Comments for Gareth Jones Food

Comment on Memories of Malmedy’s Gooey Kisses by Gareth Jones

Gareth Jones — Thu, 20 Jun 2013 08:05:22 +0000

Thank you Kay. My wish was to revere Ferme Libert and Madame – she’ll not be with us for ever. Esswential we get there soon too. In all honestly we have never ever stayed ina place quite like Ferme Libert – many people don’t get it. Those that do are plentiful – starting with the Belgiun Royals – the Queen helped served the house smoked salmon at the buffet.

Comment on Memories of Malmedy’s Gooey Kisses by Kay Gale

Kay Gale — Wed, 19 Jun 2013 06:47:51 +0000

Delightful post, Gareth, that makes me want to rush over to Ferme Libert! Though your son’s meringues look pretty spectacular.

Comment on Liguria: Plotkin’s Paradise, Panizza’s Pesto by Lucia

Lucia — Mon, 17 Jun 2013 18:53:34 +0000

Will do, with pleasure. No, not from an M&S just a foodie. Closest focaccia substitutes I’ve found in London are Exeter Street Bakery and Princi but not the same!
Best, Lucia

Another time in Genoa we ‘ll get you along to the best of all focaccia bakeries on the western outskirts of the city – about 10 kms out. Truly amazing.

Best
Gareth

Comment on Lemons are the New Salt by Gareth Jones

Gareth Jones — Mon, 17 Jun 2013 12:41:55 +0000

I have absolutely no wish to offend or upset my readers. I wish to report as I find and hoepfully inspire thinking. Invaders who colonise have created many of the world’s greatest cuisines – without them, Europe for example, would be poorer too – no citrus, almonds, saffron, tomatoes, potatoes, rice, etc, etc.

Best
Gareth

Comment on Liguria: Plotkin’s Paradise, Panizza’s Pesto by Gareth Jones

Gareth Jones — Mon, 17 Jun 2013 09:55:09 +0000

So pleased you enjoyed Il Genovese – it is a remarkable place – both neighbourhood and gastronomic together. Roberto sent me a text when you were there – we thought you maybe from M&S. No focaccia to be found in London for sure – nor farinata. Keep reading me please. Best, Gareth

Comment on Liguria: Plotkin’s Paradise, Panizza’s Pesto by Lucia

Lucia — Sun, 16 Jun 2013 18:44:39 +0000

Hi Gareth,
Thanks for the restaurant recommendation, my Genoese mum and I went there last night and had the best meal of our trip. We got to meet the King of Pesto himself (who sends you his regards!) and ate some truly delicious food, including of course his incredible pesto. I’m missing Genoa already and don’t know what I’ll do when I run out of my focaccia supplies!!
Ciao
Lucia

Comment on Lemons are the New Salt by Neena

Neena — Sun, 16 Jun 2013 15:58:59 +0000

“Indian food without their Moghul invasion would be, well, wouldn’t be food – probably akin to the food of their south where dhals and dhosa’s reign – and none of the finesse of the northern cuisine inspired by the conquering warriors from the Middle East.”

What an offensive outlook. But in your own words above, that’s the 110% committed European in you. The various cuisines of the subcontinent are every bit as subtle and ‘fine’ as those inspired by the ‘conquering warriors’. Sheesh.

Comment on Blue Collar Gastronomy by Jonell Galloway

Jonell Galloway — Sun, 09 Jun 2013 13:37:54 +0000

I love the name “Blue Collar Gastronomy” and would be interested in knowing about it in more detail. How is it different from Petrini’s notion of Slow Food?

Not so different. I was one of Slow Food’s first half dozen in England – Joy and I cooked the dinner for Carlo + 50 chosen guests on his first visit to London. Slow Food then became highjacked over here. I like Carlo enormously and will be seeking his endorsement of Blue Collar Gastronomy.

My approach is, in truth, more acheiveable and edgy against the rubbish talked and served as ‘gastronomy’ in the UK and elsewhere.

‘In Search of TASTE’ will run very much to the Blue Collar mantra – ie gastronomy is available to all, not the elite few. The commitment is not financial – money never bought good taste!

Best
Gareth

Comment on Carrette & Schtick by Jonell Galloway

Jonell Galloway — Sun, 09 Jun 2013 13:26:26 +0000

We’ve been going to this restaurant for years, well before his father died and he took over. His father’s cuisine was almost too traditional for my taste, but reliably good. It is one of the most fairly priced menus I know in France. Thanks for this lovely review of a restaurant that deserves more mention than it gets.

Comment on Schmaltz, Oma style by Jonell Galloway

Jonell Galloway — Sun, 09 Jun 2013 10:37:22 +0000

What a great piece of writing! It’s a pleasant surprise to learn that lard is in fact lower in cholesterol than butter. There’s a lot of propaganda out there when it comes to food, and there is a whole list of foods that are simply not eaten anymore because nutritionists have labeled them as bad. I love it when people dig beneath the surface and surprise us back to the truth.