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Category Archives: Perfect Eggs
Going Undercover Dining in Hoxton
A morning of delight and discovery as I take a route across London on a new-to-me train through smart clean stations – is this really London I ask myself. Get off at Hoxton Station, through the empty barriers and, in less … Continue reading
Posted in Alcohol, American Dishes, Baccala, Coffee, Comforting Foods, London Dining, New Chefs, Perfect Eggs, Phoney Cooking, Salad, Salad and Digestion, Salt Cod
Tagged 'In Search of TASTE' Magazine, Andy Lynes, Brandade, Chef James Ferguson, Fergus Henderson, Herdwick Lamb, Kohlrabi, Menu de Marche, Metro Newspaper, Onglet, Panna Cotta, Picpoul de Pinet, Polenta Cake with Blood Orange, Rochelle Canteen, St John Bakery, The Beagle in Hoxton
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Flat Eggs and the Omelette Poulard
Driving through Eastern France about 20 years ago, en-route to Germany with an American who’d never been out of the US was stressful – a road trip that I wished I’d never agreed to. Kerouac’s ‘On The Road’ it wasn’t. My passenger … Continue reading
Posted in Blue Collar Gastronomy, French Markets, French supermarkets, Hen's and Bantam's Eggs, Perfect Eggs, Real Italy, supermarkets
Tagged 'On the Road', Dean Moriaty, ED Picnic Day May 26, Elizabeth David, Elizabeth David's Centenary (1913-2013), Flat Eggs, Fried Eggs, Jack Kerouac, Mere Poulard, Oeufs Plat, Omelette, Omelette Poulard, Roger Williams, Scrambled Eggs
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Carrette & Schtick
Ah the joy. I met a young Michelin-starred chef recently in Tournus. His cooking was all we’d expect from a boy who come through Peter Kromberg’s kitchen in London to then finish his training at the eminent Troisgros restaurant in Roanne, with … Continue reading
Posted in Alcohol, AOC, Burgundy, Capon, Chicken, Foie Gras, Food travel, French Regional Foods, Great Chefs, Guinea Fowl, Hen's and Bantam's Eggs, London Dining, Memories, New Chefs, Perfect Eggs, Pigeoneau, Poulet, Poulet Fermier, Speciality Chicken, Terroir
Tagged AOC Poulet de Bresse, Champignons de Paris, Cote Loisirs, Cotes de Maconnais, Jean-Michel Carrette (Chef), Jura, Les Eleveurs de Bresse, Les Freres Troisgros, Morels, Morilles, Peter Kromberg, Reidel Glass, Restaurant Aux Terrasses, RN6, Tournus, Troisgros, Vin Jaune
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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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Chicken News. ‘Eggs on Legs’ and More
‘Could try harder’ was a repeating phrase in my school reports. It applies to the +£1 billion pa British chicken business too. Where some are trying specially hard, others patently are lagging behind. At risk of appearing to over-simplify, let me explain … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Chicken, Food Marketeers, food politics, Food Scams, French Regional Foods, Great Chefs, Guinea Fowl, Hen's and Bantam's Eggs, Ingredients, Label Rouge, Perfect Eggs, Poulet, Poulet Fermier, Poulet Fermiers, supermarkets, The Food Business
Tagged AOC Bresse Chicken, Campylobacter, Eggs on Legs, Food Standards Agency, Genuine3 Free Range, GMO Free Diet for Chicken, Label Rouge, Listeria, Loue, Normandy Chickens, Poulet de Bresse, Poulet en-roule, Poulet Fermier, Pure Breed Chicken, Red Tractor, Salmonella, Which? Magazine
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Better No Egg than a Poor Egg
Headlines and news reporters blast out about the price hike for fresh shell eggs. Food manufacturers claim they are ‘worried’ about the rising price of liquid egg. Hype and more hype – and nowhere close to what they’re doing with petrol … Continue reading