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Category Archives: Traditions at Table
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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Feasting at Family Table with a Fine Man
A weekend of feasting ended last evening with a dinner centred on Risotto alla Milanese – the saffron-infused risotto sometimes served with classic Osso Buco. In a week when a friend – known to all as The Pocket Chef* -pointed out … Continue reading
Posted in Alliums, Blue Collar Gastronomy, Brassica's, Brassica's, Fish, Fonds and Jus, Game, Good Potatoes, Healing Foods, Label Rouge, Risotto, Stocks and Stock Making, supermarkets, Traditions at Table
Tagged Brussels Sprouts, Caper Sauce for Trout, Capon's of Rochester, Crushed Potatoes, Flageolet Beans, Frightening the beans, Haggis, Hotel Westminster Le Touquet, Isle of Man Lamb, Label Rouge, Lancashire Moss, Macsween's Haggis, Morrison's, Roast Pheasant, The Pocket Chef, www.walkwithjoy.com
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‘In Search of TASTE’
I’ve some big news to share with all – and especially those who doff their hats to Blue Collar Gastronomy and have followed my writing these past two years since I kicked off in an icy Pont de Vaux (Bresse) … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Food Influencers, Food of the Ancients, food politics, Food Scams, Food travel, Ingredients, Memories, Nature, No Compromise Shopping, Techniques, Terroir, The Food Business, Traditions at Table, True Innovation, Wine Making and Viticulture
Tagged 'In Search of TASTE', 'The Art of Eating', Blue Collar Gastronomy, British Media, Columnists, Food Writing, Gareth Jones, Keith Reeves, Savennieres, St Chinian, Wine writing
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Blue Collar Gastronomy
I have talked much about my mission to establish Blue Collar Gastronomy as a way of life. It is a vision and mission entwined. My simple thesis is that good food, cooking and eating are the absolute birthright of everyone who … Continue reading
Posted in Blue Collar Gastronomy, Chicken, Food Influencers, Food Marketeers, food politics, Food Scams, French Markets, French supermarkets, Ingredients, No Compromise Shopping, Simple Food, supermarkets, Terroir, The Food Business, Traditions at Table
Tagged Blue Collar Gastronomy, Blue Collar Gastronomy.com, Carlo Petrini, Gastronomy for All, No compromise shopping, Outreau, Slow Food Origins, Terre Madre
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Cheese with Confits – a Cheeky Gastronomic Liaison
The French and Italians have been serving Confits with their cheese for a decade or more – this makes an elegant cheese plate all the finer as the confits are chosen to match each cheese type – sometimes, for added chic, Parisians even … Continue reading
Posted in Blue Collar Gastronomy, Bread, Food Influencers, Food Marketeers, Food travel, Foraging, French Markets, French supermarkets, Ingredients, Simple Food, supermarkets, Traditions at Table, True Innovation
Tagged Barrel-aged Feta, Chatnee, Chutneys, Confits for Cheese, Halloumi, Lucullus, Membrillo, Perfect Pairing
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Only Knives allowed. Treat the Family
Like all families we have favourites – we have dishes that come around week after week because we love them. One which we feast on only a few times a year came about by inspiration. Here’s the link. I once … Continue reading
Posted in Blue Collar Gastronomy, Bread, Chicken, Foraging, Game, Good Potatoes, Simple Food, Traditions at Table
Tagged Ceriog Valley, English Lamb, Family Feasting, Game Birds, New Season Lamb, Nuits St Georges, Roast Grouse, Roast Pheasant
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The Tale of Ratty and the Abandoned Rice
Ask anyone who is passionate about local cooking in Valencia where to find the ‘best’ paella and the answer will more likely be “not in a restaurant”. Slightly cruel and cutting, but like all home truths the answer has legs too. The … Continue reading
Posted in Alliums, Blue Collar Gastronomy, Classic Rice Dishes, Food travel, Ingredients, Origins of our food, Rice, Spanish Cooking, The Moors, Traditions at Table
Tagged Arroz a Banda, Bomba Rice, Cazuela, Nora Peppers, paella, Paella alla Ratta, Paella Etiquette, Pimenton, Saffron, Sofrito, Spanish cooking, Spanish Food Traditions, The Moors, Valencia Mercado
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