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Tag Archives: Gareth Jones Food
‘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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Cane’s Upbeat, the other’s Down Beet
It’s hard to imagine that sugar only came to Europe after the Crusades – discovered by the French who called it ‘honey without the bees’. Ironic too to think that we are in danger of losing our bees with the … Continue reading
Posted in Blue Collar Gastronomy, Food Marketeers, French supermarkets, Ingredients, Kitchen Tips, Subsidised Food Production, Sugars, The Food Business
Tagged Bees, Beet sugar, Beghin-Say, Blue Collar Gastronomy, Cicore, Coffee syrup, Doy pack, Gareth Jones, Gareth Jones Food, Maison de Sucre, No compromise shopping, Nutella, Strawberries, Sugar, Sugar cane, Tate & Lyle
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Shurely Shome Mishake?
Hot Cross Buns without their Cross. Shome Mishake Shurely? Or is it PC gone made again? A Hot X Bun with a X is a Tea Cake by any other name – surely? Continue reading
Posted in Blue Collar Gastronomy, Food Scams, Lenten traditions, No Compromise Shopping, supermarkets
Tagged Blue Collar Gastronomy, British Food retailers, British supermarkets, Easter, Easter Sunday, English Tea Cake, Gareth Jones, Gareth Jones Food, Good Friday, Hot Cross Bun, No compromise shopping
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Ginger’s Magic
Fish is only fresh when it doesn’t smell of fish. Who said that? The Chinese and Japanese. Ginger masks ‘Marine tang’ say the Burmese. Ginger is magic. Continue reading
‘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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