Recipe testing for the upcoming 2018 porcine recipe book. The lucky guinea pig trying it later is @vallittlewood. This one was suggested by a recipe I’d seen made Richard H Turner. I think he’d approve.
One of the better ways to celebrate the arrival of what looks like being a challenging year. Let’s work towards being kinder towards everyone. Apart from Trump, all the other Nazis and the Brexit fire-starters that is…
Norwegian apparently; having tried this as a kid, I know how hard it is to stay on (more than once ending up face down in faeces). All credit to her for holding on long enough for this photo to be taken in 1879.
There’s whole lifetimes that could be spent on and with knives. And I will be writing some more about them, but not here today. Suffice to say for this post, that this particular blade is forged from folded iron with a blue paper steel core (in Japan, that’s Aogami), the same composition as is frequently used in Japanese katana (“swords”) all safely wrapped into a handle made of walnut burr with a solid copper ferrule. Beautiful. Long lasting. Sharp as all fuck. And can be kept that way.
There’s fascinating (PDF) couple of pages from Foodism covering their history and some well photographed illustrations on their production process.
Féted by Tim Hayward in his book, “Knife” that I mentioned here, they’ll no doubt be even more popular now that’s been on the shelves for a year. So, what are you waiting for? Off you go and order me one of those beauties at the top of the page. Stat! I’ll even save you the money on the postage and will go and pick it up from the boys in their workshop under their Hackney railway arch. Can’t say fairer than that now, can I?
Oh, and can you make sure that my blade comes from the box on the right? OK. Thanks. Bye.
Check all your razors and your guns We gonna be arrested when the wagon comes I wanna pig’s foot and a bottle of beer Send me cause I don’t care Blame me cause I don’t care Gimme a pig’s foot and a bottle of beer – Bessie Smith (1933)
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