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Category Archives: Fish
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
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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
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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
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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
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Feasting at Family Table with a Fine Man
A weekend of feasting ended last evening with a dinner centred on Risotto alla Milanese – the saffron-infused risotto sometimes served with classic Osso Buco. In a week when a friend – known to all as The Pocket Chef* -pointed out … Continue reading
Posted in Alliums, Blue Collar Gastronomy, Brassica's, Brassica's, Fish, Fonds and Jus, Game, Good Potatoes, Healing Foods, Label Rouge, Risotto, Stocks and Stock Making, supermarkets, Traditions at Table
Tagged Brussels Sprouts, Caper Sauce for Trout, Capon's of Rochester, Crushed Potatoes, Flageolet Beans, Frightening the beans, Haggis, Hotel Westminster Le Touquet, Isle of Man Lamb, Label Rouge, Lancashire Moss, Macsween's Haggis, Morrison's, Roast Pheasant, The Pocket Chef, www.walkwithjoy.com
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Two Buses and a Pre-Historic Encounter
You know the English saying – you wait for ages at the bus stop and then two or more buses arrive together. This just happened to me. One week the Poissonnèrie Municipale at Le Tréport (Normandy), then a week and a … Continue reading
Posted in Alliums, Archaeology and Food, Basil, Blue Collar Gastronomy, Cicchetti, Classic Rice Dishes, Fish, Food of the Ancients, Food travel, Foraging, Ligurian, Nonna's Cooking, Origins of our food, Oysters and Shellfish, Puglia, Pugliese, Real Italy, Rice, Risotto, Terroir, Wild Food, Wild Funghi
Tagged Chanterelles, Colette on Truffles, Danielli Fresh Pasta Shop, DOP Marvaldi Olive Oil, Il Genovese Restaurant, Ligurian Olive Oil, Magnosa, Melaosporum Black Truffle, Mercato Orientale in Genoa, Monocle Magazine, Perigord Truffle, Pesto alla Genovese, Pesto Rossi, Poissonerie Municipale at Le Treport, Porcini, Roberto Panizza, Taggiasche Olives, Tartufo d'Alba, truffles, Via Galata, Via XX Septembre, Wallpaper Guide to Genoa, White truffle, Wild Funghi
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Fish Foie Gras?
Sometimes we get to shop in near Heaven – we did last week when we escaped the supermarket and took our money to the real marketplace. This is where most traders are experts and conversation is encouraged. You engage and they love … Continue reading