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Luke Honey
Antiques & Fine Art Dealer and Writer. Unhealthy interest in second-hand books and unreliable cars. Loves gin and backgammon, loathes mashed potato.
Recent Activity
Christmas Card for V & A by Alice Pattullo Every year we make our own Christmas Pudding. Over the years I’ve more or less worked out how to make a good one. It needs to be moist, it needs to... Continue reading
F. E. Smith by Sir Leslie Ward “Spy”, for Vanity Fair, 1906 It’s probably never occurred to you that you can make your very own Gentlemans’ Relish (aka Patum Peperium), but indeed you can- or at least something that tastes... Continue reading
Researching the life of the remarkable Joseph Vecchi, (restauranteur and bon vivant), I came across an intriguing post featured on the Romanov history website, The Alexander Palace Time Machine. Joseph Vecchi managed several distinguished restaurants including Claridges; the Kaiserhof, Berlin;... Continue reading
Yup. There wasn’t this constant pressure to dumb down all the time. Having said that, British food could be pretty grim back then. Being English, I had to look up ‘shrimp du jong’. Now that could well be the subject of a future Greasy Spoon post.
Hmm... I suppose it really depends on the individual cheese, doesn’t it?
"I desire to state that I, personally, have never assisted at, or participated in, any ceremony connected with Magic - Black or White....Should any of my readers incline to a serious study of the subject, and thus come into contact... Continue reading
Chicken Marengo: “Not Tonight, Josephine...” And when was the last time you tasted Chicken Marengo? This is one of those dishes, which although undoubtably popular fodder for 1960’s and 70’s cookbooks (those of a Carrier bent, with a technicolor hue),... Continue reading
I’m suddenly interested in cheap food. Not that I’ve succumbed to the oily and addictive horrors of Chicken Valley in the South Lambeth Road. No. What I’ve woken up to is how well you can eat on a modest budget,... Continue reading
She saw him as Siegfried Sassoon, an infantry subaltern in a mud-bogged trench, standing-to at dawn, his eyes on his wrist watch, waiting for zero hour... Evelyn Waugh, Put Out More Flags, 1942. I’ve been reading up on The First... Continue reading
I switched on my laptop early yesterday morning to be met with “the blue screen of death”. Pretty candy stripes and a spinning cursor. Scary stuff, especially if you blog on a regular basis. The bearded hipsters at that Mac... Continue reading
Actually, if you re-read the post, I never said that. Not at all. I just said that Cheddar was our most famous cheese and that cheese making (in general) is one of the things that we do really well- just sticking up for the excellent British cheese industry- Cornish Yarg, Lancashire Bomb, Stinking Bishop, Blacksticks Blue, Connage Dunlop- and the rest. No slur intended in any way on superb French cheeses, which, of course, remain excellent. But 'famous' is a very different thing from 'best'. But I do think that Welsh Rarebit needs Cheddar- it's very much an essential ingredient in this traditional dish.
Sounding good. Is Le Petit Poisson still there? Terrific food.
In the last two posts we looked at two different ways to make a competent chicken stock. But have you ever tried to make a vegetarian stock? You might be surprised by the results. Here’s how to make a very... Continue reading
You will remember, Dear Reader, that in the last post, we made- or attempted to make- a white chicken stock. The response was good, and you so obviously enjoyed it that I thought I would carry on with the stock... Continue reading
Will do. There’s also a slightly bizarre recipe in Edna Lewis and Scott Peacock’s “The Gift of Southern Cooking’. A whole chicken is put into a pan of cold water, brought to the boil and then left in the hot water for an hour, covered tightly, but off the heat.