Out of the Kitchen
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![ar-ti-san [ahr-tuh-zuh’n – /ˈɑrtəzən/] : noun …](https://richardpauldiamond.files.wordpress.com/2011/09/1054507_13112124.jpg?w=470 "ar-ti-san [ahr-tuh-zuh’n – /ˈɑrtəzən/] : noun …")
ar-ti-san [ahr-tuh-zuh’n – /ˈɑrtəzən/] : noun …
There doesn’t seem to be a consensus on what defines artisan food. There are dictionary definitions, and meanings outlined by purported artisan producers which all seem to follow the same theme: skilled, non-industrialised, natural production methods, following traditional recipes focussed on quality rather than quantity, consistency, speed or economics. At what point do traditional methods become … Continue reading
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How is the flavour of my food influenced by the flavour of its food. Why do producers make such an effort to tell us how, where and what their animals eat? Why the goat tree? You may well ask… At the Specialty and Fine Food Fair in Kensington this month I learned some key differences between Jamón Ibérico and … Continue reading
Just briefly
- The good thing about a trip to the dentist is the chance to rifle through a pile of old Country Lives (or is that Countries Life?). Thomasina Miers has/had a column and in November 2010 she recommended Valentine Warner's Autumn Pasta. Non the worse for supplementing Fontina with Taleggio. As Ms Miers suggests, first light the fire and dim the lights. Oh, and be sure not to let torn out pages of lifestyle magazines fall out of your pockets as the manic mouth miner kneels on your chest for purchase.
Out of the Kitchen 