Recipes

Are you Puglia(ing) my leg ? Italy's best food region ?

Simple food vs Ho-hum Cheffery Part 2 - Gaya Rive Gauche, Paris



A couple of days after Pie Pint York Tap kicks the backside of Star in the City Nonsense and I’m in Paris for a trade fair being presented all sorts of weird and wonderful [con]fusion foods…

Simple food vs Ho-hum Cheffery Part 1 - Star Inn the City, York


Last night I was ravaging a second plate of lovely wife's Roast Chicken contemplating recent gastronautery and the conclusion was that my taste is becoming ever more reductive.

Gnudi Pics



For some reason I’ve always been a bit wary of ricotta and mascarpone possibly not understanding for a long time what they are meant for, sweet or savoury or both ? I now stay away from Mascarpone as its 80% fat and impossible to stop eating. Ricotta is only 13% fat and weirdly moreish; the sour tang, the grainy texture, the neutral flavour segueing to a lactic finish.

We meat again (or great steaks I have known and loved) - ‘onglet pour les Anglais’


Another year
, another 10 days of pleasant brain pickling in Southern France. Almost Groundhog day for alcofrolics I land and immediately fall into the rhythm;  bread wine cheese wine olives wine meat wine.  Rinse (brain) repeat.

Wild Mushroom foraging…in Tesco

I owe Tesco at least one autumn Sunday morning in bed.

Lardo - the White King cometh (and he bringeth indigestion)

Ice Cream Cakes…

…is the opening track on the excellent Jeff Beck album which also features the superlative Going Down, the theme music to the morally questionable Eastbound & Down…but I digress. To digress further the GROM Ice-cream shown above is the best ive eaten in years.

Over-eating in Cremona and Verona, Yakkity Yak and too many bis

Cotechino "Bel e Cot" (Good and Cooked) and other traditional glories

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