mpw loves rhubarb -me too

Thought I'd seen all these.. .but this clip of Marco in Yorkshire is worth the price of admission. Also, since rhubarb costs almost $5 a pound why dont more people grow it?

Think The Great British Feast book might be on the Christmas list again... What? You never had a chip butty? (Buttered roll or bap, filled with french fries. School lunch circa 1981)

marco

Verging into caricature but still could watch Marco put up wallpaper pretty much. And yes, shilling for Knorr a bit here... Anyhow, MCP making bolognese sauce (much dryer than seen in the US), and handling some bits of fish. Sardines almost non existent in home cooking here... [speak for self -ed.] Love 'em. Niçoise-yy tuna steaks are a family fave of ours; have to manage all the fishery info etc but still a winner. Stick the tuna over a handful of dressed spinach, bosh. Or as some people lovingly pronounce it in Scotland; salad Nikkoise hehe.

mpw cooks fish pie -one more time...

Love this one... rainy weekend? Bosh, it is on. Don't like cheese on it myself, but def' need some kind of smoked something. Hard to find smoked haddock in USA, but snip some smoked salmon in there... want this now. We do extra sauce w/ Noilly Prat (pronounced like "cat" not "prada"), not necessary though.


Posted about this series The Great Britsh Feast last year, but if you haven't ripped through all these give them a go. Marco was a good pal of Keith Floyd's btw.

mpw -what could have been

marco pierre white on organic farming

To quote Gerard Depardieu (?-ed.) "I'm not (right) wing. You are the one with the wing. All your ideas are from the same place."

I like MPW because he is practical and from the trenches of buying and selling food but at the same time can still romanticise it (he uses the word "romantic" in several interviews about the lifestyle of a farmer). The interviewer seems to expect one answer but is basically told to buck up. Been sitting on this one for a while, thoughts??

marco pierre white

Photo via yumsugar
Finished MPW's easy reading bio The Devil in the Kitchen recently but without a clip it may be hard to see what the fuss is about. Don't know if that recent Chopping Block show was a good fit for him... MPW is the draw, not 8 whiny couples...

I posted this clip before, but it is a great example of his back-to-basics approach. Anyway, I love making fish pie for M and the boys, so easy and good for you. [Just realised those white pots and pans -get it, white -are his line.]

"Cooking should be a pleasure... if it's a job get a takeaway."

pig cutting sheet -leaflard

Third from bottom. Leaflard. Hog fat. Fat collected from around the internal organs of the hogs and then heated to a high enough tempature (rendering) so that all of the impurities float to the surface (cracklings). The liquid hog fat is then poured onto a large sheet and cooled down until it sets up firm. Slice it into chunks of one, two or three pound (pound!) blocks. It is rendered so ready for baking and frying.

A library friend is getting 2/3s of a pig. This is the butcher's form she was given to fill out from Windham Butcher Shop in Maine. Fantastic.

crackling

This whole thing is great. Marco Pierre White making crackling. Then off to make fish pie.
"Cooking should be a pleasure. If it's a job then get a takeaway." Bosh. Love it.

"Fish pie... is a great way of introducing children to eating fish." Could not agree more. Was mr mom on tuesday and the weeboy and i had codfish pie for lunch. Easy. i don't like cheeses melted in though. Love cheese in general just not mixed in things.

marco pierre white

i bought White Heat when it first came out in 1990 and loved it...thought the guy was like an english-cookery Mickey Rourke. Have not looked at Great British Feast yet...anyone?