Hard News: Food and drink
417 Responses
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Kong,
@Islander, you could probably argue that every cooked recipe in the entirety of Christendom was irrevocably mutated beyond recognition when electric and gas stoves and ovens came into fashion. Let alone the horror of microwaves. I even suspect a cup of water when I've boiled it in the microwave is not truly and properly boiled, but only pseudoboiled, and the tea it makes will be inferior.
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SLOW - food ahead!
I refer you to the excellent magazine Resurgence and an article from their excellent food issue last year (though all issues have much to offer the thinking and consuming biped...and also I recently discovered a stack of the Italian Slow food magazine at the local market - (production values to dream of) but far ranging content..
enjoy!
yrs convivially
Betty Crockpot
roll on Simmertime... -
Does anyone else like Annabelle White's Food Detective column in the Star Times magazine? I'm interested in food products (that's why I like the Food Show) and I enjoy her assessment of what's worthwhile and what's rubbish.
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Annabelle White's Food Detective
Our cupboards bear her imprint. Very helpful, always on the money. I met her once and asked about it. She said many people compliment her on it.
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"anti caking agent" its real name is potassium ferrocyanide
Farmer's Solution? It used to be used in developing black & white photographs. I think I also used it to cure a fungal condition that was bleaching my skin unnaturally (hey if it's good enough for Michael Jackson...).
Smells like BO.
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And the Smoke & spice smoked garlic salt is divine...
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Should Harraway's develop porridge from spiced lentils and call it "Rolled Dahl"?
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I've recently had a crack at making mulled wine:
In Medieval times, mulled wine was a hit with guards on sentry-duty for this very reason, as well as being a cunning way to revive and render drinkable wine-on-the-turn with a pinch of spice and a bit of heat. Given the poor sanitation practices of the period, it was also thought to be far healthier to drink than water.
Especially when on sentry duty in Azeroth.
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And the Smoke & spice smoked garlic salt is divine...
Available every weekend at the La Cigale market, and dandy for rubbing on chicken before you roast it.
If I don't have any fresh thyme, I like to sprinkle Raymond's BBQ Gourmet Rub (contents: salt mustard, herbs, tapioca, spices, in case Brickley's still reading) on the accompanying to-be-roast potatoes. People remark on the result.
And if Gio's here, the rub in question is the 'Italiano' flavour ;-)
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I'm here, shaking my head like the old crank that I am. I mean of course "Italiano", tapioca is so popular with us, sometimes we can be seen sprinkling it in our cappuccinos.
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I'm here, shaking my head like the old crank that I am.
Not gnawing on your keyboard and muttering italian insults?
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He's bound to be gesticulating wildly, surely? While listening to eurodisco.
(I now have a great desire to take Gio to America and force him to endure several meals at the Olive Garden. "It's hospitaliano!")
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Should Harraway's develop porridge from spiced lentils and call it "Rolled Dahl"?
No. They should call it 'A piece of cake'.
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He's bound to be gesticulating wildly, surely? While listening to eurodisco.
This is disturbing. Are you in the house right now?
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This is disturbing. Are you in the house right now?
Danielle is always in da house.
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Does anyone else like Annabelle White's Food Detective column in the Star Times magazine?
I do--raisin loaf this week? I also greatly enjoy the column by the woman who edits the New Zealand Gardener.
[an aside here]...everything ok for the Media 7 record on Wednesday?
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an aside here]...everything ok for the Media 7 record on Wednesday?
Yes. Just sorted that out. Stand by your email.
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Kong,
How do you gesticulate whilst using a keyboard? I know you can do it on the phone, with one hand, and in Italy I saw a guy hold the phone with his shoulder so he could really get into it with both hands, but I can't see it with a keyboard. Hands free kits must be really popular over there now. Not sure about webcams, I imagine that unless you had really high bandwidth Italians would look like they were hiding behind twin propellers.
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Annabelle White is a sweetie - a very astute, Intelligent & knowledgable sweetie. She's one of the reasons I continue to buy the SST, recipes & tests alike-
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"It's hospitaliano!"
Pompa di stomaco?
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Er, you were talking about making dhal for lunch.
Why the "er"? I was only talking about making dhal at all. I didn't realise our arguments were focused on a midday repast.
Er, right. "Chemical by-product" ... have you ever actually read the labels? Tried the sauces? You may find they contain fewer "chemical by-products" (ie: none) than the bread you make your sandwiches with.
Am I to assume that, say, curry paste is unsound too?
There's that "er" again. Why? I do read the labels. I don't try the sauces because paying that much for something I can make myself, if not more simply without the froo froo ingedients, is offensive.
Curry paste probably is unsound although I confess I'm busted on that one.
I'm puzzled: what counts as "actually food"? You seem to have ruled out sauces and seasonings. Are preserves acceptable to you?
Food is not stuff that comes industrial prepared in a bottle for a your own ostensible convenience. Sauces? Ones I make myself from real ingredients = food. Seasonings? Ditto.
Yes, I can make sandwiches too. But on a winter's day, being able to grab some dhal soup off the shelf is nice too.
Ok, sure. But that isn't really a rejoinder.
Of course. Lord forbid you should deign to taste it. You might like it.
I'm sure I would like it. I like almost everything. That doesn't mean that it isn't crap, though.
That isn't falafel.
Would you like to call a friend on that one?
Does anyone else like Annabelle White's Food Detective column in the Star Times magazine? I'm interested in food products (that's why I like the Food Show) and I enjoy her assessment of what's worthwhile and what's rubbish.
She had an odd piece the other week which opened with a concession that Montreal/New York bagels are the best but then still rated the ones here without mentioning that they're shite and go for like a dollar each.
It's one of those things to read quickly while you're taking a dump and then forget about it. It's kind of hypnotically distracting. Like reading the phone book or the back of a tube of tooth paste.
Now, Richard Till. Il est le bonhomme.
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Richard is - nice. And he is fixed in/fixated on past cookery. Stuff I grew up on, and some of which I return to. Annabelle - explores much more.
And- reading food recipes while having a shit - gak.
Each to their own, I suppose - but I'd suggest your reading distractions are - similarly strange.
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Food is not stuff that comes industrial prepared in a bottle for a your own ostensible convenience. Sauces? Ones I make myself from real ingredients = food. Seasonings? Ditto.
Might I respectfully suggest that there are severe definitional problems involved in this project?
(Apart from anything else, authentic dhal is either bought at the side of the street from some guy with a mustache and a vanishingly small likelihood of ever getting a restaurant license in NZ, or else cooked up over a woodfire before dawn. Otherwise you're just a poser.)
As to the froo-froo thing, given you're more SWPL than a stand mixer, please give it a rest.
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Even 3 centuries ago in ANZ (which is a bit before Pakeha & other incomers got much of a toehold) some foodstuffs were prepared and stored and hawked around way outside the collecting area- birds (weka, titi, kereru come immediately to mind); certain kinds of seaweeds (at least 2 of which were matured before travelling on), and fish (dried waikoura, certain sharks, shellfish.) These valuables could be traded or used in kaihaukai festivals. They did use preservatives (ash & fat mainly) and they were very much for the convenience of people outside the collecting area...
is a gourd a bottle-equivalent? A poha-rima?
Anyway, Annabelle has cooked in the USA and knows her bagels.
And - you, Brickley? -
And oh! I have been trying to resist congratulating the promulgator of "Rolled Dahl", I have, I Have, I HAVE!
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