Annie Gray

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.

🤣

An eleborately iced cake, royal icing all over, mainly white but with multi-coloured diamonds on the side and a vaguely C18th female figure of harlequin on top holding a black eye mask. Christmas 2025 picked out in harlequin diamonds in front of her. Oh, and a xmas tree in the background.

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!

YouTube video by Food Museum The Food Museum Presents... Mrs Wilding - Christmas Cake

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?...

Usage 1 suggests a peel. There was a thing called a biscuit break which the baker straddled and bounced one. That's a pole. Otherwise, unsure. Gut feel suggests some form of beater or kneader. Solid C17 smut there though.

Exactly. Works every time. And more generally acceptable than cochineal (more modern alternatives to red dye are available).

Acidulated water when prepping, etc but also it goes red again in the cooking, no? Otherwise do as our ancestors would and add food colouring. Time honoured.

Obvs real bookshops are infinitely, inarguably, better than bloody ama*on. But it wouid be remiss of me not to repost this ---

Depends on the recipe, and there aren't any before the C18 - I've had good and bad ones. Bit like mulled wine.

My guest presenter slot on BBC Radio 4's The Food Programme was pick of the week! Well chuffed. -- and for more festive food content, The Kitchen Cabinet's xmas special aired today. Both available wherever you get your podcasts from + BBC Sounds.

🤣 good work there.

Ha ha ha. It was a fun afternoon.

(And that recipe really is incredible)