Comments on: Eating Nose to Tail in London & A Podcast http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/ Musings on Starters, Mains, Desserts and Second-Helpings... Tue, 07 Feb 2012 16:34:32 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: We Are Never Full » Using Your Grey Matter: Veal Brains alla Milanese http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/comment-page-1/#comment-67016 We Are Never Full » Using Your Grey Matter: Veal Brains alla Milanese Tue, 16 Aug 2011 11:31:55 +0000 http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/#comment-67016 [...] new sweetbreads – which may mean nothing to you unless you’re accustomed to a little nose to tail eating – they are mild, firm but almost creamy in the mouth, and have very little of the minerality [...] [...] new sweetbreads – which may mean nothing to you unless you’re accustomed to a little nose to tail eating – they are mild, firm but almost creamy in the mouth, and have very little of the minerality [...]

]]> By: landscaping lancaster pa http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/comment-page-1/#comment-57835 landscaping lancaster pa Fri, 17 Jun 2011 20:06:19 +0000 http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/#comment-57835 You definitely know how to bring an issue to light and make it important. I cant believe youre not more popular because you definitely have the gift. You definitely know how to bring an issue to light and make it important. I cant believe youre not more popular because you definitely have the gift.

]]> By: The Greatest Form of Flattery: Blatantly Copying Fergus Henderson’s Roasted Marrow Bones with Parsley Salad | Hello~ Body Health http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/comment-page-1/#comment-26676 The Greatest Form of Flattery: Blatantly Copying Fergus Henderson’s Roasted Marrow Bones with Parsley Salad | Hello~ Body Health Mon, 08 Feb 2010 05:57:19 +0000 http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/#comment-26676 [...] and enjoying a few glasses of champagne at his bar).  As you can read (and listen to via podcast) in our earlier post about St. John, I was a bit heady from the vino and my confidence level shot up as I almost gave the man a bear [...] [...] and enjoying a few glasses of champagne at his bar).  As you can read (and listen to via podcast) in our earlier post about St. John, I was a bit heady from the vino and my confidence level shot up as I almost gave the man a bear [...]

]]> By: We Are Never Full » Blog Archive » The Greatest Form of Flattery: Blatantly Copying Fergus Henderson’s Roasted Marrow Bones with Parsley Salad http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/comment-page-1/#comment-22308 We Are Never Full » Blog Archive » The Greatest Form of Flattery: Blatantly Copying Fergus Henderson’s Roasted Marrow Bones with Parsley Salad Sat, 14 Nov 2009 20:26:17 +0000 http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/#comment-22308 [...] and enjoying a few glasses of champagne at his bar).  As you can read (and listen to via podcast) in our earlier post about St. John, I was a bit heady from the vino and my confidence level shot up as I almost gave the man a bear [...] [...] and enjoying a few glasses of champagne at his bar).  As you can read (and listen to via podcast) in our earlier post about St. John, I was a bit heady from the vino and my confidence level shot up as I almost gave the man a bear [...]

]]> By: drink me » Get plucky with Pimm’s! http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/comment-page-1/#comment-16429 drink me » Get plucky with Pimm’s! Thu, 16 Jul 2009 20:53:17 +0000 http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/#comment-16429 [...] As I wrote last year, prior to the industrial revolution, London’s East End and Docklands area was known for the quality of its shellfish. The large tidal range on that part of the Thames revealed great and healthy mudflats at low tide from which bushels of cockles, mussels, winkles, razor clams, and oysters were pulled. This bounty of shellfish meant that oyster bars were as much a part of East End life as rhyming slang, and it was typical for your working man to wash down each mouthful of crustacean with a jigger of dry gin. Now, if you’ve ever drunk cheap London dry gin neat, you’ll know that the bitter flavor can turn even the toughest Cockney’s mouth inside-out and have him clutching the Betty Grable for support. A Little of the Back Story So it was that in 1823, East End oyster bar owner James Pimm began serving a drink that mixed gin with quinine, citrus fruit, and spices to make it more palatable. Pimm’s cocktail, or No.1 Cup, as it became known after the small tankard it was served in, quickly became a hit, and before long even the posh folks of London’s West End were quaffing it as “The Original Gin Sling”. So popular was his beverage, that James Pimm introduced two other kinds of Pimm’s cups to London drinkers: numbers 2 and 3, based on scotch and brandy, respectively. [...] [...] As I wrote last year, prior to the industrial revolution, London’s East End and Docklands area was known for the quality of its shellfish. The large tidal range on that part of the Thames revealed great and healthy mudflats at low tide from which bushels of cockles, mussels, winkles, razor clams, and oysters were pulled. This bounty of shellfish meant that oyster bars were as much a part of East End life as rhyming slang, and it was typical for your working man to wash down each mouthful of crustacean with a jigger of dry gin. Now, if you’ve ever drunk cheap London dry gin neat, you’ll know that the bitter flavor can turn even the toughest Cockney’s mouth inside-out and have him clutching the Betty Grable for support. A Little of the Back Story So it was that in 1823, East End oyster bar owner James Pimm began serving a drink that mixed gin with quinine, citrus fruit, and spices to make it more palatable. Pimm’s cocktail, or No.1 Cup, as it became known after the small tankard it was served in, quickly became a hit, and before long even the posh folks of London’s West End were quaffing it as “The Original Gin Sling”. So popular was his beverage, that James Pimm introduced two other kinds of Pimm’s cups to London drinkers: numbers 2 and 3, based on scotch and brandy, respectively. [...]

]]> By: Pimm's: No.1 Drink of the Month July | We Are Never Full http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/comment-page-1/#comment-15806 Pimm's: No.1 Drink of the Month July | We Are Never Full Sat, 04 Jul 2009 16:08:34 +0000 http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/#comment-15806 [...] As I wrote last year, prior to the industrial revolution, London’s East End and Docklands area was known for the quality of its shellfish. The large tidal range on that part of the Thames revealed great and healthy mudflats at low tide from which bushels of cockles, mussels, winkles, razor clams, and oysters were pulled. This bounty of shellfish meant that oyster bars were as much a part of East End life as rhyming slang, and it was typical for your working man to wash down each mouthful of crustacean with a jigger of dry gin. Now, if you’ve ever drunk cheap London dry gin neat, you’ll know that the bitter flavor can turn even the toughest Cockney’s mouth inside-out and have him clutching the Betty Grable for support. A Little of the Back Story So it was that in 1823, East End oyster bar owner James Pimm began serving a drink that mixed gin with quinine, citrus fruit, and spices to make it more palatable. Pimm’s cocktail, or No.1 Cup, as it became known after the small tankard it was served in, quickly became a hit, and before long even the posh folks of London’s West End were quaffing it as “The Original Gin Sling”. So popular was his beverage, that James Pimm introduced two other kinds of Pimm’s cups to London drinkers: numbers 2 and 3, based on scotch and brandy, respectively. [...] [...] As I wrote last year, prior to the industrial revolution, London’s East End and Docklands area was known for the quality of its shellfish. The large tidal range on that part of the Thames revealed great and healthy mudflats at low tide from which bushels of cockles, mussels, winkles, razor clams, and oysters were pulled. This bounty of shellfish meant that oyster bars were as much a part of East End life as rhyming slang, and it was typical for your working man to wash down each mouthful of crustacean with a jigger of dry gin. Now, if you’ve ever drunk cheap London dry gin neat, you’ll know that the bitter flavor can turn even the toughest Cockney’s mouth inside-out and have him clutching the Betty Grable for support. A Little of the Back Story So it was that in 1823, East End oyster bar owner James Pimm began serving a drink that mixed gin with quinine, citrus fruit, and spices to make it more palatable. Pimm’s cocktail, or No.1 Cup, as it became known after the small tankard it was served in, quickly became a hit, and before long even the posh folks of London’s West End were quaffing it as “The Original Gin Sling”. So popular was his beverage, that James Pimm introduced two other kinds of Pimm’s cups to London drinkers: numbers 2 and 3, based on scotch and brandy, respectively. [...]

]]> By: matt wright http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/comment-page-1/#comment-7182 matt wright Thu, 11 Dec 2008 17:41:54 +0000 http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/#comment-7182 I love flights like that back to the UK!!! Nose to tail is a fabulous concept, and one that should be explored by many more restaurants. I love flights like that back to the UK!!!

Nose to tail is a fabulous concept, and one that should be explored by many more restaurants.

]]> By: Heather http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/comment-page-1/#comment-7115 Heather Mon, 08 Dec 2008 01:34:53 +0000 http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/#comment-7115 Oooh, I will keep your travel tip in mind when planning my Thanksgiving next year. I love the concept, but something about bristles on meat turns me off a bit. Oooh, I will keep your travel tip in mind when planning my Thanksgiving next year.

I love the concept, but something about bristles on meat turns me off a bit.

]]> By: Lori Lynn @ Taste With The Eyes http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/comment-page-1/#comment-7112 Lori Lynn @ Taste With The Eyes Sun, 07 Dec 2008 19:10:24 +0000 http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/#comment-7112 I am listening to your postcast right now. I am thoroughly enjoying it. The photos of the restaurant are terrific. I love the space and the light there. Had some bone marrow recently at Guy Savoy in Vegas and my oh my you are right about the succulence and decadence of this food, I plan to make it myself soon and try it with parsley salad. Never heard of eating widgeon, do remember it from zoology classes in college... I am listening to your postcast right now. I am thoroughly enjoying it. The photos of the restaurant are terrific. I love the space and the light there. Had some bone marrow recently at Guy Savoy in Vegas and my oh my you are right about the succulence and decadence of this food, I plan to make it myself soon and try it with parsley salad.
Never heard of eating widgeon, do remember it from zoology classes in college…

]]> By: noble pig http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/comment-page-1/#comment-7110 noble pig Sun, 07 Dec 2008 16:52:34 +0000 http://www.weareneverfull.com/eating-nose-to-tail-in-london-a-podcast/#comment-7110 How wonderful this sounds/looks.....I need to travel more. How wonderful this sounds/looks…..I need to travel more.

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