How to write bad blog posts and lose visitors

How to write bad blog posts and lose visitors

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

If there’s one thing that turns me off when I read a blog post, it’s starting with phrases like “YOU NEED THIS IN YOUR LIFE!” or “This recipe is AMAZING and will CHANGE your WORLD”. You don’t NEED any recipe in your life, you just need basic food and water and the absolute last thing you need in your life is someone telling you what choices you should make. You should work them out for yourself and if you aren’t already doing that, then you need to start, rather than listening to a click-hungry blogger who is trying to big-up their recipe in the hope of a few more pence of ad revenue. It’s patronising and condescending that some blog writers can’t give their readers some credit by engaging you with engrossing text worthy of reading, rather than red-top tabloid headlines. Of course bloggers will tell you their recipe is…
How to peel a prickly pear

VIDEO: How to peel a prickly pear

Gavin Wren Food Techniques, The World of Food, YouTube Food Videos

It’s the pear necessities Prickly pears are a dangerously spiky fruit occasionally seen in the shops during Autumn, with vicious little hairs on their outer skin which stick in your hands. However the fruit inside is delicately sweet and quite different to most other fruits. I have to admit that previously I had no idea how to peel a prickly pear, but after working through a bit batch of these fruits, I’m well versed in it now, so thought I’d do a quick video to help you all out! See below for my quick, silly, instructional video. Enjoy! #mc_embed_signup{background:#fff; clear:left; font:14px Helvetica,Arial,sans-serif; } /* Add your own MailChimp form style overrides in your site stylesheet or in this style block. We recommend moving this block and the preceding CSS link to the HEAD of your HTML file. */ My unique perspective on food, once a month. * indicates required Email…
borough talks future of food

The future of food at Borough Market

Gavin Wren Food Education, The World of Food

Last week saw the final instalment of Borough Market’s ‘Borough Talks’ series, a set of hugely engaging debates that have taken place over the last few months as part of Borough Market’s 1000 year anniversary. This time it was about the future of food, a subject that filled my mind with wild sci-fi fantasies of space age foods and Jetsons-inspired meal packs, so I was keen to find out what people had to say, with the bonus of sampling some delightful food laid on by a few of Borough Market’s residents afterwards. Image from Borough Market’s Twitter feed, here, you can also find photos from this event here at Borough Market’s Facebook page. The panel Professor Tim Lang, professor of food policy at City University London was an utterly compelling speaker, his knowledge and passion very clear from his first words, combined with a sense of frustration, as…
Whole smoked mackerel

How to smoke mackerel

Gavin Wren Fish & Shellfish, Food Techniques, Recipes, The World of Food

I’ve reached peak mackerel. I don’t know what happened, whether something changed in the tides of the moon, but I suddenly felt an overwhelming urge to consume lots of this lovely, oily fish. There was a sign that this was coming, my smoked mackerel omelette indicated that I was heading into a mackerel period, because I’ve eaten that omelette a LOT since posting it. I feel nervous about estranging some of the more vegetable based readers, however please stick with me, as I can assure you that some non-fish recipes will also make a strong comeback soon, in fact I’ve got a seasonal corker coming up next week using chestnuts. This mackerel addiction has led me into dark and difficult situations. As my cravings for mackerel became stronger, I had an unrestrainable urge to hoard the fish, to make sure I had a copious supply at my fingertips. This led…
home cooked truths best way to squeeze a lime

VIDEO: The BEST way to squeeze a lime

Gavin Wren Food Techniques, The World of Food, YouTube Food Videos

I’ve made my first foray into the world of video and YouTube! In an effort to hunt down the most efficient and best way to squeeze a lime, I’ve had a bit of fun and put together a slightly silly rundown of the different ways you can do it. I hope you enjoy it as much as I did making it! #mc_embed_signup{background:#fff; clear:left; font:14px Helvetica,Arial,sans-serif; } /* Add your own MailChimp form style overrides in your site stylesheet or in this style block. We recommend moving this block and the preceding CSS link to the HEAD of your HTML file. */ My unique perspective on food, once a month. * indicates required Email Address * First Name Last Name (function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';fnames[2]='LNAME';ftypes[2]='text';}(jQuery));var $mcj = jQuery.noConflict(true);…
wholemeal spelt pasta tagliatelle

Wholemeal Fresh Spelt Pasta

Gavin Wren Basic Ingredients, Food Techniques, Recipes, Spelt & ancient grains, The World of Food

I’ve made homemade pasta previously, from silky whisps of fine tagliatelle to carefully manipulated, pillowy ravioli. It’s one of those things that’s a domestic indulgence, because shop bought, dried pasta is so good and easy to cook that it’s hard to justify the time and effort required in making your own. But, in the true spirit of indulgence, it is also incredibly satisfying to make this simple ingredient and if we always chose the quickest, easiest, ready-prepared method, we might all turn into mindless zombies. Despite this previous experience of homemade pasta and the fact that pasta contains so few ingredients, it ended up quite a tricky recipe to develop. Balls of pasta, eggs shells and flour very nearly adorned the kitchen window as I tried to rationalise dryness, stickiness, toughness and splitting, so that I could explain it to you. The end result really is quite a rough (rustic?)…