Length: 3 mins If similar words were to be contemptuously spat out by our own, in-bred, racist, parasitic, royals, they — hell-bent as they are on preserving the power & privilege of their anachronistic, aristo-oligarch group of fellow land-hoarders — would certainly opt to… Read More »Qu’ils mangent de la brioche
Length: 2 mins @demarionunn latest Vittles’ piece on food production name checks our friend Simon Fairlie at The Land magazine. You must of course read both writers. Simon’s article, in his usual quiet, measured and non-expletive laden way, absolutely — and totally righteously —… Read More »Where will we find our new “gong heads”?
Length: 2 mins Way, way back at the beginning of this century, in 2000, some years before Thatcher finally died but also before the rise of the Brexit fascists, so almost halcyon times indeed, along with some local friends from Deal — making… Read More »Stranger’s food
Length: 3 mins Via Ana Gonçalves and Zijun Meng of Tātā Eatery, ex-Nuno Mendes & the Great British Chefs site comes this is a really rather special recipe with added massa pimentão (fermented pepper). Place the peppers and 2 large cloves of garlic… Read More »Katsu sando
Length: < 1 min It’s obviously not of course; otherwise there’d be no book about it… Originally released in 1979, this paperback edition came out in 1994. Looking at the preface, it shows a lot of promise to be a very interesting read; not… Read More »Those ‘other’ cuisines…
Length: 5 mins I start this post with a thought from Jennifer McLagen’s “Odd Bits”: “Although we suggest that you clean the intestines before using, many ethnic cultures prefer them to be left alone. The undigested food within the intestines is regarded as… Read More »On why their intestines are other’s chitterlings…
Length: 2 mins I’m know I’ve mentioned “Vittles” by Jonathan Nunn before. Ostensibly, it’s simply yet another Substack newsletter. But calling it a ‘newsletter’, is the very least descriptive of what it actually is. “It” is everything that writing about ‘food’ should be… Read More »Vital vittles. Diaspora & ethnicity & belonging. Or not.
Length: < 1 min Via Au Pied de Cochon, Canada. It me! I think you’ll agree? I have the cookbook from Martin Picard and team which has been on the shelves now, somehow remaining unread for a looooong time. It came minus accompanying DVD… Read More »Trot along now, there’s a good chap…
Length: 2 mins If a menu isn’t in a language I’m able to — however slowly — stumble through, with at least a vague sense of how 3 or 4 words in the description sound maybe slightly familiar, how then to choose a… Read More »Handy with hanzi? What do those symbols, that writing, on the menu even mean?
Length: 5 mins Bear with me; there’s going to be a series of old Bulow family history pieces for the next few posts, with pretty scanty references to food, although some pigs do make an appearance every now and then. I was born… Read More »I commend Coopersale Pt. 1
Length: < 1 min By “pigs”, I mean the Tories. And all their enablers. The sociopathic Pritel, the moronic Truss, the sentient wet-wipes that are the rest of their cabinet. Off with them all. In response to the realisation that 100k pigs are set… Read More »Cull the pigs
Length: < 1 min Val is in Peterborough hospital as the previous op wasn’t successful in getting rid of the infection in her badly fucked up finger. She tested positive for MRSA. The tissue around the earlier splinter wound was necrotic. As I write,… Read More »Room with no view; but you’re fed
Length: 5 mins So, less talking about things, more doing, eh? A good plan, says Val. Chef Tim Anderson, mentioned here on previous occasions, has a new book coming out in October, called “Your Home Izakaya“. It looks another definite buy, covering, as… Read More »Yakking about grilling; or maybe nattering about natto.
Length: < 1 min I see a new miniature world — as envisaged by Kyoto artist, Tatsuya Tanaka — coming through everyday in my Twitter feed. It makes us smile. For a few seconds, you forget what’s happening outside, in the real world and… Read More »Balm for the soul; each day
Length: < 1 min I’ve talked about the delights of lardo in various pieces on this site before. This recipe below (which needs approx. 5 weeks to prepare) comes via Ollie Dabbous. I’ve absolutely no desire whatsoever to eat as his place, Hide… …which… Read More »5 weeks prep, 5 minutes to devour
Length: < 1 min OK, three short things: 1. We have been persuaded that, actually, the film “Pig”, starring Nicholas Cage is really, really, really worth watching. So, whilst my earlier piece here, will stay on the blog, whatever the outcome of our viewing, I’ll… Read More »Binchōtan baby.
Length: < 1 min Sweet fucking Jesus on a scooter, I realise that he’s still making this type of crap to help in paying off his IRS penalties for tax evasion but — even by Cage’s own ankle-level low “phone it in” ‘standards’ —… Read More »Cage this pig of a movie…
Length: 4 mins I’m pretty sure that future generations of archaeologists (that is if us humans don’t so badly fuck up the eco-system that we’re erased from the planet but instead, last for long enough for their services to be needed, which, at… Read More »A china trail to France
Length: < 1 min I love the detail that the most mass produced Volkswagen factory part is, in fact, a sausage Although as my friend David Morton said “It would be entirely on-brand for Volkswagen if the ingredient list was mostly lies and the… Read More »It’s the wurst
Length: 2 mins 1. Many, many moons ago, there was (and indeed, still is) a small holiday camp, set in the grounds of Kingsdown House, located in — you’ll be amazed to hear — a coastal Kent village called Kingsdown, just between Deal… Read More »Mea culpa. In 5 parts.
