Category Archives: Graisse d’oie and Confit de Canard

‘Eggs with Legs’ v ‘Eggs on Legs’

It’s been more than four years since I coined ‘Eggs on Legs’ to describe the miserable chickens sold by most supermarkets and many butchers who know no better. It has been my cry out at the woeful state of industrial … Continue reading

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Posted in Agrumes, AOC, Armagnac & Brandy, Blue Collar Gastronomy, Chicken, Cognac, Farmers Markets, Food Influencers, Food Marketeers, food politics, Food Scams, Food travel, French Markets, French Regional Foods, French supermarkets, Good Potatoes, Graisse d'oie and Confit de Canard, Normandy, Poulet, Poulet de Bresse, Poulet de Bresse, Poulet de Gournay, Poulet Fermier, Poulet Fermiers, Speciality Chicken, Watercress | Tagged , , , , , , , , , , , , , , , , , , | 7 Comments

Food, Patina and a Famous Belgian

“I arrived in the USA as an immigrant in 1948 pretty much on the eve of Thanksgiving and my first feast was such a meal. I did not understand the combination of all the elements, all were foreign to a … Continue reading

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Posted in American Dishes, Asparagus, Aubergine, Basil, Basilicata, Belgian Cooking, Best Pasta, Black Peppercorns, Blue Collar Gastronomy, Bread, Burgundy, Chicken, Citrus Fruit, Classic Rice Dishes, DOP Basilico Genovese, Emilia-Romagna, Escargots, Farmers Markets, Food travel, French Markets, French Regional Foods, Fruits Glace, Game, Good Potatoes, Graisse d'oie and Confit de Canard, Great Chefs, Hen's and Bantam's Eggs, Ingredients, Kitchen Equipment, Lamb & Mutton, Ligurian, Memories, No Compromise Shopping, Nonna's Cooking, Offal, Onions, Origins of our food, peasant cooking, Perfect Eggs, Pesto alla Genovese, Pesto alla Genovese, Poulet, Poulet de Bresse, Poulet de Bresse, Poulet Fermier, Puglia / Apulia, Pugliese, Real Italy, Rice, Richard Olney, Risotto, Sout West France Cuisine, South West French Cuisine, Southern Italy, Terroir, The Food Business, The Good Cook Series, Tomato Sauce for Pasta, Wild Funghi | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | 9 Comments

Schmaltz, Oma style

  With more and more UK food stores, from hypermarket barns to our neighbourhood late night shops, most times now stocking Duck or Goose Fat and some delicatessens even selling Italian Lardo, a third option is missing. It’s where we should go next. … Continue reading

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Posted in Austrian Cooking, Blue Collar Gastronomy, Bread, Comforting Foods, Curing and Smoking, Fish, Good Potatoes, Graisse d'oie and Confit de Canard, Simple Food, Smoked Fish, South West French Cuisine, Terroir | Tagged , , , , , , , , , , , , , , , | 4 Comments