I love how you capture the art of both complex and simple dishes so beautifully here. It's refreshing to know a renowned chef would crave something simple after creating wonderfully complex dishes. I am now at peace about my weekly repertoire of beans on toast (sometimes jacket potato is they're lucky) for the kids.
I remember the story too of Ramsay's kitchen brigade who would go into Soho in the first hours of the morning after finishing their three-star service the night before for their greasy spoon breakfast. Simple pleasures! Thank you for reading and for your comment (only just seen, sorry!).
"that first recipe was a crab pasta dish within which he detailed meticulously how to extract the chlorophyll from blanched parsley to mix into a dough." 😲
Love the bean toast pic and the single bean speared on the fork, and I am having baked beans for brunch, there's that. Great Fragment, Matt! Found via Barry's rec.
Thanks for reading and commenting, Alexander. If I put a penny into a jar for every time Barrie recommended someone to come here, I'd be able to pay off the mortgage (mine, not his!). And good to have a fellow baked bean lover here!
I'm always in awe of chefs and cooks who can accurately capture a recipe in such a way that the eaters are not only inspired to make it but given the confidence to do so. Not to mention those authors who captivate and enchant us with their insights into their small corner of the world.
I'm with you, Phil and Atul in the deep satisfaction to be found in the most simple of meals when they are what you yearn in that moment. Crunchy nut cornflakes in cold skinned milk, cheese toast with or without a layer of thinly sliced salami or chorizo underneath the cheese, yes a cheese sandwich on white bread generally buttered, and a slice of hot- salt buttered toast with one of an array of toppings from leftover keema to homemade fig jam!
All of those things! One of the best things I ever ate was a slice of floppy still-warm white toast, slathered with margarine with hot sugary tea from my hospital bed. My wife reassures me that the staff there used to swarm like vultures hoping to catch a slice!
What a perfect addition to the Matt Inwood canon! Delighted to see a Friday Fragment. A perfectly sized snackette, wonderful words to roll around the mouth! Happy weekend.
I love how you capture the art of both complex and simple dishes so beautifully here. It's refreshing to know a renowned chef would crave something simple after creating wonderfully complex dishes. I am now at peace about my weekly repertoire of beans on toast (sometimes jacket potato is they're lucky) for the kids.
I remember the story too of Ramsay's kitchen brigade who would go into Soho in the first hours of the morning after finishing their three-star service the night before for their greasy spoon breakfast. Simple pleasures! Thank you for reading and for your comment (only just seen, sorry!).
Whenever I eat beans on toast I always remark to my husband “you always forget just how good beans on toast is, until you eat it again, eh!”
100%! Sorry to see your comment here so late, Lynne. Thank you for reading. x
"that first recipe was a crab pasta dish within which he detailed meticulously how to extract the chlorophyll from blanched parsley to mix into a dough." 😲
Love the bean toast pic and the single bean speared on the fork, and I am having baked beans for brunch, there's that. Great Fragment, Matt! Found via Barry's rec.
Thanks for reading and commenting, Alexander. If I put a penny into a jar for every time Barrie recommended someone to come here, I'd be able to pay off the mortgage (mine, not his!). And good to have a fellow baked bean lover here!
Yeah, that's Barry! Will be digging more fragments I am sure.
And glad to see we share a love of the 'fragment'. ;)
Indeed, I noticed. Fragments, good to defragment sometimes! ;)
You sound like my pre-2008 iMac. ;) That needed so much defragging!
Lots of defragging needed! 😅 I think I need to add that scrubbing sound to my video intros when the blocks move around…
But beans on fried bread.......
...are ...a good... thing?
Oh, amazing. Brought up on it. Stays crisp!
I'll have to give it a try!
Do. It does mean I find soggy toast with beans disappointing.
So true.
You have made me hungry. I haven't eaten since having a very large, and delicious, breakfast at Rhossili this morning!
Take Gem out to the nearest convenience store now and buy beans, Andrew!
I’m too busy having a first attempt at making crumpets today. Wish me luck!
Impressed! I'm standing by for your afternoon post on Instagram with breath well and truly bated.
I'm always in awe of chefs and cooks who can accurately capture a recipe in such a way that the eaters are not only inspired to make it but given the confidence to do so. Not to mention those authors who captivate and enchant us with their insights into their small corner of the world.
I'm with you, Phil and Atul in the deep satisfaction to be found in the most simple of meals when they are what you yearn in that moment. Crunchy nut cornflakes in cold skinned milk, cheese toast with or without a layer of thinly sliced salami or chorizo underneath the cheese, yes a cheese sandwich on white bread generally buttered, and a slice of hot- salt buttered toast with one of an array of toppings from leftover keema to homemade fig jam!
(And I was always just-simmered milk over the top of my Cornflakes or Crunchy Nut Cornflakes; the best before-bed meal a child could wish for.)
All of those things! One of the best things I ever ate was a slice of floppy still-warm white toast, slathered with margarine with hot sugary tea from my hospital bed. My wife reassures me that the staff there used to swarm like vultures hoping to catch a slice!
What a perfect addition to the Matt Inwood canon! Delighted to see a Friday Fragment. A perfectly sized snackette, wonderful words to roll around the mouth! Happy weekend.
Ah, thank you. Cheap alliteration always a good excuse for adding to output! ;)