Foodies In The News
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- miss mouse
- Posts: 712
- Joined: Fri Jul 06, 2012 11:08 pm
Re: Foodies In The News
KeenCook2 wrote:Just saw this - sadly, it's been a very, very, very long time since I bought a baguette in France :(
https://www.theguardian.com/world/2022/ ... -baguettes
Echoed. What a disaster.
- Stokey Sue
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Re: Foodies In The News
Jay understands what’s wrong with (mainly unintentionally) ageist restaurants
https://www.theguardian.com/food/2022/j ... jay-rayner
https://www.theguardian.com/food/2022/j ... jay-rayner
- Earthmaiden
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- Location: Wiltshire
Re: Foodies In The News
Sue's Jay article .... yes, add portion sizes too to those restaurants who are overly generous!
Can see how Buy Nothing slightly differs to similar ventures. It reminds me most of our local FB page which has created a good community and there's a good deal of giving oddment away. It does seem as though making such things inclusive (welcoming) to all can be a hurdle but not through want of trying.
Can see how Buy Nothing slightly differs to similar ventures. It reminds me most of our local FB page which has created a good community and there's a good deal of giving oddment away. It does seem as though making such things inclusive (welcoming) to all can be a hurdle but not through want of trying.
- Pepper Pig
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Re: Foodies In The News
Jay Rayner’s rising (chef) stars of 2022.
https://www.theguardian.com/food/2022/j ... s-for-2022
Haha! https://www.theguardian.com/commentisfr ... hought-not
https://www.theguardian.com/food/2022/j ... s-for-2022
Haha! https://www.theguardian.com/commentisfr ... hought-not
- Stokey Sue
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- Location: Stoke Newington, London
Re: Foodies In The News
Interesting that one of his chefs is Sertaç Dirik, who has taken over one of our local kebab houses from his father and turned into Turkish influenced fine dining (Mangal 2 on Stoke Newington Road), Jay wasn’t that complimentary when he reviewed it but perhaps it was a case of giving notes to someone who clearly could respond
Haven’t been to the new version, went to the old one quite often, sometimes coinciding with Gilbert and George
Haven’t been to the new version, went to the old one quite often, sometimes coinciding with Gilbert and George
- Pepper Pig
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- Earthmaiden
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- Location: Wiltshire
Re: Foodies In The News
Oooh, I'm tempted by all those!
- Pepper Pig
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Re: Foodies In The News
Mushroom and pepper goulash from Rachel Roddy.
https://www.theguardian.com/food/2022/j ... hia-istria
https://www.theguardian.com/food/2022/j ... hia-istria
- Earthmaiden
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- Location: Wiltshire
Re: Foodies In The News
Food for thought. How posh are you? . I thought that some of the foods mentioned were 'peasant' staples (lentils for instance).
https://www.theguardian.com/commentisfr ... ss-britain
https://www.theguardian.com/commentisfr ... ss-britain
- Stokey Sue
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- Location: Stoke Newington, London
Re: Foodies In The News
Jonathan Nunn is usually pretty good, and I think he’s spot on here, though I think the middle class elevation of “authentic, rustic, peasant food” dates back to David, Grigson, and even things like Jocasta Innes “Poor Cook”
I think his list - quinoa, polenta, sun-dried tomatoes, coffee, loose-leaf tea, coriander seeds, gnocchi, kidneys, goji berries, hummus, falafel, lentils, croissants, muesli, wine, tofu, soy milk, oat milk, almond milk, avocados- is pretty good, when I was growing up neither the middle class nor the working class parts of my family routinely ate pulses apart from canned soup and baked beans, I think rationing had put people off, though they were probably drifting away from them, and the association with “weird vegetarians” didn’t help. Micky Flanagan, the comedian has a couple of good routines about this, his family were Billingsgate porters so solidly urban working class.
I think his list - quinoa, polenta, sun-dried tomatoes, coffee, loose-leaf tea, coriander seeds, gnocchi, kidneys, goji berries, hummus, falafel, lentils, croissants, muesli, wine, tofu, soy milk, oat milk, almond milk, avocados- is pretty good, when I was growing up neither the middle class nor the working class parts of my family routinely ate pulses apart from canned soup and baked beans, I think rationing had put people off, though they were probably drifting away from them, and the association with “weird vegetarians” didn’t help. Micky Flanagan, the comedian has a couple of good routines about this, his family were Billingsgate porters so solidly urban working class.
- Earthmaiden
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Re: Foodies In The News
We continued with cheap, nourishing food into much of my childhood. Lentils, split peas etc were sold loose in our shop in the 60s and were bought regularly by ordinary people of all types for thick soups, pease puddings etc. Most offal seemed pretty normal too. We often had fried or braised kidneys (depending on the animal) but I think often liver was the only offal eaten. All the other things on the list have been imported from overseas in more recent years as demand, production and transportation methods changed. Not really surprising they weren't more commonplace before that.
Re: Foodies In The News
Off the top of my head - tripe - eaten raw with vinegar and pepper, heart, kidney, pepper sold loose - and broken biscuits.
- Badger's Mate
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Re: Foodies In The News
We had dried green peas for pea soup, yellow split peas for pease pudding, or adding to stews, and butter beans for stews or as a vegetable. Offal was pretty commonplace; all my Primary schoolfriends' mums (obviously) would have cooked Kate & Sidney, liver & bacon and stuffed hearts. Clearly though, my parents' generation were less keen on tripe, chitterlings, brains, melts and sweetbreads than their own parents had been. When I started cooking the bulk of the food at home, I was self-taught. School cookery lessons were not generally offered to boys. I don't think there was a big problem if the parents insisted that their son did cookery, but I imagine it was viewed with suspicion.
As for growing your own, we had allotments in Edmonton over 4 generations of working-class households (From Great-grandad coming from Ireland in the 19th century to me in the 1980s) and I've since got another plot elsewhere as a middle-class one. There are loads of sites in affluent and less wealthy areas, so I'm not so sure that holds up.
As for growing your own, we had allotments in Edmonton over 4 generations of working-class households (From Great-grandad coming from Ireland in the 19th century to me in the 1980s) and I've since got another plot elsewhere as a middle-class one. There are loads of sites in affluent and less wealthy areas, so I'm not so sure that holds up.
- Stokey Sue
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Re: Foodies In The News
Thankfully the tripe probably wasn’t raw - like black pudding it is boiled pretty thoroughly by the butcher or tripe dresser before sale
I think one reason we didn’t use pulses much was that we weren’t a soup eating family, my father came from a very poor background, his father was a coal hewer, the least well paid of miners, his mother cooked on the open fire because they had no range or stove until they moved in 1932, dad would have regarded a main course of soup based on pulses as a sign of low wages this week (he got a good salary); a friend of our age brought up among Sunderland shipyard workers says the same, they expected a good portion of meat followed by a pudding 7 days a week, the only reason not to have meat or fish was extreme poverty.
I think one reason we didn’t use pulses much was that we weren’t a soup eating family, my father came from a very poor background, his father was a coal hewer, the least well paid of miners, his mother cooked on the open fire because they had no range or stove until they moved in 1932, dad would have regarded a main course of soup based on pulses as a sign of low wages this week (he got a good salary); a friend of our age brought up among Sunderland shipyard workers says the same, they expected a good portion of meat followed by a pudding 7 days a week, the only reason not to have meat or fish was extreme poverty.
- Pepper Pig
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Re: Foodies In The News
Nigel’s baked roots with curry cream looks good.
https://www.theguardian.com/food/2022/j ... urry-cream
https://www.theguardian.com/food/2022/j ... urry-cream
Re: Foodies In The News
Pepper Pig wrote:Nigel’s baked roots with curry cream looks good.
https://www.theguardian.com/food/2022/j ... urry-cream
Serving grated vegetables with rice doesn't give much textural variation. Not much protein either, if it's a main course dish, although as a side dish to meat (or a meat alternative) it would be OK.
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
- Pepper Pig
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