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Tag Archives: Cooking techniques
The 60′s Stock Fish Blues
When I used to visit the Aveyron as a teenager I would dread the Friday lunch. The feeling would start around Wednesday and be at fever pitch by late Friday morning as we laid up the cafe tables and polished the glasses for lunch … Continue reading
Posted in Brassserie Lipp, Cazuela, Cazuela, Fish, Food travel, Good Potatoes, Harry's Bar, Ingredients, Norway, Real Italy, Spanish Cooking, supermarkets, Venice
Tagged Bacalau, Baccala, Blue Collar Gastronomy, Cooking techniques, Fish, Friday for Fish Tradition, Roasting Peppers, Salt Cod and Stock Fish, Spainish Cooking
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‘Salut’ Onion Johnny
What happened to Onion Johnnies – the Breton bicylcing onion sellers who peddled their fine produce to the English every year? Continue reading
Posted in Alliums, Food travel, French Markets, French supermarkets, Ingredients, No Compromise Shopping, Onions, Techniques
Tagged AOC, Au Pied de Cochon, Boucherie Lamartine, Chopping, Cooking techniques, French Onion Sellers, Gareth Jones, Gareth Jones Food, Les Halles, Onion Johnny, Onion Tart, Onions, Roscoff, Rose Onions, Rose pink onions, Slicing, Soupe a l'Oignon
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Broccoli – the Confused Cauliflower with Roman Roots
Broccoli – love it or loathe it, like its cousin, the cauliflower. I love both so don’t understand how you could not like broccoli (or cauliflower). Early botanists were confounded as to quite how it grew its curd, they just knew it did. … Continue reading
Posted in Blue Collar Gastronomy, Brassica's, Cauliflowers, Fish, Healing Foods, Kitchen Tips, Real Italy
Tagged Blue Collar Gastronomy, Broccoli, Chinatown, Chinese Cooking, Cooking techniques, Cooking tips, food, Gareth Jones, George Bush, Jeffrey Steingarten, The Man Who Ate Everything, Vegetables
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‘Westminster’d Potatoes’
Please, please read on. I know hearing or reading the word ’Westminster’ is a turn off for most of us – certainly for this writer. Only ‘Whitehall’ comes a close second. I’m writing about The Westminster Hotel in Le Touquet – one of my friend … Continue reading
Posted in Blue Collar Gastronomy, Food travel, French Markets, French supermarkets, Good Potatoes, Ingredients, Kitchen Tips, Label Rouge, Memories, Techniques, Terroir
Tagged Blue Collar Gastronomy, Cooking techniques, Gareth Jones, Gareth Jones Food, Kitchen Tips, Label Rouge, Le Touquet, Pompadour potato, Potatoes, Westminister, Westminister Hotel, William Elliot
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Happiness is a Perfectly Prepared Egg – Every Time
Most people loathe complaining – and why should they have to anyway? Best to know precisely what you’re complaining about to get the desired result. Philip Crosby laid it out perfectly 25 years ago. Check out ‘Quality is Free’. Continue reading
Posted in Blue Collar Gastronomy, Complaining and how to, Hen's and Bantam's Eggs, Perfect Eggs, Philip Crosby, Techniques
Tagged Blue Collar Gastronomy, Complaining at a restaurant, Cooking techniques, Eggs, Fresh eggs, Gareth Jones, Gareth Jones Food, Kitchen Tips, Philip Crosby, Poached egg, Quality is Free, Restaurants
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Stale Bread = Blue Collar Gastronomy
What to do with stale bread – not white sliced, but real bread? The English have Bread & Butter Pudding and, for about two weeks’ only, Summer Pudding. The Americans have French Toast. Across Europe, stale bread figures large in too many … Continue reading
Posted in Blue Collar Gastronomy, Food travel, Kitchen Equipment, Kitchen Tips, Techniques, Traditions at Table
Tagged Blue Collar Gastronomy, Bread, Bread and butter pudding, Bruschetta, Cooking techniques, Fresselle, Gareth Jones, Gareth Jones Food, Kitchen Tips, Migas, Pan Catalan, Pancetta, Panzanella, Sopa di Ajo, Stale bread, Summer pudding, UK Food Industry
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Learning on the Wing with ‘Mr Blackbird’
First it was Martina in Valencia. Today it’s Monsieur Merle from Paris. In all the years I knew him I never asked his first name- he was father to my good friend Dominique and just retired when I first met … Continue reading
Posted in Blue Collar Gastronomy, Food Influencers, Food travel, Foraging, French Markets, Ingredients, Kitchen Equipment, Kitchen Tips, Memories, Oysters and Shellfish, Poulet, Poulet Fermiers, Speciality Chicken, Wine Making and Viticulture
Tagged Blue Collar Gastronomy, Bofiner brasserie, Brasserie Lutetia, Cooking techniques, Cooking tips, Coq au Vin, Gareth Jones, Gareth Jones Food, Le Guerandais, Montmartre, Montparnasse, Morgon wine, Mr Blakbird's Classic Cockerel, Salt
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