Tag Archives: Kitchen Tips

‘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

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Posted in Blue Collar Gastronomy, Food travel, French Markets, French supermarkets, Good Potatoes, Ingredients, Kitchen Tips, Label Rouge, Memories, Techniques, Terroir | Tagged , , , , , , , , , , , | Leave a comment

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

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Posted in Blue Collar Gastronomy, Complaining and how to, Hen's and Bantam's Eggs, Perfect Eggs, Philip Crosby, Techniques | Tagged , , , , , , , , , , , | Leave a comment

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

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Posted in Blue Collar Gastronomy, Food travel, Kitchen Equipment, Kitchen Tips, Techniques, Traditions at Table | Tagged , , , , , , , , , , , , , , , , | Leave a comment

No Chewing over this Fat

Michelangelo compared his sculpted Carrara marble figures to the colour and texture of Lardo di Colonnata – it is said. To think of Lardo makes me wish to be in Italy now, this minute. Continue reading

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Posted in Blue Collar Gastronomy, Food travel, IGP, Ingredients, Kitchen Must-Have, Memories | Tagged , , , , , , , , , , , , , , | Leave a comment

Martina – Learning from a Kitchen Angel, Language Aside

There was a lady in Valencia called Martina.  She’d left her family in a country village near Teruel at the age of 14 or less to go into service with the Casanova’s, a grand old Valenciana family – famous in their glory days … Continue reading

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Posted in Blue Collar Gastronomy, Classic Rice Dishes, Fish, Kitchen Tips, Memories, Rice, Spanish Cooking, Techniques | Tagged , , , , , , | 1 Comment

Fish Fight. Oh Yeah?

Back into Folkstone last weekend to buy fish straight off the family-owned day boats.  Dover soles as big as a giant’s feet – probably 18-20 years old, around £5 each and still stiff with freshness.  Uncooked crevettes, from the other side … Continue reading

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Posted in Blue Collar Gastronomy, Fish, food politics, Kitchen Tips, Oysters and Shellfish, supermarkets | Tagged , , , , , , , , , , , , , | Leave a comment

Carpaccio – Painter first, Dish second

Steven, a dear friend and mentor, asked me about carpaccio over the weekend.  He’d had some vegetables sliced finely, dressed and listed as a ’carpaccio’.  Nothing too wrong with that, asuming they tasted good and the dish was well executed, but it does … Continue reading

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Posted in Blue Collar Gastronomy, Fish, Food Influencers, Food travel, Great Chefs, Kitchen Tips, Latest Trends, Risotto, Techniques | Tagged , , , , , , , , | 4 Comments