Salute The Pig

Length: < 1 min The first time I ate real caviar, drank real Russian vodka — from glass bottles, aye, but unlabelled ones as this stuff was, I was told (proudly), real peasant style, home-made potato, smuggled hooch — ate smoked eel and other,… Read More »From Russia, with love.

Length: 2 mins Pronounced Liwer-po-stigh it’s a traditional Danish pork liver pâté often served hot on rye bread usually with some form of garnish. Served that, you can add crisp bacon and some pan fried mushrooms to the mix, or cold (as in… Read More »Those offal Danes & their Leverpostej

Length: 2 mins Why is this “yearning for colonialist” shit always, always, always, only ever posted by those who’d have voted for and still think Brexit was a bloody good idea, one that’s been screwed out of us by The Europeans, these gammon types, with… Read More »Death cult’s not cutie

Length: < 1 min …that I didn’t know if these pots for the home meal table were even still made as I remember my Dad explaining that Mr. Coleman — of eponymous mustard fame — apocryphally made his fortune on the mustard that was… Read More »I mustard mitt…

Length: < 1 min Whilst reading the @ticecin Tice Cin book, “Keeping The House”— which deserves every one of the many inches of printed-praise that’s come its way — I was time and again reminded of the centrality of food in lives. The heroin… Read More »On chicken soup. And succour. And comfort.

Length: < 1 min Thanks to writer Neal Stephenson’s latest “Termination Shock“, today I learned about this phenomenon which are — just as it sounds — pools of spews from wild pigs. “Over time, indigestible stuff accumulated in a hog’s stomach. Eventually they would… Read More »Hog spews

Length: 2 mins Memory should be so easy we’re told. In films it comes apparently so completely: in flashback scenes, iridescent with infinite detail. In books, whole pages of dialogue turned out, rendered whole, intact. In real life, not so much. An occasional… Read More »Funny how crabby can mean to be annoyed or upset.

Length: 2 mins A ‘delayed’ from January piece. The heads-up for this one came around that time via — I’m pretty sure — the very wonderful Berlin based Florian Siepert @siepert , whilst the body of recipe & guide is taken from and… Read More »A pig appetite requires German pork haggis

Length: 2 mins Not quite that bad in this place, at least not just yet. But I realise that STP has been missing the same drum-beat regular updates as you’re used to. I’m busy with The Psycho-Gastronomy Caff writings and the day-job has… Read More »Cobwebs, spiders and dry rot?

Length: < 1 min A truism that is even more relevant and apposite today, than ever before in my lifetime. The latest report that prompted this was via a post by the very lovely people at Wicked Leeks. Local abattoirs is a very good… Read More »Never trust a Tory.

Length: 3 mins There’s no logical reason really why finding out that Patum Peperium (“The Gentleman’s Relish”) now comes out of a plastic container, rather than the little earthenware jar I remember it previously in, should make me more than a little sad.

Length: 2 mins You’ll be delighted to hear that I’ve decided to setup a (new) site for my writing; or at least for those pieces that don’t readily sit under the STP banner. It’s also an attempt to kick-start ‘getting my words onto… Read More »Down at the psycho-gastronomy café

Length: < 1 min Employed by Val to make myself useful — whilst she was working on her latest book and box — she got me to undertake some stack & slam wedging, as part of her crash-course induction training (alongside expert tuition on… Read More »Shooter’s sandwich or stack and slam wedges? You decide…

Length: < 1 min I’m sure poets and writers over the centuries have expressed that idea both more beautifully and poetically than I. But, in all honesty, the dark days and nights, the hangover of the shit-storm that hit the world over the past… Read More »January sucks.

Length: < 1 min One of my favourite ever pieces of Val’s art-work (“The Well Fed Pig” limited edition print, available to buy from us still!) sits front and centre at the start of this latest CKBK “Consuming Passions” offering. Once you’ve raised your eyes… Read More »A (long running) Consuming Passion…

Length: < 1 min This warning last year to “Get Out Of London” was one of the few signs that The Crab People were returning after millennia hidden from human view. After they came up out of the Thames, a roiling, boiling mass of… Read More »Don’t get all crabby

Length: 3 mins I was asked to write a longer piece for Matt at CKBK, which I completed and submitted to him over the holiday period. I’ve not yet had feedback, so <cross fingers emoji> 🤞 that it gets his seal of approval… Read More »Oh Döner, You made me stand up, You made me sit down, Döner

Length: 2 mins A Cornwall breakfast conversation some years back led to a discussion about these people. It seems appropriate somehow to post this in a week when at least some of you are thinking of maybe doing a little less sinning (in… Read More »Eater of sins.

Length: 2 mins There’s another tsundoku build-up happening here in the house, despite m̶y̶ our best efforts. We’d both agreed to reduce the number of books and, as a result of the ensuing culling frenzy, I’ve managed to recoup approx. £717.05 worth of… Read More »More reading on feeding

Length: < 1 min Saw this piece via Dezeen, of a house in Prague & the thing that caught my eye was the fried eggs on the (not a) hob ‘thing’. Floating. I have, er, questions about their cooking chops…