Gavin Jones
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Posts posted by Gavin Jones
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Offal and Grouse (which she claims is "feathered offal").
So if she met Wilfrid they would mutually annihilate?
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Friday had dinner with Markman & others.
Actually almost no cooking and basically fat for every course.
Starter: shrimp flavoured butter
Main: Pork fat
Cheese: Cheesefat
Pudding: Jersey cream (with lemon tart flavouring).
It was pathetic on the cooking front. At borough market bought a load of potted shrimp (this was nostalgic as used to make it for student parties - peeling shrimps how entertaining).
Grilled poilane and then melted the mace-rich buttery shrimps onto it.
(smoked eel fillet which was a bargain on the side).
Some NZ SB (Neudorf) - gooseberry juice)
The pork belly - poured boiling water over to open up the slits in the skin.
Slow roast - loads of salt, threw some chicory into the roasting pan.
After 2.5 hours take pork out slice top layer off (fat and skin) put in high heat to crackle. (sage leaves in between top layer of fat and meaty part).
Present: slice of belly on top of caramelized chicory with crackling sitting at an angle.
Some Dolcetto & Roda II Rioja '95 - Rioja unexciting.
Cheese: creepy camembert (unpasteurized), Crozier blue, some hard ewe's milk cheese (the easy cheese as opposed to the 2 cheesy cheeses).
Pudding: were lazy bought lemon tart and lovely jersey double cream.
Quarts de Chaume '81 lovely acidic zip to offset the creamy cheese & creamy cream. Good Chenin Blanc.
Coffee & grappa. This was the mistake I feel.
Having become drunk & boring I had to go home but managed to take a 'circuitous' route. Oh well - an interesting 3 hour trip across london.
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In today's guardian 'Charlton' Heston Blumenthal discusses cheese on toast & baked beans.
You can find your own way there.
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And I thought that was your usual look.
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No sadly, sober.
When I am incomrephensible I am sober, when drunk merely reprehensible.
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I very much like the idea of a
THAI VEGETARIAN SCHNITZEL.
Don't think of it as food more as a rewrite of history:
When the Austro-Vegetarian Empire stretched from Vienna to South-East Asia.
Such dishes as Prawn Goulash and Pad Czech (pork dumplings in sauerkraut) sustained an enormous population which was the legacy of the Byzantine Empire. This extraordinary socio-political construct relied on a huge civil service to support the corrupt Christian-Buddhist dynasty which controlled it.
World War I broke out due to serving a non-vegetarian schnitzel to Archduke Franz-Fanon in Bangkok. After the hideous loss of life culinary borders were set up in the post war settlement with Britain controlling significant portions of Eastern European diet. This was a recipe for the disaster to follow.
There is little culinary evidence of this vast empire now save for the noodle, its supreme culinary gift to the world.
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And yet.....people are shovelling ever greater quantities of shite down their throats whether in pubs or in junk food joints. And they think its a treat.
Simple, it's the other way around.
They 'shovel shite down their throats' and in their minds it is as the food on the screen. It is variously late capitalism or post-modernism or indeed any other name you like to call it.
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What you want is (K) Creuzfeld-Jakob syndrome.
Since as I understand it is a statistical mechanical disease there is unikely to be a useful test for susceptibility.
though I understand only 40% or so of mice process the prion as far as the brain - or some such.
Kuru is the human form - transmitted by eating brains.
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Greek wine
in Wine
Oddbins are throwing their weight behind various Greek wines.
I would be wary of the whites though modern vinification may do the power of good, but they do have some decent Syrah/Greek indigenes on their list at £6-8.
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Yes my folk memory is of it made from left over roast beef or lamb.
The meat is minced, definitely onions and carrots and probably any gravy eftover. Then covered in mash. And baked for, oh, centuries.
In fact I had a rather attractive set of 70's recipe cards which featured a wide variety of interpretations of old roast meat.
Shepherd's pie.
Moussaka - a clever alternative to shepherd's pie (same underlying recipe but a courgette cut up and some tomato puree in with the mince, yum).
Lasagne - another clever alternative to shepherd's pie.
(same underlying recipe! but with a white sauce for the meat and cheese in the mash topping).
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Of course, for most of you, the idea of willingly eating silky hankies of piggy cellulite is utterly disgusting
And to think I'd just changed my signature from 'lust for lard'.
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Mr. Senderens' heyday, but nowadays it just comes across as an attempt to persuade overpaid businessmen to part with their cash in pursuit of past glories.
I remember getting drunk in the basement of Alistair Little's restaurant about 10 years ago & leafing through some of his cookbooks.
I picked up a volume of Senderens' (with lurid picture of translucent rabbit pizza on front) and Alistair Little said that it was the one book he'd never found any use for - I paraphrase - the grappa may have distorted the exact locution.
I'm sure if Little had wanted to reproduce a lobster noodle dish he would have nicked it from round the corner in Gerrard St.
I notice that Lucas Carton is also the favoured 3* of cigar aficianado - what more critical comment does one need.
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Simon is completely correct. It was atrocious - the principal failure the casting, impressively against type, of Lenny Henry as a tyrannical chef.
Followed by the script.
Fair to say that most UK sit-coms in the last 20 years have been dreadful without the astonishingly poor taste that at least made 70's survivors like 'are you being served' watchable (like a car crash).
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Edit Disclosure: Whoops! Just posted under my girlfriends name in error, I won't reveal who I am though.
We'll have no trouble here.
Very funny review (a Blind Lemon Higgins Report).
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I happened to be in Bromley High Street today (the pedestrianised part outside the Glades Mall)
I think you'll find most of Bromley heavily pedestrianised.
So not that late is my guess.
Still somebody might offer you some factual information...
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a pint of India Pale Ale for me.
Great choice of aperitif, Nick.
And a great report too.
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Drink - some weird homemade Croatian walnut and wormwood wine.
Does this have some psychotropic effects?
I browned a couple of lamb shanks, then cooked off an onion and a bit of tomato in some red wine, simmered for a couple of hours - dumped some cannelini beans in to thicken - and finished with some garlic & parsley.
Will be a bit leftover for tonight.
Would have been more adventurous on the spicing (spiked with a hottish pepper) following the New Tayyab excursion but looking into the cupboard I noticed it was bare.
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It's on the wagon.
After the one for the road. Which Simon was kind enough to explain meant the final drink (probably drugged) the condemned man was offered at the Tyburn Inn before being put back on the wagon for the appointment with a bloke in a hood.
Probably the Temperance Society pledge.
Anyhow the meaning's clear - keep drinking.
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What's the problem with Pimm's in the Philharmonic. The porphyriac porcelain pisses over anything else I've ever pointed Percy at.
You should have been drinking at 'Ye Cracke' in Rice St.
And as for clubland - I'm raising a sad glass to Michael Elphick of the Garrick who has moved to the members' only bar in perpetuity.
Filet Mignon - Has anybody ever seen this on a French menu - no, not a French for Americans menu. In English it's fillet. In McDonalds it's filet.
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Could you feed your dinner warfarin pre-decease?
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Gav. - Newky Brown man are you?
Only when I'm pushing the boat out.
There used to be (I have heard) a ward at the RVI in Newcastle solely devoted to people suffering various spectacular neurological problems not unrelated to locally produced alcohol consumption. I am nearly ready.
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Though my view is that almost all champagne is total piss.
A totally inferior white wine which when carbonated is sold at hideously inflated prices - if it's nice drink it flat sweethearts.
I have drunk J. Selosse brut (made by dosage) and Vilmart 1990 in the last year or so for under $50 & they were delish.
Gimonnet (available through oddbins in uk) make good chardonnay weighted fizz at sensible prices.
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Of course a cigarette is compulsory on these occasions.
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I'm spending money on something I could provide (food, wine ambience) myself. Chef Patron in tune with my ( admittedly bizarre tastes) wins hands down over a consistent accountant designed operation - designed to stabilise profit over a week.
Forbidden territory
in Food Traditions & Culture
Posted
Philoffaly: a fine hobby and a terrible metier.