September 2011
5 posts
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July 2011
1 post
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Comté: How the Largest Small-Batch Cheese in... →
Interesting (FTA): “For instance, say it’s January and you see a yellow comté and a white comté on the supermarket shelf. Chances are, the yellow comté came from the previous summer, making it around 8 months old or so, while the white comté probably came from the previous winter, making it at least a year old.”
June 2011
6 posts
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April 2011
2 posts
5 tags
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March 2011
5 posts
7 tags
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February 2011
5 posts
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January 2011
3 posts
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Kitchen confidential: what every cook should know →
Soften butter with a warmed glass, keep potatoes away from onions and other insider tips.
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Richard Olney: the quiet American who found his... →
The author of the French Menu Cookbook spent more than 30 years in a Provence village. Tim Adams visits the home that is now a shrine to the great food writer.
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Spanish chef has the bottle to do away with dregs... →
A celebrated Spanish chef claims to have revolutionised the world of wine with an odd-shaped bottle that may have traditionalists wrinkling their finely tuned noses in disdain.
December 2010
5 posts
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The Physiology of Foie: Why Foie Gras is Not... →
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Basic Penedès Vintage Chart
Basic vintage information taken from the website of Denominació d’Origen Penedès.
2008: Very good 2007: Very good 2006: Very good 2005: Very good 2004: Good 2003: Very good 2002: Good 2001: Very good 2000: Very good 1999: Very good 1998: Excellent
Full list is available here.
November 2010
13 posts
5 tags
E. Dehillerin
Cookware shop based in Rue Coquillière, Paris. First opened in 1820. Stocked floor to ceiling with all manner of intriguing pots, pans, utensils and more. Map.
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Basic Rioja Vintage Chart
Vintage ratings taken from the website of Consejo Regulador de la Denominación de Origen Calificada Rioja. Updated to include vintages from 2008 and 2009.
2009: Very good 2008: Very good 2007: Very good 2006: Very good 2005: Excellent 2004: Excellent 2003: Good 2002: Good 2001: Excellent 2000: Good
I’ve not gone back past 2000 as my budget would never be able to afford one! Full vintage...
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El Castell del Brull
As the winter sets in there is nothing I like more than to travel into Montseny and enjoy some traditional Catalan cooking. We started here with cannellonis and a large salad containing all manner of ingredients. This was followed by a variety of meat cooked on a open fire accompanied with alioli. Simple, fantastic cooking. One of few reasons I like the winter. Tel: 938 840 063. Map.
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Le Petit Bergerac
Nice French restaurant on Aribau. Choice of either a menú degustación for 40EUR or a standard menu for 27EUR (neither include IVA). Choice was excellent, the Filete de Buey ‘Sarladais’ is thoroughly recommended as is the Tarta Tatin and the cheeseboard. Tel: 934 305 758. Map.
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September 2010
2 posts
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Ferran Adrià to put recipes from El Bulli online →
Chef to develop ‘culinary social-networking site’ with daily posts of results of food experiments from kitchens of El Bulli restaurant.
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World's most expensive cheese sandwich, yours for... →
Celebrity chef Martin Blunos unveils a lunchtime snack served with gold dust - and £92 worth of truffle.
August 2010
3 posts
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How to pan baste meats & fish →
The chefs behind those perfect proteins don’t have a magic wand or a secret ingredient. So what is the key to this seductive outer crust? Just a big spoon, a limber wrist, and fat.
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Serious Eats: Vinturi Essential Wine Aerator →
I have one of these, it really is exceptional. Even a 3€ bottle tastes remarkably smoother after using it.
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Observer Food Monthly: Top Ten Cookbooks →