious host. This was my first time to Parma and I hope not my last. As a foodie, bonus was the fantastic food I got to taste and it was so enjoyable to also walk about this historic city.

I leave Parma sated from great food and enjoyable scientific discussions.

It was great to catch up with Matteo Leone from PhotoReAct over a satisfying breakfast.

Italy is one of my happy places. What a way to start my trip. I had torta fritta an prosciutto di Parma, followed by three different tortelli with Parmigiano and butter, all washed down with a glass of house red, and finished off with tiramisu and an espresso.

Tortellini in a spicy rose sauce. Spiced with some Calabrian chillies and finished off with grated Parmesan and a chiffonade of basil #chemistswhocook

Sometimes you just want to eat dumplings. #chemistswhocook

Who doesn’t live smash burgers. This one has griddled onions, pickled jalapenos, cheese, mayo, Dijon mustard, shredded lettuce, pickles, mushrooms. #chemistswhocook. #foodsky.

It looks ugly but tastes great. It is somewhere between a taco and an onigiri. Miso salmon that was broiled, combined with spring onion, furikake and some kewpie mayo and then surrounded by seasoned sushi rice and held in nori. #chemistswhocook. #foodsky.

🔔 Reminder: Applications are still open for fully funded #PhD studentships at the University of St Andrews, with 1–2 positions availability. 🚨Only 3 weeks left 🚨Join us! (@chemguyeli.bsky.social)

Orange chicken, just like take out, served with garlic sautéed pak choi, steamed rice and som tom green papaya salad. #chemistswhocook. #foodsky.

Spaghetti chicken Alfredo and then a treat when my daughter made a blueberry chiffon cake. #chemistswhocook. #foodsky.

Addictive dinners includes kofta kebab. These are beef and broiled. I broiled also some cherry tomatoes and those went into the wrap along with a garlicky smoked paprika mayo, shredded lettuce, pickled onions with sumac and parsley, chopped cucumber with dried mint. #chemistswhocook. #foodsky.

🚨Fully Funded #PhD Studentships – Open globally🚨

Join us (@chemguyeli.bsky.social) at the @st-andrewschem.bsky.social, 1-2 studentships available.

📅Deadline: April 16, 2026
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Portuguese chicken. So juicy. A marinade of garlic, paprika and smoked paprika, oregano, garlic, olive oil and vinegar. Roasted over cabbage, red peppers and potatoes. Chicken was spatchcocked. #chemistswhocook.

A Cantonese favourite. One pot chicken, Chinese sausage and shiitake mushroom rice. Served with garlicky bean and some chili crisp. #chemistswhocook #foodsky

Yep, that is what I did

Good idea. I cooked it on a low flame for 30 min after the rice and stock go added and wassimmering an then turned heat off and waited another 5 min.

I finally got my Jollof rice spot on. Made do a nice contrast to sweet bbq ribs and pan roasted asparagus. #chemistswhocook. #foodsky