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.
Monday 23 April 2012
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"
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