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Category Archives: Veal
Mobile Speck Knodel & Strudel
After 15 or more years working in high pressure restaurant kitchens, with their long hours and back-to-back shifts, Franz Schinagl knew he had to break free from his last posting as chef at Asia de Cuba. “As exciting as it was, I became so thin and … Continue reading
Posted in Alcohol, Austrian Cooking, Beef, Black Peppercorns, Blue Collar Gastronomy, Bread, Curing and Smoking, Good Potatoes, Onions, Pork, Rare Roast Sirloin, Salad, Simple Food, Slicing Machine, Stocks and Stock Making, Veal, Wines
Tagged Advantage Austria, Apples, Asparagus - white or green, Austrian Wine, Bermondsey, Bodo's Schloss, Chef Karl Eschlboek, Fergus Henderson, Franz Schinagl, Knodel, Marco Steiner, Nuernberger Sausages, Oma's, Raisins, Schnitzel, Speck Mobile, St John Bakery, Stroh Rum, Strudel
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Liguria: Plotkin’s Paradise, Panizza’s Pesto
Paradise is a word never to be employed lightly, it being too special to be devalued by mis-use. I’ve been in touch with a man who uses the ‘paradise’ word with every last gram of passion and meaning that it is due - and I … Continue reading
Posted in Basil, Best Pasta, Coffee, DOP, DOP Basilico Genovese, Food travel, Genoa, Il Genovese Restaurant, Ligurian, Memories, Mercato Orientale, Pesto alla Genovese, Pesto alla Genovese, Real Italy, Terroir, Veal, Vitellone
Tagged 'Il Genovese' on Via Galata, 'Recipes from Paradise', Basil, Brown and Company, Byron, Camogli, Charles Dickens, Cinqueterre, DH Lawrence, DOP Basil, Fred Plotkin, La Spezia, Little, M&S Deli's, Mercato Orientale, Pesato alla Genovese, Pesto Rossi, Roberto Panizza, Shelley, The Gulf of Poets
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Trots to the Pot
You like pig’s feet – les pieds du porc, manitas de cerdo, schweinstrüße, etc? I love them and always have since my Welsh grandmother would prepare them for me as a child, much to the chagrin of my mother who … Continue reading
Posted in Blue Collar Gastronomy, Comforting Foods, Fonds and Jus, French Regional Foods, Game, Stocks and Stock Making, supermarkets, Techniques, Veal
Tagged Agnes B, Au Pied du Cochon, Aux Pieds des Cochons, Blue Collar Gastronomy, Cottechino, E Dehilleren, Les Halles, Les Halles Paris, Levoni of Mantova, Onion Soup, Pieds du Porc, Pierre Koffmann, Pig's Trotters, Rungis, Stock Making, Zampone
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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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Real Veal can’t be Bettered
This country really messed up on veal. Meat lovers happy enough to eat lambs decided 15-20 years or so back they couldn’t possibly eat calves. Don’t they realise that across all species, us included, Nature’s ratio of male to female … Continue reading