I don’t get to watch Nigella on tv any longer, mainly because I’m not stuck to it — and when I am, it’s only on the news channel. But I used to watch her show as often as I caught it running.
I had always thought Nigella had a way with words because she had an MA in language and, as such, knew the right way of talking to get you interested. LOL and then my friend told me she didn’t watch her show because she felt Nigella was flirting with her through it all xD
I guess I got caught in between all the flirting.
Anyway, Nigella is the guest editor for this month’s (?) Stylist Magazine, so all their frontpage at the moment is covered with Nigella content ranging from videos, recipes, tips and things~ and with that a lusciously dirty cover with Nigella’s face covered with salted caramel.
Her post on her love affair with salted caramel is also a good read, with loads of good dirty quotes. Like “I don’t want merely to experience pleasure, I want to wallow in it – gloriously and gratefully – while it lasts.” or:
Not since the first ever infant suckled at its mother’s breast had a food – it felt – had so much instant impact. If I’d been in a cartoon, my eyes would have bulged, stars would have emanated from my head, and I would have been licking my saliva-spurting lips wolfishly.
Anyway, the article has some very interesting points about why the fall from grace of salted caramel happened, and some very good content — literally good — about what happens to your brain when flavors interact with each other.