The 10 best meals in the movies

Tom and Mrs Waters get stuck in

The food-sex relationship has been worked to death over the years — but perhaps this one blunt scene in which Tom Jones (Albert Finney) and Mrs Waters (Joyce Redman) eat lustfully at each other, as a kind of gastronomic foreplay, can stand for the rest: first a chicken leg, then an oyster, finally a pear, the juice dribbling down their chins. It’s curiously unsexy but at least they seem to be having a good time

http://www.guardian.co.uk/culture/gallery/2011/jul/24/food-and-drink?picture=377153740#/?picture=377153783&index=2

Chard lyf

Sarah vs Nature. Blood-Crimson colour coordination.

 

Rhubarb Chard, pizza-look alike tart.
Recipe courtesy of Jane Baxter. We reduced the quantity of butternut squash (less is more). We increased the amount of Blue Stilton (live like no tomorrow). We used walnuts as pecans evade our cornershop. More tabasco always welcomed. I would have made it 30 sage leaves rather than 20. Such is life.

—

Swiss chard, Squash & Blue Cheese Tart

• 175g plain flour
• 1 tsp caster sugar
• Pinch of salt
• 125g cold unsalted butter, diced
• 3 tbsp very cold water
• 75g pecan nuts
• 1 pinch cayenne
• A dash of Tabasco
• ½ tsp salt
• 1 butternut squash
• Olive oil
• 2 garlic cloves, finely chopped
• 2 small onions, sliced
• 300g Swiss chard (or spinach)
• 200g blue cheese, chopped (I use Devon Blue)
• 50g grated parmesan
• 20 sage leaves
• 1 tbsp butter

Briefly process the flour, sugar and salt in a food processor, add the butter, pulse until it resembles fine breadcrumbs, tip into a bowl and stir in enough water to make a dough. Wrap in clingfilm and chill for half an hour. On a floured surface, roll into a rough circle, lay on a greased baking sheet, prick with a fork and chill for 15 minutes. In a 200C/400F/gas mark 6 oven, bake the pastry for 10–15 minutes, until golden brown.
Mix the pecans, cayenne, Tabasco and salt on an oven tray and bake for five minutes, until lightly toasted.
Halve, deseed and peel the squash, and chop into 2cm cubes. Place on an oven tray, toss in oil, season and bake for 30 minutes, until tender. Sprinkle over the garlic, bake for five minutes, then set aside to cool.
Gently sweat the onions in oil for 20 minutes until soft but not brown, and set aside. Separate the chard stalks and leaves. Chop the stalks into 1cm pieces, blanch in boiling, salted water for four minutes, remove with a slotted spoon and set aside. In the same water, cook the leaves for a minute, remove, refresh under cold water and squeeze out any excess. Add the stalks and leaves to the onions, mix well and season.
In a bowl, combine the pecans, squash, chard and cheese. Use this to cover the pastry base, sprinkle parmesan on top and bake for 10 minutes. Fry the sage in butter until crisp and use to garnish the tart.

Food

Tina Girouard, Carol Goodden, and Gordon Matta-Clark in front of Food, restaurant, New York, 1971

Photograph by Richard Landry
Writing by Gordon Matta-Clark.

Carol Goodden and Gordon Matta-Clark opened up Food in New York in the early 1970s on the corner of Prince and Wooster. The restaurant, essentially the first in SoHo, was run by artists and served mostly artists, with the cooking itself becoming a performance of sorts. This transition of the space from a failed Puerto Rican restaurant to Food’s occupation to an alternative space that functioned as and questioned art and the potential in economic models based on something other than profit growth.

http://www.nytimes.com/2007/02/21/dining/21soho.html

Grashopper in the sage

MC Master Chef!!!!!!!!

E5 Bakehouse

Genuine 
E5 Bakehouse
Arch 402 Mentmore Terrace
London E8 3PH
www.e5bakehouse.com

Meat Love (1989)
Jan Švankmajer 

—

If in London, go visit:
Watch Me Move: The Animation Show

15 June 2011 - 11 September 2011

Barbican Art Gallery

Some fine cult animation pieces there, possibly including Meat Love

Some sort of asian

Experimental Asian'ish noodles salad:

Rice Thai noodle

Dressing:

1 tbsp toasted sesame oil

1 tbsp ground nut oil

1 tsp rice vinegar

1 tsp chopped ginger

1 tsp sweet chili sauce

—

iceberg

cucumber

carrots

chili

spring onions

coriander

–

tiger prawns

chili & lime

FRY

EAT EAT EAT EAT!

What to do?

The garden is full of Rhubarb Chard, what
should we do with them?

DK food so far ...

Mum's late night platter
-
home made potato salad
cold roasted culotte
smoked salmon
Swedish style sweet buns

T H E    C L A S S I C

Lunch courtesy of Roskilde Festival

Happy Accidents

Home made latte in a garden in murder mile

Experiemental Cheese Crackers

What happens when too much water is added to the wrong
dough...
goats cheese / cheddar / parmesan
cumin / herbs / cayenne pepper
... kinda an ok outcome

An everyday salad affair

Bean Painting: Specimens from the Luguminosae Family (2004)
Rachel Pedder-Smith, Kew

 .

Some good notes on leaf salads (or the way we lately roll by at our place).

Any leaf goes, as long as there are three different types, pushing it as far as 30p iceberg lettuce. Two or three types of herbs is essential, parsely, coriander, dill, mint, tarragon, basil, chives; the more unusual combination, the merrier. A punch of sweet and punch of saltiness by green olives vs raisins, capers vs green peas. Roasted nuts, salted nuts, plain nuts, grated nuts, always a winning good bite. Dressings rich in extra virgin olive oil, with a punch of either tahini, french mustard, cider vinegar, red wine vinegar or lemon. Crushed garlics are beautiful things but in moderation.

For tonight, a basic one:

– 300gr mixed italian herb leaves
– 200gr baby Spinach (chopped finely)
– 50gr parsley (chopped finely)
– 30gr dill (stalks removed)
– 30 gr basil (teared leaves)
– 80gr kalamata olives (finely sliced)
– 50gr almonds (roughly chopped)
– 4 tbsp extra virgin olive oil
– 2 tsp tahini
– 1 tsp white wine vinegar
– Generous black pepper

To feed  7-9 people along other dishes.

Like water for chocolate (1992)

Life.

Scrambled-deep-yellow pancakes — Wine, blueberry stains on duvet — Red peppers, Tomatoes, Red Wine, Red chillies, Red polish sausage, Red turkish sausage, Red onions, Beetroot, Peppercorns, Curry leaves, fluorescent blood stew — Wild boar loaf and blood canape for three along London bridge — Italian cafe serving wild mushroom ravioli till 9pm in clapton – Free oversize coats, books and food at lower clapton road – Burnt coat broccoli, red chilli, lemon, garlic — Egg yolk dawn swap— Instant couscous, Instant falafel — Lamb, Feta, All spice, Peppercorns, Parsley, Cloves, Virgin Oil, Sea salt, chillies — Tamarind foreign Ratatouille, boiled or braised instead of roasted — Serving sober produce to inebriated friends after midnight since 2011 — Pupil and master vegetable thai on a stockport midnight — Bún thịt nướng with Tofu only for real near the Jeffrey Museum — Sage-perfumed home made hummus — Organic yogurt pot under dinning table — Olive oil, olives on white sheets — Gray pulsing langoustines – Cheese-less pizza at indo, second and third servings, eastern passata — Miso and ginger stuffed aubergines — Don't pass me the pepper just that lime near your elbow — mancunian black scotch egg nostalgia – sambal olek, light soya, groundnut oil, fresh ginger — £0.99 £1.99 £8.49 £14.99 £19.99 — Morrocan, Egyptian, Swedish, French, Danish, English slang — Potatoes simmer in milk, garlic, butter, your phone has two messages — Silver letter knife crushed pinenuts south — Dry roasted nuts as cumin roasted nuts at the george – Charlotta making lasagne with me above the clouds — Zhakazulu

All the posts and life that never made it online.