Author Archives: Jason Ford
Coconut Face
I first experienced fresh coconuts as a child when visiting Cairns in far North Queensland, Australia. They were in abundance, lying on the ground at the base of coconut palms everywhere – very reminiscent to their native origins on the … Continue reading
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Tagged cherf, coconut, cooking, food, Ford On Food, Jason Ford
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Food Of The Gods
Honey is one of the oldest ingredients used in cookery. I once read that it was discovered in pottery jars from Egyptian tombs. And although crystallised, it was still edible. Honey was used around the world as a sweetener well … Continue reading
Spring A Leek
Leeks are a vegetable that belongs to the same family as onions. It is widely assumed they are descendant of the wild onions that grow all over the European countryside. Leeks are a long cylinder shaped stalk of tightly packed … Continue reading
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Tagged chef, cooking, food, Ford On Food, Jason Ford, leeks
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Those Eggs Are Fishy!
It’s one of those Hollywood things – we often associate foods like lobster and caviar with the fabulously wealthy upper-class. After-all, in movies we see millionaires in tuxedoes being served silver platters of caviar with glasses of champagne. So it’s … Continue reading
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Tagged caviar, chef, cooking, fish roe, food, Ford On Food, Jason Ford
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Out Of the Blue
It’s a fact of life, not everybody likes blue vein cheese. It can be an acquired taste. Many people I know absolutely hate it. However, when I was kid I can’t recall anybody liking blue vein cheese. So, obviously there … Continue reading
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Tagged blue vein cheese, chef, cooking, food, Ford On Food, Jason Ford
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For Starters
The word antipasto is derived from the Italian ante, which means ‘before’ and pasto which means ‘meal’. Antipasto is traditionally a selection of hot or cold appetisers served at the beginning of and Italian meal. The most typical antipasti (plural) … Continue reading
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Tagged antipasto, chef, cooking, food, Ford On Food, Jason Ford, olives, salami, semi dried tomato
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The Culinary ‘X’ Factor
One of the first skills a professional chef will learn is the production of ‘Mirepoix’. It’s correctly pronounced ‘meer-pwa’ because the ‘x’ is silent. I can’t help but smile when someone pronounces it ‘miri-pocks’. Mirepoix is a French term used … Continue reading
Posted in Food and Cooking
Tagged aromatic vegetables, aromatics, carrots, celery, chef, cooking, food, Ford On Food, Jason Ford, mirepoix, onions, stocks
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Mysterious Microwaves
I don’t like microwave ovens. It’s a hate-hate relationship. Therefore I have no advice for you on the subject. Regardless of what magical tricks the manufacturer will claim their nuclear gadget can do, I would never use a microwave to … Continue reading
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Tagged chef, cooking, food, Ford On Food, Jason Ford, microwave, microwaves
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Going Bananas
Unfortunately for me, I can’t eat raw bananas without upsetting my stomach. I’m also too unfit to swing from trees – so I would make a lousy monkey. There is something in them (maybe tannin) that makes my feel unwell. I can … Continue reading
The Squash Racket
I’ve discovered over the years that there can be some confusion categorising squash, depending on where you live in the world. There is a whole range of vegetables that belong to the ‘Marrow’ family. They include squash, melons, cucumbers, gourds, … Continue reading
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Tagged chef, cooking, food, Ford On Food, gourd, Jason Ford, marrow, pattypan, pumpkin, squash, zucchini
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