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matt's food blog about scrumulous food at home drinkies eating out books and gadgets other stuff about me acetate sheet air dried ham badger badger bourguignon beef wellington belfast bloom boeuf en croûte brewing butternut squash charcuterie conversion formula crepe maker crêpe cured meat damsons dinner party egg e guigal feast of epiphany food galette de rois gelatin ham harold mcgee madeira miso soup outdoor cooking pig prosciutto pvc pipe restaurants roadkill roast lamb sloes smoked eel sous vide spit roast stag weekend vodka water bath wedding cake wine wood fired pizza wood fired pizza oven books (6) books and gadgets (2) brewing (1) charcuterie (5) cooking (19) diy cookery (3) drinkies (5) eating out (1) gadgets (1) miscellaneous (1) modernist cooking (5) outdoor cooking (4) wp cumulus flash tag cloud by roy tanck and luke morton requires flash player 9 or better. categories select category books (6) books and gadgets (2) brewing (1) charcuterie (5) cooking (19) diy cookery (3) drinkies (5) eating out (1) gadgets (1) miscellaneous (1) modernist cooking (5) outdoor cooking (4) pages diy spit roast lamb wood fired pizza oven blogroll alineaphile cooking issues eat the seasons eatfoo egullet forums epicurious ideas in food khymos.org modernist cuisine playing with fire and water seattle food geek the cooks thesaurus the quenelle uk food bloggers association wolvesmouth sorry, we're having trouble loading this tumblr. subscribe in a reader happy january: galette des rois inspired by this tweet from @ulteriorepicure i decided to make a galette de rois, or kings’ cake. i loved the look of it but didn’t know anything about it. there’s lots of lore around about this cake in books and on the internet, the most delightful is from davidson’s oxford companion to food : “the glowing galette des rois found in paris, lyons and generally north of the loire is fashioned almost exclusively from… the classic feuilletage. the ‘kings’ they honour are the three wise men come to pay homage to the newborn king of kings in bethlehem. they appear around the feast of epiphany. the traditional way of eating this galette, at dinner in a french home in january, goes something like this: the warm galette is brought to the table where its fragrance and beauty are admired briefly before it is cut into the proper number of wedges. a child, usually the youngest, is sent to hide under the table, there to act as oracle. to the summons ‘phoebe’ (or ‘apollo’) he replies in latin, ‘domine’ (master). as he indicates each portion, the ‘master’ asks, ‘for whom is this the piece?’ and the child calls out the first name that pops into his head, without regard to age or station, until all are served and begin eating in an air of anticipation. for someone is about to find the bean in his cake and thereby become king (or queen) of the festivity.” i just went for a coin as i had no dried broad (fava) beans. i scoured a few recipe books and used the recipe from the desserts and pastry edition of the alain ducasse grand livre de cuisine. though i used the modernist cuisine at home creme patisserie recipe and added some almond essence to boost the almond flavour of the filling. i was delighted with the result (pictured above), and mrs scrumulous brought it to her work were i hear it was well received. i’m not sure who played phoebe, but i hear the queen was delighted with her prize. add a comment irish wood fired pizza following on from the post detailing our delightful spit-roast lamb adventure , i’ve added another page about the second big do at the island we visit – this time we built a wood fired pizza oven to celebrate the impending nuptials of our friend benjamin. the page details the building process and the cooking itself, and is found here . add a comment badger bourguignon when my brother came across a recently deceased badger on his way to work one morning last year – he lobbed it in the back of his van. he has a collection of small animal skulls he’s growing (the collection – not the small animal skulls), though with the suggestion of a stew i was in. here’s the account of our badger extravaganza. i’ve since learnt two things about eating badger: firstly, they’re delicious; secondly – everyone, it appears, is a badger expert – everyone. of course i’m comfy with the fact that a badger feast may not be everyone’s cup of tea, fair enough; also that some may find the idea a little icky – though i didn’t make anyone eat it. the voices of dissent fell into three camps (mixed metaphor alert): 1) the “how could you – but it’s a poor dear creature” group, 2) the ” you will die” gang and 3) the “people don’t do that kind of thing” types. here’s some brief thoughts on these three positions: 1) “how could you – but it’s a poor dear creature” well, the thing is, i didn’t actually kill this one – it was already dead. each of the contributors to this line of argument were carnivores who would happily tuck into a roast chicken or steak – just don’t tell them were it comes from. upon being challenged that knowing were your meat comes from is an important act of taking responsibility, one person explained that they sort of thought they were nearly vegetarian – and might be if they thought about it too much; where in my view we should as a matter of course think about the food choices we make, it’s not an optional extra. two friends who are vegetarians really appreciated the fact that as carnivores we were happy to tuck in to our meaty providence. regarding such issues i read an interesting book recently called the mindful carnivore by tovar cerulli which documents the writer’s journey to being a hunter following periods of vegetarianism and veganism. it explores the issue of taking responsibility for our food choices by way of a thoughtful personal narrative and is worth a read. the author also blogs here . 2) “you will die” this one did require a little more thought. badgers as many people know are carriers of tb: bovine tb to be precise; which can in rare situations be spread to humans. the response to this is fairly straight forward food science, though i’m lucky enough to have my copy of modernist cuisine to help with such matters, a large part of the first volume is dedicated to supporting chefs and enthusiastic home cooks in their quest to understand how to keep cooking safe. anyhow, pasteurising was the fella – so i decided to do a badger bourguignon (low and slow cooking), as well as sous vide the loin. it’s fairly straightforward to determine how long you need to hold a piece of food at a given temperature to achieve a safe level of pathogen reduction. anyhow, there’s also a few posts of other fellow travellers who’ve cooked badger and still seem to be around, like this one. 3) “people don’t do that kind of thing” this is not disimilar to point one, though less related to animal welfare, more to social convention – i’m not sure which i find more silly. one person actually said, in order to try and dissuade us from proceeding: “but i’ve never read anything about eating badgers”. i resisted the temptation to ask if the person in question had, in fact, read everything ever written – which seemed implied. instead i was glad to be able to quote some text from alan davidson’s oxford companion to food which tells us that badgers were routinely cooked in ireland, often cured much like bacon, and were a common choice of meat in england – often spit roast – as well as other details. we used to eat so much more of natures larder and many folk will balk at eating a whole range of foods that used to be staples – simply because of convention and mass production. (it goes the other way too: at a recent visit to a smokery in scotland we were told that salmon was considered such a cheap and common ingredient that servants contracts stipulated it should only be served to them twice a week or less). anyway – rant over, we were committed (to cooking the badger in case you’re thinking of any other way) and dec

URL analysis for scrumulous.co.uk

http://www.scrumulous.co.uk/tag/butternut-squash/
http://www.scrumulous.co.uk/2012/03/toms-birthday-dindins/
http://www.scrumulous.co.uk/tag/badger/
http://www.scrumulous.co.uk/tag/roast-lamb/
http://www.scrumulous.co.uk/category/eating-out/
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http://www.scrumulous.co.uk/2012/02/menu-for-saturday/#comments
http://www.scrumulous.co.uk/tag/charcuterie/
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  SERVER co.uk.whois-servers.net

  ARGS scrumulous.co.uk

  PORT 43

  TYPE domain

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for .uk domain names. This information and the .uk WHOIS are:
Copyright Nominet UK 1996 - 2017.
You may not access the .uk WHOIS or use any data from it except as permitted
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  NAME scrumulous.co.uk

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  NS2.123-REG.CO.UK 62.138.132.21

  NS.123-REG.CO.UK 212.67.202.2

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