Search
Food corner

"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

Twitter feed
Tags
Aleppo pepper Alicante all spice almond anchovy apple apricot Argentina artichokes asparagus aubergine autumn avocado bacon banana Bangkok barbecue basil bay leaf beef beetroot bergamot berry biscuit bistro bloggers blue cheese Bolivia Borough Market bread breadcrumbs British budget budwig diet Buenos Aires buffalo sauce bulgar wheat burrata butter cabbage cafe cake Calais Cantonese capers caramel caraway cardamom carrot cauliflower champagne chard cheddar cheese chicken chickpeas chicory chilli chocolate chorizo Christmas chutney cinnamon clams cloves cobnut cocoa coconut cooking class Copenhagen cordial Córdoba coriander cornflakes Corsica cottage cheese courgette courgette flowers crayfish cream cream cheese creme fraiche cucumber culinary catastrophe cumin currants curry daikon Dalmatia dates delivery dessert dill dips dough Dubrovnik duck Easter easy Edinburgh egg eggplant elderflower falafel fennel festive feta fettuccine ffine bean fflour Filipino filo fine dining Finsbury Park fish fish sauce five spice flour food aid food anthropology food tour French game garlic gastropub gherkin ginger gluten free goat's cheese goat's curd golden syrup green tomatoes greengage Guinness halloumi ham Hanoi harissa hazelnut hibiscus Hoi An hominy honey horseradish humanitarian relief Indian Islington Istanbul Italian jam Japanese juniper Kent ketchup ketjap manis kielbasa kinilaw Korean lamb langoustine leek lemon lemongrass lentils lime linseed llime lobster London loquat Madrid market mascarpone Mayfair Mendoza Mexican mid-range milk mint mirin mixed peel mixed spice monk's beard morcilla mozzarella mushroom mussels mustard mustard seed Nahm Natoora Nepalese New Nordic New Year's Day New Zealand noras nose-to-tail NYC oats olive olive oil onion orange Oxfordshire oxtail paprika Paris Parmesan parsley party pastry peanut pear peas pepper Peru Philippines pickle pine nuts pineapple pistachio pizza plum pomegranate pomegranate molasses pop-ups pork Porto Vecchio potato prawn preserved lemon prosciutto Provence providore prunes Puerto Iguazú pulse pumpkin purple sprouting broccoli quail egg quick radish ragu raisins ramen ras el hanout raspberries red pepper paste red wine refugees restaurant rhubarb ribs rice ricotta rocket rosemary runner bean saffron sage San Sebastian sauces sausage scallops seafood seasonal shallot short and sweet shrimp paste slow-cooked smoked mackerel smoked salmon sorrel souffle soy spaghetti spinach spring squid ssauces St Basil's Day stilton stock street food sugar sumac summer supper club Sydney syrup Tabasco tagliatelle tahini take away tamarind tarragon tart Thai thyme toffee tom yum paste tomato tomato paste tortilla tray bake tuna Turkey veal vegetarian versatile Vietnam Vietnamese vinegar walnut water chestnut white pepper wine wings winter yoghurt yum cha

Entries in supper club (3)

Saturday
Apr112015

Paper plate dego

“Any dinner that ends with dancing on the tables is a success in my books!” said my sis when we woke up, heads throbbing, after the first London edition of the Paper Plate Dego. Agreed, but there are so many other reasons why this dinner was a success that to solely single out the dancing is to do a massive disservice to the chef.

‘Dego’, for those of you who don’t speak Aussie, is short for degustation. (If you find yourself stuck in the outback, a good rule of thumb for words over 2 syllables is to chop off all but the first and stick an ‘o’ on the end: avo, servo, dego and so forth.)

But why the paper plates? It started out with a lack of crockery and now the name has stuck, so why not? It means less dishes to wash and, in a neat play on words, Chef Sam’s twitter handle can also be read as ‘paper plated ego’.

Click to read more ...

Friday
Jun072013

Mayhem

Hello out there. Yes, I’m still alive and well. Thanks for checking on me. Often.

I realise it has been the longest I have ever left between posts and I am noticing an interesting pattern in my traffic statistics – the longer between posts the more often you visit. Not a particularly good incentive to keep posting, but it really is about time.

May has been a busy month. My friend, Ray, arrived from Australia on 5th May for a month, my Mum arrived on the 10th for the summer, the same day my friend Geraldine (the one with strong opinions on bolognese) arrived from France with brother and boyfriend in tow and I had an exam. All lots of fun except the last part.

So if I’m still alive I must have been eating stuff. Yes, lots of it. To get things moving again I thought I’d share some photos of some of the things I have been eating in May.

Click to read more ...

Saturday
Mar122011

Fernandez and Leluu supper club

Updated on Tuesday, March 15, 2011 at 12:30PM by Registered CommenterVix

The boyfriend doesn’t take well to surprises. He had been in a strange mood all day. I had put it down to a silly squabble we had had in the morning, but it turns out that he was anxious. I should have taken the hints; he had been desperately trying to gather more information on where I was taking him that evening.

I wasn’t letting on much, but he had managed to ascertain the following: 

  • It was not The Streets concert in Brixton (disappointing)
  • We were heading East
  • There would be food involved
  • He could wear trainers (he didn’t)
  • He needn’t wear a shirt (he did)

But it wasn’t enough. When I stopped the cab a mile too far down the road without explanation it all became too much.

Click to read more ...