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The beauty of pig trotters
Arent’ they fun?! A test to an omnivore kinda dish, I say. Yes, not only did I buy these pink creatures quite on purpose (the all organic tootsies of a – hopefully! – happy piggy), but cleaned them,...
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Russian trains and Russian tongues
Foreigners in Russia almost always note one peculiarity about Russians’ travelling habits – Russkis take food, home-made food, pretty much wherever they go. Inside a Russian train (a more luxury...
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Sweetbreads
I have recently established quite a neat relationship with one wonderful little organic farm down in Hampshire. Rother Valley and I have developed a mutually beneficial friendship, where I try to,...
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Kopchik s apelsinami, or a tale of an ox
In my house, bums/arses/backsides/rears are valued high. So it should not have come as a surprise when having cooked a cow’s bum – the tail, to be precise – we found the taste and texture very much to...
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The bone
The pleasures of sucking cavities of a good bone are rich and multifarious. …I have been making stock out of a few beef bones, herbs and water. Nothing else. Some say that bones of an animal is where...
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To things porcine
Monday nights are often tough on me, and so to lift my spirits I often succumb to Vodkatinis (on which, I promise, later) or copious amount of food tv watching. Watching illustrious Clarissa Dickson...
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Ukrainian brunch – eating off a face..
I have a healthy fascination with making people feel squeamish. As a food anthropologist (to be), I am interested in that instant, guttural reaction to foods – and food ideas – that provoke people to...
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Hearts on toast.
There is something romantic about enjoying pulverised hearts on hot toast for breakfast. The beauty of an ox heart. Hector Lector with his liver and nicccce Chianti (schluuuuup) immediately walks into...
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On tongue relish and why size matters.
There is certainly something vaguely titillating about being able to utter – Russian tongues, anyone? – when lowering yourself to a hungry diner. I then add – Organic, salt beef in fact, over which...
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The beauty of odd bits – Kholodets with everything.
Slowly cooked pig’s eye ball is a surprisingly lovely thing. Unlike what you (and I until recently) might think, once cooked the eye is not squidgy, jelly like or translucent but simply a piece of...
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