COMING SOON..

More content.. including book reviews of Professor John Yudkin’s Pure White and Deadly: The Problem of Sugar, Doctor Richard Mackarness. Eat Fat and Grow Slim and the companion book Eat Fat Grow Slim Cookery by Joy Barnett plus Dr Carlton Frederiicks’ Low Carbogydrate Diet.

Thinking about the potential rise in food prices, in the UK and elsewhere, MaisonCool has given tips on finding real food on a budget, and given further details for UK stores such as ASDA, B&M, Iceland, Morrisons, Poundland and Poundstretcher. We will continue to find new stores and give details of great buys.

It’s easy to grab fish fingers, fries, burgers, and Pot Noodles, but these aren’t necessarily healthy. In a pandemic, the focus should be on giving your body nutrients, to enable your immune system to work. Beyond that, if you aren’t burdening your pancreas with sugar and carbs and burdening your liver with a whole bunch of chemical additives, you are enabling your body to work more efficiently.

Many people are cooking at home and making an effort to make food a central part of lockdown life. We are going to be looking to make some classic dishes low carb and also to explore old cookbooks such as Woman’s Own Cookbook (1964), Mrs C S Peel’s Savouries Simplified (1905), Elizabeth Craig’s Economical Cookery (1934), Sonia Allison’s The Dairy Book of Home Cookery (1977) and Auguste Escoffier’s Ma Cuisine (1934), to name but a few.

Using cookbooks which predate your birth and that of your parents, can be an interesting experience. Dietary recommendations change, fashions in food change. They often give a slice of social history, suggesting a cut of meat that was cheap then but isn’t now. You learn that in the UK in the 60s, red bell peppers were only available fresh, between July and October. Monkfish was cheap and coley often not deemed suitable for anyone but the cat. Before custard powder, people made custard themselves.

One thing which is rare in mainstream cookery in Britain, is offal (variety meats). We bought it from butchers and farms, stashed it in the freezers and are now scouring books and internet for recipes. We will try it so that you don’t have to, and recommend anything we like. Here’s hoping that we find some recipes which make offal as delicious as haggis.

Goat isn’t a widely used meat in Britain, outside ethnic communities. Having stashed both goat mince and diced shoulder in the freezer, we will be searching out recipes.

Looking further ahead, we hope to persuade friends in Texas and South Africa to share their favourite barbecue and braai recipes.

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