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Marco_Polo

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    http://www.quaypress.com/winefood/books/index.html

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    Devon, England

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  1. I'm a real big fan of spit-roasted meats, too, especially chicken (who can resist those rotating, dripping banks of chickens in any market in France?). In fact, many years ago we had a brilliant home oven that gave just such results. Of course it was French - Scholtes - and it had a fantastic, never-fail spit. We eventually changed the oven for a 90cm Smeg and we chose this in part because it too had a spit. However I'm afraid to say that the Smeg turned out to be a toy and simply not man enough for the task. Problem, it seems, was that the drive was not direct - that is, the motor was accesse
  2. Pop-up restaurants are happening not just in London but all over the country. It's a fascinating development. Here's a great resource. We ourselves have been doing a sort of monthly 'pop-up' in Devon that has proved very popular. We cook in our domestic kitchen at home and carry the food across the road to a wine cellar to serve around 35. Marc
  3. Chris, cooked the three whole loins last night. Your guestimate timing was pretty well spot-on. As it was something like 12 kgs of meat, albeit in three different pieces shaped as described above, I still thought it would take way longer. The three loins went into a low oven (140C), and I was very surprised to reach 150F after less than 2 hours (my oven is C, my meat thermometer F). The meat had first been char-grilled on a gas grill, then I oven-braised in wine and balsamic vinegar on a bed of onions and rosemary. Since it was done way earlier than I had anticipated, I covered the pan in alum
  4. Thanks for this, all excellent advice. I do use a meat thermometer and am happy with around the 140-150 mark. The pork comes from a freerange farm 3 miles down the road from where I live - there's still a bit of fat in and around the loin and when slow-roasted it shouldn't dry out, unless overcooked. What I am really looking for is a ballpark figure for time when slow roasting 3 pieces of loin (long and relatively thin in diameter as described above) that together weigh around 15lbs in a slow oven of around 250F. 1 1/2 to 2 hours seems a bit on the short side, Chris. I recently cooked a simila
  5. Advice on roasting times for meat is usually given in minutes per pound/kilo. But in my experience, the shape of the joint in question often is more important than the total weight, and it is therefore difficult to calculate. For example, one could have same weight in roasting joints of pork of vastly different shape - a long, narrow rolled loin versus a big hunk of leg or shoulder, less long but much wider in girth. The leg will take longer because of the time needed for heat to penetrate to the interior. I wonder if anyone can give me some advice. I am planning to slow-roast 3 whole boned lo
  6. Amazing photos. Very impressive. The "porcine pedaler (beta version)" is brilliant! Bravo. Marc
  7. Cycling and eating, my sort of travelling. Nice descriptions, Gary (would have liked to know a little more about those 140 miles, can't quite figure out how you managed the mileage between those long lunches, dinners, afternoon snoozes with all that lovely wine . . .). I haven't been to the Chianti Classico for a few years and you've made me want to jump on a plane in Bristol tomorrow (with my Colnago in a bike bag). We're coming up, after all, to the best time of year to be in Tuscany (to be just about anywhere in Italy, come to think of it), as the grapes come in (we used to live outside of
  8. Nice to read about both cycling and truffles/mushrooms in the same posts. I was in Turin last week for Terra Madre, and was put up in Susa. It reminded me of when I cycled from England to Italy, and descended from France via the Moncenisio pass. We bombed down that 20km descent and I remember passing through Susa at breakneck speed, en route to Alba. Speaking of which, we took the train down to Alba on Sunday and Monday (yesterday). On Sunday, the town was absolutely heaving, never seen so many people there for the Fiera. This was my first visit to the new truffle fair hall on the edge of town
  9. My mother taught me the joy of cooking, that even if you are unhappy, eating well - not fancily but generously - is one of the daily pleasures that can make life worth living, that can make us feel good. Mom was a great intuitive cook, and no one was better able to throw together the most delicious everyday meals from whatever ingredients were at hand, even the most frugal. This stemmed above all from her generosity of spirit, and the desire to enjoy the company of family and friends around her table, eating, talking, laughing, arguing - living. We may be considered better cooks, 'fancier' coo
  10. Hi Phil, glad you enjoyed the fish and scallops. I agree about the chips, though, they are rather indifferent in comparison to the incredible fish. Yes, the courtyard shuts when Darts Farm closes. We live no more than 4-5 minutes away by car (or 15 minutes by foot). That's just about close enough to get the fish & chips home still piping hot - and not soggy (with lid of cardboard box open so that it does steam while being transported). But it's a risky business, I tell you. One of my friends lives marginally closer (so say 3 minutes away), and in eagerness to get said fish & chips home
  11. The Fish Shed at Darts Farm - only two miles off the M5 motorway exit Exeter Services (about 1 hour 45 minutes from Padstow - and about the same from Bath) - for probably as good fish and chips as you will find anywhere. Fisherman David Kerley brings in fish straight off the boats at Exmouth, has a wet fish counter, and fries or grills any fish you like to order. Battered diver's scallops are to die for. Local sea bass is good grilled, but even better batter-fried - incredibly meltingly sweet (David makes a very light beer batter). You can eat outside in the courtyard, inside in Darts Farm, or
  12. This year's Exeter Festival of South West England Food and Drink 2008 was definitely the best ever. The Festival Conference this year saw the launch of an important new initiative to link the South West with Tuscany as food regions and the Festival itself was really brilliant. The Castle Courtyard where the chef demos took place was expanded and became a much more central feature, and on the Friday night a 'Festival After Dark' event was staged, with live music, cookery demos (with Michael Caines and James Nathan, MasterChef 2008). The 3 days of the Festival itself were great, the usual array
  13. Just back yesterday from a therapeutic short winter break to the Algarve. Two old favourites that are most definitely worth a considerable detour: Marisqueira Rui in Silves, possibly the greatest shellfish shack in the world. We were there two days ago and it was just as good as ever. Here's an account I wrote some years ago, still an accurate account of the experience. Another not to be missed favourite is Sudeste in Ferragudo, a quayside, wholly informal restaurant that simply serves the best charcoal-grilled fish you will ever eat anywhere. This is quite a claim, I realise, but how can it b
  14. Hi Tim, While I think your mission to stomp out pomposity in food writing is admirable, I'm not convinced that the term flavour profile (or its close relative taste profile) is always necessarily an egregious affectation. A flavour or taste profile to me can signify a complex whole that goes beyond mere flavour or taste to encompass a tone or style of a dish, its balance, mouthfeel, weight or structure, all elements that may go beyond mere flavour or taste. Of course, I may simply be trying to defend the indefensible, for as it happens, I'll put my hand up and 'fess: an article of mine on mat
  15. Nice job, Bob. Sitting here over breakfast in Devon, England (one minute pouring with rain, the next brilliantly sunny - looking across the Exe estuary to the green green hills of Haldon), reading your excellent written quest for Indian food in Buenos Aires, Argentina is somehow strangely uplifting: connecting us around the world (and around the breakfast table) through "fascinating faraway traditions and flavors, thru means of one of humanity’s first arts: the art of cooking".
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