Trustedplaces

Check out trustedplaces.com it's a really great socio gastro networking site.

There are some fantastic reviews of restaurants , hotels shopping from a growing group of users.

King of King Making

I have been lucky enough to meet Nicola Bertinelli as well as eat his superb Parmigiano - Reggiano.

Nicola who runs this family business understands the importance of total quality to ensure he can create amazing cheese.

Bertinelli controls the entire food value chain to ensure excellence - he owns the cows and the land that produces the grass and hay they eat to make the milk for the cheese.

His premium product called Milisimato - 24 or 36 months is made with the milk from the first 100 days after the calf is born - producing a richness , intensity and nuttiness that is second to none.

Most cheese approved by the Conzorzio Parmigiano - Reggiano is made by cooperatives where the huge quantities of milk needed to maake the King of hard cheeses are sourced from wholesalers and traceability is not really possible.

Just like wine or truffles beware of inferior products and imitators who try and live of the reputation of the true gastronomic greats !

Parmigiano-Reggiano is a grana, a hard, granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena and Mantova .

Nicola Bertinelli will one day be known as the cheese equivalent of those great Italian Wine pioneers who have done so much to elevate Italy into the first division of wines - Gaja , Antinori , Frescobaldi etc.

www.bertinelli.it

A Hedonist in the Cellar: Adventures in Wine

I really enjoyed reading this straight through, cover to cover. Jay McInereney writes beautifully and shares his personal taste (and insights) on the subject of wine in a delightfully charming and under stated manner.

Despite the fact that I probably have similar tastes and views as the author on the subject matter this should not deter a prospective reader with interest and empathy for the greatest intoxicant - Wine !

McInereney has demonstrated in this book why wine provides intellectual as well as sensual pleasure that leads us into the realms of " geology, botany, metreology , history aesthetics aand literature "

Best of 2006

Here are my best for 2006 (London)

Best Italian Restaurant : Enoteca Turi

Best Indian : Vama

Best Chinese : Hunan

Best Japanese : Nobu , Park Lane

Best French : Gordon Ramsey , Royal Hospital Road

Best Fish/Seafood : J Sheekey

Best Gastro Pub : Anchor & Hope

Best Wine Bar : El Vino , Fleet Street

Best Brasserie : Le Caprice

Most overated : The Wolsey and River Cafe

Best Butcher : Lidgate , Holland Park

Best Baker : Baker & Spice , Chelsea

Best Fishmonger : The Chelsea Fishmonger (Rex Glodsmith),Chelsea Green

Best Wine Merchants : Berry Brothers & Rudd , St James's

Best Fruit & Veg : Andreas Georghiou , Turnham Green Terrace

3-5-2 or was it 5-3-2

Steve Mclaren was obviously playing the latter because Gary Neville only passed the ball forward once in the entire match - he does not have the skill or pace to be a wing back whilst Cole saw how slow Jamie Carragher was in a bck 3 that he was in shock for most of the game neither wing back or left back !

In defence of the manager and players they did not have much of a chance to win but could have sneaked a draw. Without Gerrard, Hargreaves and Joe Cole they had little chance of beating a team that has never lost a home international match and easily dealt with Crouch who continues to refuse to jump because he thinks at 6 ft 7 in he does not need too !

The team and manager are now being slaughtered mainly because of crazy expectations . when will fans and media realise England are a tier 2 footballing nation not even knocking on the door of tier 1 to join Brazil , Germany,Argentina and Italy - well behind France and the Netherlands...........

A webserver on your phone

Wow seems this Nokia project could have massive implications when MNO's sort out their charges for data and realise they are competing with broadband !

(Click on title to go to Nokia )

Advertising 2.0

A must read for those in Advertising , Marketing and Media. Paul Beelen gives a brilliant summary and analysis on how technology is empowering the consumer and disrupting the traditional advertising and broadcast models !

(Click on the title of this post to download the White Paper )

The Perfect Spaghetti Al Pomodoro E Basilico

This is a simple dish but it is amazing how many people over complicate it or make a total hash of it.

With any recipe it's good quality ingredients , 25% execution and cooking technique.

So if you are making this dish in winter or live in a country where good sun ripened tomatoes are not easy to find then use a good brand of tinned San Marzano tomatoes like Analissa , avoid the Cirio brand who ruin the tomatoes by pasturisation. Choose a decent Italian virgin olive oil , good fresh garlic (my preference is for L'Ail Rose de Lautrec)fresh basil again with a provenance from a hot sunny country rather than northern EuropeAn greenhouse varieties.

Also choose a good brand of 'artisanal" orindustrial Spaghetti ( forget fresh pasta - this should only be homemade using the best durum wheat flour and fresh farm eggs and suitable for certain types of shapes/dishes Tagliatelle, Parpadelle, Tortelli, Ravioli etc.( why millions of Brits buy chilled fresh pasta from supermarkets I really don't know) I recommend Spaghetti Giueseppe Cocco or better still one of the top Gragnano pastas like Gentile , Di Nola , Di Martino etc..

Four 4

500g of Pasta
800g of ripe Italian San Marzano Tomatoes or 900g or a top DOP tinned product
4 Table Spoons of good Extra Virgin Olive Oil
1 full heaped tea spoon of tomato concentrate
4 cloves of garlic
6-8 Basil Leaves
2 tea spoons of good sea salt
pinch of sugar
Pepper to taste

For Sauce
Heat oil in large frying pan and add garlic chopped
Before garlic turns brown add peeled and de seeded tomatoes
Add sugar and concentrate salt and pepper
Keep heat on full and help tomato flesh break up
Cook on full for 2-3 minutes then on low for 5 minutes then push on the tomatoes a bit more with a woden spoon to bing the sauce so it looks like a lumpy sauce

For Pasta
Bring water in a large pan to the boil add two or 3 tea spoons of sea salt
Add pasta and cook til al dente
Drain the pasta and throw into the frying pan with sauce tear half the basil by hand and mix in
Serve the pasta in deep dishes and decorate each plate with the remaing Basil

Serve with or without (mimimum) 24 month old King of the Cheeses - Parmigiano Regaino !

The Anchor and Hope . The Cut ,Waterloo, London

There are few destination Gastro pubs in Britain. Some of us are lucky enough to have some near our homes.

Apart from The Eagle on Farringdon Road where on some days you can get a beautifully cooked "Onglet" with a red wine and shallott reduction , I would normally not cross town for a Gastro Pub meal. However I'm now finding I need a fix at least once a week.

It's a place where you can enjoy "world class" bourgeois cooking like , Cassoulet , Ox Cheek stew with Dumplings , Slow cooked Tamworth ( along with Gloucsester Old Spot the only edible pork in Britain) with sauerkraut , Lanchashire Hot Pot , great soups and decent deserts. Go in a group and share some of the dishes for 4 or 3 that come in rustic looking pipping hot Le Creuset cookware !

The people who run the place have excellent backgrounds at The Eagle and the St John.

Samson and Delilah a fake ?

A major new Rubens exhibition opened at the National Gallery in London on October 26th, which I guess many of you will go to, and which puts Samson and Delilah t at its heart..

There is a very strong body of eveidence that argues that the painting is a latter day copy of the origninal.

(Click on the title of this post to see the evidence )

New World Wines v European Wines

I'm amazed at the amount of awful cheap and overpriced wines being consumed in the UK.

The UK is the largest importer of wine by value in the world. It is a key, if not primary, target export market for most wine producing countries, but particularly Australia and the United States. The UK consumer has access to an unrivalled range of countries of origin and varietals with the bulk of sale controlled by the major UK supermarket chains. UK consumption of wine has been increasing at the expense of beer, with per capita consumption up by 40 percent over the last ten years. Red wine consumption has now overtaken white wine, which is thought to indicate the maturity and increasing level of knowledge of UK consumers. The UK wine consumer profile has changed little in recent years; generally he/she is over 25 and in the upper middle/middle class (classified as AB social grade) and are drinking more frequently, particularly at-home.

At the cheaper end of the market we now have glorified grape juice mainly from Australia and the U.S. that probably is made in huge quantities and goes from grape to bottle faster than it takes to produce a battery chicken (from egg to supermarket in 6 weeks ! )

At the higher end due to overpricing at both end of the supply chain, customs duties, tax etc. The top US and Aus wines are over priced and not good value.

The best value in my humble opinion for every day drinking and outstanding pricier wines are to be found in France and in regions like Languedoc- Roussillion, Cotes de Provence and Rhone. New wine makers often not French, adoption of modern marketing techniques and passion are awakening the sleeping giant.That is not to say Bordeaux , Burgundy and Alsace should be ignored the best of the best is still to be found there.

When it’s fully awake the New World is in for a serious hiding!

Don't believe me! Try for example the range of Côtes Roussilion wines produced by Hėrve Bizuel Les Sorciēres retails at under £10 and his top of the range Le Clos des Fees at over £30 is sublime. He has a great web site in English and French (click on the title of this post to go there) as well as a Blog (the link is on the site). Wines are tough to find but Oddbins Fine Wine outlets tend to stock them before they fly out of the door!

I spent my summer holidays in the Var not far from Draginaugn where I had not only the well known rosés but great Roll based whites and superb Cabernet Sauvignon bended not only with the usual partners but also Syrah. More about this in a forthcoming post.

Switched off in Basra

The New York Times journalist Steven Vincent's final story, (click on the title of this post to read in full), told of a police 'death car' operating in Basra. Shortly afterwards he was bundled into a pick-up and shot in the head.

This chilling report really does read like an epitaph of his own murder !

Wahhabism,Salafism, Biblical Literalism and Orthodox Judaism

I recommend a brief exploration of the above terms in wikipedia.

What is the common thread ? That some words written centuries ago are "Divine" and cannot be changed by man ?

Then explore Fundamentalism, Islamism, Zionism , Neo Conservtives.......

Conclusion ? Religion and Politics the deadly cocktail ?

( Click on the title of this post to start exploring these terms in wikpedia )

Real Insiders:A pro-Israel lobby and an F.B.I. sting.

A remarkable piece in The New Yorker by Jeffrey Goldberg on one particularly strong lobby in the U.S.

(Click on the title of the post to read in full)

Dear Blog: Today I worked on my book

By creating a Blog whilst you write your oeuvre of fiction or non fiction , authors can get valuable feedback and create momentum and a sense of community around their work.

Furthermore just like in Open Source Software Development in this case not coders but an army of researchers and editors are available to contribute/add value.

Hopefully authors will give credit where it is due .

(Click on the title of this post to read Tania Ralli's piece in NYT on this trend)

Barbecue v Grill

At this time of the year the great debates about these method of cooking re surface.

Texas , North Carolina or Kansas who does it best?

Who make the best pits ? What meats are best ? Marinades ? Choice of wood or coals and so on.

In the Middle East - Turkish , Syrian or Lebanese ?

Well here is where I stand.

Best in North America for Barbecue - Kansas best pits Texas.

Best in the Middle East - Turkish Mangal !

In the Middle East they Grill and in North America they Barbecue.

What is the difference Between Barbecuing and Grilling ?

This is a question that is asked by many, but not widely known or understood. A lot of the confusion lies in the fact that people often use the same piece of equipment for grilling as they do for barbecuing. The two are very different.

(Click on the title to understand the differences between Barbecuing and Grilling)

The Perfectionist :Life and Death in Haute Cuisine

How seriously can people take "haute cuisine" ?

Rudolf Chemlinski tells the tragic story of the late Bernard Loiseau the Chef and Owner of the three-star Côte d'Or in Burgundy.

(click on the title for a review of the book of the same title in the New York Times)

John Kenneth Galbraith: His Life, His Politics, His Economics

Richard Parker's 800 page plus tome on the great man is certainly worth a read and it cannot fail to make you wish some of the crude empiricists who pass as Economists these days could benefit from reading Galbraith's oeuvre.


(click on the title to read Jeff Madrick's review of the book in the New York Review of Books)

Another Blog is Born

A new blog is born from Bob Emmerson an English national living in the Netherlands.

He is without doubt is one of the best writers around on technology and specifically communications technology. In the past he wrote for the excellent but sadly departed Byte Magazine and today he combines his freelance work with writing a column for Comms Business and being European editor of VON Magazine.

Bob was one of the first to pick up on the emergence of mobile data and converged communications technologies in the 1990's.

(The blog is focused on IP Communications - click on the title of this post to read it)

Bless Me ,Blog, for I've Sinned

You can read confessions anonymously made online.

(Click on the title to read about this in todays NYT)