Subscribe to Gareths Blog
Category Archives: Blue Collar Gastronomy
Edible Gold has Papal Blessing
Maize or corn, call it what you will, we know came to Europe from the South America’s - another nugget from the heavy swag bags of the 15th century Genovese adventurer, Christo Columbus (1451-1506). Farmers across Southern Europe where it could best be grown took … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Food of the Ancients, Game, Mineral Waters, Nonna's Cooking, Polenta, Real Italy, Wild Funghi
Tagged Bergamo, Bianchi's Frith St Soho, Boletus Aereus, Cepes, Christo Columbus, David Hockney, Fellini's 'Juliet of the Spirits', Genovese, Harry's Bar, Milan, Paiolo, Papal Feasting, Parc des Sources (Vichy), Polenta, Polenta Bramata, Porcini, San Pellgrino Terme, Veneto, White Polenta, Yellow Polenta
Leave a comment
‘Grass is ‘Sparagus
A weekend comes on us with promises of continuous fine weather and we are deep into the English asparagus season which correctly ends on Mid-Summer Night’s Eve. Please may I pass on tips (sic). First buy asparagus that is fresh … Continue reading
Camionettes Come Laden with Promises
Ask yourself where in Europe are food markets at their strongest and part of the answer is trucks as much as treats. The French reign supreme with their ingeniously constructed Camionettes du Marchés. The closest we might get are the traditional silver and … Continue reading
Posted in Blue Collar Gastronomy, Chicken, Coffee, Food Marketeers, Food travel, French Markets, French Regional Foods, Poulet Fermier, Poulet Fermiers, Real Italy, supermarkets
Tagged 'In Search of TASTE' Magazine, Blue Collar Gastronauts, Boucherie Chevaline, Camionettes du Marche, Charcuterie, Choucroute, Citroen Tye H, Drome-Provencale, Etretat, French Markets, Gonneville-le-Mallet, Hamburg Fischmarkt, Joy Davies, Le Laitier, Liguria, Musee du Camion, No compromise shopping, Nyons, Panhard Dyna Van K, Penny Averill, Peugeot D4A, Piaggio Ape, Poulets Roti, Seine-Maritime, South Brittany, Transformers
6 Comments
First Choose Your Trotter, then Find Your Feet
Pig’s trotters were elevated from food of the immigrant poor to a delicacy for wealthy Londoners around 35 years ago. Pierre Koffmann, probably the finest French chef in London since Auguste Escoffier and Michel Bourdin left town, made the pig’s trotter his … Continue reading
Posted in Alcohol, Black Peppercorns, Blue Collar Gastronomy, French Markets, French Regional Foods, French supermarkets, Great Chefs, London Dining, No Compromise Shopping, pied de Porc, Pork, Simple Food, Stocks and Stock Making, Trotters, Vinegars
Tagged 'In Search of TASTE' Magazine, Au Pied de Cochon, Auguste Escoffier, Bearnaise Sauce, Brasserie Lipp, Charcutier, Elizabeth David, Estramadura, FDIN, Jamon Iberico, Koffmann's Knightsbridge, Koffmann's Pieds de Porc, Michel Bourdin, Morrison's Supermarket, Pata Negra, Pieds de Porc Truffes, Pierre Koffmann, Plebeian Food, Saucier, Ste Menehould, Waxy Potato Varieties
6 Comments
Mobile Speck Knodel & Strudel
After 15 or more years working in high pressure restaurant kitchens, with their long hours and back-to-back shifts, Franz Schinagl knew he had to break free from his last posting as chef at Asia de Cuba. “As exciting as it was, I became so thin and … Continue reading
Posted in Alcohol, Austrian Cooking, Beef, Black Peppercorns, Blue Collar Gastronomy, Bread, Curing and Smoking, Good Potatoes, Onions, Pork, Rare Roast Sirloin, Salad, Simple Food, Slicing Machine, Stocks and Stock Making, Veal, Wines
Tagged Advantage Austria, Apples, Asparagus - white or green, Austrian Wine, Bermondsey, Bodo's Schloss, Chef Karl Eschlboek, Fergus Henderson, Franz Schinagl, Knodel, Marco Steiner, Nuernberger Sausages, Oma's, Raisins, Schnitzel, Speck Mobile, St John Bakery, Stroh Rum, Strudel
5 Comments
Flat Eggs and the Omelette Poulard
Driving through Eastern France about 20 years ago, en-route to Germany with an American who’d never been out of the US was stressful – a road trip that I wished I’d never agreed to. Kerouac’s ‘On The Road’ it wasn’t. My passenger … Continue reading
Posted in Blue Collar Gastronomy, French Markets, French supermarkets, Hen's and Bantam's Eggs, Perfect Eggs, Real Italy, supermarkets
Tagged 'On the Road', Dean Moriaty, ED Picnic Day May 26, Elizabeth David, Elizabeth David's Centenary (1913-2013), Flat Eggs, Fried Eggs, Jack Kerouac, Mere Poulard, Oeufs Plat, Omelette, Omelette Poulard, Roger Williams, Scrambled Eggs
1 Comment
The Bretons’ Best Silver
How can one improve on eating sardines? The little fish described by London chef Rowley Leigh of Le Café Anglais as ‘the rabbits of the piscatorial world’. Wouldn’t we prefer this Chef/Writer had kept his English plainer and written ‘sea’, but otherwise I loved what he said, specially … Continue reading
Posted in Blue Collar Gastronomy, Brassserie Lipp, Bread, Fish, Food of the Ancients, French supermarkets, Harry's Bar, Label Rouge, Simple Food, supermarkets, Terroir, The Food Business, Venice, Vinegars
Tagged Ancient Rome, Blue Collar Gastronomy, Brasserie Lipp, Brittany, Cancale, Colatura di Alici from Amalfi, Connétable, Douarnenez, Garum, Le Guilvinec, Napoleon, Nicolas Appert, Sarde e Soar, Sardines, Sardines de Millesime, Venice, Vintage Sardines, W Chancerelle, www.gustiamo.com
1 Comment