So to much hype and fanfare, Marmite has launched a new limited edition product, Marmite XO. Billed as the only choice for true Marmite connoisseurs, XO (Extra Old) purports to have a deeper, richer, more complex flavour, like a fine wine.
Now off the bat, I should probably admit that I’m a Marmite fan. I love the stuff. Always have done, probably always will. But I’ve got to admit that there’s something about Marmite’s recent behaviour thats beginning to piss me off a bit. I was quite into the Guinness variant that came out a couple of years ago, and then the champagne one that came out around Valentine’s Day. Neither tasted as good as the original, but they felt a bit special. No song and dance, just a nice little treat for Marmite fans.
But now with the whole XO marketing campaign, premium price tag, ’spoof’ website and Facebook blah blah blah, it all feels a bit of a cynical money making operation. It stinks of Unilever’s clumsy brand police and ad agencies trying to be ever so clever.
It’s been around for a while, but I first read about Jim Lahey’s ‘no knead bread‘ in a Saveur magazine when I was in New York last year. I’d already got the bread baking bug, and the idea of a loaf that required no kneading seemed a bit odd, even a bit sacrilegious. I did a bit of research on line, and found out that everyone raves about the loaf, and it basically put Lahey’s Sullivan Street Bakery on the map.
Anyway, it definitely got me interested. How could a loaf requiring so little work be so good? Life just isn’t like that. So I gave it a go. The loaf is cooked in a cast iron pot, a bit like an Australian damper, so you’ll need a Le Creuset or something similar for it to work.
Ingredients
3 cups (430g) flour
1½ cups (345g or 12oz) water
¼ teaspoon (1g) yeast
1¼ teaspoon (8g) salt
Olive oil
Rye flour (for dusting)
Method
Mix all of the dry ingredients in a bowl and mix together for a minute or so to form a ’shaggy’ dough. Transfer the dough to a larger bowl oiled with some olive oil. NB. the dough will expand to around 4 times the size, so make sure your bowl is big enough. Cover with clingfilm and let the dough develop for 12-18 hours at room temperature.
I’m not a huge fan of fizzy drinks, but this video sent to me by my mate Rob really made me smile. It’s from the guys over at Chow, and features a fella called John Nesse who is a soda obsessive and proprietor of the Galcos Soda Pop Stop in LA.
The video write up says it all:
“John Nese is the proprietor of Galcos Soda Pop Stop in LA. His father ran it as a grocery store, and when the time came for John to take charge, he decided to convert it into the ultimate soda-lovers destination. About 500 pops line the shelves, sourced lovingly by John from around the world. John has made it his mission to keep small soda-makers afloat and help them find their consumers. Galcos also acts as a distributor for restaurants and bars along the West Coast, spreading the gospel of soda made with cane sugar (no high-fructose corn syrup if John can avoid it)”.
In an age of faceless corporations and consumerism, its a joy to see a guy who’s so committed to his particular niche, his suppliers, and his customers. I hope the Galcos Soda Pop Stop weathers all the financial storms and fashions that come it’s way, and gets passed down to the next generation of soda obsessives. And apologies for the bad Star Wars pun in the title.
It’s no understatement to say that that I’m a BIG fan of pizza.There’s something genius in it’s simplicity. Bread. Good. Tomato sauce. Good. Cheese. Good. Some kind of meaty topping. Goooooood. And when I’m talking about the kind of pizza that I love, I’m talking about the traditional Italian kind, not the whole farmyard on a base that you get delivered at 3am after a session on the wife beater.
I’ve been lucky enough to work around Soho, central London, for most of my career, and that also happens to be the location of what must be one of the best pizza joints in the UK. Situated in a little side road between Berwick and Wardour Streets, Malletti has been knocking out amazing pizza to a small army of adoring and loyal fans for at least as long as I’ve working in the area. The queue that snakes out of the door most lunchtimes is testament to this.
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).
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.
I was first taken to Mangal 1 6 or so years ago by my friends Lou and Liam who lived down the road in Hackney at the time, and I’ve been going back ever since. Back then it had a real impact on me because I’d never really been anywhere like it in the UK before. It’s completely unpretentious, a bit ramshackle, and when you step through the door you feel like you’re in a different country.
You immediately get hit by the heat and smell of grilling meat from the massive open barbecue style grill that is slap bang in the middle of the restaurant. And that’s what the Turkish ocakbasi restaurants are all about. Meat and fire. The menu is dominated by kebabs, mostly lamb and chicken, although you can also get quail and offal too. I suggest you go with a few friends, because you’re going to want to try everything, but I can heartily recommend the following. (more…)
Luckily, my day job allows me to escape the office from time to time to get some head space and thinking time. There are a number of places I like to go for a bit of peace and quiet, and the Nordic Bakery is right up there with my favourites.
As the name suggests, it’s a Scandinavian style cafe, specialising in bread. The food and bread are good; simple Nordic fare including rye bread open sandwiches and cured fish, but the killer for me are the amazing cinnamon buns and the coffee.
Hand To Mouth is a blog about food. Eating it. Cooking it. Reviewing it. Reading about it. And everything in between.
I’ll be regularly posting recipes, restaurant reviews and opinion about anything food related that grabs my eye. Hopefully there’ll be a few laughs along the way, and I promise not to cut the cheese.
If you like what you see please let me know, and equally don’t be afraid of throwing a few rotten tomatoes my way if you don’t.
BIG thanks to Tom Hardcore at Nation for the blog design.
