The Guardian carries a report on the effect celebrity cook Nigella Lawson has on product sales of ingredients that some people may consider lost to history.
Her latest advice is to use goose fat when cooking a Christmas Roast instead of butter in order to make the perfect roast potatoes.
Some of you may think yuk, but the reaction in product sales says there’s something going on here. It’s about cooking with food ingredients our grandparent’s may have. It’s about cooking with simple goose fat rather than infused virgin olive oil. It’s about ‘real food’ and maybe there’s something here which reflects why the ‘local food’ movement is growing well. Or something like that. We can’t quite put our finger on it. Thoughts?
Nigella effect sees goose fat sales soar | Broadcast | MediaGuardian.co.uk
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When a bunch of family was visiting us for the long Thanksgiving weekend my mother commented on how strange it was that a number of the dishes I was serving were, unbeknownst to me, things my grandmother served back in the 50s/60s/70s. Grapefruit and avocado salad, red onion/orange/romaine salad, smoked salmon on pumpernickel bread. If there’s a return to the retro classics our grandparents ate it might in part be due to the very modern “eat local” movement. In the days of yore people had little choice but to eat local, and now we’re choosing to by shopping at farmers’ markets or by paying attention to the “locally grown” labels in the Whole Foods produce section. Since I’m now in LA and my grandmother lived in San Diego, for us that means citrus and avocados.
December 12th, 2006 at 12:25 pm
Yuk? Have you tried goose fat? Potatoes in goose fat are beautiful. Better still, it’s cheap and last forever in the fridge. Granted, it won’t win any healthy eating awards but hey, it’s Christmas. PS. Duck fat potatoes also amazing.
December 12th, 2006 at 3:38 pm