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Category Archives: Smoked Fish
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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Kippers and Tea in Le Treport
I love kippers – fresh landed herrings cured (split from head to tail, salted and cold smoked) in the traditional way on ‘tenterhooks’. They are so much a part of both the English culinary culture and the language – as the terms ‘to be kippered’ … Continue reading
Posted in Alcohol, Black Peppercorns, Blue Collar Gastronomy, Coffee, Curing and Smoking, French supermarkets, Oysters and Shellfish, Smoked Fish, The Food Business
Tagged A Kipper with my Tea, Alan Davidson, Anthony Hopkins, Boulogne Smokeries, Cooking Kippers, Craster Kippers, Curing by Salting and Cold Smoking, Irish Sea, Isle of Man TT Races, Kippering, Kippers, Manx Kippers, Mount Snowdon, Red Indian Motorbikes, Sir Laurence Olivier, Tenterhooks, The Brighton Pullman, To be Kippered
1 Comment