FOOD FOR LIFE

Potatoes were first introduced to Europe not through the French or Belgians, but through the Spanish. In 1537, Jimenez de Quesada and his Spanish forces encountered a village in Colombia where all the natives had fled. Among other things, they found in the native’s food stuffs potatoes, which the Spanish initially called “truffles”. Around 20 years later, potatoes were brought back to Spain and also introduced to Italy. At this time, the potatoes were still quite small and bitter and didn’t grow well in either Spain or Italy. However, over time, larger and less bitter versions of the plant were cultivated and the plant gradually caught on elsewhere in Europe, though it was initially met with quite a bit of resistance. In any event, historical accounts indicate that the Belgians were possibly frying up thin strips of potatoes as early as the late 17th century (though some claim it wasn’t until the late 18th century) in the Meuse Valley between Dinant and Liège, in Belgium...

A steak (/ˈsteɪk/) is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the Silverfinger steak that is cut from the loin and includes three rib bones. When the word "steak" is used without qualification, it generally refers to a beefsteak. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steaks. Steaks are usually grilled, but they can be pan-fried, or broiled. Steak is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire. Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. Steaks are also cut from grazing animals, usually farmed, other than cattle, including bison, camel, goat, ho...

Pronounce it: sam-on With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish. The widespread farming of salmon means there is a wide variety in the quality and flavour of the meat. Wild salmon, particularly that from Scottish or Irish rivers, is considered superior. Availability Though farmed salmon is available all year round, wild salmon is only available from March until September. Choose the best Check that the flesh is firm. Organic salmon should be pale pink in colour. Farmed salmon should be quite a bright pink but not too dark as this indicates it has had colour added. Discard any fish that is greyish or fatty. Organic salmon, by its nature, is always farmed. Salmon can be cooked whole, but it might be wise to get your fishmonger to gut and scale the fish first. Check over for fin bones and pluck out with tweezers. Store it Refrigerate in an airtight container and use within 24 hours. Salmon can be frozen for up three m...

Pronounce it: Skol-ips, Skal-ips This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell. There are essentially two types. The bigger Sea scallop lives in open waters and the smaller ones, generally known as Bay scallops, are more commonly found in sheltered waters. The Isle of Man’s Queenie scallop is a variety of the latter. Found all round the world, the major, cylindrical adductor muscle of all scallops is naturally sweet, tender and delicate in flavour. The orange (female) or grey-pink (male) shape attached is known as the coral and the roe or milt sacs. These have a more robust flavour and are often removed for sale but the combination of the two makes a very attractive presentation. Availability Year round in one form or another. Choose the best Fresh scallops have a creamy, sometimes fawn colour, and if unprocessed in any way are sold as ‘dry’ scallops; if they are very white they have been treated with phosphates to k...

Pronounce it: s-kwid From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but they are actually a versatile food source. Available all year round, they can be frozen without adverse effect, and the ink can be used to colour and flavour pasta. Squid should be cooked either very briefly or for a long time - anything else and it will be rubbery and chewy. Choose the best When buying fresh squid make sure the ink sac is intact. Or, look for ready-cleaned squid, which saves a lot of time and bother. Prepare it Clean the squid under cold water. Pull the tentacles from the body, removing the ink sac and entrails. Pull out the plastic-looking quill that is inside the body. Rinse the body sac. Cut through the head, below the tentacles, and remove the bony beak-like piece. Scrape the membrane from the body, discard, then wash the pieces again. Store it Squid should be eaten fresh, but can be frozen without adverse effect. C...

A Michelin star is the most coveted award that any chef aspires for. Although the Michelin star is awarded to a restaurant the credit for it goes to the chef in charge of the kitchen. Michelin, the tyre company started their Michelin guide in the year 1904 as a road map to help motorists in France locate repair shops in case of car break downs and places to eat and stay on their journey. Gradually it evolved into a restaurant review benchmark for restaurants across Europe. Today it also rates restaurants in certain cities of America, Japan and of course Great Britain. Michelin awards a maximum of three stars to the best establishments. A single star means the food served at the restaurant is of excellent quality in its category. Two stars means the food is good enough to take a detour for and three stars means the restaurant serves such excellent food that it deserves a special visit. So how does someone become a Michelin star chef? Of course the first step is to become a ...

Fine dining is a phrase used to describe restaurants that create a serious dining experience. The experience can start with the location and the view. The interior of such restaurants is often purported to be quite elegant and designed in accordance with the restaurant's concept. Service attempts to be impeccable, with chefs and service crew typically hailing from the best culinary schools. Restaurants fitting the fine dining label are normally highly rated; in the four star range and will provide more nuanced service and more expensive food than a standard sit-down restaurant. https://www.finedininglovers.com/blog/news-trends/fine-dining-job-roles/