Adam Balic

I realise that although it is aproaching the end of this blog, I haven't explained a few things. I do 99.9% of the cooking in the household. Not because my wife can't cook (in fact she is very good), but because I don't let her. I plan dinner parties, but rarely the daily cooking. This makes no having a daily market a bother. What we eat is pretty varied, mostly Italian, Middle Eastern and SE-Asian, but I go though phases of odd experimentation too. I rarely repeat dishes, but one thing I cook every two weeks or so is a ragu. This is my ragu, so appologies to Italians. Tonight is ragu night. Basically I cook equal amounts of carrot, celery and onion. The onion is cooked first as I like to give it a little colour. If I was in Italy I would use the celery they sell as a herb, rather then a vegetable, as it means less water and not strings. Once the veg have cooked though (along with some fatty knuckle end of procuitto), I add the meat. This is equal amounts of pork and beef. If I could get veal I would use this too. This is slowly cooked. First the water comes out, then the fat renders out. The ingredients then fry a little in the fat. I don't really watch it, you can tell what is going on by the pitch of noise the pot makes, a little like reducing syrup.

Boy is it fun to read your own two year old comments.

If you refine it a bit and make chilli jelly etc, it is veru good with boiled meats like this too.

Bit rushed, have had one cup of coffee and to chocolate biscuits that seem to have randomly appeared.

I have not problem with a change in format. I would suggest: Get rid of the studio audience, 'Ready Steady Cook' for 30 somethings Maybe use a similar format as some of the travel shows. I think that the talent is there, just the application is a little wobbly. To be clear, I think that to get up infront of a live audience takes some balls and I suspect that being comfortable with that format isn't natural for most people and takes much experience. Personally, I would rather disembowel myself with a sardine fork, then do it.

I might have wished that the tomato episode discussed a little more depth on the topic, (types, uses for etc), rather then look at the products of one producer. How about a question along the line of "Well if you can produce good quality stuff, why produce the crap?". I might have wished that the Asian pesto wasn't called pesto. I might have wished that on the pesto episode the type of cheese used was made more clear and why parmesan wasn't used. These are all issues with any show, not really specific faults. What I think is the main problem is a lack of confidence and the fact that the audience really made the show feel wooden. Much better to have go rid of the audience, concentrated on the food and gained some confidence in front of the camera.

Well content is another question entirely. I was pointing out that the fact that he may or may not look like a scruffy Rugger Bugger is immaterial. It would be like being critical of Heston for not dyeing his hair for TV.

What is this obsession with what the guy looks like? There have been enough food TV presenters that look 'presentable' that have been utter crap, why not concentrate on the content? I think that my favourite early Floyd programs would no get made now on this basis and you know I still think that they are some of the most informative and entertaining food programs about. I bet they have inspired more genuine interest in food, then all the "How I can cook a dinner party and may my friends feel intimidated" crap that has been produced over the last five years. edit: I have no problem with his looks, other then he looks a little like Nigel Slaters younger, sporty brother.

I enjoyed last nights show the most. Much less car crashy. One thing I have to ask, where on earth have they got that audience from? The only thing I didn't like was watching somebody completely butcher Mlinci. My grandmother would turn in her grave, if she was dead.

This is from "The Country Housewife and Lady's Director" (1727) byRichard Bradley, which is a companion volume to "The Country Gentleman and Farmer's Monthly Director" (1726). To make a Hackin. From a Gentleman in Cumberland. Sir, There are some Counties in England, whose Customs are never to be set aside; and our Friends in Cumberland, as well as some of our Neighbours in Lancashire, and else-where, keep them up. It is a Custom with us every Christmas-Day in the Morning, to have, what we call an Hackin, for the Breakfast of the young Men who work about our House; and if this Dish is not dressed by that time it is Day-light, the Maid is led through the Town, between two Men, as fast as they can run with her, up Hill and down Hill, which she accounts a great shame. But as for the Receipt to make this Hackin, which is admired so much by us, it is as follows. Take the Bag or Paunch of a Calf, and wash it, and clean it well with Water and Salt; then take some Beef-Suet, and shred it small, and shred some Apples, after they are pared and cored, very small. Then put in some Sugar, and some Spice beaten small, a little Lemon-Peel cut very fine, and a little Salt, and a good quantity of Grots, or whole Oat-meal, steep'd a Night in Milk; then mix these all together, and add as many Currans pick'd clean from the Stalks, and rubb'd in a coarse Cloth; but let them not be wash'd. And when you have all ready, mix them together, and put them into the Calf's-Bag, and tye them up, and boil them till they are enough. You may, if you will, mix up with the whole, some Eggs beaten, which will help to bind it. This is our Custom to have ready, at the opening of the Doors, on Christmas-Day in the Morning. It is esteem'd here; but all that I can say to you of it, is, that it eats somewhat like a Christmas-Pye, or is somewhat like that boil'd. I had forgot to say, that with the rest of the Ingredients, there should be some Lean of tender Beef minced small. If you scroll down you will seen a hackin and some other historical Cumberland recipes recreated. Raspberries are from "Tattie Shaw's", with is one of the better greengrocers in Edinburgh, located on Leith walk about half a block North of V&C. They were exellent.

Yes, it means exactly that. Not a very representative recipe. The very next is for cooking geese in the French manner. Bascially, it is a very detail method for raising geese and preparing confit. This book is by a Susanna Mciver, who had a cooking school for young ladies in Edinburgh. I was reminded of her book by the haggis. Her recipe is though by some to be the archetype by which modern Scottish haggis are based. Before this period (and Burns') Haggis was found in various forms throughout the UK. I have seen a sweet christmas version from Cumberland and also a fish day version made from porpoise! The UK has the best record of foods that are lost to it of any country I have seen. Obviously, haggis isn't a good example, but some of these recipes are worth revisiting. Especially, given the increasing trend towards 'deceptive' food, rather then producing dishes that taste of themselves. Apple caviar* would have perfect act a Medieval/Early Modern meal. * The only El Bulli recipe I have made. Loads of fun and very easy. But as I was using industrial ingredients I was afraid of poisoning my guests, so I didn't serve it in the end.

Priscilla - thanks for the lovely comments. I'm glad you think that the historical stuff is interesting. I was thinking of doing this 18th C. Scottish recipe, what do you think?

Haggis, in the True form and fakey versions, is a common ingredient in Scotland. It is a very mild, mostly grain based, sausage. Think of it as 'Northern Kibbe' and it will not seem as difficult.

Behold! The legends are true. Tremble mortal, for thou art in the presence of the Deep Fried Haggis Supper! IMO the natural bride of the Haggis (in deep fried form only) is Sweet Chilli sauce. The wife's meal. Haddock, in the form of a fish supper. We also had salad. Not traditional. But will stop us from getting scurvy. Dessert was the other great Scottish product. Raspberries.

My grandmother used to make this, and I still do. There is a recipe in Joy of Cooking, actually. One of my very favorite desserts. If you're careful you can unmold the thing so that the cake is on the bottom and the custard on top. ← I thought there may be an American connection, as it doesn't seem to exist in the UK. I wonder what it's ultimate history is.

Lemon Delicious Pudding 3 medium lemons, zested and juiced 100 gm butter, softened 125 gms castor sugar 4 eggs, separated 4.5 tbsp flour 500mls whole milk 1. Pre-heat oven too 180C 2. In a bowl, mix sugar, butter and egg yolks 3. Add lemon zest and lemon juice. 4. Heat milk to blood warm, mean while whip egg whites to soft peaks 5. Add milk to batter and mix well, fold in egg whites. 6. Add to well buttered baking dish, put this in a baking tray and pour in hot water to 3/4 of the baking dishes hight. 7. Bake for ~ 40 minutes or until the tip is golden brown. Thankfully, as of March(?) next year there will be no more smoking in Pubs in Scotland.

From the company: Vegetarian Haggis "A CONTRADICTION IN TERMS? Perhaps. Macsween of Edinburgh have replaced the meat content of haggis with kidney beans, lentils, a mixture of vegetables and nuts, combined them with the traditional haggis ingredients; oatmeal, onions and the same spicy seasoning base. Great care is taken in the making of this vegan-friendly delicacy and only the finest ingredients are used, including fresh vegetables sourced from local markets in Edinburgh. The result? A more subtle and nutty-textured version, which has delighted vegetarians and meat-eaters alike, as a tasty alternative." Personally, I think that if it isn't in a stomach casing, then it isn't haggis. But each to their own and all that.

Sauce is the condiment of the Devil.

Alba d'Oro has the reputation of being Edinburghs best Fish and Chip shop. It is also well know for its wine selection. This is the current menu. As you can see, deep fried pizza are bargins. A week's worth of calories for a couple of quid, bargin. FISH Fish (haddock) (V) £3.80 £4.80 Special Fish (in breadcrumbs) (V) £4.50 £5.50 Special alla Romana (breaded with sage & onions) (V) £4.50 £5.50 Scampi (in breadcrumbs) (V) £3.00 £4.00 Prawns with Garlic & Ginger (V) £3.70 £4.70 Hot 'n' Spicy Prawns (V) £3.70 £4.70 Squid (in a special savoury batter) (V) £3.50 £4.50 Fish Cake (2 per portion) (V) £2.00 £3.00 CHICKEN Fried Chicken £3.00 £4.00 Chicken in Batter £3.00 £4.00 Spicy Chicken Bites (6 per portion) £3.00 £4.00 Hot 'n' Spicy Chicken Fillets (6 per portion) £3.60 £4.60 Chicken Nuggets (8 per portion) £3.00 £4.00 PIES Mince Pie £1.70 £2.70 Steak Pie £1.80 £2.80 PUDDINGS White Pudding (V) £1.70 £2.70 Black Pudding £2.00 £3.00 Haggis £2.00 £3.00 MEAT & BURGERS Rump Chipsteak £2.20 £3.20 Turkey Tendersteak £2.50 £3.50 Cheeseburger £2.00 £3.00 BBQ Style King Rib £2.30 £3.30 Chinese Flavour King Rib £2.30 £3.30 Hamburger (2 per portion) £2.00 £3.00 SAUSAGES Smoked Pork Sausage £2.00 £3.00 Spicy Pork Sausage (2 per portion) £2.30 £3.30 Pork & Beef Sausage (2 per portion) £2.00 £3.00 Beef Sausage (3 per portion) £2.00 £3.00 SUITABLE FOR VEGETARIANS Macsween Vegetarian Haggis (V) £2.50 £3.50 Vegetable Burger (2 per portion) (V) £2.00 £3.00 Vegetable Spring Roll (2 per portion) (V) £2.00 £3.00 Stuffed Jalapeno Poppers (with cream cheese - 5 per portion) (V) £3.00 Battered Mozzarella Sticks (5 per portion) (V) £3.00 Deep-Fried Pizza: - Cheese & Tomato (V) £2.00 £3.00 - Cheese & Onion (V) £2.00 £3.00 - Cheese & Mushroom (V) £2.00 £3.00 SIDE PORTIONS Savoury Mushrooms (8-10 per portion) (V) £1.40 Savoury Cauliflower (8-10 per portion) (V) £1.40 Onion Rings (10 per portion) (V) £1.40 Small Chips (V) £1.20 Large Chips (V) £1.50 CHIP SNACKS Scots Chip Buttie (V)

I lived in Henderson Row for a couple of years. Pretty much above Alba d'Oro. This is where I saw my very first deep fried pizza (frozen McCain's Pizza (of your choice)) dipped in batter and deep fried to perfection.

Cool. They are a mostly dead recipe in the UK. Well worth making though.

What is this "Summer" that you speak of?

Breakfast today was a cup of coffee. Lunch is a can of Heinz Cream of Tomato soup. Not very exciting I'm afraid. My University campus is located will out of the city centre, there are few options for food and I rarely can be bothered to make my lunch. There is a shopping centre 10 mintutes walk away, this has a food court with some of the most vile looking food on the planet, bar none. I have eaten there once, in my first week here (Bugger me, I just realised that today is my five year anniversary in the UK ). I bought a sausage roll, after giving me this noisome object the server dumped the rest of the tray of sausage rolls in the rubbish. Apparently, the act of selling this item (*minced pig ears, fat, skin and snout mixed with rusk and wrapped in a lamina of flour paste and more rendered fat*) remined her that they were past their sell by time. I would take photographs of this food court, except I am afraid of being beaten up by the roving bands of jaundiced teenagers or their monkey children that eat there.

Apple dumpling (apple cored, filled with apricot preserve or dried friut), covered in shortcrust pastry and baked, then glazed with Demerara sugar and served with custard.

Bloody typical! Is there a thing of which it is said, "See, this is new"? It has already been, in the ages before us.