The olives above are from a tree in Greenwich that Cherry
Ripe alerted me to. Her friend Helen was selling up and moving north and there
was a small window of opp before the new owners took over. Heavens knows what
they thought when they arrived and found no olives on a tree that days before
was all bright green and purple with fruit. I've given away bagfuls and put up
a good couple of kilos for myself. I use a method passed to me by Maria Kelly
who got it from a long line of Kytherian picklers, If you are interested you
can find it at http://www.buthkuddeh.com.au/index.php?pageid=3355
- look for Pickling Olives in the drop down. I love the recipe because it
depends heavily on the makers discretion as to when to move from leeching to
brining and when to then move from brining to putting up.
This Morbid Artist Serve Her
Cake with a Side of Death
The macabre and beautiful work of Annabel de Vetten.
http://munchies.vice.com/articles/this-morbid-artist-serves-her-cake-with-a-side-of-death
The Diet Myth
‘Drawing on the latest
science and his own research team's pioneering work, Professor Tim Spector
explores the hidden world of the microbiome and demystifies the common
misconceptions about fat, calories, vitamins and nutrients. Only by
understanding how our own microbes interact with our bodies can we overcome our
confusion about modern diets and nutrition to regain the correct balance of our
ancestors.’
I love my biome, even if I am
not entirely sure what’s in there. So I am pleased to draw your attention to
this book, courtesy of Helen Greenwood.
WTF – NMTF
‘The UK’s only national body
for market and street traders, events retailers and mobile caterers – with FREE
liabilities insurance!’
Sorry, but I couldn’t resist
the acronympun. Came across the National Market Traders Federation - NMTF – in the UK. It’s been around for 100
years in Yorkshire apparently begun by a bunch of traders not impressed by a
leaking market hall roof and the high charge for using railway station
cloakrooms. What’s the Oz equivalent and does it include street traders and
‘mobile caterers’?
Netflix reaches peak food porn in Chef’s Table
‘Of course, one of the
biggest problems the series faces is that there are really only a handful of
celebrity chef narratives, and most of them go like this: a tortured genius who
trained hard in classic techniques uses that basic technique to break out and
carve their own voice. The conflict comes from the establishment, which is, at
first, outraged by the young upstart’s disrespect for the cuisine. Nobody comes
to their restaurant at first, but eventually the chef is given the recognition
they deserve. Heard that one before?’
Not as far as I am aware all
that common a narrative, actually. This
piece by Ben Neutze is a tad try-hard-iconoclastic- which I guess befits its
medium – Crikey. John Newtown argues for a more reasoned consideration of what
Dan Barber of Blue Hill gets shafted with.
I’d be tempted to watch the
series except Optus refuses to package Netflix for me as an existing customer
of theirs who doesn’t have a landline with them despite that I have a mobile,
tv and broadband with them – don’t ask.
You say yarwar I say beetroot
From Colin Sheringham:
‘The Yawar potato hails from
the Andes and has burgundy skin and a deep red flesh - hence its name, a Quecha
word meaning blood.’
Love to see it hit the
markets here and be served to the unwary diner by one of the ‘celebrity chefs’
Ben Neutze disparages. Gees, they won’t even have to push the envelope in
describing it.
French toast: The pudding of 2015?
‘But the winner of this
modern-day toastathon has to be the Bone Daddies Shackfuyu version. Or – to
give it its full name – the “kinako french toast with Matcha soft serve”: a
dish that attracts comments positively overflowing with hyperbole’.
Okay, listen up you shackofloozies – much around all you
like with French toast, but TOUCH blancmange and I will come gunning fer yer!
And French toast isn’t even French anyway – quel surprise!
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