The Food Alphabet: J is for Jalapeño

Sometimes one is simply spoiled for choice. You can alight on a letter for a food alphabet columns and lo! the world is your oyster. As it may turn out to be when we get to O in a few months’ time. But J? Fewer examples than you might think. Jackfruit, currently best friend to vegans. I rejected…

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Chef Watch – Willie McCurrach OBE FIH

Chef Watch Featuring Willie McCurrach OBE FIH, formerly Head of School, City of Glasgow College, Food Technology How long have you been a chef? I have been a chef for a total of 50 years and loved every minute of my career. I started as a student at Aberdeen Technical College and was really impressed…

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Musings On Being A Restaurant Reviewer – Seven Years On

I awoke with a start and an itch. Something, I could tell, was beckoning. History, as it transpired, seven years’ worth to be precise. This month marks the seventh anniversary of the first ever Tom Eats! review. It came to pass after I had abandoned any plans to trade under the banner of the then…

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I is for Ice and Ice Cream

Well, no prizes for guessing what the I was for. I did think about focussing on ice alone, but doubted you would let me away with it. Ice is defined as a food in the UK food legislation, and should be handled as such. The few times I’ve had a dodgy tummy out east can…

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Knives and Knife Skills

  Can you tell your tang from your bolster*? In the aftermath of the Tokyo Games, what is the major difference between Japan and Europe? Read on, and I’ll explain. I am sometimes accused of being blunt – not today. Having suspended publication (but not writing) for a month, I became complacent. Having a lot…

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The Wee Fat Lawyer’s Diet Book Part 5

In the final extract,we consider how to combat Snack Attacks and The Bad Idea Bears,the importance of not being bored by your food, and how to keep the weight off when you get there.  EPISODE 5 Coping with Snack Attacks If you’re at home, as opposed to at work or out and about, this should,…

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The Wee Fat Lawyer’s Diet Book Part 4

Weighing in, how to cope with setbacks, and the importance of exercise EPISODE 4 Weighing In The Beginning You do need a set of accurate scales. You’ll have a temptation to jump on every set of scales you see. Resist that. Even if your scales aren’t 100% accurate, they’ll be consistent. My experience is that…

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The Wee Fat Lawyer’s Diet Book Part 3

Some hard lessons on calorie counting, plus some tips on goal setting and recording.EPISODE 3 Before You Begin – Why Are You Overweight? Last week I challenged you to eat normally for three days and to write down everything you consumed. The plan was two fold.  Firstly, to help when it comes to the very…

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The Wee Fat Lawyer’s Diet Book Part 2

After last week’s introduction, we look at some of the ways you may have tried to lose weight and why they didn’t work; we work out precisely how many calories you need in a day, and get ready to start counting. If you haven’t already done so, we strongly recommend that you download My Fitness…

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The Wee Fat Lawyer’s Diet Book Part 1

For probably the first time in my adult life I’ve managed to lose weight AND keep it off over a sustained period of time. I’ve done this by eating and drinking anything I wanted, never being hungry, and never eating boring food. The Wee Fat Lawyer’s Diet Book explains how. It will be published in…

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Chef Watch – Brian Maule, Chardon d’Or, Glasgow

Chef Watch Featuring Brian Maule of Chardon d’Or, Glasgow How long have you been a chef? 36 years. Why did you become a chef? Went to a work experience in the Skean Dhu, Irvine (probably to give my teachers peace and quiet). Favourite ingredient Without a doubt, salt. Favourite or signature dish I don’t really…

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Ross Marshall: In Praise of Roadkill

Now don’t go all squeamish on me. I’m not talking about that pancake flattened feral pigeon, barely identifiable, in the middle of Corstorphine Road on a wet April afternoon. Such are beyond redemption, frankly, alive or dead. Quality roadkill (RK) is mostly, though not always, the preserve of country roads and, though RK is available…

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H is for Harissa

Hands up all of you who know what harissa is. Well, that’s all of you, obviously. Keep your hands up if you’ve used it. Yep, most of you, as I suspected. And finally, keep the hands up if you know what the word means. Ha ha! And it’s such a simple word too – هرس…

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Introducing Slow Food Scotland

Well this whole article came to life because of a quip about fish and the aftermath. And if you are a food writer of a certain age who is a fan of the Marx Brothers, it would be negligent not to include the greatest of all fish jokes, from the pen of genius of S…

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Chef Watch – Galton Blackiston, Morston Hall, Norfolk

Chef Watch Featuring Galton Blackiston, Michelin Starred Chef of Morston Hall in Norfolk How long have you been a chef? I’ve been a Chef since 17 and I’m now 58. Do the maths it’s embarrassing. Why did you become a chef? Because I’m not academic and I liked cooking at home. I actually wanted to…

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A Masterclass with Jay Rayner

Want to improve your food writing? Sign up, as I did, for an online class with the guv’nor himself, Jay Rayner. There is no such thing as food writing, he declares. Well, that’s me telt. He is, of course, quite correct. There is writing on the subject of food. The best proponents of the art…

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G is for Ginger

Neither of my grandmothers could have been described as exotic. So let’s think of some exotica which we do have today but didn’t have in our culinary lives 30 or 40 years ago. Turmeric root, galangal, cardamom. All of them closely related to today’s hero. Yet we don’t think of ginger as at all out…

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