Being Lactose Intolerant & Intolerant of Lactose Intolerance

Gavin WrenFood Education, Food Opinion Pieces, The World of Food

Lactose intolerant Milk pouring into jug
Can you keep a secret? I’m going to break some news, admit something I’ve been ruminating over for a long time. I’m going to hold my hand up and say that I don’t like milk, that I am probably lactose intolerant. This isn’t based on scientific numbers and doctors reports, it is based on personal evidence of an aversion to milk, so all those who hate the ‘fad of wellness’ better saddle up your best trolls and get ready for a fight. But First, Some Contradictions. I have always been slightly begrudging of ‘intolerances’. I’ve always seen a full-blown allergy based on doctors examinations and trials as a big, undeniable fact and no-one’s going to argue that point, hopefully. Except those who believe that exposure to things can reduce allergic reactions, but that’s another story altogether. But an intolerance? That’s more of a personal opinion type-thing and we all know…

Sticky Resealable Tabs – They Don’t Work

Gavin WrenFood Opinion Pieces, The World of Food, YouTube Food Videos

Sticky Resealable Tabs
OK, time for a rant. Not about Brexit, nor about the future of UK food. Nope, it’s a problem that’s been around for a lot longer than any of those things. It’s about sticky resealable tabs. Sticky resealable tabs. You know those little self adhesive tabs and tags which supermarkets and food producers add to their packets of dried food. Those little self adhesive strips which lose their stickiness within minutes of being exposed to a kitchen which has water, oil, flour, butter, washing up liquid or anything else within it. The little sticky resealable tabs which gently un-stick themselves whilst hiding in the cupboard, so that you can pour rice everywhere next time you get the packet out. Those little tabs which I have not used and have simply replaced with an elastic band instead. Yes, those. They have irritated me for years. Many, many years. Dear UK Supermarkets.…

The Future of Wellness & Food Intolerance

Gavin WrenFood Opinion Pieces, The World of Food

Stop Food Intolerance
It’s an incredibly unique thing, our current obsession with food intolerance. The world has experienced vast swathes of intolerances in history, normally towards large groups of other people. Today, there’s a swelling mass of people claiming that certain foods don’t make them feel very good. Often backed up with little or no scientific data, these people are changing the course of food in our country and reshaping the profile of products on the shelves in our shops. I often wonder if we’ll look back at this age along with the so called ‘cult’ of wellness and see it as a turning point in the enlightenment of our consumption of food or merely an unscientific hippyish fad. The ‘Cult’ of Wellness. Wellness certainly attracts a lot of cynicism. There has been very vocal opposition, especially against bloggers who are purporting health benefits despite having very little or no formal training in…

Plucking Thyme, Time, or Words to that Effect.

Gavin WrenFood Opinion Pieces, The World of Food

Plucking thyme and time
Time. Our most precious commodity and one which we have utterly no control over. It sets its own agenda and we’re largely at it’s mercy when it comes to finding out when it ends. Time – He’s waiting in the wings
He speaks of senseless things
His script is you and me boys.David Bowie 'Time' That might sound a bit heavy and bleak to start the week with, tackling all of life, death and everything in between. But it seems to have particular relevance to cooking. Yes, really, I’m serious. Yesterday, I was making a dish for the blog which involved some delicious sweet, rich, roasted red peppers. They were silken strands of slithering red, orange and yellow capsicums, swimming around in a simple dressing and my mouth is watering just thinking about them. I hadn’t roasted peppers for a long time and it reminded me of the sweet beauty…

The Scourge of Open Plan Kitchens

Gavin WrenFood Opinion Pieces, The World of Food

Why I Dislike Open Plan Kitchens
I’m struggling with a bitter fate that our country is facing, a murky descent of moral decline which has been created through contentious decisions, which have the power to divide our country and remove any retained Greatness from Great Britain. And I’m not talking about Brexit, I’m talking about a far more virulent, silent disease which is sweeping through the hearts of our nation’s cities and rotting them from the inside out. What I’m talking about is open plan kitchens. I am simply unable to get my head around the proliferation of these ridiculous excuses for kitchens that have swept the property market over the last 10 years. They’re like a plague upon our country, reducing our property stock to ever more tiny little fractious blocks, equipped with mere ‘tea and coffee making facilities’ style kitchens which have barely enough workspace to prepare a few olives. The Decline of Western…

How To Write a Recipe

Gavin WrenFood Blogging, Food Opinion Pieces, The World of Food

How To Write a Recipe
Writing a recipe is a complex proposition. You might just think it’s a list of ingredients followed by a few instructions about how you mix those ingredients together, but that’s just the shell of it, the dictionary definition of what a recipe is. To actually understand how to write a recipe, how you present that creation of yours to the world involves a deeper understanding not only of your audience, but also of yourself. What’s In a Recipe? Recipes embody different things for different people. Those who are proficient in cooking might look at a recipe simply as inspiration, rather than a specific order of construction. Their confidence and knowledge allows them to shy away from the writer’s instructions, to just take the flavours or essence of the recipe and head off to create it in their own eyes. Some chefs, such as Nigel Slater makes a point with his…