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Category Archives: Cocktails
This Lent’s Seeming +40 Days
I am not a man alone in feeling the Lent just past seemed to run for more than 40 days and nights. Friends who denied themselves of their favourite indulgences were unanimous in remarking Lent 2013 seemed longer and so harder … Continue reading
Posted in Alcohol, Basilicata, Best Pasta, Blue Collar Gastronomy, Cocktails, Dry Martini, IGP, Lenten traditions, Real Italy
Tagged 40 Days Fasting, Carre d'Agneau, Chabichou, Chaource, Confits for Cheese, Fasoldo, Fried Quail Eggs, Gallucci & Gilmour, Gorgonzola Dolce, IGP Fagioli di Sarconi, Lent, Lindt Conching, Lindt Easter Bunnies, Lucania, Martini Cocktail, Mosto, New York University, Peppe Zullo, Prof Marion Nestle, Puglia, Quince Confit from Lucullus, Turkish Honey
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Autumn’s in the Woods
Do I have a favourite season? Immediately I’d say Autumn because long hot sunshine days rather pull me down. But this is rubbish. All the seasons have their special moments and merits. Autumn just happens to over brim with Richness, … Continue reading
Posted in Alcohol, Alliums, Black Peppercorns, Blue Collar Gastronomy, Dry Martini, Food travel, Foraging, Game, Good Potatoes, Graisse d'oie and Confit de Canard, Real Italy, Richard Olney, Stocks and Stock Making, The Good Cook Series, Wild Funghi, Wine Boxes
Tagged Autumn, Autumn Cooking, Cepes, Family Feasting, Family Sunday, Foraging, Fresh Chestnuts, Game Birds, Juniper, Les Navets, Master Stock, Porcini, Red Cabbage, Roe Deer, Sauce Making, Stocks, Venison, Wild Funghi
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The Poitevin Black Top
In my few visits to Poitou-Charentes I’ve always eaten well, enjoyed good wines and come away with new ideas. I also come away with a feeling they like to keep some things to themselves – for example, the remarkable Farce Poitevin, … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Cocktails, Food travel, French Markets, French Regional Foods, French supermarkets
Tagged Chauvigny, Farce Poitvin, Gites de France, La Chapelle de Notre-Dame en Haut, Le Corbusier, Leclerc, Leclerc's Nos Regions on du Talent, Melissey, Notre Dame de Ronchamps, Poitou-Charentes, Ronchamps, The Vosges, Tourteau Poitou
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Art and The Gimlet
Film Noir, the thrilling, chilling genre of the 40s, was one of Art Siemering’s loves. He spoke engagingly about how Film Noir and food inter-acted at the 1999 Oxford Food Symposium (look it up on Google). Art was a very special … Continue reading
Posted in Alcohol, American Dishes, Blue Collar Gastronomy, Cocktails, Food Influencers, Food travel, Margarita, The Gimlet, Uncategorized
Tagged 'Psycho' (1960), Art Siemering, Augustina Porter, Blue Collar Gastronomy, Bogart, Boston Shake, British Merchant Navy, British Royal Navy, Carole Lombard, Chicago, Film Noir, Food Channel, Hitchcock, Hotel San Carlos, Joe Allen, Joe Allen (London), Kansas City, Limes, Limies, Mae West, Margarita's, Marilyn Monroe, Martini's, Noble & Associates, Phoenix Arizona, Pizzeria Bianco, Plymouth Gin, Portland, Portland Oregon, Rose's Lime Cordial, Scurvy, Simpson's-in-the-Strand, Slow Food, Spencer Tracy, Tanqueray Gin, Tequila, The Benson Hotel (Portland), The Gimlet, The Oregonian, The Savoy Hotel (London, Trend Wire
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