Gareth Jones Food
The Last of the Independents
Skip to content
  • Home
  • About Gareth
  • Blue Collar Gastronomy
  • Contact Me

Tag Archives: Frozen food

Enough of these Dastardly Food Scams

Posted on February 19, 2011 by Gareth

Beware of food scams – paying more for skins left on a potato or tomatoes on the vine. All may not be as it seems – it’s called marketing. Continue reading →

Share
Posted in Blue Collar Gastronomy, Food Marketeers, food politics, French supermarkets, Ingredients, No Compromise Shopping, Rants, supermarkets, The Food Business, True Innovation | Tagged Blue Collar Gastronomy Vale of Mowbray Pork Pie, Brie, Camembert, cheese, Coq au Vin, Food labelling, food scams, Frozen food, Gareth Jones, Gareth Jones Food, Lindt Chocolate, Paella alla Valenciana, San Marzano tomatoes, Stilton blue veined cheese | Leave a comment
  • Subscribe to Gareths Blog

    Subscribe via RSS
  • Search:

  • Recent Posts

    • Deh-Ta Hsiung – The Quiet Revolutionary
    • Mobile Speck Knodel & Strudel
    • Going Undercover Dining in Hoxton
    • Flat Eggs and the Omelette Poulard
    • Liguria: Plotkin’s Paradise, Panizza’s Pesto
  • May 2013
    M T W T F S S
    « Apr    
     12345
    6789101112
    13141516171819
    20212223242526
    2728293031  
  • Gareth Jones on…

    • Agrumes (3)
    • Alcohol (42)
    • Alliums (29)
    • American Dishes (8)
    • Anchovies (1)
    • AOC (9)
    • Archaeology and Food (15)
    • Aubergine (6)
    • Austrian Cooking (3)
    • Baccala (2)
    • Basil (16)
    • Basilicata (2)
    • Batterie (22)
    • Bauhaus (2)
    • Beef (4)
    • Best Pasta (24)
    • Black Peppercorns (11)
    • Blue Collar Gastronomy (188)
    • Brassica's (7)
    • Brassica's (2)
    • Brassserie Lipp (11)
    • Bread (29)
    • Burgundy (7)
    • Caesar Salad (2)
    • Callos (1)
    • Capon (13)
    • Caponisation (8)
    • Carlo Moretti (1)
    • Carlo Moretti (2)
    • Cauliflowers (4)
    • Cazuela (2)
    • Cazuela (3)
    • Chicken (43)
    • Christmas Citrus (1)
    • Cicchetti (6)
    • Cipriani (3)
    • Citrus Fruit (5)
    • Classic Rice Dishes (20)
    • Cocktails (3)
    • Coffee (11)
    • Coffee (2)
    • Comforting Foods (8)
    • Complaining and how to (2)
    • Curing and Smoking (5)
    • Dim-Sum (3)
    • DOC (1)
    • DOP (15)
    • DOP Basilico Genovese (1)
    • Dry Martini (2)
    • Eggplant (4)
    • Escargots (1)
    • Faella (1)
    • Farmers Markets (6)
    • Fish (35)
    • Foie Gras (10)
    • Fonds and Jus (10)
    • Food Influencers (31)
    • Food Marketeers (25)
    • Food of the Ancients (21)
    • food politics (19)
    • Food Scams (22)
    • Food travel (77)
    • Foraging (22)
    • French Markets (56)
    • French Regional Foods (13)
    • French supermarkets (35)
    • Fruits Glace (2)
    • Game (12)
    • Genoa (3)
    • Ginger (2)
    • Glassware (3)
    • Good Potatoes (15)
    • Graisse d'oie and Confit de Canard (6)
    • Great Chefs (25)
    • Greek Cooking (4)
    • Guinea Fowl (14)
    • Gull's Eggs (2)
    • Hamburgers (3)
    • Harry's Bar (9)
    • Harry's Dolci (2)
    • Healing Foods (4)
    • Hen's and Bantam's Eggs (10)
    • Holidaying at Home (2)
    • Home made is Best (3)
    • IGP (9)
    • Il Genovese Restaurant (2)
    • Ingredients (100)
    • Kitchen Equipment (22)
    • Kitchen Must-Have (20)
    • Kitchen Tips (32)
    • Label Rouge (14)
    • Laguiole Tire Bouchon (1)
    • Latest Trends (13)
    • Latini (2)
    • Left Overs (2)
    • Lenten traditions (4)
    • Li (1)
    • Liguori (1)
    • Ligurian (14)
    • London Dining (15)
    • Margarita (1)
    • melanzane (4)
    • Memories (36)
    • Mercato Orientale (1)
    • Nature (3)
    • New Chefs (10)
    • No Compromise Shopping (32)
    • Nonna's Cooking (22)
    • Norway (4)
    • Offal (1)
    • Offals (1)
    • Onions (10)
    • Organic Food (4)
    • Origins of our food (15)
    • Oysters and Shellfish (17)
    • Pastificio G De Martlino (2)
    • peasant cooking (7)
    • Perfect Eggs (12)
    • Pesto alla Genovese (2)
    • Pesto alla Genovese (2)
    • Philip Crosby (1)
    • Philosophy (2)
    • Phoney Cooking (2)
    • Pigeoneau (12)
    • Po Valley (3)
    • Pork (3)
    • Poulet (25)
    • Poulet de Bresse (1)
    • Poulet de Bresse (1)
    • Poulet de Gournay (9)
    • Poulet Fermier (15)
    • Poulet Fermiers (15)
    • Proscuitto Crudo (3)
    • Puglia (2)
    • Pugliese (3)
    • Quail & Quail's Eggs (1)
    • Rants (21)
    • Rare Roast Sirloin (1)
    • Real Chinese Cooking (4)
    • Real Italy (54)
    • Reidel (1)
    • Rice (21)
    • Richard Olney (3)
    • Risotto (20)
    • Rogue Foods (1)
    • Rustling (1)
    • Salad (16)
    • Salad and Digestion (7)
    • Salt Cod (2)
    • Seasoning (7)
    • Sensory Cooking (4)
    • Simple Food (54)
    • Slicing Machine (2)
    • Smoked Fish (2)
    • Sout West France Cuisine (1)
    • South West French Cuisine (10)
    • Southern Italy (17)
    • Spanish Cooking (15)
    • Speciality Chicken (19)
    • Stocking Making (1)
    • Stocks and Stock Making (16)
    • Subsidised Food Production (2)
    • Sugars (1)
    • supermarkets (47)
    • Techniques (52)
    • Terroir (48)
    • The Food Business (35)
    • The Gimlet (1)
    • The Good Cook Series (2)
    • The Moors (10)
    • Thomas Germany (2)
    • Tire Bouchon (3)
    • Tomato Sauce for Pasta (3)
    • Traditions at Table (26)
    • Tripe (1)
    • Trippe (1)
    • True Innovation (8)
    • Uncategorized (46)
    • Veal (5)
    • Venetian Glass (2)
    • Venice (14)
    • Venison (1)
    • Vinegars (3)
    • Vitellone (1)
    • Walk with Joy (3)
    • Watercress (4)
    • White China (2)
    • Wild Food (9)
    • Wild Funghi (14)
    • Wine Boxes (2)
    • Wine Making and Viticulture (16)
    • Wine Marketeers (1)
    • Wines (4)
  • Copyright

    Text copyright 2011 Gareth Jones; pictures (unless otherwise stated) copyright Joy Davies
  • Links

    • Log in
    • Entries RSS
    • Comments RSS
    • WordPress.org
Gareth Jones Food
Proudly powered by WordPress.