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Category Archives: Latest Trends
‘Al Dente’ can become ‘Al Dante’
‘Al Dente’ must be two of the most misunderstood words in the cooking world. Italians talk noisily and knowingly about their pasta and risotti having to be ‘al dente’ to be perfect. Some outside Italy even talk of vegetables being cooked ‘al … Continue reading
Posted in Best Pasta, Blue Collar Gastronomy, Cipriani, Classic Rice Dishes, IGP, Latest Trends, Latini, Pastificio G De Martlino, Real Italy, Rice, Risotto, Sensory Cooking
Tagged 'Al Chiodo', Abruzzo, Al-dente, Antonietta Kelly, Beatrice Ughi, Bronx, Bronze Dies, Cipriani Pasta, Dante's Inferno, Faella, Frascati, Gragnano, Gustiamo, Gustiblog, Italian Trade Centre, Jo Wennerholm, Joy Davies' Noodles and Pasta, Latini Pasta, Pasta Making, Pastificio Di Martino, Pistoia, Rome
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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
The Grand Maitre d’Affaires who’s bringing us ‘Le Grand Maitre’
Grand Mâitre is not a title to taken lightly in France. Originally used as a mark of reverence to France’s greatest of all chefs and gastronomic chroniclers - such as Escoffier, Brillat-Savarin, Curnosky and others back in the 18/19th centuries, to the more recent ‘mâitres’ … Continue reading
Posted in Blue Collar Gastronomy, Brassserie Lipp, Capon, Caponisation, Chicken, French Markets, French supermarkets, Great Chefs, Guinea Fowl, Hen's and Bantam's Eggs, IGP, Label Rouge, Latest Trends, Perfect Eggs, Poulet de Gournay, Poulet Fermier, Speciality Chicken, Terroir
Tagged Brasserie Lipp, Chapon de Pintade, Chapons, Gaston Lenotre, Guinea Fowl, IGP, Label Rouge, Le Mans, Loue Grand Maitre, LoueNormandy, Normandy Butter, Oeufs de Loue, Poulardes, Poulet Fermier, Salon International de l'Agricole, Sarthe, Sel de Guerande, SIA 2012, St Michel Biscuits, Yves de la Fourchardiere
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SIA 2012 will be Ferrets to Foie Gras, Fine Foods and All
Excitement builds across France this week, as well as for this writer - I’m like a 5 year old those few days before Christmas Eve. Why? Because we are a few days off the opening of the ‘grande spectacle’ that is the 2012 … Continue reading
Posted in Agrumes, Alcohol, Blue Collar Gastronomy, Brassserie Lipp, Bread, Capon, Chicken, Fish, Foie Gras, Food Influencers, Food Marketeers, Food travel, French Markets, French supermarkets, Graisse d'oie and Confit de Canard, Guinea Fowl, Label Rouge, Latest Trends, Lenten traditions, No Compromise Shopping, Oysters and Shellfish, Pigeoneau, Poulet, Poulet de Gournay, Poulet Fermier, Simple Food, South West French Cuisine, supermarkets, Terroir, The Food Business, Veal, Wild Food, Wild Funghi, Wine Making and Viticulture
Tagged Basse-Cour Farming, Blue Collar Gastronomy, Chapons, Concours General, Ducks & Geese, Paris, Porte de Versailles, Poulets Fermiers, Rare Breeds, Salon des Fromages, Salon International de l'Agricole, SIA 2012
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Manzi’s became St John Hotel
By London standards I enjoyed a near perfect martini cocktail in the new St John Hotel today waiting on my friend Tilly. I was reading about the early arrival of Discovery apples this year – a good 3 weeks before … Continue reading
Posted in Blue Collar Gastronomy, Latest Trends, Rants
Tagged Hoe, Johnny Speight, Joy King Lau, Manzi's, St John's, St John's Hotel, Stanley Franklin
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“Even Horse won’t Eat” – Water Melons are here
The markets and Mediterranean shops are filling up with the season’s first shipments of water melons. Deliciously special when they are good. Atrociously ‘so what’ when they are not. So how to choose a good one? Two stories in one here. I … Continue reading
‘Twin Beaks’ and Cherry Pie
Rolls Royce Chickens – merde mes braves – there’s more to a factory hybrid built up to huge carcase weight. This is anti-gastronomy. Stop please. The joke must end soon. Continue reading
Posted in Blue Collar Gastronomy, Capon, Food Influencers, Food Marketeers, Food Scams, French supermarkets, Latest Trends, Poulet, Poulet de Gournay, Poulet Fermiers, Rants, Speciality Chicken
Tagged AOC, Blue Collar Gastronomy, Chicken, David Lynch, Food Ethics, Food rant, Gareth Jones, Gareth Jones Food, Les Glorieuses, Poulet de Bresse, Poulet de Gournay, Ross hybrid, UK Food Industry, £32 Chicken
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