The Daily Spud

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Category: Dips (page 1 of 2)

Pease Glorious Pease

Pease pudding and saveloys! What next is the question?

From the musical Oliver!‘s memorable “Food Glorious Food”

See, I’d always assumed (as, I might add, did the person who added the subtitles above), that the line was “peas, pudding and saveloys”. I may not have known what saveloys were, yet it seemed only natural to suppose them sugary and sweet – sure they had to be, didn’t they come after the peas and the puddin’. It made perfect sense to my childhood brain. As it turns out, though, I was mistaken on all counts.

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Spud Sunday: Of Hummus, Fries And Food Bloggers

The scene:

A balmy Saturday evening in London, on a post-curry walk, somewhere in the vicinity of Bayswater.

Not that it’s entirely relevant, but the curry in question was a tandoori king prawn masala, and (cue licking of lips) very nice it was too.

The players:

In addition to yours truly, we have Bethany and Mayssam, 2 ladies with Lebanese backgrounds and, I suspect, a vast amount of hummus-eating experience. This fact is significant.

The background:

It was 24 hours since the massed participants at Food Blogger Connect 2010 had descended on the Hempel Hotel.

24 hours with much discussion of bloggery. From the how-do-I-make-money-at-this talk with Jaden to the craft of writing as discussed by Jeanne, Jamie and Kerrin and the low-down on cameras, photography and styling with Hilda, Meeta and Mowie.

24 hours of eating, drinking and making sure you scored a bowl of posh-looking fish, chips and mushy peas whenever they passed your way. And no little discussion of whether that dessert was crème brulée, as advertised, or, in fact, panna cotta. Be in no doubt, this was a group of people who liked to eat and talk about food. A lot.

It was inevitable, therefore, that the conversation following that Saturday evening’s curry would involve yet more food…

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Spud Sunday: Of Hogs And Blogs

Pat Conway demonstrates pork butchery

Well, would you mess with this man?

That man is Pat Conway, butchery lecturer at GMIT, and he showed the collected masses of Irish food bloggers a thing or two about butchering pork last Thursday.

Hang on there just a minute says you. Masses of Irish food bloggers?

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