This is a brilliant piece of writing (and both jaw-dropping and darkly - at times - funny in equal measure ).
The short answer is that we kept letting the heat out of the (coal fired) oven filming it cooking and then there was no fridge big enough to store it in before filming it opened. The longer answer is...tortured.
We made one for a TV thing once. Due to a variety of factors, let us not dwell, eh, it got gangrene.
Chips (potato incarnation) Belgian, late C18, fried fish comes out of Jewish traditions (served cold, not necessrly battered), put together in Britain ca1860, probably London despite very laudable claims from elsewhere (impossible to ever truly verify) but spread so rapidly it is moot.
Thank you. Excellent decision (on all counts!).
It is bloody horrible.
😅
The man overseeing my rx said my pace was good as it would make people turn it back to 1x speed...😅
Accidentally saw a review of High Street on Audible (I narrated it). Reviewer described me as 'like @lucyworsley.bsky.social on speed' but like it was a bad thing??? Considering adding it as a cover blurb.
A Friday night pic of a glass of wine, a cat called shrimp. Oh, and the brand new paperback edition of the Kitchen Cabinet book, a fabulous piece of work by @dranniegray with a foreword by me. Its publication took us a little by surprise because the hardback came out in 2021.
This is lovely to read - exactly what I wanted to accomplish with the format.
Definitely. Which is, imho, pretty much everyone, to some degree or other.
About the same with one of mine (and very low levels for about 15 before that). Also zero regrets (apart from my therapy bill).
(Or get it from a library because libraries are cool).
Apparently The Kitchen Cabinet #BBCTKC official compendium (which I wrote in 2021 and very much enjoyed) is out in paperback this year. Double woop from me as a) it's jolly good fun and b) means I continue an unbroken run of something releasing every year since, um, a WHILE. Buy from real shops etc.
A quick head's up for my monthly subscribers...The Secret British Food History Podcast has loads of new material: uncut interviews from my Burns Night specials (+ a bonus whisky tasting) AND the season 8 Easter Eggs featuring good folk such as:
Jp McMahon, @dranniegray.bsky.social & Ivan Day
Mmmm. Some things from 1950s America happily didn't make the journey over the ocean.
UGH. truly, the definition of enshittification.
Another day, another few hours spent fulminating against the @britishlibrary.bsky.social 's STUPID continued insistence on accepting ebooks in lieu of actual books when a) you can't access them due to the cyber attack - STILL; and b) the system they used was always shite anyway.
Or recruiting people who might truly benefit and go on to do rather moe interesting things and make education less exclusive in the future. Drives me nuts. Esp as it seems to have been pushed through by a minority.
Remarkably regressive (and frankly appaling - not to memtion idiotic) recruitment policies from @trinityhallcamb.bsky.social here.
I cut it for Twelfth Night, as I always do - and the theme is much more that than Christmas so ...
Hard agree:
Being able to sneak in and watch (and later consume the results of) the HCP kitchens christmas events remains one of the high points of my costumed days. I can't recommend it highly enough.
🤣
I reinterpreted the 1950s clown cake.
Not these 48 😬😬😬
(Oh, and tell your friends etc etc)
There must be a small eco shop nearby or a garage or somewhere quiet...? I hope!
Am overjoyed to finally share that @historicalhippo.bsky.social & I have been working with The Food Museum in Stowmarket on a new series of videos. Perfect for anyone reeling from the imminent demise of Mrs Crocombe.
youtu.be/PNBu-9xkkow?...
