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Category Archives: Bread
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
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
Japanese Peaches and Spicy Chocolate
One large bi-annual food show in London and little to show for the visit, all but for a handful of gems and friends. Studiously stalking and then emerging from row upon row of booths displaying authentic this and organic that, plus inevitable copies of … Continue reading
Posted in Austrian Cooking, Basil, Beef, Blue Collar Gastronomy, Bread, Chicken, Food Marketeers, Organic Food, Pigeoneau, Poulet Fermier, Speciality Chicken, supermarkets, The Food Business
Tagged Abandoned Peaches from Fukushima, Austrian Food, Baby White Peaches from Japan, Capestone, GM-free French Poultry, Green Saffron, IFE 13, Istanbul Spice Market, Lithuania, Loue, Marks & Spencer, Midleton (Co Cork), Momo Festival, Organic Welsh Chickens, Pigeonneaux, Romania, Schmaltz, Scottish Beef, Waka Momo, Zaabar Chocolate
2 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
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 'In Search of TASTE', 'Nose to Tail' Eating, Austrian Cooking, Blue Collar Gastronomy, Fergus Henderson, Horseradish, Knoddel, Knusper Grammeln, Kren, Meerettich, Oma's Cooking, Roggen Brot, Rye Bread, Schmaltz, Styria, Tewksbury Mustard
4 Comments
A Perfumed Potager in L’Orne
There are buds showing and daffodils coming up right now all showing us Nature’s rebirth, but a finely tended garden in mid-summer is another thing altogether. I saved this piece for our winter time with the intention of delighting my readers. I write … Continue reading
Posted in Alcohol, Bread, Chicken, Food travel, French Regional Foods, Organic Food, Pigeoneau, Poulet Fermiers, Salad, Salad and Digestion, Simple Food, Terroir
Tagged 'The Scented Kitchen' by Frances Bissell, Boudin noir, Calvados, Cider, Cidre, Eco-Tourisme, Floc de Gasgogne, L'Orne, Mortagne-au-Perche, Normandy, Pineau de Charentes, Pommeau, Potager, Prospect Books, Raymond Blanc. Chateau de Villiers, Serif Books, Tom Jaine
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Instep for Cruschi
I break into a smile each time I hear myself saying “Cruschi”. It’s a quite crazy word for a very real gastronomic treat. Said by the peoples of Lucano, it sounds like “Crusshh-ski” – put a question mark at the end and, … Continue reading
Posted in Alcohol, Basilicata, Blue Collar Gastronomy, Bread, DOC, Real Italy, Southern Italy, Spanish Cooking, Terroir, Wild Food, Wines
Tagged 'In Search of TASTE', Aglianico Wine, Basilicata, Cacioricotta, Campania, Cruschi, Enotria, Gallucci & Gilmour, IGP, Keith Reeves, Lampascioni, Lucano, Pecorino di Filiano DOP, Peperoni di Senise, Ristras, Senise, Sinni River, Spanish Antilles, Strascinata, Taurasi Wine
4 Comments
Gunton Arms for Fire, Deer and Art
Connection and seeming coincidences so often thread through this blog. For one who doesn’t believe in coincidence, perhaps something’s going on. Here’s the most recent happening. Earlier in the summer I was invited to have lunch in North Norfolk. I was taken to … Continue reading
Posted in Alcohol, Alliums, Batterie, Beef, Blue Collar Gastronomy, Brassica's, Bread, Ingredients, Offals, Pork, Venison
Tagged 'In Search of TASTE', 'Tete de Cerf', AA Gill, Aged Rib of Beef, Ch Mouton-Rothschild, Ch Petrus, Chef Stuart Tattersall, Cromer Crabs, Francis Bacon, Ivor Braka, J Baker's Bistro Moderne, Jay Rayner, Keith Reeves, King's Lynn Shrimps, Lucien Freud, Mark Hix, Neil Nugent, North Norfolk, Open Fire Cooking, Picpoul de Pinet, Stuart Tattersall, Sunday Times, Tete de Veau, The Gunton Arms, Venison, Venison Offals, Vermentino
2 Comments