So in summary: eat a burger before going out, take an aspirin before going to bed and smash into some eggs in the morn. Sound medical advice I say...
But wait! No mention of "hair of the dog"!? This video has lost all of its credibility.
For those of you not familiar with the expression it refers to an antiquated method of treating rabid dog bites by placing hair from the very same dog that has bitten you within the wound itself (no chance!!!). In drink terms, it means that if one night you've overindulged, have a glass of the same poison in the morn and all your troubles shall be washed away.
Cheers!
Wednesday 12 September 2012
Tuesday 10 July 2012
YOU NEED TO SEE THIS
Tried and tested guys. Eating a chicken wing will NEVER be the same again. EVER. You can thank me later for bringing this to your attention.
All I know is that next time I end up in Bodean's I will call on everybody's attention and unveil this new trick...it deserves an audience.
Now where the wings at!?
All I know is that next time I end up in Bodean's I will call on everybody's attention and unveil this new trick...it deserves an audience.
Now where the wings at!?
Wednesday 20 June 2012
No human interaction required!
In a world where you can now find machines that sell cellophane wrapped apples it's not that surprising to discover that one company has taken this distribution model to a new level (low).
Let's Pizza will not only mix and knead the dough to make a 'fresh' crust; it will also add the toppings and cook it with an infrared heating system. All in three minutes. Wondering stoners rejoice!
They claim that the homemade feel of an authentic Italian pizza is guaranteed. I beg to differ...
Equally astonishing is a concept developed by Red Tomato Pizza in Dubai. They have created a fridge magnet that you sync and set-up once with your smartphone via Bluetooth. You attach the magnet to, well, your fridge, and then to order a pizza, just push the button. No human interaction required!
It's not Italian, it's a liability (but frustratingly I can see the attraction).
Let's Pizza will not only mix and knead the dough to make a 'fresh' crust; it will also add the toppings and cook it with an infrared heating system. All in three minutes. Wondering stoners rejoice!
They claim that the homemade feel of an authentic Italian pizza is guaranteed. I beg to differ...
Equally astonishing is a concept developed by Red Tomato Pizza in Dubai. They have created a fridge magnet that you sync and set-up once with your smartphone via Bluetooth. You attach the magnet to, well, your fridge, and then to order a pizza, just push the button. No human interaction required!
It's not Italian, it's a liability (but frustratingly I can see the attraction).
Thursday 31 May 2012
Wednesday 23 May 2012
Thursday 10 May 2012
£1 Fish Man!
There are market traders, and then there are MARKET TRADERS!
Known by his fans as the '£1 Fish Man', this Queens Market legend knows how to get people to buy his produce: sell them cheap and through the power of song.
So, if you happen to be heading to Upton Park for the game, or just knocking about the area one weekend, be sure to keep an eye and an ear out for this joker. Legend indeed!
Thanks JK for bringing this to my attention!
Known by his fans as the '£1 Fish Man', this Queens Market legend knows how to get people to buy his produce: sell them cheap and through the power of song.
So, if you happen to be heading to Upton Park for the game, or just knocking about the area one weekend, be sure to keep an eye and an ear out for this joker. Legend indeed!
Thanks JK for bringing this to my attention!
Tuesday 8 May 2012
Greek Simplicity
Don't ever buy tzatziki from a shop. Why? Because there really is no need you lazy so and so. Instead, buy the following and make it yourself, it's ridiculously easy and you get loads more than with the shop bought stuff.
Makes one big bowl:
1 tub of Greek yoghurt (500g)
1 long cucumber
1 lemon
a generous handful of fresh mint leaves
Start by grating roughly half of the cucumber into a bowl, don't use a fine grater as you still want to maintain a degree of texture. Squeeze as much water as you can out of this and then mix in the yoghurt.
Finely slice your mint leaves into ribbons and stir these through the yoghurt. Season well with salt and pepper, add a good squeeze of lemon, mix once more and pour a good glug of extra virgin olive oil over the top. Finish off with a few more chopped mint leaves as a garnish.
All you need now are your crisps of choice. On this occasion I went for jalapeno Kettle Chips, a winning combo which didn't last very long at all. Oh and don't forget the ice cold beers...
1 tub of Greek yoghurt (500g)
1 long cucumber
1 lemon
a generous handful of fresh mint leaves
Start by grating roughly half of the cucumber into a bowl, don't use a fine grater as you still want to maintain a degree of texture. Squeeze as much water as you can out of this and then mix in the yoghurt.
Finely slice your mint leaves into ribbons and stir these through the yoghurt. Season well with salt and pepper, add a good squeeze of lemon, mix once more and pour a good glug of extra virgin olive oil over the top. Finish off with a few more chopped mint leaves as a garnish.
All you need now are your crisps of choice. On this occasion I went for jalapeno Kettle Chips, a winning combo which didn't last very long at all. Oh and don't forget the ice cold beers...
Monday 7 May 2012
Food Challenge Time
Meet Chuck from the Bronx, he's an odd individual who enjoys taking on random food challenges for no apparent reason.
In the videos below he munches a whole raw onion, drinks a pint of vinegar, eats a ghost chilli and in the funniest clip of them all he tries chowing down cinnamon powder, lots of it.
Why, why, why!?
In the videos below he munches a whole raw onion, drinks a pint of vinegar, eats a ghost chilli and in the funniest clip of them all he tries chowing down cinnamon powder, lots of it.
Why, why, why!?
Monday 23 April 2012
Pig In The Game
It occurred to me on the weekend that few people know the answer to this question: "Where does bacon actually come from?"
In case you were in any doubt, expert butcher Tom Mylan provides an informative demonstration in the video below.
Vegans, vegetarians and anybody else with an aversion to pork may want to leave at this point.
In case you were in any doubt, expert butcher Tom Mylan provides an informative demonstration in the video below.
Vegans, vegetarians and anybody else with an aversion to pork may want to leave at this point.
Sunday 22 April 2012
Next Man's Mayo
Many years ago I had an arguably irrational fear of other people's mayonnaise. If the jar didn't belong to me, I simply wasn't interested. At its core I think it's fair to say that I just did not trust other peoples mayo storing capabilities. How long had they had that jar of Hellmann's and how had it been kept? Was it approaching a sell by date? Basically was the jar full of disease?
This 'obsession' essentially prevented me from eating mayo anywhere other than at home. To a certain extent much hasn't changed since then, I still usually opt for ketchup and HP and I still have MAJOR issues with the tall tubs of the stuff that you find at cheap restaurants and take outs. Tubs of disease...why are they so white!?
These days I always make my own, it doesn't take long (unless your whisking by hand), tastes infinitely better and I know exactly how fresh the mayo is.
Here's a basic version:
2 egg yolks
1 tsp Dijon mustard
1 tsp of white wine vinegar
a few drops of Tabasco
a squeeze of lemon
a pinch of salt and pepper
olive oil
Bung everything into a food processor (or bowl if whisking), blitz, and very very gradually add the olive oil in a thin steady stream until you have reached a mayo like consistency, it's that easy. Add the zest of half a lemon and an extra squeeze to the above to make a mayo that is wicked with calamari.
Or, to make alioli just throw 3-4 cloves of raw garlic into the mix, a good tip is to remove the green stem by halving each clove length ways, this will take away the bitterness that raw garlic brings.
Quite fancy a fried egg now for some reason...
This 'obsession' essentially prevented me from eating mayo anywhere other than at home. To a certain extent much hasn't changed since then, I still usually opt for ketchup and HP and I still have MAJOR issues with the tall tubs of the stuff that you find at cheap restaurants and take outs. Tubs of disease...why are they so white!?
These days I always make my own, it doesn't take long (unless your whisking by hand), tastes infinitely better and I know exactly how fresh the mayo is.
Here's a basic version:
2 egg yolks
1 tsp Dijon mustard
1 tsp of white wine vinegar
a few drops of Tabasco
a squeeze of lemon
a pinch of salt and pepper
olive oil
Bung everything into a food processor (or bowl if whisking), blitz, and very very gradually add the olive oil in a thin steady stream until you have reached a mayo like consistency, it's that easy. Add the zest of half a lemon and an extra squeeze to the above to make a mayo that is wicked with calamari.
Or, to make alioli just throw 3-4 cloves of raw garlic into the mix, a good tip is to remove the green stem by halving each clove length ways, this will take away the bitterness that raw garlic brings.
Quite fancy a fried egg now for some reason...
Tuesday 10 April 2012
Germany's Finest Food Campaign (LOL)
LOOOL! I can't stop laughing about this! As the site and Facebook Page suggest, it's a fully legitimate campaign too. You gotta love ze Germans...
Update: This story just gets better, the TV spot is apparently shown throughout the day starting with breakfast TV. Users can also download the badge (as below) from the website in case they forget the name of the campaign.
The ad was created by Ogilvy & Mather Dusseldorf on behalf of Unilever.
Update: This story just gets better, the TV spot is apparently shown throughout the day starting with breakfast TV. Users can also download the badge (as below) from the website in case they forget the name of the campaign.
The ad was created by Ogilvy & Mather Dusseldorf on behalf of Unilever.
Sunday 1 April 2012
Eat It Don't Tweet It (Video)
American Hipster + Key of Awesome = very funny video
"You are pathetic, we're not photogenic
Hurry it up we're getting cold,
Come down here and taste us, don't humiliate us,
No one gives a damn bout what you post"
"You are pathetic, we're not photogenic
Hurry it up we're getting cold,
Come down here and taste us, don't humiliate us,
No one gives a damn bout what you post"
Wednesday 28 March 2012
Monday 19 March 2012
Earth Juice
Amazing. This is an ad for a Lithuanian mineral water called Vytautas, take note Evian!!! This is how to sell water!!! Well, at least to a male audience anyway...
Now, how do I get hold of this stuff!? Wait, it's only water. Who says advertising doesn't work?
Now, how do I get hold of this stuff!? Wait, it's only water. Who says advertising doesn't work?
Tuesday 6 March 2012
Tuesday 21 February 2012
Sunday 19 February 2012
The Wheel of Life
If you don't like cheese let's face it, you're a freak. If you're lactose intolerant, I feel sorry for you. Cheese has been knocking about for years, the practice of making it in fact is so ancient that it pre-dates recorded history.
There is no conclusive evidence indicating where cheesemaking originated from, though the earliest archeological evidence of the practice has apparently been found on Egyptian tomb murals dating back to around 2000 BC. It's no surprise then that cheese and the practice of making it has evolved over time to produce a seemingly infinite variety of different types. The British Cheese Board claims that Britain has approximately 700 distinct local cheeses; France and Italy have allegedly 400 each. That's a lot of cheese.
In Italy perhaps the most famous of them all is Parmigiano Reggiano. Parmigiano is the Italian adjective for Parma. Reggiano is the Italian adjective for Reggio Emilia. Parmesan is the French-language name for it and also serves as the informal term for the cheese in the English language. The name Parmesan is also used for cheeses which imitate Parmigiano-Reggiano, with phrases such as "Italian hard cheese" adopted to circumvent legal constraints. The closest legitimate Italian cheese to Parmigiano-Reggiano is Grana Padano, which is perfectly fine so long as you know the difference.
According to legend, Parmigiano-Reggiano was created during the Middle Ages in Bibbiano, in the province of Reggio Emilia. Production soon spread to the Parma and Modena areas. Historical documents show that in the 13th and 14th centuries, Parmigiano was already very similar to that produced today, which just goes to show that when something is already exceptional you needn't mess around with the formula.
The name is trademarked, and in Italy, exclusive control is exercised over its production and sales by the Parmigiano-Reggiano cheese Consorzio, which was created by a governmental decree. Each wheel must meet strict criteria early in the ageing process, when the cheese is still soft and creamy, to merit the official seal and be placed in storage for ageing. Because it is widely imitated, Parmigiano-Reggiano has become an increasingly regulated product, and in 1955, it became what is known as a 'certified name'.
In the European Union therefore, "Parmigiano-Reggiano" is a protected designation of origin (DOC); legally, the name refers exclusively to the Parmigiano-Reggiano DOC cheese manufactured in a limited area in northern Italy. Special seals identify the product as authentic, with the identification number of the dairy, the production month and year, a code identifying the individual wheel and stamps regarding the length of ageing. It really is serious business.
Parmigiano-Reggiano is made from raw cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking, resulting in a part skim mixture. The milk is then pumped into copper-lined vats (copper heats and cools quickly). Starter whey is then added, and the temperature is raised. Calf rennet is also added, and the mixture is left to curdle for 10–12 minutes. The curd is then broken up into small pieces and the temperature raised, it's then left to settle for 45–60 minutes.
The compacted curd is collected in a piece of muslin, divided and placed in moulds. The famous wheel shape is obtained by placing the cheese into a stainless steel, round form that is pulled tight with a spring-powered buckle so that the cheese retains a rotund shape. After a day or two, the buckle is released and a plastic belt is used to brand it.
The imprints take hold on the rind of the cheese after about 24 hours and the wheel is then put into a brine bath to absorb salt for 20–25 days. After brining, the wheels are transferred to the ageing rooms in the plant for 12 months. Each cheese and the shelf underneath it is then cleaned every week.
At 12 months, the Consorzio Parmigiano-Reggiano inspects each and every cheese. The cheese is tested by a master grader whose only instruments are a hammer and his ear. By tapping the wheel at various points he can identify whether the cheese is top grade or not (I want to meet such a person). The wheels that pass the test are then heat branded on the rind with the Consorzio's logo. Those that do not pass the test used to have their rinds marked with lines or crosses all the way around to inform consumers that they are not getting top-quality Parmigiano-Reggiano; more recent practices simply have these lesser rinds stripped of all markings.
Traditionally, cows have to be fed only on grass or hay, producing grass fed milk. Only natural whey culture is allowed as a starter, together with calf rennet.
The only additive allowed is salt, which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near total salinity with Mediterranean sea salt. The product is aged an average of two years with best stuff going up to 36 months. The cheese is produced daily, and it can show a natural variability. True Parmigiano-Reggiano cheese has a sharp, complex fruity/nutty taste with a strong savoury flavour, gritty texture and a very long lasting flavour.
The average wheel is about 18–24 cms high, 40–45 cms in diameter, and weighs 38 Kg. So there you have it, a quick overview of one of the world's greatest and most famous cheeses. I double dare you to buy the pre-grated stuff...
There is no conclusive evidence indicating where cheesemaking originated from, though the earliest archeological evidence of the practice has apparently been found on Egyptian tomb murals dating back to around 2000 BC. It's no surprise then that cheese and the practice of making it has evolved over time to produce a seemingly infinite variety of different types. The British Cheese Board claims that Britain has approximately 700 distinct local cheeses; France and Italy have allegedly 400 each. That's a lot of cheese.
In Italy perhaps the most famous of them all is Parmigiano Reggiano. Parmigiano is the Italian adjective for Parma. Reggiano is the Italian adjective for Reggio Emilia. Parmesan is the French-language name for it and also serves as the informal term for the cheese in the English language. The name Parmesan is also used for cheeses which imitate Parmigiano-Reggiano, with phrases such as "Italian hard cheese" adopted to circumvent legal constraints. The closest legitimate Italian cheese to Parmigiano-Reggiano is Grana Padano, which is perfectly fine so long as you know the difference.
According to legend, Parmigiano-Reggiano was created during the Middle Ages in Bibbiano, in the province of Reggio Emilia. Production soon spread to the Parma and Modena areas. Historical documents show that in the 13th and 14th centuries, Parmigiano was already very similar to that produced today, which just goes to show that when something is already exceptional you needn't mess around with the formula.
The name is trademarked, and in Italy, exclusive control is exercised over its production and sales by the Parmigiano-Reggiano cheese Consorzio, which was created by a governmental decree. Each wheel must meet strict criteria early in the ageing process, when the cheese is still soft and creamy, to merit the official seal and be placed in storage for ageing. Because it is widely imitated, Parmigiano-Reggiano has become an increasingly regulated product, and in 1955, it became what is known as a 'certified name'.
In the European Union therefore, "Parmigiano-Reggiano" is a protected designation of origin (DOC); legally, the name refers exclusively to the Parmigiano-Reggiano DOC cheese manufactured in a limited area in northern Italy. Special seals identify the product as authentic, with the identification number of the dairy, the production month and year, a code identifying the individual wheel and stamps regarding the length of ageing. It really is serious business.
Parmigiano-Reggiano is made from raw cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk of the previous evening's milking, resulting in a part skim mixture. The milk is then pumped into copper-lined vats (copper heats and cools quickly). Starter whey is then added, and the temperature is raised. Calf rennet is also added, and the mixture is left to curdle for 10–12 minutes. The curd is then broken up into small pieces and the temperature raised, it's then left to settle for 45–60 minutes.
The compacted curd is collected in a piece of muslin, divided and placed in moulds. The famous wheel shape is obtained by placing the cheese into a stainless steel, round form that is pulled tight with a spring-powered buckle so that the cheese retains a rotund shape. After a day or two, the buckle is released and a plastic belt is used to brand it.
The imprints take hold on the rind of the cheese after about 24 hours and the wheel is then put into a brine bath to absorb salt for 20–25 days. After brining, the wheels are transferred to the ageing rooms in the plant for 12 months. Each cheese and the shelf underneath it is then cleaned every week.
At 12 months, the Consorzio Parmigiano-Reggiano inspects each and every cheese. The cheese is tested by a master grader whose only instruments are a hammer and his ear. By tapping the wheel at various points he can identify whether the cheese is top grade or not (I want to meet such a person). The wheels that pass the test are then heat branded on the rind with the Consorzio's logo. Those that do not pass the test used to have their rinds marked with lines or crosses all the way around to inform consumers that they are not getting top-quality Parmigiano-Reggiano; more recent practices simply have these lesser rinds stripped of all markings.
Traditionally, cows have to be fed only on grass or hay, producing grass fed milk. Only natural whey culture is allowed as a starter, together with calf rennet.
The only additive allowed is salt, which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near total salinity with Mediterranean sea salt. The product is aged an average of two years with best stuff going up to 36 months. The cheese is produced daily, and it can show a natural variability. True Parmigiano-Reggiano cheese has a sharp, complex fruity/nutty taste with a strong savoury flavour, gritty texture and a very long lasting flavour.
The average wheel is about 18–24 cms high, 40–45 cms in diameter, and weighs 38 Kg. So there you have it, a quick overview of one of the world's greatest and most famous cheeses. I double dare you to buy the pre-grated stuff...
Saturday 11 February 2012
The Ragu & Bone Man
There are sauces and then there are SAUCES, Ragu without question qualifies as the latter. As with all italian recipes the beauty lies in its inherent simplicity, one pan is really all you need and other than some basic prep work no maintenance is required. Ideal for lazy Sundays. So push the roast beef to one side and get involved, here's how I make mine.
Serves plenty:
2 medium onions(finely chopped)
2 large carrots (grated)
2 sticks of celery (finely chopped)
Handful of basil stalks (finely chopped)
1 large tbsp of tomato puree
2 racks of ribs
500g of top side beef
6 large Italian sausages
2 tins of chopped tomatoes
2 bottles of passata
1 bottle of red wine
Handful of chopped basil
Parmesan (don't you dare use the pre-grated stuff)
First things first, remove the skin from your sausages, chop your racks into individual ribs and brown all of the meat in batches in a little olive oil. By the time you've finished the bottom of the pan should be dark and charred by the meat, keep the heat on and add a glass of wine to deglaze it.
Now add the onion, celery, carrot, and basil stalks. I choose to grate the carrots because it's quicker than chopping and they literally dissolve into the sauce leaving an earthy undertone. Once these have taken on a bit of a sheen add the tomato puree and a dash of water.
After a few minutes add all of the meat, season well and pour in two large glasses of wine. Burn off the alcohol and then pour in the passata and chopped toms. Stir well, put the lid on, lower the heat and get ready to sit back for 3-4 hours.
You'll need to stir the sauce occasionally but you'll know when it's ready as the pork will be falling off the bones, the sausages will have disintegrated and the beef will be so tender having been poached in the sauce that you'll be able to pull it apart with a fork.
To complete the sauce scatter in the chopped basil and sprinkle very generously with parmesan. Ladle over polenta or pasta, pappardelle are particularly well suited.
I could literally eat this every day...
Serves plenty:
2 large carrots (grated)
2 sticks of celery (finely chopped)
Handful of basil stalks (finely chopped)
1 large tbsp of tomato puree
2 racks of ribs
500g of top side beef
6 large Italian sausages
2 tins of chopped tomatoes
2 bottles of passata
1 bottle of red wine
Handful of chopped basil
Parmesan (don't you dare use the pre-grated stuff)
First things first, remove the skin from your sausages, chop your racks into individual ribs and brown all of the meat in batches in a little olive oil. By the time you've finished the bottom of the pan should be dark and charred by the meat, keep the heat on and add a glass of wine to deglaze it.
Now add the onion, celery, carrot, and basil stalks. I choose to grate the carrots because it's quicker than chopping and they literally dissolve into the sauce leaving an earthy undertone. Once these have taken on a bit of a sheen add the tomato puree and a dash of water.
After a few minutes add all of the meat, season well and pour in two large glasses of wine. Burn off the alcohol and then pour in the passata and chopped toms. Stir well, put the lid on, lower the heat and get ready to sit back for 3-4 hours.
To complete the sauce scatter in the chopped basil and sprinkle very generously with parmesan. Ladle over polenta or pasta, pappardelle are particularly well suited.
I could literally eat this every day...
Tuesday 7 February 2012
Friday 20 January 2012
Tuesday 17 January 2012
Friday 13 January 2012
Thursday 5 January 2012
Mulled for the Cold
Xmas and New Year may well be over but let's face it, it's still cold, dark and bloody miserable outside. To therefore subject oneself aimlessly to a month of abstention, from alcohol in particular, is utter madness to me. I am in fact comfortably sipping on a wonderful glass of Chianti this very second. Have some of that!
I guess the point here is that after a long day at work on a winters day, there is a lot of comfort to be taken from a nice evening glass of red or two - particularly if the wine is served warm, with spices and citrus.
Serves plenty:
- 3 bottles of red
- 175 ml of brandy
- 200g of caster sugar
- 2 lemons
- 3 oranges
- 2 star anise
- 2 bay leaves
- 2 sticks of cinnamon
- 2 dozen cloves
- 1 tbsp of nutmeg
First of all stud one of the oranges with the cloves (go crazy, make a pattern), then loosely squeeze the juice out of the rest of the fruit and chuck them and the juice (skins included) into a large pan with the sugar.
Throw in the bay leaves and allow the sugar to dissolve into a syrup. Now pour in all of the wine, I usually opt for a Rioja Joven (cheap, cheerful, young and bursting with fruit), and add the brandy an all of the remaining spices. Simmer this on a medium heat for 20-30 mins ensuring that it never boils. Leave it to infuse for a little longer before ladling into a vessel of your choice (the humble mug always gets my vote).
Job done. Who needs summer!?
I guess the point here is that after a long day at work on a winters day, there is a lot of comfort to be taken from a nice evening glass of red or two - particularly if the wine is served warm, with spices and citrus.
Serves plenty:
- 3 bottles of red
- 175 ml of brandy
- 200g of caster sugar
- 2 lemons
- 3 oranges
- 2 star anise
- 2 bay leaves
- 2 sticks of cinnamon
- 2 dozen cloves
- 1 tbsp of nutmeg
First of all stud one of the oranges with the cloves (go crazy, make a pattern), then loosely squeeze the juice out of the rest of the fruit and chuck them and the juice (skins included) into a large pan with the sugar.
Throw in the bay leaves and allow the sugar to dissolve into a syrup. Now pour in all of the wine, I usually opt for a Rioja Joven (cheap, cheerful, young and bursting with fruit), and add the brandy an all of the remaining spices. Simmer this on a medium heat for 20-30 mins ensuring that it never boils. Leave it to infuse for a little longer before ladling into a vessel of your choice (the humble mug always gets my vote).
Job done. Who needs summer!?
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