Foodies In The News

[KeenCook]

yes, I fancied the date and pecan one too, Sue

[Pepper Pig]

They pronounce it differently though so it’s probably called Durby Date Pie. Maybe.

[Pepper Pig]

Noodle Inn, Old Compton Street.

https://www.theguardian.com/food/2024/n ... ant-review

[Suffs]

Other than at a festival, I don’t queue for anything other than fish & chips that I know will be excellent. A queue deters rather than attracts me. I

[Earthmaiden]

Me too, but even worse is having to rush to finish the food in order to vacate the table. Not unusual these days but still no fun.

The food sounds nice though.

[Suffs]

Absolutely agree EM … being rushed isn’t compatible with an enjoyable meal … it’s nothing but a refuelling pit stop … if that’s all I need I’ll have a sandwich on the go.

[Busybee]

Me too, but even worse is having to rush to finish the food in order to vacate the table. Not unusual these days but still no fun.

The food sounds nice though.

It really riles me up when a restaurant accept your booking but say we need the table by x……….i remind them that I’ll happily relinquish the table as long as they provide timely service. It’s no good saying you have got an hour and half and then keep me waiting twenty minutes to take an order.

BB

[Suffs]

[mistakened]

According to the DT , Jay Rayner is leaving The Observer, accusing them of anti Semitism, he will be joining the FT next year. Sorry the pay wall will not let me attach the article

Moira

[Pepper Pig]

And we won’t be able to access the FT either unless we subscribe.

[Stokey Sue]

I came here to mention Jay

On his public social media he has made it sound neutral, time for something different, the FT building a new food team etc
This is his announcement (great pic of Jay)
https://x.com/jayrayner1/status/1859613 ... nZIuvqenrQ

However the Jewish Chronicle has leaked a private FB post he made complaining of antisemitism at the Guardian
https://www.thejc.com/news/revealed-jay ... f-lt3j6bj3

[KeenCook]

Thank you for the links, Sue, I had no idea. The last I had heard some years ago was that he was leaving because he wanted to spend more time on his Jazz music-making ... I can't remember what instrument he plays. However that seemed to come to nothing as he certainly didn't leave then!

[Stokey Sue]

Jay is a jazz pianist, his wife Pat sings with his group, when not in her day job at the University of London. He occaisionally does a residency at the Crazy Coqs (part of Zedel)

[KeenCook]

Ah, thanks for filling me in

[Earthmaiden]

The piece I read yesterday seemed to suggest that the Observer/Toadstool thing was rubbing a lot of people up the wrong way. The antisemitic thing suggests that there were probably a lot of other things going on between old and new as well. I'm sure he wants to keep going with more than his music to keep his income steady.

[KeenCook]

Yes, EM, there was a long Newsnight discussion about the sale with the newly retired Observer editor who was careful with his words, I felt.
To the lay person it really doesn't sound like a good move, and imho the cross-fertilisation between the Guardian and the Observer is very successful. (Tortoise Media, btw )

[KeenCook]

How to achieve your perfect poached egg ... https://www.theguardian.com/food/2024/n ... oached-egg

[Stokey Sue]

I agree with that! But would add one detail - the water need to be deep enough to cover the egg in its shell, there's a temptation to think shallow will be easier to to handle but the egg creeps over the base of the pan to resemble a badly fried egg in very shallow water, not really my tip but I saw both Michel Roux Jr and Raymond Blanc cook poached eggs on the tv in the same afternoon and realised they both used much deeper water than I did up until then

[KeenCook]

I must give it a try again, it's been a while.
Does it matter what temperature the egg is?

[Stokey Sue]

My eggs are kept in the fridge, I take one out , break it into a tea cup (tiny tip: using a cup with a handle makes it easier to slide the egg into the pan in one smooth motion than using a bowl or ramekin). As the egg is cold I add it to boiling water then tur pn the heat down to maintain a slow simmer.