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Posts Tagged UK

The Bomb Squab

Sep 6

Posted by val in Africa, Europe, Trippy Food (Tasty flora and fauna) | No Comments

Pigeon

Mediterranean and Middle East origin

You expect me to eat THAT?You expect me to eat THAT?

Yes, pigeon – the omnipresent rat with wings, the oil slick bird; friend to the car wash, enemy of Kings of Leon. Where the hell did these avian kamikazes come from anyway? Well, would the urban bag of feathers we see eating popcorn in the park garner more of your respect if it was known that it was a member of the same family as the bird of peace? The pigeon is actually a dove (rock dove, to be specific) that originally hailed from the Mediterranean countries and the Middle East. Eventually it spread to most of the northern hemisphere, not by migration but by intentional introduction to other areas. Most of the pigeons you see clamoring for scraps of your lunch today are feral, having adapted well to city life over the years and using building ledges, eaves and windowsills to substitute for their original homes on the cliffs. As with any other plentiful invasive species, pigeon became a food source first in Europe, although it’s popularity in the U.S. is slow to catch on. Much like the pseudonym “escargot” that helps the gastronomically timid stomach the thought of scarfing down snails, the pigeon goes by the native American-sounding moniker of “squab” (which is technically the name for a young pigeon, selected at that age for its taste and tenderness). It isn’t clear what is the aversion people have for eating pigeon, as dove, chicken, quail, duck, goose, pheasant and turkey seem to be fair game. The only negative to eating the bird is that it is paltry poultry – there isn’t a great deal of meat on it. If you’re served pigeon in a restaurant, the telltale sign is that it looks like a scrawny, Skid Row chicken. Read the rest of this entry »

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Hunting High and Low

May 24

Posted by val in Trippy Trips (On the road and overseas, things to see along the way), UK | No Comments

Liverpool, UK

Radio City Tower, The Williamson Tunnels

Radio City Tower rising above Williamson SquareRadio City Tower rising above Williamson Square

While Liverpool’s main draw from a tourist standpoint is that The Beatles lived there, there is a wide variety on non-Fab Four things to see and do there. The best way to truly see and appreciate Liverpool is from above and below. From above, there’s no better vantage point than Radio City Tower. Originally called St. John’s Beacon, it was designed as a ventilation shaft for St. John’s Market and completed in 1969 (presumably John Lennon should have been able to see it from his house). Similar to structures such as Toronto’s CN Tower, The Space Needle in Seattle, Reunion Tower in Dallas and San Antonio’s Tower of the Americas, the tower featured a revolving restaurant and an outdoor observation deck. Eventually these were closed, and the platform at the top was occupied by Radio City 96.7. The tower had closed for renovation but was recently reopened for tours on weekends. It had been the tallest structure in Liverpool until being replaced by West Tower in 2008. West Tower features the Panoramic restaurant on the 34th floor with a commanding view, but be forewarned that dinner will probably run you the equivalent of front row tickets to a Paul McCartney concert, whereas Radio City Tower will only set you back about £6.25. Read the rest of this entry »

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There’s Always Room

Mar 8

Posted by val in Asia, Europe, Trippy Food (Tasty flora and fauna), USA | 12 Comments

Gelatin

United States, Great Britain and Asia

Coffee jello at Durgin Park in BostonCoffee jello at Durgin Park in Boston

Oh, poor misunderstood gelatin! Anything resembling gelatin has been given the name “jello” by Americans (“jelly” by the British), although Jell-O is actually a trademark of one brand of commercially available gelatin. Gelatin in its pure form is clear and practically tasteless; it is typically manufactured by boiling down the bones, connective tissues, organs and the hides of cattle, pigs and/or horses in order to extract the collagen (sounds tasty, doesn’t it?). Surely you remember as a kid when mom boiled that ham for a New England boiled dinner, popping the remains into the fridge – when that door swung open the next day, voila! – gelatin. Serving just the gelatin became popular way back in the late 1800s, although it required the aforementioned cooking down process or buying dried gelatin sheets and purifying and reconstituting them, which quite frankly was a pain in the gluteus maximus. Commercially available powdered gelatin made dessert preparation easier because of two men – Peter Cooper who patented the process of powdering gelatin, and Charles Knox who created and marketed a pre-granulated gelatin. Pearle Wait (who bought Peter Cooper’s patent) added flavoring to the powdered gelatin in 1897 and began marketing it as Jell-O; Knox became known for his unflavored variety. To this day Jell-O (which was manufactured by General Foods) and Knox are both Kraft Foods brands, with Jell-O so popular that the governor of Utah declared it to be the state snack (take that, Illinois, with your stinkin’ popcorn). Read the rest of this entry »

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Toast’s Best Friend (Or Worst Enemy)

Feb 15

Posted by val in Europe, Trippy Food (Tasty flora and fauna) | 5 Comments

United Kingdom
Marmite

Marmite - Love it or Hate itMarmite - Love it or Hate it

Over the years, I have had the pleasure and opportunity to savor unusual food from across the globe. I have enjoyed guinea pig at at a table where the other diners didn’t like the way the entree was looking at them; I have delighted in the rich, buttery taste of the spiky and odiferous durian, while others were gagging in the bushes. To this day people wonder what is my kryptonite, my gastronomic achilles heel. Surely, there is some food-like substance that has the power to ruin my breakfast. Your honor, ladies and gentlemen of the jury, let the record state that for the murder of my taste buds, I find the defendant – Marmite – guilty as charged. I’m sure I am going to catch some flak from some of my British counterparts for this, but this is to be expected. In fact, the official Marmite web site is split into two sections accessed from the home page – one for folks who love it, the other for those who hate it. Hate seems like a harsh term, but it adequately describes those who intensley dislike this crime against nature disguising itself as food. Marmite is a spread for toast that is the by-product of beer production; it is a sludge-like substance made from yeast extract. It has the consistency and stickiness of molasses and the taste of salted crankcase oil from an engine run for 100,000 miles. I don’t really have a point of reference here, never having salted crankcase oil, but I’m willing to bet I’m right.

I give Marmite the old college tryI give Marmite the old college try

Marmite has been a breakfast staple in Her Majesty’s realm since 1902, originally sold in earthenware jars (presumably to keep the evil at bay). Because the source is the same, it is similar to the famous Australian Vegemite (thank you, Men at Work) but with a unique taste (since the manufacturing process is slightly different). When mentioning to my friends in the UK that I have tried Marmite for breakfast I am greeted with either a “Dear God in Heaven, why?” or “Heavenly – I love it!” The conflict between love and hatred of the spread has even prompted a classic commercial for the product that perfectly demonstrates the two sides; I will only say that it needs to be seen to be appreciated. As with any allegedly edible substance, I have given it the old college try numerous times. My first encounter with uni (sea urchin) was less than desirable, but it turns out that sampling sushi in Michigan for the first time may not be the best approach – a second attempt in California was enough to win me over. Sadly, I have tried Marmite approximately 5 times now, each with the same result. Since the traditional application is to slather the goo on toast, I’ve even tried it with artisan breads hoping to improve the experience – ever seen a loaf of bread commit suicide? At each sitting I completely eat the slice of toast, hoping that some subtle undertones or mysterious aftertastes come into play, but the result is always the same. The heady aroma of fermented yeast, paired with the saltiness and glue-like consistency always results in something like an episode of FOX TV’s “When Breakfast Foods Attack”. A freind had sent me a bag of Marmite cashews – roasted cashews lightly coated in Marmite – but for some odd reason the taste was not overwhelming and I was able to finish the bag.

Marmite cashews, a good entry pointMarmite cashews, a good entry point

Whenever I am sampling something for the first time, whether with family members or friends out dining, I always impart the same advice – do not say it’s disgusting until you try it. Have a nibble, a sip, and if you don’t like it, you’ll never have to eat it again. I do not wish to discourage anyone from trying new and unusual foods, and my opinion is just that. To those of you traveling to (or living in) the UK, I advise you to at least try some at breakfast and decide for yourself, but I strongly caution against the investment of a large jar should you decide to make a trip to the market. Personally, I believe in the manifestation of evil on Earth, and for me, Marmite is proof of that.

Marmite
Available at most UK groceries and import stores in the US

See video of Val eating Marmite
See video of Val and friends eating Marmite cashews

See a hilarious commercial for Marmite

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Address to a Haggis

Dec 6

Posted by val in UK | 5 Comments

Windsor/Slough, Berkshire, UK
Haggis (Waitrose Supermarket)

A delicious Macsween haggis from Waitrose supermarketA delicious Macsween haggis from Waitrose supermarket

Although I had been to the UK many times before, I had never tried haggis; I seriously felt I was missing out on something. I was in Slough, UK to interview a candidate for an open position in the company I worked for at the time, and mentioned the omission in my list of unusual food after offering him the job. To get to the Slough office, I boarded the Number 81 bus, passing through the Brunel Bus Station (just like on the opening of the British version of “The Office”). For anyone who has not been to Slough, it is a city just east of London that has been appropriately replaced in the NBC version of “The Office” with Scranton, Pennsylvania. William Herschel, the astronomer who discovered Uranus was not born there, but he did die there. It was deemed such a miserable city that the BBC did a mini-series as a social experiment called “Making Slough Happy.” Slough is like a small Midwest industrial city trapped in the 1970s – there’s a Slough Museum on High Street that could take up a tidy little 10 minutes on your lunch break. It is probably best known for the bleak John Betjeman poem, “Slough.”

Haggis - a taste from the pastures of heavenHaggis - a taste from the pastures of heaven

On one particular day I encountered a gentleman wearing full kilt and regalia while boarding the bus. Looking like an expert in all things Scottish, I asked if he knew a good place in the area to get haggis. Unfortunately he was from Scotland, on his way to Windsor Castle to be honored by Queen Elizabeth on St. George’s Day, and was unaware of where to get haggis locally. I wondered silently why someone on his way to Windsor Castle to be honored by Queen Elizabeth would be taking the Number 81 bus, but I assumed there was a valid reason. We discussed the taste treat on our ride; haggis is traditionally made by mixing ground sheep organs (lungs, liver, heart, etc.) with oatmeal, onions and light spices (particularly black pepper) and then steaming it in a lamb’s stomach (possibly the same lamb who donated the organs). It is designated as the national dish of Scotland (immortalized by the famous Robert Burns poem, “Address to a Haggis”); however, it can be found all over the UK. It is eaten in mass quantities during the Burns Night supper celebrations on January 25 annually. The traveling Scotsman suggested that if I truly wanted to have haggis in traditional style, it should be eaten with “neeps and tatties” (turnip and potatoes, although I won’t even tell you what I was thinking that meant). He also suggested I “take a wee dram” (a small glass of fine Scotch) alongside, but the trick at hand seemed to be finding the elusive haggis. I don’t recall if he suggested wearing a kilt while eating it, but I left mine in my other suitcase.

Haggis, neeps and tatties at Buchanan Arms in Burbank CAHaggis, neeps and tatties at Buchanan Arms in Burbank CA

By the end of the week I was convinced that my search for haggis was not going to bear fruit (or meat). On Thursday I planned lunch with the UK staff, and the new hire joined us. Nigel (what a great British name) arrived at the office with a bag from the Waitrose supermarket and handed it to me; inside were two haggis (haggi? hagisses?) that were pre-cooked and ready to microwave and enjoy. The company that makes the haggis (Macsween) cooks it traditionally, but in a non-organic skin rather than a sheep stomach. Although a haggis in an artificial skin heated in the microwave sounds like the farthest thing from traditional, it was a close as I had the opportunity to try. The taste was amazing, rich, earthy and flavorful. It was like a stout liver meatloaf, and I mean that in the best way. The strong flavor of the sheep organs were slightly subdued by the sweetness imparted by the oatmeal; the onions, pepper and spices gave it just the right amount of zest. It was a meal that brought to mind images of home and hearth, eating by the fire in a windswept Scottish cottage. I wanted to stand on the roof of the office tower and yell, “Freedom!” for all to hear (ala William Wallace), but I thought the citizens of Slough might think I was leading a helicopter exodus.

Stahy canned haggis, available in the U.S. (sans lungs)Stahy canned haggis, available in the U.S. (sans lungs)

Just the name “haggis” conjures up images of some creature emanating from the murky depths of some Scottish loch, and the description doesn’t do the taste justice. If you have the opportunity to try it, overcome your fear and scoop up a rich forkful of Scotland’s favorite. If you like dirty rice, picture that flavor with four legs and multiply by 10, and you get somewhat of the idea of how haggis tastes. An old Scottish saying states, “He was a bold man who first ate a Haggis” – be the bold man (or woman) that gives it a try.

Waitrose Supermarket
37 King Edward Court
Windsor, Berkshire, SL4 1TF, UK
GPS coordinates: 51°28’54.87″N  0°36’38.75″W

GALLERY: See more images of haggis Val has eaten

Read blog article of Val attending a Burns Supper

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