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Tag Archives: Gareth Jones
‘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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‘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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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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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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