Radio: Food Worth Traveling For

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

radio_ff

Save

Save

Save

Food: To Participate or Watch?

“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.

Happy Cookie Day

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).

various_cookies

What I Learned at Banbury Food Fair 2016

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.

hobbycooks
Anita explains it all – and I was totally listening and not plotting to elbow my way to the front when the “taste the dish” offer was announced.

I learned from Anita Chipalkatty (while watching her making jalfrezi – an Indian stir-fry) was that while Chinese stir-fry and Indian stir-fry have a lot in common cooking method wise, the chop is very different.  Continue reading “What I Learned at Banbury Food Fair 2016”

On the Occasion of Caviar Day

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).

Black Caviar

Red caviar comes from either on of variety of salmon or trout – keta (dog salmon) is apparently considered the best type of red caviar. Continue reading “On the Occasion of Caviar Day”

The Bread Baby

Does anyone remember that craze back in the 90’s, where people gave each other little pocket sized computer thingies that you had to ” feed” and “bathe”, or they pinged in an annoyingly loud manner? Or that episode in “Frasier” where Niles attempted to simulate fatherhood by looking after an eight pound sack of flour for a week? No?

I had forgotten them too – but they all came rushing back to me in the early hours of the morning about a month ago, when I found myself under the glare of my kitchen lights, giving it the full Colin Clive and screaming, “It’s alive! IT’S ALIVE!!

itsalive
That’s Dr. Frankenstein to you, thank you very much.

I was making my own sourdough bread.

Moreover, I was learning – all too painfully – that making your own sourdough bread is not about the baking the bread, but rather about making the “starter.” And making a sourdough starter is uncomfortably like looking after a small baby for an extended period of time. There’s a lot of feeding and changing, quite a bit of gas, the regular disposal of beige goop, some malodorous smells, and far too much fretting and crying.

How did I get to that darkly cinematic moment in my kitchen in those wee small hours? Not naturally or easily actually. I have always considered myself more of a “cook” than a “baker” but my confidence in baking had truly grown in the last few years. Continue reading “The Bread Baby”

Summer Infusions Underway

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.

lemon_peel
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.

The mint infusion is an experiment. Continue reading “Summer Infusions Underway”

Banbury and the Bard

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.

banbury_cakeshop

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”