- Видео 116
- Просмотров 92 146
talkingoffood
Великобритания
Добавлен 25 фев 2009
Where the world of food comes alive.
You'll find our links below!
You'll find our links below!
Claudia Roden
“She’s magical … she’s a doyenne … she’s the absolute first and last word on Middle Eastern, and indeed on Mediterranean cookery … and I don’t know any of the top chefs who she hasn’t touched.” So says Allegra McEvedy, herself a top chef, broadcaster and writer. And who is she talking about? Claudia Roden.
Music by JuliusH and SergeQuadrado from Pixabay
Music by JuliusH and SergeQuadrado from Pixabay
Просмотров: 637
Видео
Chef's Table: Jack Stein
Просмотров 552 года назад
Reza Mahammad talks to Jack Stein, the Chef Director of the Rick Stein Group, author and TV Presenter. In their conversation, Jack is very upbeat about the advantages they have enjoyed, both being based in Cornwall and being seafood orientated. Music by JuliusH from Pixabay. For more food- and wine related interviews and articles, go to www.talkingoffood.com
Chef's Table: William Sitwell
Просмотров 1912 года назад
In this episode of Chef's Table with Reza Mahammad, he talks to talks to William Sitwell, the author, broadcaster and restaurant critic for the Telegraph newspaper. The conversation ranges from the positives that have emerged from the current situation to dreams of what gastronomic treats await us when we finally return to a more normal life. Insights into the writing of restaurant reviews, sta...
Cyrus Todiwala
Просмотров 953 года назад
Reza talks to his old fried Cyrus Todiwala, owner of the famous Café Spice Namasté in London and major figure in the food and hospitality industry in the UK. See more videos, listen to book readings, and read from a wide variety of sources about food in all its aspects on www.talkingoffood.com/ Music by JuliusH from Pixabay
Tanners Brothers Part 2
Просмотров 243 года назад
Reza continues his discussion with Chris and James Tanner, about the impact of the Covid-19 lockdowns and Brexit on them and their businesses. See more videos, listen to book readings, and read from a wide variety of sources about food in all its aspects on www.talkingoffood.com/ Music by JuliusH from Pixabay
Tanner Brothers Part 1
Просмотров 1093 года назад
Reza Mahammad talks to Chris and James Tanner, celebrity chefs and owners of the Barbican Kitchen in Plymouth and The Kentish Hare in Tunbridge Wells, about the impact of the Covid-19 lockdowns and Brexit on them and their businesses. Music by JuliusH from Pixabay
The Trawlermen
Просмотров 1953 года назад
In the 1950s Grimsby was the largest fishing port in the world. As a result of the Cod Wars with Iceland, this once great industry has been decimated over the last fifty years. The docks, once bustling, are now desolate and left to crumble. This film is a short tribute to the men who manned the trawlers in all weathers and conditions.
Maison Bertaux
Просмотров 4453 года назад
Started in 1871, Maison Bertaux still survives in its original premises. Such is the devotion to this wonderful patisserie that one ex-Soho resident has been going there for over 60 years - even though he moved out of London 25 years ago. For more food stories, go to www.talkingoffood.com/
School dinner memories
Просмотров 214 года назад
School dinners: what did you think of them? Did you enjoy them? Were they awful? Talking of Food interviewed a number of people in London, asking them for their memories of their school dinners There are more food stories on www.talkingoffood.com/.
Food Scavengers
Просмотров 244 года назад
Ever wished that you could cut down on your food bills? Artist and activist Spring Exprit (Eugenia Beirer) may have the answer. Call it "Dumpster Diving", "Skipping" or even "Freeganism", on the face of it “food salvage” is simply the practice of retrieving and eating food that others have thrown away. But it goes much deeper than that, calling in to question the workings of the entire capitali...
Ace Cafe
Просмотров 524 года назад
Ace Cafe on London's North Circular Road has been serving bikers since 1938. Hattie Garlick visited recently and learnt how, after being destroyed in an air-raid in 1940, it became the world famous haunt it is today getting through an astonishing 7 tons of sausages a year. But how does a vegan survive in this world of leathers and bacon sandwiches? Hattie tracked down Vegan Biker Boy for some a...
Life on the Ocean Wave
Просмотров 604 года назад
Have you ever wondered how over 5,000 people are fed at sea? Chef Henrique Sparrow on "Navigator Of The Seas" tells us how 230 galley staff produce 106 tons of food every 4 days. The detail and military precision of feeding such numbers is fascinating...
Breakfast Lady
Просмотров 154 года назад
In the first decade of this century, every morning in Xiamen in China, you would find people selling breakfast foods from barrows to people on their way to work. The project was set up by the government about around the year 1999 to provide employment for the jobless and to ensure that everyone could have a good breakfast.
Peter is a legend 😊 Pizza Express is a part of my life:) I worked there for 10 years😊❤ it was a lot of hard work, but also a lot of fun❤it's very sad that the first pizza express on wardour street has closed... i worked there for 3 years and a lot of people came there because it was the first one opened..
Mod mof
Where’s this guy, I love him so much , and miss reza,,,, he cook like an angel
Bill & Liam are terribly missed, a little bit of cherished history sadly gone, How can we ever forget those pies!
Peterborough utd were saved by the pizza man, put a lot of money in the club
I always sat upstairs, and could hear the coffee cups rattling when the orders were being brought upstairs. Proper cafe eclairs with creme pattissiere. 👍🇫🇷👍
I am a ardent socialist but have always found him a fascinating character
I have her book: 'cooking for the nation' and the austerity measures that the populace had to endure were quite high. Her sensible recipes, her sense of humor, and her drive to give people the best meals with slim resources is amazing.
This is true, he WAS the best and most influential. I ended up in the business ENTIRELY due to JM. I went bankrupt of course.
Such a fascinating man. Talented and full of common sense.
My dad just went on route to NYC. I hope he visits Zabar’s
Sad churchillist
I have 3 of her books and just love them so many wonderful recipes I have too many favourites, one is the canary cake, 😀
totally agree about robert redford et all re paper bags - thanks for this - great questions
Josceline used to make me laugh my socks off when she appeared on light lunch - her humour was always top form
Went in there a couple of weeks ago March 2023 the latte was probably the most flavoursome best I’ve had I was absolutely mesmerised with the place, and the staff were very polite can’t ask fir more.
Oh wow... Your taste buds must be substandard.
What year was this filmed
I remember seeing that pied wagtail outside the butchers everyday, looking for food. Now Wellbeloved has closed, the wagtail has moved on.
I first heard about this wine from the comedy show 'you rang m'lord' :)
I say bring back Matthew to Great British Menu. There is a role for the food critic rather than an opinionated and totally domineering chef.
Where only broken people go.
Their jellies come from France. I got the mirabella jelly This is the only place I have been able to find them. The strudel is amazing soft and creamy
the music is annoying..takes way from the interview
County Cavan , Republic of Ireland , Kathryn
What a legend. THE best mushroom and fungi book ever published, and his others too...trees, wild-plants; and comes across as a lovely chap too. Thank you for uploading.
以客人來講·中國人的婚最主要的就是食·食食·記得留肚呵👍👍
What did you lose?
SO nice man.
Thank you for video
Yes, love him. Anyone know anything about the artwork on the wall behind them?
It’s from the Northcote Gallery at 253, KIng’s Road, London SW3 5EL and the artist’s name in Jonathan McCree.
@@talkingoffood Thank you so much. It’s beautiful. Not familiar with Jonathan McCree - will research him now.
I could listen to this gentleman for ever
i love. Zabar!! Their cookies are great, bagels, amazing and tasty delectable salads that makes your tastebud wiggle, while asking for more! I love their breads too! And don't forget the basket items!!!
So do I!
Stop by tomorrow (Sept.14th from 3-6pm) I'll be there sampling Syrian cheese.
JM is a gift
Recieved a Zabar's Catalog in the Mail by accident. I live in Northern New England so nothing like Zabar's here in the Country, so might order from it soon!
A lovely series I watched back in the 80s! Tnx and greetings from a Dutchman in Bavaria Germany!
They need a live cam.
They need a smell cam so you can smell their freshly baked items too
Move quick let’s gotta move.
Hi I'm Travis I am a Sommelier based in New York. I think what Latif is doing is very cool and unique. Can you help me find a way to contact him?
padillatravis1@gmail.com
This film was made some years ago now but I'll see if we still have his contact details. Can you email me your contact details to editor@talkingoffood.com
*European Union green lights imports of eight GMO crops * European Commission | December 6, 2019 "[Nov. 28], the [European] Commission authorized eight Genetically Modified Organisms (GMOs), all for food/feed uses (maize MZHG0JG, maize MON 89034 x 1507 x NK603 x DAS-40278-9, maize MON 89034 x 1507 x MON 88017 x 59122 x DAS-40278-9, maize Bt11 x MIR162 x MIR604 x 1507 x 5307 x GA21, the renewals of soybean MON 89788 and of soybean A2704-12, the renewal of cotton LLCotton25, and the renewal of oilseed rape T45). All of these Genetically Modified Organisms have gone through a comprehensive authorization procedure, including a favorable scientific assessment by the European Food Safety Authority (EFSA). The authorization decisions do not cover cultivation." geneticliteracyproject.org/2019/12/06/european-union-green-lights-imports-of-eight-gmo-crops/
This is nonsense. The GMO safety debate ended and became settled science the world over in 2016. Only in the EU, where the witch hunt was invented, do we still see crap like this despite the fact that EU safety agencies all endorse the full safety of GMO crops. You are caving to pressures from (or catering to) anti-biotech organic activists who try to keep the witch hunt alive as you struggle with maintaining a food supply in 2020.
I live in Barth 1Km from StalagLuft1 in Barth.
Top family butchers! Fresh top quality meat and great service. We visit 2-3 times a month
This lady is amazing. So informative, intelligent and respectful of the earth and appreciative of food. I have learned so much from her travel shows.
Going there tomorrow, I go about twice a month. Quality food, prepared with diligence.
The best butcher in London, and the best pies. People travel from the surrounding counties to buy from him, he’s that good. He is also the nicest, kindest, gentle man who has time for everyone. Including me and my little dog. I will never buy meat from anywhere but here for the rest of my life, it is the highest quality from the best butcher I’ve ever known....and I only discovered this gem 9 months ago.
Quiznos!!!
best ever steak pies!!!
I got a big pretzel once when I was in The Big Apple (Not New York, I can't remember exactly what it was but I'm pretty sure that it was a bunny farm, in Toronto. The name is because of the giant blow up apple in front.) It had sugar and cinnamon. :) Now I'm hungry...
I live in Canada and I have never seen a Quiznos, but that could just be my city. But something that I find frustrating about Subway is that they make one giant batch of bread for the day. While sometimes this means that the bread on your sandwich has just come out of the oven, you would need to be extremely lucky for that to happen. If you go to early you end up with leftovers from yesterday. But if you're to late the bread has a crunchy shell.
My favorite ice creams are cookie dough, mint chocolate chip, and strawberry. But if I had to pick one I would pick vanilla because you can add anything to it to change the flavor. You can also put skittles and gushers on it but I don't like the way they taste on something like chocolate.