Category Archives: Techniques

Eel – the Fish of Mystery and Papal Gluttony

We know less about eels than most other species we eat. So deep is the Sargasso Sea, where they spawn, that few know what happens down in the depths. That they are mystery excites me more. That the Maori people … Continue reading

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Posted in Blue Collar Gastronomy, eels, Lazio, Lenten traditions, London Dining, Smoked Fish, Smoking, Sousing, Techniques, Wild Food | Tagged , , , , , , , , , , , , , , , , , , , | 3 Comments

Gurnard, Soused or Fried but Never Ugly

As advocate for all edible sea creatures, can we agree that the blanket use of ‘ugly’ be curtailed as of now? Even a monkfish, the Staff’ from the deep, is not ugly per-se, just prehistoric and scary. Look again at … Continue reading

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Posted in Blue Collar Gastronomy, Cider Vinegar, Gurnard, Normandy, Simple Food, Sousing, Techniques, Vinegars | Tagged , , , , , , , , , , , , , , , , , , , , , , | 21 Comments

Holiday Food: Smells, Sounds and Sourires

Food evokes place. Marcel Proust was one who pointed to this when staying in Cabourg, an hour or so westward along the coast from Étretat. Proust, wonderous yet over-quoted, famously tripped out on his madeleines and yet their home was way … Continue reading

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Posted in Blue Collar Gastronomy, Chicken, Food travel, Foraging, French Markets, New Chefs, No Compromise Shopping, Oysters and Shellfish, Pork, Poulet, Poulet Fermier, Poulet Fermiers, Sensory Cooking, Simple Food, supermarkets, Techniques, Veal, Wild Food | Tagged , , , , , , , , , , , , , | Leave a comment