One car skidded into a ditch. Another 10 daren't risk the tricky 60m downhill decent to the track leading from Barlow Woodseats Hall to Johnnygate Lane and the trip home. I'd, with the benefit of hindsight, wisely left mine on the main road at the bottom of the lane a mile away from the hall. … Continue reading By Gum, but We Bloggers Suffer for Our Art!
It's another of those things we seem to have lost in our cooking lives. A good wet fish shop. In the same way that a good butcher's shop with whole oxtails hanging on hooks and properly butchered cuts of meat attractively adorning the counter and perhaps, God Forbid, a pig's head peeping out of a … Continue reading A Plaice Where You Can Say “Hello Fish Face” and Not Feel Guilty.
So, what do you do on a cold, icy Saturday morning when the snow at Lodge Moor and the frost and ice elsewhere stop you earning a crust? Luckily for me I had a fallback to my old life as a chef for an hour as I'd been asked to appear (can you actually 'appear' … Continue reading While the Kat’s Away, the Boys Will Play…….Well, Drink Tea Actually)
I don't make pork pies any more. I used to, and I used to enjoy making and eating them. I used to get orders around Xmas from friends, " Are you making pork pies this year? Do us one will you?" So mid December would see me busy with belly and shoulder pork, good lard, … Continue reading A Pork Pie to Die for – Literally!
I have to admit I have a problem with veal. Actually I love it but my problem comes from the reaction of quite ignorant people whenever the V word gets mentioned. "How can you? Poor little calf slaughtered so young. Kept in a crate etc...etc" *Lecture alert* Veal is a by product of the milk … Continue reading It’s VEALLY good….Really.
Having enjoyed reading the last couple of preserving posts by Martin Dawes, it got me to thinking about my own favourite ways to keep the good stuff of summer and autumn for the long winter nights. Our Saturday nights for a long while now have usually consisted of some home baked ciabatta (dunked in, yes, … Continue reading About Blushing and being Pickled
There's lots of debate, particularly amongst chefs, about the best hams in the world. The Spanish vaunt Jamon Serrano and the "incomparable" Jamon Iberico. The Germans The Black Forest Ham and here in the UK we have the gorgeous York ham. Even the Chinese are good at it, namely the Yunnan ham. But for me, … Continue reading A Cook’s Tour of Emilia. Part 4 – To Sit at God’s Right Hand – Parma.
There are some things in life that can't be bettered, no matter how much some folks try and bugger about with them - sorry, 'improve' them. The taste of the first, true outdoor strawberry of the summer. The smell from the first cut of the grass in spring. The first touch between new lovers. So … Continue reading A Cook’s Tour of Emilia. Part 3 – Aceto Balsamico di Modena
What do you do in Modena when you only have two days to spend? Well first and foremost you make bloody sure you go and see where the best vinegar in the world is produced and you also make sure they serve lunch including said vinegars. Check! Secondly, you find somewhere to eat on the … Continue reading A Cook’s Tour of Emilia. Part 2 – Modena
"Non diciamo Emilia-Romagna!" The statement came from the mature lady behind the till at Il Calice, a bar just off Piazza Maggiore in Bologna. "Diciamo solo Emilia!", she declared proudly. What she said was "We don't say Emilia-Romagna. We just say Emilia!" You see, this fiercely regional area of Italy comprises of two ancient regions, … Continue reading A Cook’s Tour of Emilia. Part 1 – Bologna