Tag Archives: UK Food Industry

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

Post Script on ‘Twin Beaks’

It came to me on a farmyard somewhere near the beautiful hilltop hamlet of Pomeroy in Northern Ireland early one morning that chickens know they are Free Range, but don’t know nor care, they’re Organic.  The flock was just out of the house … Continue reading

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Posted in Food Marketeers, food politics, Food Scams, Organic Food, Poulet, Poulet de Gournay, Speciality Chicken, The Food Business | Tagged , , , , , , , , | Leave a comment

‘Twin Beaks’ and Cherry Pie

Rolls Royce Chickens – merde mes braves – there’s more to a factory hybrid built up to huge carcase weight. This is anti-gastronomy. Stop please. The joke must end soon. Continue reading

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Posted in Blue Collar Gastronomy, Capon, Food Influencers, Food Marketeers, Food Scams, French supermarkets, Latest Trends, Poulet, Poulet de Gournay, Poulet Fermiers, Rants, Speciality Chicken | Tagged , , , , , , , , , , , , , | 2 Comments

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

Back off the Cauliflower please

Cauliflower is not to be sneered at – two French courts revered them – even two hairy bikers can’t knock that one – Du Barry is a dream, not a Welsh town. Continue reading

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Posted in Blue Collar Gastronomy, Cauliflowers, Food Influencers, French Markets, Kitchen Tips, Techniques | Tagged , , , , , , , , , , , | Leave a comment