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Antheil
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« Reply #1455 on: 10:13:40, 08-03-2008 » |
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The talk yesterday about stonking spag bol has kicked off a craving here for ... spag bol  I haven't had it in a-g-e-s (stoppit Tommo and Martle!) and there just happens to be some minced lamb in the freezer, so spag bol here I come! And wonderful indeed it was Mort.  Plenty left over for today, tomorrow I will make a risotto with carnaroli rice, onion, pancetta, celery and then some goats cheese added at the end, although I do have some very mild Italian blue which might be nice or I might just strew a handful of parmigiano over it. |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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harmonyharmony
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« Reply #1456 on: 10:20:01, 08-03-2008 » |
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Out for dinner (again) tonight but I've still got a huge bowl full of stock in the fridge which I'll use for a lentil and blue cheese risotto on Sunday. Nom Nom Nom indeed!
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Antheil
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« Reply #1457 on: 10:28:00, 08-03-2008 » |
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Out for dinner (again) tonight but I've still got a huge bowl full of stock in the fridge which I'll use for a lentil and blue cheese risotto on Sunday. Nom Nom Nom indeed!
Indeed, Nom Nom Nom. Which variety of lentils? And which blue cheese? |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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harmonyharmony
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« Reply #1458 on: 10:36:42, 08-03-2008 » |
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They're green but it was such a long time since I transposed them from their flimsy bag to a jar that more than this I cannot remember. The blue cheese is the end of a wedge of Blacksticks Blue. I imagine that there will be toasted pine nuts as well and it will all be served with plenty of greenery.
Recent dinners cooked by friends have been quite exceptional.
Wednesday was my squid dinner with my supervisor. The ink he used was not from the squid in the pot (they were cleaned and gutted from Waitrose because the fishmonger was out), but came in a little sachet. Not seen that before. It was up to his usual high standards.
Thursday was a paella (though no sea food, which surprised me - am I just showing my paella ignorance here?) followed by some amazing home-made vanilla icecream with figs.
Last night was (chez moi a late dinner of a mackerel roasted with lime juice and garlic, served with greens dressed with the juices from the roasting pan.
Tonight is dinner at my supervisor's wife's house, and I suspect that she's going to be cooking scallopini of rosé veal again (Tesco stock this, which I think is rather good news - never had veal before and I intend never ever to have white veal).
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Antheil
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« Reply #1459 on: 11:08:16, 08-03-2008 » |
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Mackerell with lime juice sounds tasty hh Getting on my hobby-horse again regarding British farming, people may know that pig farmers have marched on Westminster due to the state of the pig industry in Britain, which is in melt-down. Waitrose have got behind the campaign and have organised an online petition which you can find at http://www.waitrose.com/saveourbacon/Please support British pig farmers otherwise we will have no home grown pork. In fact, please support British farming by buying British meat and in particular look for the red tractor logo and also the Farm Assured logos. One of the things that has annoyed me about the latest Delia Smith book is that she is recommending using tinned mince (bleetch!) which comes from Brazil! |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #1460 on: 11:17:45, 08-03-2008 » |
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Just put my moniker to it, Ants.
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harmonyharmony
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« Reply #1461 on: 11:20:24, 08-03-2008 » |
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The way in which British farming has been treated by government (both in Westminster and in the EU) is absurd and ridiculous. The prices of cheap cuts of imported meat (and why are they cheap? Low standards of animal welfare and hygiene as well as large government subsidy) mean that good quality British meat is often regarded as a luxury.
I can't begin to stress how worked up I get on this issue. I wouldn't say I know an awful lot about it, but that which I do know makes me so angry.
If I can add my voice to Anty's, if you have a local butcher, support him too (but make sure that he's selling you British meat and ask him about the source of the meat). If you only really have a supermarket, buy British meat. I know people who stopped eating British beef during the BSE crisis but cooed over the prices of Argentinian beef - a country (IIRC) with very lax controls on BSE and with frequent outbreaks (I seem to recall reading that in both British outbreaks, the cattle in question had come from Argentina - is this correct?)...
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Antheil
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« Reply #1462 on: 11:29:45, 08-03-2008 » |
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And another link to Pigs are Worth It which gives more background. http://www.pigsareworthit.com/introduction.htmlThe cheap pigmeat which is flooding in (from Poland) is produced in conditions which are illegal here (due to our stringent rules - in fact why do the UK comply when so many EU countries can flount the regulations?) Indeed hh, BSE and F&M are endemic in Argentina. Support your local butcher or scrutinise those supermarket labels. (I would point out I am in no way connected to pig rearing, only beef and sheep) |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #1463 on: 11:40:29, 08-03-2008 » |
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Butchers seem to be becoming as rare as hens teeth. When I first moved here 6 years ago there were 3 butchers within easy reach. All of them have now gone. The last one to go was a family business that had been trading for over 100 years. He knew exactly where his meat and game came from. It was a great traditional butchers shop, he would give advice on how best to cook things and he always had a food story to tell. Try getting that at Tesco   |
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Antheil
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« Reply #1464 on: 12:03:49, 08-03-2008 » |
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Butchers seem to be becoming as rare as hens teeth. When I first moved here 6 years ago there were 3 butchers within easy reach. All of them have now gone. The last one to go was a family business that had been trading for over 100 years. He knew exactly where his meat and game came from. It was a great traditional butchers shop, he would give advice on how best to cook things and he always had a food story to tell. Try getting that at Tesco Same story here Mort, we had several wonderful family butchers who regularly bought the Champion Beasts at the primestock cattle market shows but then the supermarkets moved in :-( One stop shopping also meant the death knell of greengrocers and fish mongers. For those whose magazine of choice is not Farmers Weekly there is a YouTube video of the pig farmers rally. Particularly interesting is the interview with Jimmy Docherty (about 5 minutes in) when he says that we are an island, do we want to depend upon our food being imported from abroad where farming standards lax, not to say illegal? It's the supermarkets that have the stranglehold, it would only mean an increase of 17p on a pack of British bacon, Waitrose are behind the campaign but the villains are Asda who, avowed to be the cheapest, will not budge http://www.fwi.co.uk/Articles/2008/03/06/109696/westminster-pig-rally-video.html |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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George Garnett
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« Reply #1465 on: 12:29:08, 08-03-2008 » |
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....but cooed over the prices of Argentinian beef - a country (IIRC) with very lax controls on BSE and with frequent outbreaks (I seem to recall reading that in both British outbreaks, the cattle in question had come from Argentina - is this correct?)...
Very much agree with your general points hh and I stick to the same rule too of only eating locally produced meat, for animal welfare reasons as much as health reasons, but I don't think that is true about Argentina. They have never had any cases of BSE (Foot and Mouth, yes, but not BSE). There has only ever been one confirmed case in the whole of South America - in the Falklands  The Phillips Inquiry into the UK BSE outbreaks sets out what evidence there is about the initial source. http://www.bseinquiry.gov.uk/report/index.htm |
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« Last Edit: 12:38:54, 08-03-2008 by George Garnett »
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harmonyharmony
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« Reply #1466 on: 12:35:49, 08-03-2008 » |
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....but cooed over the prices of Argentinian beef - a country (IIRC) with very lax controls on BSE and with frequent outbreaks (I seem to recall reading that in both British outbreaks, the cattle in question had come from Argentina - is this correct?)...
but I don't think that is true about Argentina. They have never had any cases of BSE (Foot and Mouth, yes, but not BSE). The Phillips Inquiry into the UK BSE outbreaks sets out what evidence there is about the initial source. http://www.bseinquiry.gov.uk/report/index.htmThanks GG. Badly remembered on my part. I must have confused it with Foot and Mouth. |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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harmonyharmony
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« Reply #1467 on: 14:03:03, 08-03-2008 » |
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in fact why do the UK comply when so many EU countries can flount the regulations?
Now that is an interesting question. I have thoughts but not any which are terribly coherent. |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Morticia
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« Reply #1468 on: 14:41:51, 08-03-2008 » |
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On a slightly lighter note, HOORAY! my bolognese is now gently burbling away on the stove. I will now sit back and await wonderful aromas to waft out from the kitchen  |
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thompson1780
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« Reply #1469 on: 18:51:41, 08-03-2008 » |
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Well, mort, did you?
I haven't had it in a-g-e-s
We could have an interesting storyline developing here.... (stoppit Tommo!)
I don't know what you mean!  Tommo |
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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