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Category Archives: Chicken
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
Deh-Ta Hsiung – The Quiet Revolutionary
When Deh-Ta Hsiung walked down the gangway of the P&O SS ‘Corfu’ and came ashore at Tilbury on Boxing Day in 1949, he was young man arriving in the right place at the right time. He was just 17 and that time … Continue reading
Posted in Alcohol, Burgundy, Chicken, Classic Rice Dishes, Dim-Sum, Fish, Food Influencers, Foraging, Game, Ginger, London Dining, Memories, Onions, Pork, Real Chinese Cooking, Rice, Traditions at Table, Vinegars, Wines
Tagged 'Lady Precious Stream', Ballymaloe Co Cork, Bean Sprouts, Chinatowns, Cognac, Deh-Ta Hsiung, Dim-Sum, Dylan Thomas, Festival of Britain, Kai-Lu Hsiung, Ken Hom, Ken Lo, Oxford, Peking, Rice Wine, Ridley Scott, Royal College of Art, Sherry & Port, Shih I Hsiung, Slade Art School
3 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
Praise be, where praise should be
When an English actress called Rachel who chooses to live in Rome contacted me yesterday for my preferred way to dress puntarelle little did I know there’d be a chain reaction. Puntarelle is a deliciously bitter tasting leaf adorned with what look like … Continue reading
Posted in Alliums, Anchovies, Basil, Best Pasta, Black Peppercorns, Blue Collar Gastronomy, Chicken, Faella, Fish, Food of the Ancients, Genoa, Pesto alla Genovese, Real Italy, Risotto, Stocks and Stock Making
Tagged Anchovy Fillets, Brocolli, EVOO, Faella Pasta, Garlic Cream, Lemons, Pestle & Mortar, Sicilian Sea Salt, Spaghetti
4 Comments
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
Tripe’s neither Tripe nor Trite
Swallow hard, get over your fear of wobbly foods and take a forkfull of tripe. Prepared as they do across Europe, tripe only ever disappoints if the cook is a lightweight. Tripes à la mode de Caen is a mainstay of French … Continue reading
Posted in Alliums, Blue Collar Gastronomy, Callos, Chicken, Dim-Sum, Genoa, Il Genovese Restaurant, Offal, Onions, Pesto alla Genovese, Poulet Fermier, Real Italy, Tripe, Trippe
Tagged 'French Provincial Cooking' by Elizabeth David, Blue Collar Gastronomy, Callos, Cidre de Normandie, Cork City, Genoa, GM-Free Chickens, il Genovese, Oxford Food Symposium, Pesto alla Genovese, Pesto Rossi, Poulet Fermier, Poulet Noir, Roberto Panizza, Roy Shipperbottom, Seasonal Produce, Sofrito, Tripas, Tripe, Tripes a la mode de Caen, Trippa, Trippe
3 Comments
The Friday Stockdish
How our tastes change. As a teenager I dreaded the Friday lunch during my heady days in the Aveyron. It would hit me each Wednesday that we were on countdown to the most frightful meal of the week. How could this dish fit into cooking … Continue reading
Posted in AOC, Baccala, Blue Collar Gastronomy, Brassserie Lipp, Burgundy, Cazuela, Cazuela, Cicchetti, Curing and Smoking, Norway, Onions, Poulet, Poulet de Bresse, Poulet de Bresse, Salt Cod, Spanish Cooking
Tagged Aveyron, Bacalau, Bacalhau, Baccala, Baccala Mantecato, brandade de morue, Cafe Viargues, Decazeville, Fresh Cod, Genoa, Harry's Bar Cookbook, Iceland, il Genovese, La Cucina Veneziana, Lofoten, Lutefisk, Merlu, Morue, Pesto alla Genovese, Reykjavik, Slow Food Ark, Stoccafisso, Stockfish, Stockfisk
1 Comment