It was one of those moments when you try something new and you know what the joy of good food is.
So said resident sis after we had practically inhaled a lunch of mildly sweet and delicate gravad lax from Kinvara Smoked Salmon (proving that you don’t have to be famous to get quoted on this blog, but it does help if you’re related).
She’s in good company as far as her opinion of Kinvara’s smoked salmon goes. Nigel Slater and Jeffrey Steingarten are among the noteworthy food writers who have had kind words to say on that particular subject. Having worked my way through the samples very kindly sent to me, I can’t say that I would object to finding any of them on my plate (though the gravad lax remains a particular favourite).
Pressies from Kinvara Smoked Salmon
Of late, I have been working on my mash technique.
Knowing that some people can get quite exercised when it comes to the subject of mashed potatoes, it is only right and proper that I should take my research in this area very seriously.
Potato ricer: the tool of choice for discerning mashers
no matter what some people will tell you – salt in indispensable to good food and good cooking
Jeffrey Steingarten in his essay ‘Salt’, taken from The Man Who Ate Everything
To salt or not to salt, that is the question
I never met a potato that didn’t respond warmly to the addition of a bit of salt. I suspect that there are few, if any, who would disagree. Salt is an essential addition to spuds, as well as to many other foods. However, there are those who would contend that you can have too much of this particular good thing.