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Tag Archives: Blue Collar Gastronomy
The Bretons’ Best Silver
How can one improve on eating sardines? The little fish described by London chef Rowley Leigh of Le Café Anglais as ‘the rabbits of the piscatorial world’. Wouldn’t we prefer this Chef/Writer had kept his English plainer and written ‘sea’, but otherwise I loved what he said, specially … Continue reading
Posted in Blue Collar Gastronomy, Brassserie Lipp, Bread, Fish, Food of the Ancients, French supermarkets, Harry's Bar, Label Rouge, Simple Food, supermarkets, Terroir, The Food Business, Venice, Vinegars
Tagged Ancient Rome, Blue Collar Gastronomy, Brasserie Lipp, Brittany, Cancale, Colatura di Alici from Amalfi, Connétable, Douarnenez, Garum, Le Guilvinec, Napoleon, Nicolas Appert, Sarde e Soar, Sardines, Sardines de Millesime, Venice, Vintage Sardines, W Chancerelle, www.gustiamo.com
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Tripe’s neither Tripe nor Trite
Swallow hard, get over your fear of wobbly foods and take a forkfull of tripe. Prepared as they do across Europe, tripe only ever disappoints if the cook is a lightweight. Tripes à la mode de Caen is a mainstay of French … Continue reading
Posted in Alliums, Blue Collar Gastronomy, Callos, Chicken, Dim-Sum, Genoa, Il Genovese Restaurant, Offal, Onions, Pesto alla Genovese, Poulet Fermier, Real Italy, Tripe, Trippe
Tagged 'French Provincial Cooking' by Elizabeth David, Blue Collar Gastronomy, Callos, Cidre de Normandie, Cork City, Genoa, GM-Free Chickens, il Genovese, Oxford Food Symposium, Pesto alla Genovese, Pesto Rossi, Poulet Fermier, Poulet Noir, Roberto Panizza, Roy Shipperbottom, Seasonal Produce, Sofrito, Tripas, Tripe, Tripes a la mode de Caen, Trippa, Trippe
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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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A Poularde is just for Christmas
Some things stay special because they remain a treat. Make turkey, asparagus, strawberries, raspberries, ‘new’ potatoes and their like year-round available, and out goes both eating quality and sense of occasion. Food marketeers and their retail friends will have much to … Continue reading
Posted in Alcohol, AOC, Blue Collar Gastronomy, Capon, Caponisation, Chicken, Speciality Chicken, Techniques, Terroir
Tagged AOC Poulet de Bresse, Aux Terrasses (Tournus), Beaujolais, Blue Collar Gastronomy, Boulogne-Outreau, Bresse-Bourgogne, Chapon de Bresse, Cotes de Maconnais, Dean & DeLuca Japan, Jean-Michel Carrette (Chef), Macon, Macon-Lugny, poularde de Bresse
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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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Even Good Wine’s all Boxed-In Nowadays
I never thought I’d write this headline or piece, but these last few months I have bought and enjoyed wine in boxes. Never say never, as the expression goes. I have been happily buying and enjoying table wine out of boxes that were previously used … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, IGP, Laguiole Tire Bouchon, Puglia, Pugliese, Tire Bouchon, Wine Boxes, Wine Making and Viticulture, Wine Marketeers
Tagged 'Cardbordeaux', Blue Collar Gastronomy, calle Vallaresso, Carbon Footprint, Doy Packs, Fiona Beckett, Harry's Bar Venice, IGP Wine in Boxes, Keith Reeves, Leclerc, Loire Valley, Pays de Loire, Sud-Ouest, Venice, Whisky Cubes, Wine Boxes
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The Joy that’s Dim Sum
Dim-Sum slipped quietly and without fuss into London’s then new Chinatown district in the late 70s. Like so much of the Chinese kitchen, they like to keep stuff to themselves. The Dim-Sum was mainly to attract the then growing bands of Chinese … Continue reading
Posted in Alcohol, Alliums, Blue Collar Gastronomy, Brassica's, Chicken, Dim-Sum, Fish, London Dining, Memories, Oysters and Shellfish, Real Chinese Cooking, Rice
Tagged Air Bladder of the fish, Authentic Chinese Cooking, Best Value Eating in London, Blue Collar Gastronomy, Cheun-Fung, Chickens' Feet, Chilli Sauce and Oil, Chinese Beers, Chinese Kitchen God, Chinese Tea, Chop Stick Etiquette, Cognac, Cognac from Teapots, Dim-Sim, Duck Webs, Fish Maw, Joy King Lau, Norman Han, Sherry, Spectator Scoff, Tea Etiquette, Wafer Wrapped Prawns
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