A journalist friend just asked me this. Of course not I said. I have guests of all different ages. There are probably some in the East of London which are more directed at young trendies but mostly I…Continue
Started this discussion. Last reply by Hari Covert Apr 10, 2012.
Hey ms marmite lover here,This is a place to discuss the market.Any queries, problems, suggestions can be posted here. People can also make contact with each other.One question: did having it at…Continue
Started this discussion. Last reply by Ali Cook May 17, 2011.
Bertinet talks as he folds the dough, pointing with a large floury index to a book, Le guide de l'amateur de pain by Poilane, who died in 2002. "I was fortunate to know Poilane before he died." murmured Richard. He gives me a running commentary on the history of bread making while he works... "From 1700 to late 1800 bread was made at home. The housewife would make it, using a housewives technique and it was taken to the bakers to be baked. In Marrakesh, it's still done that way. As the population grew it became impractical to bake in bulk in this way, it became a man's job.
"Bread used to be heavy, it was all about filling you up. The technique changed, more water, more air. With lighter bread, it became more digestible."At the Bertinet cookery school, people fly in from all over the world to learn his techniques. There is a Rodin-esque sculptural beauty to watching Richard work, and his French accent reminiscent of Depardieu is a poetic rap interspersing the rhythm of his labours...
"You have to talk to the dough. Breathe it. Live it. Todays flours are improving all the time, even from ten years ago. Now very strong flour has 14.5% protein." He uses Shipton Mill, Waitrose, Matthews.
I mention the trend towards sourdough.."If you don't understand how to make dough properly, forget sourdough. It's so frustrating... when you make pottery, do you make fine bone pottery on day one? No. Of course not."Is being French an advantage or a disadvantage do you think?
"An advantage in Britain. Nobody knows what class you are." Which is an indictment of British society really, we are still ranked as soon as we open our mouths.
"You had to make 5 preserves a day, one day a week for between 18 months and 2 years, you had homework, a working notebook, an exam, you had to regularly enter competitions and shows".The repertoire you had to master commenced at the start of the preserving season, September to March; split into Autumn preserves and after Christmas marmalades (to coincide with the citrus season).
"There are only three women judges who know what they are doing in the W.I., two are in their 80s and one is pushing 70. They come from the great preserving areas, with a strong tradition in jam making, a culture from which the great judges have emerged, are Yorkshire, Cheshire and Shropshire."Vivien complains, with a voice trembling with feeling and disappointment, that:
Why is that?
"They are traditional fruit growing areas."
"The W.I. has dumbed down the judging, there is poor feedback and lower standards.Woe betide any jam making pretender who is not doing it by the book. This is her scrupulous analysis and testing of the recipes on the Great British Allotment Challenge.
A true preserver, you've either just made something, are making something or thinking about making something. It lives within me, I'm not someone who dips in and out of it. I am the jam mistress."
"32% sugar? It's not marmalade, it's a fruit spread. Legally, it must have 60% sugar to be a marmalade. Why is Fortnum's, who were one of the judges, not promoting real marmalade? It's part of our cultural heritage."The 60% figure was set by British scientists at Long Ashton, Bristol, in the 1920s and was based on scientific principles.
"At 60% with any fruit, your jam is stable with a natural set and will last at least a year. It means that your jam will have a bright colour, it will set as a gel, it will be preserved properly and will have the proper balance of flavour."
"If they reduce sugar in jam", she points out, "it won't make any difference to the obesity crisis."Defra put out a proposal to amend the legislation to reduce sugar to 55% or 50% with apple, which has gone through in Scotland (ever the unfortunate guinea pig territory for experimental legislation, e.g. the poll tax). The consultants for this kind of food legislation are big businesses like Pizza Hut, who obviously know nothing about jam. So Vivien decided to visit her local MP for Wells, Tessa Munt, to resist this change. Tessa Munt immediately saw the seriousness of the situation - "I'm going to get a debate on this in parliament" - and even asked Vivien Lloyd to help write the speech. Vivien is mentioned in Hansard. For the time being, the Defra amendment has not been implemented, but the reduction in % of total sugar content is still a possibility.
Winetrust100 and Supper Clubs: Our offer to you
We believe Winetrust100 is the perfect partner for Supper Club organisers. We can provide you and your guests with delicious wine selected by our Masters of Wine to make your Supper Club evening extra special.
What is in it for you?
Send your menu to us at firstname.lastname@example.org and we will provide a bespoke food and wine matching…Continue
Eating in. It’s the new dining out. Or is it the other way round?
Whatever side of this very ‘now’ fence you’re on, if you’ve set up your own supper club, you’ll be familiar with the grey area your business sits in. The burning question is, where does your hobby end and a professional business begin? Nuanced as it is, getting insurance for your supper club can be tricky. The industry could do with catching up, and many insurers will be unfamiliar, and therefore uncomfortable with your…Continue
Do comment on the post and tweet it! That way you bring attention to this site and your supper club!…Continue
All of us that take food and drink seriously, both supper club hosts and guests, are willing to fork out a bit extra for craftmanship. One could argue that being…Continue