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.
Length: 4 mins Stop. Wasting. Stuff. In times BC i.e. pre-March 2020, I was still writing a separate blog about what steps were needed to get to Zero Waste. That’s kind of withered on the vine somewhat during the past year but this… Read More »More on The Pig Idea
Length: < 1 min “A society grows great when old men plant trees in whose shade they know they shall never sit.” I lay no claim to greatness but we have this lovely print on the wall above the fire as a reminder of the… Read More »The earth beneath my feet
Length: 2 mins A year or so back, in a US TV report of a pitched battle between rival Hells Angels gangs, held in some nameless, mid-Western, flea-bitten, side of the highway, pit-stop, the police office attending used these memorable words to describe… Read More »“It’s terrible, there’s blood eeeeverrrrywhere…”
Length: 2 mins Whilst bacon possibly isn’t the first ingredient that springs to mind when you start thinking about Japanese food, you may be surprised at how often it’s used over there. It’s popular on izakaya (those small pub or tapas like bars… Read More »Japanese bacon
Length: < 1 min Max Halley (op. cit.) reminded me of the addictive delights of a malt loaf. So I just had to buy a Soreen loaf, the thought of which took me back to Sunday afternoons at home with Mum & Dad and… Read More »Monday madeleine moment
Length: 3 mins Val & I are are working on a joint project. It’s loosely based around sandwiches, and in this case around “The Korean Gangster” from the book “Max’s Sandwich Book” by the inimitable Max Halley… This short piece is thanks to… Read More »The Sandwich
Length: < 1 min Pretty sure this character — charging along in the top-right corner — is based on my attitude to snacking on kitchen scraps…
Length: < 1 min As Thom Eagle pointed out in his piece from the Oxford Symposium in 2016… …(his talk on vegetable offal or using off-cuts starts at around 51:00 minutes in but the other two speakers are also worth listening to), a reminder… Read More »Offal calls to offal
Length: < 1 min As well as tearing up the countryside, this group of boars are alleged to have hoovered up $20k’s worth of cocaine…
Length: 6 mins Another long post, inspired by a quick Tweet from food writer & NHS doctor, Aaron Vallance, who, back in November, posted a shot of his evening banana custard… …a shot that prompted an immediate flashback to the very same item… Read More »Burnt bits, scrambled eggs & an apology
Length: 3 mins This post started out as just a simple, quick recipe for kimchi, as I felt the blog was missing one. And then of course, it mutated… Long, long, long ago we ate at Dalston’s Little Dick, The Picklery; it is… Read More »Kimchi in the kitchen
Length: 3 mins “Till cramm’d and gorg’d, nigh burst With suckt and glutted offal.” • Milton, Paradise Lost X. 633 Mathematically impossible of course, but as it’s an Italian phrase, a large dose of artistic freedom and licence is allowed, nay, is mandatory;… Read More »So, what’s so offal about the 5th quarter?
Length: 6 mins Some several months back, you know, in that time BC (Before COVID), I’d started writing a separate series of posts on how to live a Zero Waste Life. If you pop over there, you’ll see that this initiative didn’t survive… Read More »Eat, drink and be merry; for tomorrow the world dies…
Length: < 1 min The substance known as Bovril. An umami bomb, ready to explode in your stocks. Well, “explode on your taste buds” kind of thing, not in the pot. That’d be really messy. Like war. Which is where Bovril first came into… Read More »“That’s how it’s supposed to smell; it’s English!”
Length: < 1 min I bloody love lardo; the way it melts onto your tongue almost before you put it into your mouth, the fat hit and flavours as it slips down the throat. I must order me some, soon. I’d written a little… Read More »Lardo in the larder
Length: 3 mins The author, activist Michael Pollan (who I’ve flagged herein more than once, as I consider him a really hugely important writer about food and the politics of food) has said: “Cheap food is always popular among political leaders because expensive… Read More »Little donkey, little donkey
