Tag Archives: Jason Ford
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
Posted in Food and Cooking
Tagged chef, cooking, food, Ford On Food, Jason Ford, leeks
Leave a comment
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
Posted in Food and Cooking
Tagged caviar, chef, cooking, fish roe, food, Ford On Food, Jason Ford
Leave a comment
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
Posted in Food and Cooking
Tagged blue vein cheese, chef, cooking, food, Ford On Food, Jason Ford
Leave a comment
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
Posted in Food and Cooking
Tagged antipasto, chef, cooking, food, Ford On Food, Jason Ford, olives, salami, semi dried tomato
Leave a comment
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
2 Comments
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
Posted in Food and Cooking
Tagged chef, cooking, food, Ford On Food, Jason Ford, microwave, microwaves
Leave a comment
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
Posted in Food and Cooking
Tagged chef, cooking, food, Ford On Food, gourd, Jason Ford, marrow, pattypan, pumpkin, squash, zucchini
Leave a comment
Sushi For Beginners
My love affair with Sushi began in the mid 90s when I worked as a Pastry Chef in a large hotel. One of the hotels restaurants was a Japanese Teppanyaki style dining room. I would smuggle the Japanese Sushi Chef’s desserts as a … Continue reading
Posted in Food and Cooking
Tagged chef, cooking, food, Ford On Food, japanese, Jason Ford, sushi
Leave a comment
Little Red Beauties
Although strawberries appear to be at their best and cheapest in summer, they are available all year round. The colour, size and flavour can vary dramatically according to the variety. Some of the varieties readily available in Australia include Redlands … Continue reading
Posted in Food and Cooking
Tagged berries, berry, cheesecake, chef, cooking, food, Ford On Food, Jason Ford, quark, strawberries, strawberry
Leave a comment
Ford on Food 
You must be logged in to post a comment.