BBC News - Food bytes: The kitchen goes digital
Call me old-fashioned, but I'd prefer my kitchen to be traditional!
Sunday, 24 November 2013
Wednesday, 20 November 2013
Monday, 11 November 2013
Thursday, 7 November 2013
Saturday, 2 November 2013
Friday, 1 November 2013
Wednesday, 30 October 2013
BBC News - World faces global wine shortage - report
BBC News - World faces global wine shortage - report
Not that I've tried making wine with them, but I've had an excellent crop of grapes in my garden this year.........................
Not that I've tried making wine with them, but I've had an excellent crop of grapes in my garden this year.........................
Monday, 21 October 2013
Monday, 16 September 2013
Saturday, 31 August 2013
Monday, 26 August 2013
Thursday, 22 August 2013
Friday, 16 August 2013
Friday, 31 May 2013
How to eat: boiled eggs | Life and style | guardian.co.uk
How to eat: boiled eggs | Life and style | guardian.co.uk
I often put warm eggs in a salad. I like those eggs to be semi hard - they are done to my liking when the shell dries almost immediately when I lift the egg (on a spoon) out of the water.
When I want to eat the egg in an egg cup, and dip "soldiers" into the egg, I like the yolk to be runny and the white firm. But I'd prefer the yolk to be hard than the white to be runny, so I often use the egg shell drying technique - but perhaos with the shell taking a little longer to dry.
And opening an egg I want to eat in an egg cup. I bash the top with a spoon (and aren't bothered which end of the egg is uppermost), and then take the shell off the egg. I wouldn't slice the top of the egg off with a knife!
And I wouldn't eat duck eggs. I like ducks, and would eat duck or duck egg!
I often put warm eggs in a salad. I like those eggs to be semi hard - they are done to my liking when the shell dries almost immediately when I lift the egg (on a spoon) out of the water.
When I want to eat the egg in an egg cup, and dip "soldiers" into the egg, I like the yolk to be runny and the white firm. But I'd prefer the yolk to be hard than the white to be runny, so I often use the egg shell drying technique - but perhaos with the shell taking a little longer to dry.
And opening an egg I want to eat in an egg cup. I bash the top with a spoon (and aren't bothered which end of the egg is uppermost), and then take the shell off the egg. I wouldn't slice the top of the egg off with a knife!
And I wouldn't eat duck eggs. I like ducks, and would eat duck or duck egg!
Saturday, 11 May 2013
Sunday, 5 May 2013
Saturday, 27 April 2013
Monday, 22 April 2013
Thursday, 21 March 2013
Wednesday, 20 March 2013
te. BBC News - 'Marmageddon' over as New Zealand shops restock Marmite
BBC News - 'Marmageddon' over as New Zealand shops restock Marmite
"Sanitarium Marmite uses a different recipe than the English version of Marmite, manufactured by a different company."
I must admit to not being a Marmite fan, and wouldn't be able to tell a New Zealand Sanitarium Marmite from an English Marmite. But foods are adapted to suit different taste buds.
I remember once eating a breakfast in Greece that contained baked beans. These looked like the baked beans we buy in cans in England. They were not "gigantes", the large butter bean type of bean that is popular in Greece, cooked in a tomato sauce. I put a forkful of the Greek baked beans in my mouth, and ghad a shock. English baked beans must contain sugar, but I had not until then thought of English baked beans as being sweet. These Greek baked beans had a definite vinegary taste. The Greek baked beans were perfectly palatable, once you had got over the initial shock of the unexpected vinegary taste. But I prefer English-style baked beans, and haven't been tempted to buy a tin of Greek baked beans, to see if the beans that come out of a Greek tin taste different to English baked beans. It mmay be that the particular`cafe I was in "enhanced" their baked beans with vinegar.
"Sanitarium Marmite uses a different recipe than the English version of Marmite, manufactured by a different company."
I must admit to not being a Marmite fan, and wouldn't be able to tell a New Zealand Sanitarium Marmite from an English Marmite. But foods are adapted to suit different taste buds.
I remember once eating a breakfast in Greece that contained baked beans. These looked like the baked beans we buy in cans in England. They were not "gigantes", the large butter bean type of bean that is popular in Greece, cooked in a tomato sauce. I put a forkful of the Greek baked beans in my mouth, and ghad a shock. English baked beans must contain sugar, but I had not until then thought of English baked beans as being sweet. These Greek baked beans had a definite vinegary taste. The Greek baked beans were perfectly palatable, once you had got over the initial shock of the unexpected vinegary taste. But I prefer English-style baked beans, and haven't been tempted to buy a tin of Greek baked beans, to see if the beans that come out of a Greek tin taste different to English baked beans. It mmay be that the particular`cafe I was in "enhanced" their baked beans with vinegar.
Monday, 18 March 2013
Lincolnshire pork pies on sale at Jamie Oliver eatery | This is Grimsby
Lincolnshire pork pies on sale at Jamie Oliver eatery | This is Grimsby
The pork pies are supplied by Redhill Farm.
"Union Jacks, which is tapas-style bar" does sound a somewhat unusual fusion of British and Spanish! But this week I saw a tapas bar on a small Greek island!
The pork pies are supplied by Redhill Farm.
"Union Jacks, which is tapas-style bar" does sound a somewhat unusual fusion of British and Spanish! But this week I saw a tapas bar on a small Greek island!
Monday, 4 March 2013
Thursday, 28 February 2013
Monday, 25 February 2013
Sunday, 24 February 2013
Monday, 18 February 2013
Sunday, 17 February 2013
Nigel Slater's bright and cheerful winter recipes
Nigel Slater's bright and cheerful winter recipes | Life and style | The Observer
I must try the liver with blood oranges. We have often make a similar dish but without blood oranges.
I must try the liver with blood oranges. We have often make a similar dish but without blood oranges.
Tuesday, 12 February 2013
Monday, 11 February 2013
Thursday, 7 February 2013
How to cook the perfect toad in the hole | Life and style | guardian.co.uk
How to cook the perfect toad in the hole | Life and style | guardian.co.uk
To me the sausages in the photos of "perfect" toad in the hole look over-cooked!
To me the sausages in the photos of "perfect" toad in the hole look over-cooked!
Monday, 4 February 2013
Wednesday, 30 January 2013
Friday, 25 January 2013
Haggis
We ate a very pleasant haggis today, albeit bought from Tesco!
http://www.simonhowiefoods.co.uk/haggis.html
http://www.independent.co.uk/life-style/food-and-drink/features/you-dont-have-to-be-scottish-to-enjoy-haggis-8467024.html
http://www.bbc.co.uk/food/0/21046338
http://www.simonhowiefoods.co.uk/haggis.html
http://www.independent.co.uk/life-style/food-and-drink/features/you-dont-have-to-be-scottish-to-enjoy-haggis-8467024.html
http://www.bbc.co.uk/food/0/21046338
Tuesday, 22 January 2013
Cooking with snow | Life and style | guardian.co.uk
Cooking with snow | Life and style | guardian.co.uk
Some seasonal recipes!
I am reminded that I once saw an item of clothing with, on the label: "Wash with snow flakes". I assume soap flakes were meant - but don't use soap flakes in these recipes!
Some seasonal recipes!
I am reminded that I once saw an item of clothing with, on the label: "Wash with snow flakes". I assume soap flakes were meant - but don't use soap flakes in these recipes!
Monday, 21 January 2013
Sunday, 20 January 2013
Let's talk horse sense about food | Jay Rayner | Comment is free | The Observer
Let's talk horse sense about food | Jay Rayner | Comment is free | The Observer
"Investigations are continuing, but many sources in the industry now believe the trace DNA elements entered the products through the use of protein powders, employed both to bulk up the protein content and to help burgers retain moisture (which means you can sell water)."
"Investigations are continuing, but many sources in the industry now believe the trace DNA elements entered the products through the use of protein powders, employed both to bulk up the protein content and to help burgers retain moisture (which means you can sell water)."
Nigel Slater's eat well for less recipes | Life and style | The Observer
Nigel Slater's eat well for less recipes | Life and style | The Observer
Mmmmmmmmmmmmm - I must try the chickpea balls - I ate some delicious chick pea balls on the island of Serifos in Greece.
Mmmmmmmmmmmmm - I must try the chickpea balls - I ate some delicious chick pea balls on the island of Serifos in Greece.
Saturday, 19 January 2013
Would you eat horsemeat?
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2013/jan/16/would-you-eat-horsemeat
I wouldn't knowingly eat horsemeat.
I remember many years ago tucking into a meaty stew at a youth hostel in Luxembourg. I was explaining to some fellow diners from Belgium about the English expression "I was so hungry that I could eat a horse." My dining neighbours looked puzzled: "But you are eating horse!"
Staying with a French family in Paris, again many years ago, one day I noticed that one dish was being prepared for the family, and another for me. They were eating horse, and something else was prepared for me.
And on a visit to Morocco, I asked if donkeys were eaten. No, donkeys were never eaten, I was told. Then in a village down south, fairly remote I recall, and I was only there to change buses, I spotted some donkeys leaning over a counter. I looked more closely then looked away. They were donkeys' heads in a butcher's shop.
I'm not a vegetarian, but wouldn't knowingly eat the meat of an animal I would "talk" to.
I wouldn't knowingly eat horsemeat.
I remember many years ago tucking into a meaty stew at a youth hostel in Luxembourg. I was explaining to some fellow diners from Belgium about the English expression "I was so hungry that I could eat a horse." My dining neighbours looked puzzled: "But you are eating horse!"
Staying with a French family in Paris, again many years ago, one day I noticed that one dish was being prepared for the family, and another for me. They were eating horse, and something else was prepared for me.
And on a visit to Morocco, I asked if donkeys were eaten. No, donkeys were never eaten, I was told. Then in a village down south, fairly remote I recall, and I was only there to change buses, I spotted some donkeys leaning over a counter. I looked more closely then looked away. They were donkeys' heads in a butcher's shop.
I'm not a vegetarian, but wouldn't knowingly eat the meat of an animal I would "talk" to.
It’s a ‘frozen value burger’. What did you think was in it? | The Times
It’s a ‘frozen value burger’. What did you think was in it? | The Times
"We’re talking here about “frozen Everyday Value beefburgers” from the country’s biggest retailer. What on earth did you think they put in them? Prime cuts of delicious free-range, organic, rare breed, heritage beef, grass-fed, Eton-educated, humanely slaughtered, dry-aged and hand-ground by fairies with a pinch of pink Murray River salt and a twist of black pepper?"
"We’re talking here about “frozen Everyday Value beefburgers” from the country’s biggest retailer. What on earth did you think they put in them? Prime cuts of delicious free-range, organic, rare breed, heritage beef, grass-fed, Eton-educated, humanely slaughtered, dry-aged and hand-ground by fairies with a pinch of pink Murray River salt and a twist of black pepper?"
Friday, 18 January 2013
BBC Food - Yorkshire forced rhubarb: Made in the dark
BBC Food - Yorkshire forced rhubarb: Made in the dark
Before the snow arrived, the first shoots of my unforced rhubarb were putting in an appearance.
Before the snow arrived, the first shoots of my unforced rhubarb were putting in an appearance.
Monday, 14 January 2013
Saturday, 12 January 2013
Friday, 11 January 2013
Sunday, 6 January 2013
Friday, 4 January 2013
Ten ingredients for 2013: Give your taste-buds a wake-up call
http://www.independent.co.uk/life-style/food-and-drink/features/ten-ingredients-for-2013-give-your-tastebuds-a-wakeup-call-8437567.html
One of the foods listed in this article in the Independent is "Grimsby haddock", and refers to smoked haddock. "This is like no other smoked haddock, both in its taste and story".
Not so sure though about the description of the wind in Grimsby as "like an Angel's breath caressing you!" - unless angels have icy cold blasts of breath!
One of the foods listed in this article in the Independent is "Grimsby haddock", and refers to smoked haddock. "This is like no other smoked haddock, both in its taste and story".
Not so sure though about the description of the wind in Grimsby as "like an Angel's breath caressing you!" - unless angels have icy cold blasts of breath!
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