...there's both eatin' and drinkin' in it

Month: January 2014 (Page 1 of 2)

Spud Sunday: Sure Who’d Want To Be a Millionaire?

£1,000,000

Get a load of those zeroes, man.

I’ll bet there aren’t many of us who would object to such a nicely rounded addition to their bank balance. Especially when all they would have to do in return, more or less, was come up with a new, winning flavour for a packet of crisps. No illegal activity required or anything, like.

Bowl of crisps

Golden in colour and very possibly golden in value too…

You would, unsurprisingly, have to compete against a great many others in this endeavour – millions of them, perhaps – but still, worth a shot, eh? A possibility that comes with that many zeroes attached is – much like a newly opened packet of crisps – hard to resist. And you would certainly figure that I, in my daily spudness, would be all over it. Except, the thing is, I’m not.

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Spud Sunday: Wheat-And-Meat

You may notice that today, for a change, I am about meat and not potatoes.

I started reading Rachel Laudan’s Cuisine & Empire the other day. It is, as the title might suggest, epic in range, tracking the spread of key cuisines across the globe in what is a broad, sweeping history of cooking.

Cuisine and Empire

A book to sink your teeth into:
Rachel Laudan’s Cuisine & Empire

A dense, scholarly tome – think small fonts, few pictures, and reams of references – it’s not what you’d necessarily want to skim through over your morning cornflakes but, to be honest, its solidity and substance make a change from the day-to-day scatter of information delivered and consumed in tweets and sound bites. And despite ranging across countries far and centuries wide, it brought to mind something closer to home – a visit I made in December to Higgin’s Butchers in Sutton.

Higgins Butchers and Il Valentino Bakery

Wheat-and-Meat on Dublin’s Northside:
Higgins Butchers and Il Valentino Bakery

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Spud Sunday: A Winter’s Soup

As I sat down to write this, I got a distinct feeling of déjà vu.

Sure enough, as I looked through my back catalogue, a post written this time two years ago features a white winter soup with potato and celeriac, and words about the kind of simple food we want to eat in the aftermath of the Christmas season. Yesterday, history repeated itself and I made a similar kind of soup for similar kinds of reasons. Not exactly the same – life never is, quite – but, nevertheless, it fulfilled the same, warming purpose.

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Potato, Celeriac & Broad Bean Soup

Potato & broad bean soup

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