Shooting practice with Spiced Applescotch

You might find it difficult to believe, perhaps even a little upsetting by proxy, but occasionally my blog comes in for some... how can I put this... criticism?!?

It's alright. I can take it.

Sometimes readers disagree with my view - which is their privilege and right - and there will always be irritable brewers and or restauranteurs who decide that I've been overly critical of their restaurant or their beer and get all touchy about it. I guess it's easier to go on the defensive than looking at the reasons why somebody might have found their product to be a bit shit.

Then there are those who, despite my incontravertible loveliness, just don't appreciate my particular writing style, or who are offended by the prevalence of swearing. Fair enough. You go and read summat else then, wankycunt. I'll stay here and make cheap profanity gags.

One common criticism that I think has been entirely resonable and just though, has been about the quality of the photography. I think it's fair to say that often the snapshots taken on a 3 year old phone perhaps don't quite do justice to the food I've prepared.

So... I done got me a new camera.

Pepys' cheese on toast

One of the loveliest foodie images of all time is that of Samuel Pepys burying his cheese when the Great Fire of London started.

I'm sure he did his bit helping to evacuate the women and children or whatever, but I just love the idea that his hunk of Parmesan was of such profound importance to him that he was damned if he'd allow it to melt away in some nasty fire.

Truly a man of high principle and considered priority!

Anchovy-fried Crostini with Parmesan shavings

Nobody really knows why Parmesan was so significant in Pepys' day, just that it was. Experts have theorised that Parmesan may have been used as a generic seasoning in place of salt, and added to meals to make them taste, well, nicer.


Our Sammy wouldn't have been sprinkling it on Spag Bol or Risotto which were still centuries away from London's menus, but clearly it was one of the most valuable and treasured imports at the time (some say more expensive than gold).

You can imagine the men of the late Renaissance tucking into big hunks of meat with some gently melting Parmesan on top, giving the flavour an umami boost. I'd hazard that they also whacked a bit in when making soups and stews.

Improved import channels with Parma mean that it's not so expensive these days and possibly not worth burying in the event of fire, but it's remarkable how Parmesan has stood the test of time.

We're still finding new things to sprinkle it on to make them taste even better - and here's a brand new recipe that does just that.