Comments for Hand to Mouth

Comment on Posts From The Road #2 – Put Some South In Your Mouth by Dante’s Spoon Bread « Hand to Mouth | A Blog About Food

Dante’s Spoon Bread « Hand to Mouth | A Blog About Food — Tue, 07 Feb 2012 10:52:01 +0000

[...] memorable meals we had was at a place called Dante’s in New Orleans. I mentioned it before in this post, but as an ‘amuse bouche‘ we were given something called a spoon bread. A close [...]

Comment on Greek Lamb Wraps & Tzatziki by Bitchbag

Bitchbag — Sat, 04 Feb 2012 14:35:08 +0000

Attempting this tonight. My belly can’t wait.

Dip

Comment on Makin’ Bacon by Paulme

Paulme — Thu, 02 Feb 2012 16:05:50 +0000

Your bacon looks great but there are easier ways. I make mine with belly pork and a cure of salt, cure #2, brown sugar and variations of pepper, coriander, oregano etc. Rub the meat with the cure, put the lot in a plastic bag in the fridge for 5 days turning a couple of times and then dry out on a rack in the fridge or hanging in a cool place for at least a week and it lasts for ever.

Comment on Chorizo & Chickpea Stew by Nicky

Nicky — Thu, 02 Feb 2012 10:59:52 +0000

I made it last night and it turned out totally scrumptious. Eamon and Bob gave it BIG thumbs up and it’s now going into the repertoire. Keep ‘em coming Ferg.

Comment on Chorizo & Chickpea Stew by fergusjackson

fergusjackson — Wed, 01 Feb 2012 09:27:26 +0000

Yeah – go straight to the source From memory, the spice market is in the Eyptian Souk, and there are a couple of places I’d definitely recommend eating in the old town. One is a kind of Kofte Canteen near the Cistern and Blue Mosque called Sultanahmet Koftesi http://www.sultanahmetkoftesi.com/, and the other is an amazing fish restaurant called Balikci Sabahattin http://balikcisabahattin.com/. Have a good time.

Comment on Chorizo & Chickpea Stew by Ben

Ben — Wed, 01 Feb 2012 09:18:49 +0000

Bookmarked for later cheers. I’m in Istanbul in a fortnight so I’ll pop to the spice market and pick up some of the chili!

Comment on Spicy Spanish Stew by Chorizo & Chickpea Stew « Hand to Mouth | A Blog About Food

Chorizo & Chickpea Stew « Hand to Mouth | A Blog About Food — Tue, 31 Jan 2012 18:24:28 +0000

[...] it’s made to. Which is where this chorizo and chickpea stew comes in. A bit of a riff on the Spicy Spanish Stew I do, this is hotter, spicier, smokier and has all the ingredients to give you that Ready Brek [...]

Comment on A Sandwich Fit For The King by Craig

Craig — Fri, 27 Jan 2012 07:20:30 +0000

G’day Fergus,
Always enjoy reading your blog – even as a vego. This post reminded me of a plate in a cafe near where I used to live in Melbourne – The Auction Rooms. They do a French Toast version with rum puree added to the bananas and peanut butter, then with crispy pancetta over the top. Photo at
https://forkly.com/tastes/65a76856d95011e0b1c91231392413d4
Cheers, Craig

Comment on Makin’ Bacon by Ruth Chapman

Ruth Chapman — Thu, 26 Jan 2012 10:20:18 +0000

So it is complete. It certainly is interesting! Mine is very dense and hard, possibly because I’ve only tasted the edges so far. It’s very sweet and liquorish-y, reminiscent of Chinese pork. Not sure it’s going to go well in a fry up but I concocted a nice little meal of bacon, peas, reduced chicken stock and macaroni which is lovely. Any other suggestions for recipes?

Cheers
Ruth

Comment on Makin’ Bacon by fergusjackson

fergusjackson — Tue, 24 Jan 2012 12:20:47 +0000

Great stuff! let me know how it goes.

Fergus

Comment on Makin’ Bacon by Ruth Chapman

Ruth Chapman — Tue, 24 Jan 2012 10:48:24 +0000

I am on day 4 of this and am very excited. I added fennel seeds to the first marinade but then I thought it seemed too liquorish-y. In order to combat this I replace some of the treacle in the second marinade with honey. I have no idea if this is an OK thing to do, I suppose I’ll find out soon.
Ruth

Comment on Local Hero #22 Fette Sau by Mr. Thomas

Mr. Thomas — Sat, 21 Jan 2012 23:21:43 +0000

You forgot to mention – you HAVE to get there at noon or the line is like around the block

Comment on Makin’ Bacon by fergusjackson

fergusjackson — Fri, 20 Jan 2012 15:34:30 +0000

It wasn’t that sweet, and the treacle gave it a nice deep caramel-ey type flavour. I’d definitely like to try smoking it at some point. I think that will be the next stage.
F

Comment on Makin’ Bacon by Swedish Mike

Swedish Mike — Fri, 20 Jan 2012 15:29:32 +0000

Excellent post!

I think we need to spread the word how easy it is to make bacon to as many people as possible.

Yours looks quite a bit darker than what mine turned out like but that’s probably due to the treacle. How sweet did yours turn out? Mine was just bordering on the sweet side so I might reduce the amount of sugar in my cure for the next run.

My attempt differs from your in two ways

– I smoked my bacon after the curing was done
– I cheated and used my meat slicer instead of slicing by hand

For a view of what I did have a look at these two posts:

http://www.freestylecookery.com/2011/11/making-bacon-part-i.html
http://www.freestylecookery.com/2011/12/making-bacon-part-ii.html

It is a good feeling eating your own home-made bacon, a feeling that deserves sharing with as many as possible.

// Mike

Comment on Makin’ Bacon by thelittleloaf

thelittleloaf — Fri, 20 Jan 2012 15:25:10 +0000

Wow. This looks absolutely amazing – a very worthy filling for all that incredible bread you’re baking

Comment on Local Hero #21 Four & Twenty Blackbirds by Mr. Thomas

Mr. Thomas — Tue, 10 Jan 2012 00:17:37 +0000

Gowanus is the perfect location for a pie after some, erm, shall we say, concrete boot manufacturing

Comment on Happy Christmas & Thanks by fergusjackson

fergusjackson — Fri, 06 Jan 2012 10:27:04 +0000

Thanks Azelia – Happy New Year to you too! Hope you have a good one.

Comment on Happy Christmas & Thanks by azélia

azélia — Fri, 06 Jan 2012 09:33:05 +0000

Rather late for the season’s greetings I know..but not late to say I’ve enjoyed reading your last weeks in training last year very much and will look forward to reading your adventures this year.

Comment on Eccles Mince Pies by Mr. Thomas

Mr. Thomas — Tue, 27 Dec 2011 12:43:09 +0000

Where’s the suet at?

Comment on Handtomouth’s Christmas Wishlist by Sean Vrabel

Sean Vrabel — Mon, 05 Dec 2011 14:25:25 +0000

The Great Food box set is selling for £15 on bookpeople
http://www.thebookpeople.co.uk/webapp/wcs/stores/servlet/qs_product_tbp?storeId=10001&catalogId=10051&langId=100&productId=250717&searchTerm=great+food

Comment on Handtomouth’s Christmas Wishlist by thelittleloaf

thelittleloaf — Sun, 04 Dec 2011 19:41:59 +0000

Now we’re into December there’s absolutely no avoiding the ‘C’ word… This is a great festive round up…am heading over to read more about Lucky Peach now as hadn’t heard of it before and love the recipes from Momofuku …

Comment on Eccles Mince Pies by tania

tania — Sat, 03 Dec 2011 06:46:28 +0000

gobble

Comment on Tarte aux framboises by happeulle

happeulle — Wed, 30 Nov 2011 11:00:17 +0000

Cool! J’adore la préparation

Comment on How To Open A Bottle Of Wine With A Shoe by kevin Phillips

kevin Phillips — Wed, 30 Nov 2011 04:36:36 +0000

Certainly a shoe in for Top Christmas Tip.

Comment on Smorgasberg & The New Amsterdam Market by tania

tania — Fri, 25 Nov 2011 07:50:31 +0000

i need one of the doughnuts . need.

Comment on Mast Brothers – New Romantics by Smorgasberg & The New Amsterdam Market « Hand to Mouth | A Blog About Food

Thu, 24 Nov 2011 09:01:56 +0000

[...] market, part food fair, everyone there is an independent producer of some kind. Bread, chocolate (Mast Brothers have a stand there), cakes, pickles and pork products were just some of the tasty treats on offer. [...]

Comment on Tarte aux framboises by Thiagooooooo

Thiagooooooo — Sat, 12 Nov 2011 13:24:49 +0000

Fergusus…I miss you my UK friend…how is everything? How was your return?
I´ve checked your blog and it´s been very nice….keep going!

Comment on Ox Tail Sliders by fergusjackson

fergusjackson — Sat, 12 Nov 2011 09:07:00 +0000

Slight error on my part (now amended), they are actually from the Hawksmoor book, but you can now get the full recipe here: http://www.guardian.co.uk/lifeandstyle/2011/nov/11/soft-slider-bun-recipe-lepard

Comment on SFBI Week #18 The End Of The Beginning by fergusjackson

fergusjackson — Fri, 11 Nov 2011 17:00:52 +0000

Hello LittleLoaf,

I believe there used to be one at The School Of Artisan Food http://www.schoolofartisanfood.org/Default.aspx but I’m not sure if they do it any more. I had heard loads of good things about the SFBI course, and it was the only one that ticked all the boxes I was looking for.

Thanks for stopping by.

Cheers

Fergus

Comment on Ox Tail Sliders by Dan Lepard’s Slider Buns with Buffalo Burger

Dan Lepard’s Slider Buns with Buffalo Burger — Fri, 11 Nov 2011 16:26:23 +0000

[...] coming out tomorrow in his Guardian column, Luc’s results are here, and Fergus’ buns are here. [...]

Comment on SFBI Week #18 The End Of The Beginning by thelittleloaf

thelittleloaf — Fri, 11 Nov 2011 13:24:31 +0000

I’ve just discovered your blog via Dan Lepard and it’s wonderful! Your experiences at SFBI sounds absolutely amazing…I’ve been reading back through all your old posts. Do you know if there are similar courses you can do here in the UK? Presumably not if you headed over to the US to get involved?

Comment on Ox Tail Sliders by thelittleloaf

thelittleloaf — Fri, 11 Nov 2011 13:12:32 +0000

These look seriously good. Beautiful unctuous meat, crunchy slaw and soft slider bun. I have a copy of Short & Sweet but haven’t got around to making these yet…one for the list, especially now I know what to fill them with!

Comment on Ox Tail Sliders by Mrs Jackson

Mrs Jackson — Fri, 11 Nov 2011 09:05:46 +0000

Definitely great for a festive season drinks party, you could assemble them as folks arrive!

Comment on Ox Tail Sliders by fergusjackson

fergusjackson — Fri, 11 Nov 2011 08:39:26 +0000

There’s no flies on you! Obviously in this case it is totally irrelevant

Comment on Ox Tail Sliders by right-writes

right-writes — Fri, 11 Nov 2011 07:23:36 +0000

They look very good…

But whether they are vegan buns or not, is surely irrelevant!

Comment on SFBI Week #13 Cake On Me by Dawn

Dawn — Fri, 11 Nov 2011 05:08:59 +0000

Thanks for your answer, Furgus.

I was thinking to take a 5 week pastry course–basic component and stuff like that. I was intersted in the four month course too but way too expensive for me. So I have ordered the advanced bread and pastry book to test for the recipe first if it is not so difficult. Thanks again for your blog.

Have a good day!

Dawn

Comment on Ox Tail Sliders by Ben

Ben — Thu, 10 Nov 2011 21:43:26 +0000

I know it defeats the object, but I can’t help thinking I’d prefer it in bigger buns like a hot pork sarnie.

That said, it looks awesome, and maybe sliders are the way forward for my annual Thanksgiving contribution.

Comment on Ox Tail Sliders by Mrs Jackson

Mrs Jackson — Thu, 10 Nov 2011 21:42:08 +0000

Yum. These cheered me right up! xx

Comment on SFBI Week #13 Cake On Me by fergusjackson

fergusjackson — Wed, 09 Nov 2011 09:20:28 +0000

Hi Dawn,

Thanks for stopping by.

The one in the picture isn’t a crumble it’s a ‘coffee cake’. It’s a simple sponge with a raspberry jam filling and a crumble-like streussel topping.

Are you thinking of taking the longer course?

Cheers

Fergus

Comment on SFBI Week #13 Cake On Me by Dawn

Dawn — Tue, 08 Nov 2011 07:38:32 +0000

Hi Fergus,

I was looking for info about pastry course at SFBI and happen to find your blog. Thanks for sharing your experience. I have taken a two-day baguette course earlier and ate a crumble tart like what you have shown above (the picture below the scone picture). It was so tasty and I was trying to find out what that is. Just wondered if you know if it is a cherry crumble or peach crumble? Thanks in advance.

Dawn

Comment on Bye Bye Miss American Pie by Craig

Craig — Fri, 04 Nov 2011 08:23:58 +0000

G’day Fergus
great to hear things are humming back home after the big trip – well done. Look forward to reading about New York.
Cheers,
Craig

Comment on Mast Brothers – New Romantics by Steve Markt

Steve Markt — Sat, 15 Oct 2011 19:57:14 +0000

Loved hearting about this exciting adventure…me back to San Francisco this week…

Comment on Posts From The Road #2 – Put Some South In Your Mouth by Posts From The Road #3 – Getting Low « Hand to Mouth | A Blog About Food

Fri, 14 Oct 2011 23:34:00 +0000

[...] « Posts From The Road #2 – Put Some South In Your Mouth [...]

Comment on Posts From The Road #2 – Put Some South In Your Mouth by Ben

Ben — Thu, 13 Oct 2011 23:12:07 +0000

What fun to discover a shrimp boil/feast in Nawlins! That’s always the best meals when it’s a surprise. Fun watching you eat your way across the country.

Comment on I’m Leaving my Heart In San Francisco by Mrs Jackson

Mrs Jackson — Sun, 25 Sep 2011 01:48:43 +0000

*sniff*

Comment on Local Hero #19 Mission Chinese Food by I’m Leaving my Heart In San Francisco « Hand to Mouth | A Blog About Food

Sun, 25 Sep 2011 01:41:18 +0000

[...] Mission Chinese Food – I’m pretty sure you’re all sick of me talking about MCF by now, but humour me. I love everything about this place. The food, the venue, the buzz. It’s been [...]

Comment on Simple Pleasures #1 Smoked Salmon by Local Hero #20 The Swan Oyster Depot « Hand to Mouth | A Blog About Food

Sat, 24 Sep 2011 03:25:25 +0000

[...] kind of hard to stop so we also ordered a plate of their smoked salmon and trout. The salmon came just as I like it, mounted on some buttered brown bread with a bit of black pepper and a couple of generous lemon [...]

Comment on SFBI Week #18 The End Of The Beginning by fergusjackson

fergusjackson — Sun, 18 Sep 2011 17:23:21 +0000

Hey Azélia,

Yes – it has dried pear thats then soaked in white wine. Its good bread.

Good luck with your baking adventures – would love to see some pictures when you’re done.

Comment on SFBI Week #18 The End Of The Beginning by azélia

azélia — Sun, 18 Sep 2011 13:46:40 +0000

BTW – the Pear Buckwheat you have on flickr does the dough contain pear or is it because of its shape?

Comment on SFBI Week #18 The End Of The Beginning by azélia

azélia — Sun, 18 Sep 2011 13:43:05 +0000

Well done..just catching up with blogs after weeks of no time..well done and glad you’ve had a good experience…looking forward to seeing your next steps…Congratulations!

Going to South of France myself to do a few days stint with a baker!