If you know me then you know I love sausage. To me it is perfect food. Maybe sausages are the oldest food processed by humans. You take all those spare animal bits, smash it up (saves you having to chew it) then stuff it into those other tubey bits to keep it altogether. Not much has changed from prehistoric times. Simple and perfect. Continue reading
A knife through hot pastrami
Humans like pastrami. Thick juicy slabs of it dripping from a toasted sandwich, melty cheese glueing the crimson meat to sharp sauerkraut and sweet russian dressing. Oh it seems I’ve just described my favourite sandwich, the Reuben! But the reality is in the UK the pastrami that we normally encounter is the equivalent to cheap wafer thin ham. Next time you eat any sandwich described as “New York” ask yourself how close are you actually getting to the soft, juicy, meaty, sweet, spicy pastrami or saltbeef of that city. Continue reading
None more red
Nduja (en-doo-ya) is a lethally spicy but incredibly addictive spreadable salami from Calabria, Southern Italy. It gets it fearsome heat and blood red colour from the local Calabrian chillies, scorched by the sun to a vicious intensity. You don’t need a lot of n’duja melted on a pizza to make it special. Three or four blobs on a nice chewy base and you’re good. Or a small dollop melted in a pan throw in pasta and some seafood, forget about it! Continue reading
The Foodist. 