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Category Archives: Kitchen Equipment
Even Good Wine’s all Boxed-In Nowadays
I never thought I’d write this headline or piece, but these last few months I have bought and enjoyed wine in boxes. Never say never, as the expression goes. I have been happily buying and enjoying table wine out of boxes that were previously used … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, IGP, Laguiole Tire Bouchon, Puglia, Pugliese, Tire Bouchon, Wine Boxes, Wine Making and Viticulture, Wine Marketeers
Tagged 'Cardbordeaux', Blue Collar Gastronomy, calle Vallaresso, Carbon Footprint, Doy Packs, Fiona Beckett, Harry's Bar Venice, IGP Wine in Boxes, Keith Reeves, Leclerc, Loire Valley, Pays de Loire, Sud-Ouest, Venice, Whisky Cubes, Wine Boxes
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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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Crystal Clear – a ‘New’ Top Solution
They say that ‘New’ is one of the powerful words in food and drink marketing, so please read on to learn of an elegant solution to a viral problem that’s leap-frogged ugly technology. Itself a rare thing in today’s pressed and … Continue reading
Hey Presto, it’s Pesto al Mortaio
St Patrick’s Day 2012 will be very different for me and all the better for that – with respect to friends Donal, Joe, the Millikens, et al. No Guinness, no cabbage and bacon – instead I’ll be in the beautiful, historic … Continue reading
Posted in Basil, Best Pasta, Blue Collar Gastronomy, Food travel, Ingredients, Kitchen Equipment, Ligurian, No Compromise Shopping, Nonna's Cooking, Real Italy, Simple Food, supermarkets, Techniques, Terroir
Tagged Camogli, Carrara Marble, Genoa, Liguria, Ligurian Basil, Palazzo Ducale, Pesto alla Genovese, Roberto Panizza, Trofie, www.gustiamo.com
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Spongers Who Aren’t True to Genovese Ways
What ever happened to real Pesto? There shouldn’t be any other kind, but the shops have all swooped on a trend and genuine Pesto got trampled near to death in the rush. Basil has a sensitive soul - it blackens when cut with … Continue reading
Posted in Basil, Batterie, Best Pasta, Blue Collar Gastronomy, DOP, Harry's Bar, Ingredients, Kitchen Equipment, Kitchen Must-Have, Memories, Simple Food, Techniques, The Food Business, Venice
Tagged Camogli, Cararra Marble, Cenobio dei Dogi, Genoa, Genovese DOP Basilico, Gustiamo New York, Harry's Bar Venice, Liguria, Marcella Hazan, Olive Oil, Pestle & Mortar, Pesto alla Genovese, Real Pesto, Trofie
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Muslin Passion
You know some things in the kitchen you just have to have. Have you tried buying muslin recently? It’s almost impossible to find any that’s not treated, coloured or messed with some way. We bought this piece, hemmed as well for … Continue reading
Thick or Thin and when to Tip
‘Fick or Fin’ makes a difference. Forget the Beckhams as in the old London cabbie joke.Just concentrate on enjoying ham, roast meat, cheese, etc to the optimum by how it’s sliced. Continue reading
Posted in Batterie, Blue Collar Gastronomy, French Markets, French supermarkets, Kitchen Equipment, Proscuitto Crudo, Slicing Machine
Tagged Ardennes Ham, Berkel Slicers, Black Forest Ham, Blue Collar Gastronomy, Gennaro's Delicatessen, Genuine Balsamic Vinegar of Modena, Grana Padano, Italian cooking, kitchen utensils, Mountain Cheeses, Pancetta, Parmesan, Simpson's-in-the-Strand traditions, Tipping
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