Pork

Length: 2 mins Not THE measure but certainly a measure of how a cuisine is seen. To be honest, I was amazed when I saw that Germany ranked 4th in the world. Especially after reading BFS had bemoaned both the lack of good German… Read More »Starring, in Germany

Length: < 1 min Inside every old UK sheep there is still — potentially — a world class bit of meat. This one has retained the genes that make pigments go yellow when fed grass. Dark, dark red meat. Fat like butter. Aged to… Read More »Love lamb, happy with hogget, must be mutton…

Length: < 1 min Some may argue against this claim but so what? Anyway, here’s BAO London for April.

Length: 4 mins This post marries up two things that I love: pork and ferments, so you’ll excuse me if it’s a little prolix? I read a long-form article on the technique of fermenting food items; one in particular practiced in Thailand, called… Read More »Ferment me some pork, she said…

Length: < 1 min Water has no taste; leaving aside the whole set of questions raised by the existence of those water ‘sommeliers’ out there, I’m pretty sure that once it’s been boiling for a few minutes, any trace elements that may have started… Read More »豬潤公仔麵 poached pork liver with instant noodle

Length: 6 mins Visions of the baby from The Flintstones, of Superman against the other bad-guys from Krypton and Batman & Robin fighting off the villains (and all the other cartoon super-heroes over the years.) This isn’t that BAM, BAM. This one comes… Read More »BAM! BAM! BAM!

Length: 3 mins Val asked if I was maybe referring to her when I talked about “fatty pork”. You should be aware that she had a knife in her hand at the time and a well-understood glint in her eye. I knew the… Read More »Fatty pork. Or the family talk of the feral chaos.

Length: < 1 min Which is defined as: I’d not heard it before nor seen it used. Until today that is, when a newsletter I subscribe to dropped into my in-box. Entitled, snappily, “no. 81: putrescence, euphoria“, you can understand why I dived straight… Read More »Today’s word de jour: comminution

Length: < 1 min …it’s probably worth asking that question of Berlin Food Stories, which is a go-to guide for, unsurprisingly, foods of Berlin, including the ‘latest’ trend there for kokoreç “sandwiches” AKA kebabs. In this case, it’s a dish from the Balkans and… Read More »The best Döner in Berlin? Who can say, but….

Length: 2 mins Three very fine words. So, here’s a recipe for Yakisoba Japanese Fried Noodles via “Tokyo Cult Recipes” by Maori Murota, a self-trained Japanese chef who lives in Paris now. I’d already got a copy of this excellent book on the… Read More »Japanese. Fried. Noodles. 焼きそば

Length: 4 mins Simply a pork recipe, no more, no less. I was feeling lazy on this Sunday afternoon, with the log fire heating the room comfortable, the outside almost Spring-like and a general feel that there are a few things that are… Read More »Milk-Braised Pork Shoulder with Jasmine Rice Soubise, Maitake Mushrooms, and Sage

Length: < 1 min So quoth a fellow worker, slaving — like us — at the coal-face that was the B&B that we ran for 3 months in New Orleans. Owned then (and somehow, still) by a couple called, I don’t know, let’s call… Read More »“She’s a real piece of work, that Karen…”

Length: < 1 min The toaster. Day in, day out, week in, week out, year in, year out. It just delivers (that is of course, the kiss of death and ours will die tomorrow). Forget the sous-vide machines. Forget the multi-purpose “thing” that sits… Read More »The unsung hero of the kitchen?

Length: < 1 min The next instalment of the BAO calendar for 2024 sits at the bottom of this post. Slightly early but only a few days after all and we’re into March… I’m minded to get a dragon tattoo. Or at least one… Read More »Time Marches on.

Length: < 1 min The Baron strikes again.. Damn, this is good stuff. Ingredients 120ml Adnams Bitter 1 tsp English Mustard 25g Unsalted Butter 1 tbsp Worcestershire Sauce 25g Plain Flour 1 tbsp Chopped Chives 100g Baron Bigod 2 Egg Yolks 40g Mature Cheddar,… Read More »By God, it’s Bigod

Length: < 1 min A primer for a simple yet hugely effective pasta for those nights when too much cooking is just too much. This one may be inspired by Val of course… Sauté onion and garlic in olive oil and/or butter, add veg… Read More »Pasta perfection, possibly? Success on a plate for you…

Length: < 1 min …was actually back in October 2023; the first one was called “Mangalitza curly coat goodness” Oh well, I’ll make a diary note to properly celebrate the 20th instead…

Length: < 1 min Until Val mentioned this one to me, a few days back, I’d not heard of this particular dragon artefact. But it seems apposite to mention it — along with this rather lively dragon, courtesy RONIN in Hong Kong — today,… Read More »The Year of The (pig) Dragon

Length: 2 mins In what is a quite usual piece of serendipity, I came across this 2021 piece in Eater whilst researching something completely different today and was wondering whether this… …actually seemed possible or even likely. Did this amazingly talented chef’s nails…… Read More »Melt me some nails, man.

Length: 5 mins The Greek word mŷthos, means “utterance, speech, discourse, tale, narrative, fiction, legend,” and is itself “of obscure origin”, the dictionary tells us. As is the myth concealing the German detective trail leading to the ur-kebab, kebab ground-zero or patient zero… Read More »Myth, mythos and marketing