I am quite often found – on a Monday morning – down at the Puritans Radio studio talking with Peter Evan Jones about food on the ‘Jones on Food and Travel’ program. This Monday was no exception and this week the topic was food worth traveling for. CNN Travel made some bizarre choices – including ketchup (not a food, in my opinion, much less a food worth traveling for), buttered popcorn (another head scratcher) and potato chips (honestly?) which is what prompted this segment.
What food is so good that you would tackle traffic, airport lines and baggage restrictions to reach it? And yes, my better half – I mentioned the tapas from Bar Pinotxo in La Boqueria in Barcelona. 🙂 When do we leave?
If you’re a fan of food and/or travel, the show is on every Monday from 10-12 (UK time) and I will be posting links to the whole program as well as my segments for those who prefer to catch it later on. This week’s whole show can be heard at bit.ly/PuritansJan16
“All of that has led us here, to a strange and mostly uncharted territory where being passionate about food and being passionate about cooking have become two very different things.” – from the article below.
I think the above is true for huge swathes of people who describe themselves and think of themselves as being ‘into food.’ And while I think it is true, I also kinda don’t get it. I recognize the truth of the statement but I don’t understand how one can be TRULY interested in food without being interested in cooking because I’m both.
This doesn’t mean I am a good cook – I’m not. But I am interested in the process and the history of it in addition to being interested in food. I like eating food – hell, let’s face it (and my waistline), I love eating food – but I am interested in MANY things about food. Where it comes from, how it is prepared, how it changes from place to place and time to time, what it represented, etc. I watch cooking shows because of all of that – and frankly, I like watching people cook. At home or on TV. Also – some good tips can be winkled out of them.
Oh the weather outside is … well, actually it isn’t frightful at all. It’s rather brisk and chilly, yes. But bright and sunny. Never mind the song then. What else can we talk about? Oooh, it’s December 4th – Cookie Day! We can talk about cookies. What is your favourite cookie? By which I mean either to eat or make (or both).
You kick off the holidays any way you like – send cards, put up the tree, start hanging light. Me, I’ll start with this festive cup of hot chocolate laced with Bailey’s. It was the perfect drink for our romp through the Banbury Festive Market and Christmas Light switch-on. Warming and wonderful.
So, the Banbury Town Fair has once again come and gone. As always, there were samples galore to try. We’ve learned over the years that once we’ve nibbled your way through the first batch of booths, had lunch and then nibbled and snacked our way through the rest – the idea of dinner often never occurs to us. But it’s not all about actually eating. It’s also about chatting with people about the food they have brought, prepped, turned into art or just enjoy. It’s an incredibly social occasion and with over 100 vendors, a day full of cooking demos and foodie’s everywhere – I always learn a lot.
This year I learned that in order to make a fruit gin, you may need to let the fruit infuse anywhere from several months (soft fruits like raspberries) to just over a year (sloe). Now, I am not a gin drinker (I’m a vodka girl with mixers, myself) but I tasted the raspberry gin from Foxdenton Fruit Gins and goodness! It was delicious – I can absolutely see baking a Christmas cake with that.
Today, so my research tells me, caviar day. Which kind? Whichever kind you like.
Black caviar is from sturgeon varieties – beluga, sturgeon and stellate sturgeon – and is not (as one might expect) always black. Sometimes it is grey (beluga), sometimes a quite a dark bronze-y shade (sturgeon) and finally deep inky black (stellate).
What do you do with too many lemons and a ginormous mint plant? Well, if you are me, you grab the vodka and you start infusing.
As I found out last year, making lemon vodka is super easy. And if you ignore all the advice about letting it sit for two week and let it sit twice or three times as long, what you get is so smooth and so lemon, you’d swear it was limoncello.
Banbury is, as you may know, forever entwined with Banbury cakes – flat-ish oval pastry filled with spiced currants. They’re not unlike Eccles cakes and they’re still available in Banbury though not in the two shops most associated with them in days or yore. I present to you – the days of yore.
E. W. Brown’s Original Cake Shop, 12 Parsons street.
There was some dreadful idea being tossed around about turning that A. Betts High Street space (very much present and in use lately as a pop-up shop) into an arcade. Continue reading “Banbury and the Bard”→