My friend Darren sent me a link to this insane blog on Friday (via his lady Thais) and I can’t stop looking at it.
It’s called Selleck Waterfall Sandwich and does exactly what it says on the tin. It features pictures of actor Tom Selleck and sandwiches badly photoshopped onto waterfall scenes. My favourite is the little animation of Magnum blowing away a ham bagel with a shotgun.
This is what the internet was invented for 
As mentioned in a previous post, I’m a bit obsessed with Poilâne bread. I bought some grey flour from the shop in Paris when I was over there for New Years, and just got round to using it to bake my first loaf of the year. It also gave me the chance to use a couple of Christmas gifts I got from The Lighthouse Bakery, namely a peel and a proving basket.
Not surprisingly, I’m still a way off nailing a good imitation, but this bread is pretty tasty, even if I do say so myself, and has a great crust. The recipe uses an 80 to 20 mix of grey flour and rye flour to add a bit more flavour and texture. If you can’t get grey flour, strong white would do just fine.
Ingredients
400g grey flour
100g rye flour
5g yeast
7g salt
300ml water
1 x teaspoon honey
1 x tablespoon olive oil
The 25th of January means that it’s Burns Night chez Hand To Mouth. Despite my name I’m not Scottish, and neither of us are huge poetry fans, but we both love a bit of haggis so we celebrate Scotland’s favourite son with a bit of haggis and a drop or two of whiskey.
People get a bit squeamish about haggis as it’s made with sheep offal (lungs, liver and heart) and (traditionally) cooked in a sheep’s stomach. These days most haggises are sold in artificial casings, and there’s really nothing to worry about as all the contents are mashed up and mixed with onion, oatmeal, beef fat, spices and salt.
When it’s liberated from the casing the haggis it warm, sticky, hearty and really tasty. We have ours with neeps (mashed swede – still no idea why it’s called neeps), greens, and and intense onion and whiskey gravy.
Tradition dictates that you welcome the haggis to your table with one of Burn’s most famous poems ‘Address To A Haggis’. It’s pretty tricky to read, but it’s a bit of fun.
Serves 2
1 small haggis
1 medium swede
To take some of the strain off last year’s Christmas shopping, my brother and I both decided that we’d buy each other an evening butchery class at the Ginger Pig in Marylebone as our Christmas presents. I’d been looking forward to it since we made the booking in November, and Last Friday was the day of reckoning. They do four different classes at the shop, pork, lamb, sausage making, and our class of choice, beef.
On arriving at the shop we were cheerily welcomed by Borut and Perry who were to be our guides on planet beef for the evening. After they’d kitted us all out in butchers whites, our hosts started off by explaining about the type of cattle that they rear on their farm in North Yorkshire (Longhorns), the difference between free range and organic, and how they actually go about preparing the beef for consumption once it’s slaughtered.
It was good to learn a bit more about the ageing process, and the rather underhand tactics that supermarkets employ when talking about their aged beef. The Ginger Pig, and most other quality butchers, dry age their beef. This means hanging the carcasses in cool ventilated rooms so that blood and moisture can leave the meat, thereby intensifying the flavour (the meat can be hung for up to 100 days, but the guys at the shop reckoned around the 35-40 day mark was perfect).
I meant to blog about this Starbucks un-branding story when I read about it last year, but totally forgot until my mate Toby reminded me about it yesterday, so now seems like a good time.
The long and short of it is that Starbucks is going to pick a few select outlets and un-brand them in order to create coffee shops with a more old fashioned and local feel. If this test is successful, they will then roll it out to other sites. Some people have described this move as a demonstration of a business being mindful of what their consumers want, but in my mind is proves what a cynical and aggressive brand Starbucks has become, and to be frank it pisses me off.
How Starbucks started as a business is a million miles away from where they are now. Originally a one off shop in Seattle’s Pike Place Market that sold artisan coffees and equipment, it didn’t become the phenomenon that it is today until it was sold to an entrepreneur called Howard Schultz in 1987. Famously in the 90s, Starbucks opened a new store every working weekday, and this pace was maintained well into the noughties. (more…)
I was in Paris with the missus for a few days over the New Year period. The weather wasn’t great, but it’s still one of the greatest cities in the World (IMHO). As you might expect the food has a great deal to do with this, and I’m a huge fan of the traditional French bistro.
I love the simple, tasty food, the still tobacco stained walls, the atmosphere and the tradition of it all. Maybe it’s because we don’t have many good examples of this type of place in London, but I’d honestly prefer to sit down at a chequered tablecloth in a back street bistro to a plate of oeufs cocotte and an entrecote, than some foam drenched nonsense from an Alain Ducasse restaurant. No offense Al.
As mentioned in the previous post, I was down in Cornwall for Christmas. My mum always puts on a great spread while we’re down there, but with seven mouths to feed she has her work cut out, and seems to spend too much time in the kitchen. That being the case, for the last few years I’ve given her the night off and cooked a meal for the family.
This year I cooked a slow cooked shoulder of lamb with Cornish style boulangère potatoes and spring greens. The lamb is cooked in a tangy herb, lemon and anchovy marinade (I have to leave out the garlic as my dad can’t stand it, but have included it in this recipe), and the classicly French boulangère are given a South West twist with the adition of Cornish cruncher cheddar cheese.
Ingredients
For the lamb:
2.5 kilo shoulder of lamb
2 lemons (juice and zest)
10 -15 tinned anchovy fillets
Bunch of rosemary
5 large cloves of garlic
Olive oil
Happy New Year from Hand To Mouth. Hope you all had a good one.
I had the good fortune to be in Cornwall for Christmas, and then Paris for New Years. Good food was eaten accross the festive period, more on this in subsequent posts, but first of all something for the bread geeks out there.
Whilst in Paris I made a pilgrimage to Poilâne. It may not be a familiar name, but if you love good bread it should be. It’s a bakery in Saint-Germain, and makes the most insanely tasty ‘miche’ or traditional French sourdough loaves. Set up by Pierre Poilâne, a young baker from Normandy in 1932, the shop has been knocking out these beautiful large round loaves ever since to Parisians hungry for something a bit more interesting than the regular baguette.
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