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Category Archives: Foraging
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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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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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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Heaven’s ‘Grass Comes in Two Colours or Three
Asparagus – my goodness, where to begin? I’ve grown up with the stuff – I’m still amazed about how the spears appear overnight, how the beds must not be trodden on, how to cut it, how sprue can be enjoyed and more. … Continue reading
Posted in Batterie, Blue Collar Gastronomy, Classic Rice Dishes, Food Scams, Foraging, French Markets, Good Potatoes, Kitchen Equipment, Memories, Perfect Eggs, Rice, Risotto, Simple Food, Spanish Cooking, supermarkets, Terroir, The Food Business
Tagged 'Cannabis Cuisine', Asparagus Season, Asperges Violette, Cooking Asparagus, Green Asparagus, Hamburg, Liegoise-style, Loire, Mineral Water Sommeliers, Preparing Asparagus, Sauce Maltaise, Spargel, Storing Asparagus, Violet tipped Asparagus, White Asparagus
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Exotic Eggs off Les Falaises and Welsh Plough
This was the time of year I’d hoped to be filming in France – among other locations, in Étretat and on the creamy coloured Falaises (Côtes Albatre). I’d set up the exclusive contact to involve one of the very few Englishmen with a … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, DOP, Food travel, Foraging, Gull's Eggs, Memories, Perfect Eggs, Wild Food
Tagged 20 bore shotgun, Allen's of Mayfair Butchers, Celery Salt, Chasseurs, Etretat, Farm Street Jesuit Centre, Glyn Ceiriog, Gull's Eggs, Hunters, Les Falaises, Les Roches Blanches, Llangollen, Peewit's Eggs, Plover's Eggs, plovers' nest on the plough, Port, Sourdough, Wales, Welsh Farmhouse Butter, www.walkwithjoy.com
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Condiment or Fish? You Decide
A deep love of food culture and ingredients has my mind flicking backwards and forwards as I go about my day. If my day has me in a space as splendid as Genoa, then you must expect some fire crackers. … Continue reading
Posted in Archaeology and Food, Best Pasta, Black Peppercorns, Blue Collar Gastronomy, Brassserie Lipp, Caesar Salad, Cauliflowers, Fish, Food Marketeers, Food of the Ancients, Food travel, Foraging, French supermarkets, Ligurian, Nonna's Cooking, Origins of our food, Real Italy, Salad, Salad and Digestion, Simple Food, Wild Food
Tagged Acciughe, Anchovies, Ancient Rome, Brasserie Lipp, Bucatini, Chancerelle Family, Chicory, Connétable, Garum, Genoa, Liquamun, Mercado Orientale, Monaco, Monagasque, Puntarelle di Roma, Radicchio, Salsa di Acciughe, Sardines, Via Sotorippa
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Table Quails are Males
Quails are cute little round, feathered bundles whose sound is more a squeak than a chirrup. Their meat is less sought after than their eggs, so quails sold for cooking are the male by-product of a lucrative egg business. Animals, like … Continue reading
Posted in Agrumes, Alcohol, Blue Collar Gastronomy, Citrus Fruit, Foie Gras, Food travel, Foraging, French supermarkets, Perfect Eggs, Quail & Quail's Eggs, Real Italy, Simple Food, Southern Italy
Tagged Cepes de Bordeaux, Civitavecchia, Foie Gras, Gull's Eggs, Melun, Quail, Quail Eggs, Spaetzle
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