The best fresh oysters are like sex from the sea. It is akin to having coitus with a mermaid although given their anatomy it is unclear how this would be possible. Ever wondered how they procreate?
Oysters
Pickled Eggs
Many a decent pub used to have an inviting jar of pickled eggs sitting on top of the public bar, a welcoming sight, though probably not advisable for a first date. Clearly though, if you’ve gone to that sort of a pub for one, you’re not that bothered and have no aspiration to snog anyone.
Pickled Onions
Like pickled eggs are another visual and salivating aid, at least to me, to sit on the bar. They can be eaten alone but they go superbly with cheese in a Ploughman’s Lunch. Towards the start of October onwards you should begin to see small ‘pickling onions’ in the greengrocers. To make pickling vinegar, wrap …
Queso Borracho
This was originally inspired by Jonathan Meades’ Rebarbe, ironically from his book ‘The Plagiarist in the Kitchen’. where he had, in turn, stolen it from Philippe Regourd.
Rocky Mountain Oysters
It takes a lot of balls to ride bucking bulls at the rodeo and it takes a good few more to make Rocky Mountain Oysters, cowboys’ (and cowgirls’) favourite breakfast. It’s bollocks, fair and square.
Scotch Eggs
There are so many stories on the origin of the scotch egg. It is often suggested, falsely, that they were invented by Royal grocers Fortnum & Mason. Whitby put in a bid. In ‘The Culinary Delights of Yorkshire’ by Peter Bone, he claims that they originated at William J Scott & Sons, covered, not in meat but in fish paste!
Scottish Fruit Pudding
A sweet pudding as part of your morning fry-up may sound alien to you but this comes from the home of the deep-fried Mars Bar so all bets are off.
Stout Ice Cream
Beer and Ice Cream all in one go. What’s not to love?
Toast and Marmalade Ice Cream
This has been a real winner in the restaurant.
It came about from getting the Toast flavouring provided by maestro mixologist Sam Sareen.
Tongue Vinaigrette
Sous Vide Ox Tongue in a fruit vinaigrette
Vitello Tonnato
Although Italian, specifically Piedmontese, in origin I think of this as a classic Mar i Montana Catalan combination though rarely seen here.
Vodka Fried Chicken
Is your fried chicken a bit soggy? Is it not even as crisp as Kentucky Fried Budgie? J. Kenji López-Alt, food scientist at Serious Eats, has done some serious research and his solution: Vodka! Isn’t it always?
Welsh Rarebit IPA
A British staple for at least three hundred years, also know as Welsh Rabbit, so called to avoid any confusion with a real bunny, it contains no meat of any kind although Worcestershire sauce, an essential ingredient, does contain a touch of anchovy.