Thursday, January 8, 2015

EVERYTHING'S BETTER WITH A FLAME JOB

 Haitus or not, this is too good not to share. Ms. Harry displays her kitchen skills.


Monday, January 5, 2015

ME AND ERIC DOLPHY ...



The psychogourmet is taking a break - we'll see for how long.

Tuesday, December 30, 2014

BORED WITH THE SAME OLD CHRISTMAS TREATS?





"And I will cause them to eat the flesh of their sons and the flesh of their daughters, and they shall eat every one the flesh of his friend in the siege and straitness, wherewith their enemies, and they that seek their lives, shall straiten them."

          That's God saying that, not me: Jeremiah 19.9.  The image is from the movie Cannibal Ferox.

Saturday, December 27, 2014

THE SUBVERSIVE'S CHRISTMAS


Christmas was also enlivened with some non-traditional fare brought back from Arizona.


First the giant bag of Dos Ranchitos Fried Pork Rinds.  You may be able to see that they designated “snack style” but as opposed to what? Main course style? Banquet style?  Before opening the bag I feared they looked a bit pale and puffy (conceivably even low fat) and I feared they might be a bit bland, but no, not at all.  Yes they are quite airy but that means they melt in the mouth (who doesn’t want a mouth full of melted pork skin?) and they leave a rich lingering flavor across the palate.  Result.

And I know a lot of people like their pork skins picante.  For them there’s this little feller, the man from Whoop Ass Chipotle Fire Hot Sauce, bought at a roadside attraction called The Thing.


And finally there’s this, bought in the Del Sol Market in Yuma: a can of razor clams.  I had never seen canned razor clams before (they come from Peru) and I’m not a hundred per cent sure what to do with them, but the current plan is to make some razor clam bisque.  That may be a project for the New Year - I’ll keep you posted.


Friday, December 26, 2014

XMAS FAIR TO MIDDLING


It was Christmas.  We smoked a duck. (Brined, vinegar and maple syrup mop, 

applewood).



And we also smoked some quail. (Buttermilk brined, applewood again).


And then we made some mince pies.  (Crosse and Blackwell mincemeat).



As the blessed Anthony Powell would put it, “They ate. The food was good.”


Wednesday, December 24, 2014

EATING PATCHILY



And as year’s end approaches there’s the above, which I’ve only just now seen on the Twittersphere, though I think it’s probably been there since May or so.   I have no idea who took the picture.  It’s me on the left and top photographer Stuart Wall on the right, having a so-so pub lunch in Lewisham, in London.  I find it both hilarious and oddly touching; my expression of insouciant concern, Stuart’s fierce yet tender concentration on his peas.  I'd finished my own peas, and in fact also fish and chips, a long time earlier, since the service was, if we're being polite, amazingly patchy.  Oh England.