Food

Andrew Stuttaford, exiled in New York, thinks the creation – and about time too – of the kebab-flavoured* Pot Noodle demonstrates that there’s hope yet for the Old Country. He has a point. The Kebab Pot Noodle will be a particular boon to rural dwellers. City folk, however, should remember that this new product cannot hope to surpass the majestic sight – and taste! – of a kebab pizza which is then deep-fried. *”Flavoured” is used in the loosest possible sense of the term, obviously.

Exciting fast food wars update: faithful reader MT alerts me to something I should have known myself. Not only is the British embassy in Tehran located on Bobby Sands Street, there is a Bobby Sands burger joint in hip and happening Tehran too. Andrew McKie has also considered the ideological implications – nay, temptations – of the chip shop wars. As he suggests: “Fish supper, chicken supper. A theological and geopolitical minefield. This calls for a book, really.” Quite so. *Explanatory note: During Bobby Sands’ hunger strike fans at Glasgow Rangers and Heart of Midlothian, among, I think, other clubs, would sing, to the tune of “She’s Coming Round the

In the light of all the Sarah Palin entertainment, Matt Yglesias asks a good question: how should you cook moose anyway? He links to some recipes (Moose nose in jelly??) some of which confirm my suspicion that you should treat moose as though it were venison or, even, at a pinch, wild boar. Slow and low is almost certainly the way to go. So I’d hazard that this would be a pretty good moose feast: Marinade your hunk of moosemeat (leg? Loin? Does it matter?) for at least 24 hours in a bottle of country red wine, with plenty of garlic, juniper berries, salt, pepper, thyme, marjoram, bayleaves etc. Rosemary

It had to happen: peanut butter now comes with a warning that, yup, it contains actual peanuts. On the other hand, perhaps this isn’t as absurd as it may seem. Or, to put it another way, it’s good to see that peanut butter is, well, peanut butter and not something made using ersatz-peanut-like substances. That this is reassuring is, of course, also depressing.

Courtesy of a friend’s Facebook status update: XXX XXXXX advises you not to chop chillies before inserting contact lenses Good advice!

The news that ASDA is selling sausages that are, alarmingly, just 34% pork for 2p each naturally brought this classic Yes, Minister moment to mind: [Hat-tip: The Corridor]

I wish this surprised or even shocked me. True, this is Dundee, but even so… Six young brothers and sisters face being taken from their parents and put into care because they are overweight. Social workers have warned they will intervene if three of the youngsters – including a 12-year-old boy who weighs 16 stone – do not shed several pounds in three months. The parents have been told they risk losing all their children if there is no improvement in the 12-year-old or two of his sisters aged 11 and three – who weigh 12 stone and four stone – by June. The family have also been ordered to

There’s plenty of scaremongering about immigration these days but, even allowing for a proper degree of skepticism, this constitutes a clear and present danger to our way of life: The curry industry will die if action is not taken to address tough new immigration laws, restaurant bosses have warned the Scottish Parliament. They claim food quality will deteriorate and up to half of the Indian restaurants currently in business could shut. The comments came as 100 restaurateurs staged a protest at Holyrood over the changes to immigration rules. They claim a shortage of kitchen staff has been created as a result. Restaurant owners said legislation which came in at the

Megan offers her annual Christmas cooking recommendations. Kit here; manuals here. As usual, there’s lots of good stuff. But permit me to offer some supplementary ideas on the matter of cookbooks. If, as Megan suggests you should, you own several of Julia Child’s books you may not think you need another set of classic volumes on French, Italian and Mediterranean food. You’d be wrong. No serious Anglophone cook should be without at least two (if not all three) of Elizabeth David’s masterpieces: Mediterranean Food, Italian Food and French Provincial Cooking. These three books alone provide enough inspiration to last a lifetime. More than just recipe books, however, these old friends