Diggings 25 April 2018

 anzac croissant matinee april 2018

Matinee, the new hip cafe in Marrickville, baked Anzac Croissants – rosemary in the dough and Anzac biscuit crumble on top. Darn tasty.

deconstructed greek salad

A mate sent me a pic of a deconstructed Greek salad. 

Vegemite on toast gets deconstructed – and the internet is not happy

‘It seemed destined for mid-menu mediocrity until a post on Instagram put the rose in the internet’s cheeks. User @huonoliver, who visited the cafe, was surprised by the presentation. Commenting it was “tasty but ridiculous” he posted a picture to his account. That was picked up by Brown Cardigan which ran a photo, hashtagged #notmyvegemite, and Reddit lit up with talk of the latest in deconstructed food.’

Nothing like a bit of fun with food to get the dump-on-the-pinko-greenie-up-them-selves-bougies brouhahas booming across the social media. Look, I may think it’s silly to pay $7 for vegemite-not-on-toast but you wanna pay for it, pay for it, you don’t wanna pay for it, don’t.

https://bit.ly/2Hh7skP

Inside the bizarre, tuna patty-filled launch of Mark Latham’s new cookbook

“One of the things this does is it gives a new dimension to the notion of multiculturalism,” Jones said. “People have real concerns about multiculturalism, and Mark does, and I do. The inability to integrate, the failure of people to be able to speak the language of the country they come to, the movement of people to the ghettos where they’re all together. And yet the great benefit of multiculturalism is the culinary revolution that it’s produced in this country and we can share the culinary culture of all these countries that have come here.”

This is bizarre statement coming from one of the most conservative radio shock-jocks in Australia who takes every opportunity to dump on migrants. Wonder if there are any Iranian/Iraqi recipes in it.

https://bit.ly/2K59tCD

Supermarket Releases Special Packaging for Millennials Who Hate Touching Raw Meat

‘Hall said that some of Sainsbury’s twentysomething customers are freaked out because of a “lack of education” about food safety or because they’re so used to eating out, that they’d just “prefer someone else” to cook for them. Still others are worried about the potential for getting food poisoning from raw poultry. (Hall said one focus group participant admitted spraying an antibacterial disinfectant on a plate of chicken before she prepared it, a seasoning technique that hopefully she never repeated. Or served to anyone. Or ate).’

No, it’s not that they lack education, it’s that they are constantly being bombarded with messages about how unsafe any raw food is so ‘the market’ can find ever more ways of selling them expensive products that give them a false sense of safety and zero chance of developing a healthy resistance or at least the possibility of ameliorating the worst effects of bacteria that are not going to die out any time soon.

https://bit.ly/2HgE5TX

Herbert Adams launches wine pies

“We saw a great alignment between red wine and a premium dinner meal and we thought – why not enjoy that luxury at home?” Suruipal said. “In response, we developed a range of flavours which consumers have said taste delicious!”

*Sigh* This statement is wrong on so many levels: in my food history red wine has been in ‘a great alignment’ with a premium dinner meal for some time; red wine has been part of pies in Oz for yonks, too, at both the high café and the low franchise bakery ends of the pie spectrum; and then there is the notion that a pre-mass-made pie in any way constitutes a ‘premium dinner meal’.

https://bit.ly/2HN91u6

Sydney’s First “Fish Butchery” Is Open

‘Josh Niland wants to make fishmongering sexy with the follow-up to his boundary-pushing seafood restaurant Saint Peter.’

No, he just wants to make it expensive. I go to Faros Bros in Marrickville and you get the same deal – choose your fish and your cut and they will do it for you, and the place is smelly, and wet, and noisy, and truly sexy in that earthy, fluidy, smelly, gross way.

https://bit.ly/2HiWATz

OxTales

The Oxford Symposium on Food and Cookery has launched a series of podcasts, called OxTales. It’s via a free subscription through iTunes or Stitcher. The first podcast is up now: Laura Shapiro, ‘Magic Marshmallow Crescent Puff” April 18, 2018. Teaser: What do the Pillsbury Bake Off and molecular gastronomy have in common? Culinary historian and food writer Laura Shapiro unwraps the significance of gender to the prestige afforded to different arenas of innovation-driven cuisine by examining the history of the USA’s oldest cooking competition.

https://www.oxfordsymposium.org.uk/podcast/

Good as Far as It Goes, But It Doesn’t Go Far Enough: Nigella Lawson’s Defense of Home Cooking

‘Becoming a good home cook means learning as the ages of the family change, as new implements and ingredients become available, as you change from one kitchen to another, as entertaining changes, as you experiment with new techniques or foreign cuisines, as you move to a new town or country. Although there’s some overlap, it does not mean the learning the same things as a chef. The ways you shop, the ways you prepare (mise-en-place is usually a waste of time in the home, for example), the dishes you chose to cook, the uses of leftovers are all different in the home.’

I have problems with Rachel Laudan’s notion here. There is to me a lot of classism in her definition: how may ‘home cooks have the luxury of ‘chang(ing) from one kitchen to another, or moving to a new town or country other than through necessity, or the access to there wherewithal person, ingredient and equipment wise to ‘experiment with new techniques or foreign techniques? Why shouldn’t a ‘good home cook’ just make wholesome, nutritious food even if it rings minimal changes on a small suite of dishes?

https://bit.ly/2HmxffH

baked vegis with ucchini flowers apri 2018

The fight for a flower

While “trendy” chefs around the world are promoting foraging, he adds “in this place you have an occupying force that’s saying it’s forbidden.” Though many Palestinians agree on the need to protect Akoub, they also see Israeli conservation efforts as inherently illegitimate, just another part of a system that prevents them from using large swaths of land for agriculture.

Foraging, which requires Palestinians to traverse geo-political boundaries, is uniquely subject to the combination of Israeli movement restrictions and environmental damage caused by over picking.’

The article goes on to say that a 14-year-old Palestinian boy was shot dead for crossing the fence separating the West Bank from Israel while foraging for Akoub. How is that remotely justifiable on the grounds of conserving the plant.

https://bit.ly/2Hnr9eF