Length: 3 mins A Saturday morning at Brandt & Levie making some sausages from their great tasting Baambrugse pork. Using two of my favourite things in the world (Val Littlewood and Apple tech aside). What’s not to like? Well, this painting they have on… Read More »Gin & sausages. The marriage made in Heaven.
Length: < 1 min OK, I have to fess up. At some point around April, I managed to break the email engine on the blog, so all of you lucky people who’d sensibly signed up for my gems possibly won’t actually have seen anything… Read More »Miss me? Go, on, tell me? You did, didn’t you?
Length: 7 mins A hugely exciting trip to Amsterdam last month; far too short of course as they always are, but starting here for the next few weeks, for your delectation and delight, are some selected, important highlights. If, like me, your Dutch… Read More »Pigs in S̶P̶A̶C̶E̶ Amsterdam
Length: < 1 min This is a great postcard from the Portuguese Letterpress team at Serrote cards. It’s likely to influence heavily any such cards that may be designed by the very wonderful Val Littlewood…
Length: 4 mins My post today is pretty much a complete cop out, in that it’s a cut and paste job. But no less important for all that. Taken from an excellent piece… Read More »Stop using the supermarkets. “It’s the only way to be sure…”
Length: < 1 min No sniggering at the back of the class please… Make @TheFoodLab’s Cuban roast pork, and you’ll have a start on an awesome Cubano sandwich.
Length: 2 mins You did? Well thank you! Thank you for fucking up the country. The country that you claim to love and want to “take back”? (Take it back from whom by the way? Fucking leprechauns or Martians?) Thank you for bringing… Read More »So, did you vote to #Leave?
Length: < 1 min From the pages of the aforementioned deliciously wicked “Pornburger: Hot Buns and Juicy Beefcakes” via the beautifully diseased mind of chef Mathew Ramsey: come these two temptations: I’ll be undertaking this on the charcoal when the sun comes out again… And… Read More »Pork porn; one of which is a burger
Length: 4 mins The last part of the Suffolk run took us to Southwold and to the Adnams beer brewery & spirits distillery. They have these amazing copper stills, which seem to be perched, hovering in mid-air inside the brewery, used for their… Read More »Gin and things
Length: 2 mins Well done; you’ve made it through the marathon of the previous posts — so you may be pleased to hear that this is the last one of the “Chris & Val Go Wild On Holiday” set… One of the other… Read More »Tobias, knives, Tomb Houses & pigs. Part 3 of 3.
Length: 4 mins So, to the farm itself. We’d arrived mid-afternoon — on one of the last days of the festival — which meant that it wasn’t the maniacally busy place that the first few days apparently seem to be. Which also allowed… Read More »Tobias, knives, Tomb Houses & pigs. Part 2 of 2 (or 3 or 4).
Length: < 1 min If only because of their great, almost steam-punk influenced (and quite menacing) logo which I like. A lot… … the Unruly Pig looks like one to visit on the next trip into Suffolk. I want to work my way through… Read More »An unruly pig? Who knew they could be?
Length: 4 mins Health warning: This is likely to be quite a long post. So I may well stretch it out over a few separate ones, so as not to totally bore the pants off y’all. And whilst there’s a lot about pork… Read More »Tobias, knives, Tomb Houses & pigs. Part 1 of 2 (or 3).
Length: < 1 min I mentioned this great chef Matthew Ramsey, before, just over a year ago and finally his book, the result of a huge amount of work on his part, only some of which has been documented on his website, has arrived… Read More »Pornburger me…
Length: 2 mins So, exactly what shit just got serious? He, like thousands of other chefs & cooks & food writers, is taking up the cudgels for this campaign. And you should as well. Watch this video and then share the video. It’s… Read More »The mighty Richard H. Turner says “shit just got serious”
Length: < 1 min With a tip of the hat to Fergal Sharkey and accepting that this is the wrong internal organ, I’d kind of just assumed that people had stopped asking for pork chops with the kidney still attached — just as I remember them… Read More »“And a good heart, these days, is hard to find”
Length: < 1 min Regular readers will know that I’ve been thinking for a long time about my own business involving pork. In some form or another. But it’s a popular place to be. Lots of people have the same plans. So, maybe not… Read More »A van full of pork? You’re all talk…
Length: < 1 min Not quite local, I know. Bad me, especially after all my previous rants about only buying from butchers you know and trust in your immediate area, rather than from the rapacious supermarkets and how much carbon emission crap produced using… Read More »Shouldering the burden
Length: 6 mins “It was market-morning. The ground was covered, nearly ankle-deep, with filth and mire, and a thick steam, perpetually rising from the reeking bodies of the cattle, and mingling with the fog, which seemed to rest upon the chimney-tops, hung heavily… Read More »Butchers; Smithfield, Spitalfields & Borough Markets Part 1 of 3. Or maybe more. Who knows?
