When you have someone who can cook goose fat roast potatoes as well as Editor Daniel you’d better be able to roast quality meat extremely well. Luckily, Hyden Organics provided this excellent chicken and I can. I’ve written in more detail about Hyden Organics here and given the dead-easy instructions for roasting chicken here; today … Continue reading The peaks of fowl experience
It’s four in the morning and I cannot sleep because I’m excited. I’m in London at the moment with excellent friends Dan and Jeff and just before bed they told us they’d be taking us to dine at every branch of Hawksmoor today. I am all a-quiver with excitement at the prospect as it promises … Continue reading The Hawksmoorathon
Right, let me make it abundantly clear that this cracking idea for a dessert is universal copyright David Strange ad infinitum. If I find any restaurant is using this without paying me stacks of cash I shall come and wee in your fridges, write slanderously bad reviews of you and sue your arses off. When … Continue reading Cake mix – a dessert
When one starts thinking about super-elite producers like Domaine Dujac it is easy to get carried away with the heights of their vinous production. This Chambolle village from their negociant operation shows they are capable of the very highest quality across the board, even in less fashionable vintages. For those who don’t know, Dujac Fils … Continue reading What a happy day it’s turned out to be!
Recently I’ve been eating some extremely scrummy beef from Woodlands Jersey Beef which has exceeded all my expectations as far as the local cattle goes. In order to serve these excellent hunks of animal at their best I’ve scoured my food tomes for the ideal methods of preparation. This has led to me thinking there … Continue reading Quality beef and the book that tells you how to cook it
I have mentioned natural wines in passing on this site and I think those mentions have made it clear I have little time for the arseho… erm… ‘movement‘, but there have been a couple of spirited defences from respectable writers and I feel some direct comment is in order. Eric Asimov of the New York … Continue reading Natural wines: the mendacity and ego-mania
In honour of the great David J Constable and his noble Scotch Egg punditry I shall follow his lead and refer to the subject of this post as ‘orbs’. I aim to provide a reliable recipe for Scotch eggs/orbs, detail the qualities of required ingredients and give some suggestions for things to serve with them. … Continue reading Orgasmic orbs
I visit Christophe Roumier every year – he is one of the great producers of Chambolle-Musigny. However, after I have tasted from cask most of the wines I buy go straight into the cellar. Consequently, it was a real treat to try two Chambolle villages at a relatively early stage of development. They provided very … Continue reading Two Roumier Chambolles
This note celebrates two events. Firstly, today it’s the 13th anniversary of the first time I tried to kill myself, shortly after paranoid schizophrenia consumed my mind, by slashing my wrists and then getting sectioned in the loony bin a few hours later. Tonight those events seem a terribly long time ago; I suppose they … Continue reading Electric sex pants!
Long-time drinking buddy ‘Non-stinky’ Jeff Home is current enjoying life in New Zealand and sends this guest post. After long and involved articles on 2010 Burgundy it seemed a refreshing view into a different type of drink. I hope you find it enlightening. Over to NSJ: Redwood Boysenberry Nip is sold in 750ml bottles in … Continue reading New Zealand’s finest!