Bond and Food

Thunderpussy

Being a Fat Northerner, I mainly survive on Currys and Pies, a Salad for me would be Cold chips from the night before. So I was wondering, have any members tried some of the food mentioned in the novels or Movies. Like Quales Eggs, pate de foie gras, and so on.
Basicily am I missing something as from what I can see most rich peoples food doesn't look that good, Oysters, caviar and Meat that's so undercooked Blood is still dripping off it.
Or am I really as uncouth and Unsophisticated as I sound :v
I've got to go the kettles boiled for my Pot Noodle )

Sir Miles

Thunderpussy wrote:

Being a Fat Northerner, I mainly survive on Currys and Pies, a Salad for me would be Cold chips from the night before. So I was wondering, have any members tried some of the food mentioned in the novels or Movies. Like Quales Eggs, pate de foie gras, and so on.
Basicily am I missing something as from what I can see most rich peoples food doesn't look that good, Oysters, caviar and Meat that's so undercooked Blood is still dripping off it.
Or am I really as uncouth and Unsophisticated as I sound :v
I've got to go the kettles boiled for my Pot Noodle )

No mate...also being a fat Northerner I recommend you stick with curry and pies )

superdaddy

Tried Hennesys brandy if that counts.

boothroyd13

Not sure about anyone else, but whenever I'm at a hotel, I always resist the urge to order "Green figs and yogurt, coffee, very black" for breakfast! This line always goes through my head.

Blackleiter

I have not tried any of the foods you mentioned, but I agree that it all sounds fairly unappealing! I'll stick with the basics - a nice steak, potatoes, throw in a few steamed veggies and I'm good!

Thunderpussy wrote:

Being a Fat Northerner, I mainly survive on Currys and Pies, a Salad for me would be Cold chips from the night before. So I was wondering, have any members tried some of the food mentioned in the novels or Movies. Like Quales Eggs, pate de foie gras, and so on.
Basicily am I missing something as from what I can see most rich peoples food doesn't look that good, Oysters, caviar and Meat that's so undercooked Blood is still dripping off it.
Or am I really as uncouth and Unsophisticated as I sound :v
I've got to go the kettles boiled for my Pot Noodle )

Thunderpussy

I have to agree about the Steak and potatoes, The food of the Gods. )
But what are these "Veggies" you mentioned. :v

thesecretagent

After a career in the army and private security I changed career completely 7 years ago and brought a butcher shop, turning it into a butchers, delicatessen and wine shop. I'd always been interested in food and drink and used to work in my grandfather's butcher shop when I was a kid. Subsequently I sell foie gras, caviar, champagne, £200 bottles of wine, quail's eggs, monkfish hearts, hare's liver - all sorts. I've eaten it all as well and even import kobi beef from Japan (milk-fed and massaged daily!!). I enjoy most things I've tried, but some things are over-rated. A quail's egg tastes no different from a free-range chicken's egg for instance, it's just a quarter of the size. But good caviar is something to experience and foie gras is truly amazing, and actually production has changed dramatically over the past few years just like veal.
I don't understand the wine thing as much as some - anything over £35 tastes like a £200 bottle to me. For me there are fantastic £10 bottles as good as anything.

Blackleiter

I threw that in just in case my wife is checking my posts!:))

Thunderpussy wrote:

I have to agree about the Steak and potatoes, The food of the Gods. )
But what are these "Veggies" you mentioned. :v

Thunderpussy

Blackleiter Today 22:07


I threw that in just in case my wife is checking my posts! )

I can understand that One.

as for expensive wines, I remember Being told that a top class white wine should taste like a glass of water.
Either that's right or the guy who sold me those Magic Beans was lieing )

Tokyo Matt

Steak and potatoes you say.

I read somewhere that Bond was happiest living off cold roast beef and potato salad. So you're almost there.

And if you're a steak man, eat kobe beef at least once in your life. Even if you have to fly to Japan to do so and take the airfare into account, it's worth it.

Hello thesecretagent. Sounds like my kind of shop. Does kobe beef travel O.K?

pyrat

Tried quail eggs, they were quite good. Caviar I can take or leave. Food is an adventure and it's a lot of fun to try different dishes. In fact, tonight I had a peppered steak in burgundy sauce that was just out of this world. I had initially planned on having prime rib which I had had before at this establishment but decided to try something new and I was glad I did. At home I, like Bond, stick to the basics, but when in the "field" it's time to live dangerously... Although I did pass on trying baluts in the Philippines and durains in Thailand.

The biggest advantage Bond has is he can eat all this fancy food and not gain any weight. Wish I could do that! 8-)

thesecretagent

We only get the kobe beef loins which gives the fillet and whole sirloin. It's vaccum packed and frozen. It's very tender but I find it a bit tasteless - a bit like veal, sort of tender and succulent but hardly any flavour. I imagine some of this is lost in the packing and freezing though, and would like to visit Japan sometime and try it.
As for caviar, I can take or leave the mid-range stuff, which is what I generally supply, but the very best usually considered Beluga fish landed in the Iranian ports of the Caspian Sea is quite exquisite, but only really when eaten with the right accompanniments such as blini pancakes and powdered hardboiled egg, or sourcream - and not as I have done - dipping pringles in it! )

Higgins

TSA, just out of curiosity:

Are you getting your Kobe beef from Japan, or do you get Wagyu beef from Australia?
As far as I know, the japanese government does not permit the export of japanese Kobe beef, but I may be wrong about it.

Re. meat: Nothing beats paper-thin sliced San Daniele ham imo. -{

Tokyo Matt

hello.

Mr. Pyrat, if you can "take or leave caviar", then leave it, and I'll eat your share. What are friends for?

Secret Agent San, if you ever do come to japan to try kobe beef, look me up and I'll show you around. Then I'll visit the UK and spend a month or two showing myself around your shop.

Pussy San. Japan doesn't permit the export of kobe beef? Never heard that. Could be right. I'll check with my wife.

Higgins

Tokyo Matt wrote:

Pussy San. Japan doesn't permit the export of kobe beef? Never heard that. Could be right. I'll check with my wife.

Trying not to be over-sensitive. It's Markus , never been called a pussy before - except from Asp9mm

However, I could accept Pushy :v


btt:

http://www.chefseattle.com/articles/kobe-beef/

quote: " it surprises most to learn that true kobe beef isn't actually exported out of Japan"

Thunderpussy

I Don't think it's a problem to Kobe beef in the UK as I've seen it on a few cookery shows. Love TSA's idea of mixing caviar with Pringels " East meets West" kind of thing ) I always thought Kobe beef was From the cows given Beer to drink as in YOLT, or was this another of Flemings halftrue facts ) I'll must give it a try sometime.
Bondtoys there is nothing wrong in being called Pussy, I get it all the time. :v
Slightly off subject for fans of Master chef heres a song from the show, I think it's brilliant.

http://youtu.be/P-8OqYi8wGA

Tokyo Matt

Don't want to upset anybody. From now on it's "Thunderpussy San".

Secret Agent San seems to be the man to ask. I don't study the stuff, I just eat it. I don't eat mine with blini pancakes or powdered hardboiled eggs........I eat mine with a spoon...........and vodka.

Phoned my wife and asked her about kobe beef exports. She said "I can't believe you're asking me this while I'm at work. And take me to my favourite restaurant in Kobe this weekend and I'll check it out."

"Yes Dear".

Thunderpussy

No Problem Tokyo Matt, I'll answer to anything, Pussy is fine with me, Infact I love it. :v If thats not a little too "Carry On"
My wife came home one evening, In work they'd been asking about nicknames Husbands call their wives,Naturally she asked me if I had a name for her, I replied of course i do it's "Yes SIR!" )

thesecretagent

I get my Kobe beef from an intermediary in London. Apparently there was a thing a year or two ago where Japan didn't want to export, but then it came from South Korea and Australia as the black cattle (wagyu) raised in a similiar style. He say's that Japanese imports are ok, and also told me to get back to work! )

thesecretagent

Ah yes, and officially you can't call it kobe beef once outside Japan. And that if it's female beef cattle, like much of American "kobe" beef it can't really be kobe beef either.

Tonight I'm eating Aberdeen Angus rump steak - it's far less confusing! )

pyrat

Tokyo Matt wrote:

Mr. Pyrat, if you can "take or leave caviar", then leave it, and I'll eat your share. What are friends for?

All yours mate.

There's a lot of counterfeit Koby beef out there so caveat emptor. The same situation exists with a lot of high profile, limited availability foods, like Jamaican Blue Mountain Coffee so you need to pay a lot of attention to the source when making such purchases.

Blackleiter

Thanks for the tip, Matt-san. I have never been to Japan, but I have a son who lives in Osaka that I plan to visit very soon. I will insist that he take me out for some Kobe beef!

Tokyo Matt wrote:

Steak and potatoes you say.

I read somewhere that Bond was happiest living off cold roast beef and potato salad. So you're almost there.

And if you're a steak man, eat kobe beef at least once in your life. Even if you have to fly to Japan to do so and take the airfare into account, it's worth it.

Hello thesecretagent. Sounds like my kind of shop. Does kobe beef travel O.K?

Thunderpussy

As for Champagne, I did have an expensive Bottle once and thought it tasted like a weak cider, Given the choice againg I'd have a glass of Cider. )

Lexi

Now Kobe Beef is something I would love to try.... it is apparently the best steak ever - and as I like mine, tender and bloody in the middle - it seems the perfect type of beef.

Oysters - one of my favourites - served freshly shucked - with either a splash of Tabasco, or horseradish - with a lovely cold beer...
Caviar - overpriced, BUT you can't feel those lovely salty little bubbles popping on your tongue with anything else...
Bollinger Champaign - now, I may sound really uncouth, but to me, most expensive Champaign’s are overpriced, and not all that. Perhaps the label gives you a little smug satisfaction - when one is watching polo, and sipping a bottle of Mumm, but for me, a good bottle of Cava will do just as well )

Foie gras - never tried it - and to be honest, probably won’t. I don't like the sound of a goose being force fed to enlarge their livers.... but if they are changing the way they are rearing them, then fair enough.
Veal - same as above.... although there is free range veal now, where crating is not allowed, so I could be persuaded

And we mustn't forget langouste - now, this has to be my favourite. I love any type of lobster.... and catching them fresh, off the coast of the San Blas Islands was a highlight I will never forget.

Oh, and the green veggies that seem so popular with Bond is Asparagus with hollandaise sauce.....can't say I've had them with hollandaise, but a dollop of mayonnaise will do just as nicely

All this talk of food is making me hungry..... shame I've got not one of the items above... ah well, black coffee and toast it is then )

thesecretagent

Lexi - Veal has been farmed differently in Britain for over ten years but is still tarnished with the crated veal thing. In fact, veal is now only slaughtered at six months, the exact same for lamb and pork, but nobody seems to care so much about those two.

I'm really with you on the cava thing. I've tried Bollinger, Dom Perignon and Mumm, as well as Krug, and for me the dearer it gets the worst it tastes! Moet is good, and the same company that makes Dom Perignon, but at £25 to £30 a bottle it tastes so much better. A good £10 cava takes some beating IMO.

I'm no lover of raw oysters - I prefer them quickly fried in seasoned butter, or wrapped in smoked bacon and grilled.

I'll resist the temptation to comment on the caviar sensation and will leave TP or Nap to lower the tone. :v

Lexi

thesecretagent wrote:

Lexi - Veal has been farmed differently in Britain for over ten years but is still tarnished with the crated veal thing. In fact, veal is now only slaughtered at six months, the exact same for lamb and pork, but nobody seems to care so much about those two.

I'm really with you on the cava thing. I've tried Bollinger, Dom Perignon and Mumm, as well as Krug, and for me the dearer it gets the worst it tastes! Moet is good, and the same company that makes Dom Perignon, but at £25 to £30 a bottle it tastes so much better. A good £10 cava takes some beating IMO.

I'm no lover of raw oysters - I prefer them quickly fried in seasoned butter, or wrapped in smoked bacon and grilled.

I'll resist the temptation to comment on the caviar sensation and will leave TP or Nap to lower the tone. :v

Yeh, Gordon Ramsey did a feature on Veal, and how now it's much more free range.... and that is a good thing. So, like I said, would give it a try if I knew it was so

I too have tried all of the above Champaign’s - apart from Krug.... and really a bottle of Tesco Finest Cava at £6.49 is far more tasty, let alone better value for money )

You know, you should give Prosecco a go.... it's Italian dry sparkling wine, and very drinkable.... especially on a hot day - it's becoming much more available now - and I would highly recommend it -{ but be warned, 1 bottle is never enough )

As for oysters - you should try this, it's my Dad's favourite (he's not keen on the raw ones either....)

Oysters Rockefeller

6 fresh oysters in their shell
55g/2oz butter
½ small onion, chopped
1 tbsp chopped fresh parsley
55g/2oz spinach, chopped
55g/2oz fine breadcrumbs

Preparation method

Preheat the grill to its highest setting.
Open the oyster shells with a shucker. Discard the top and loosen each oyster from the base of its shell. Set aside and keep cool.
Melt the butter in a small frying pan. Fry the onion and the parsley for 2-3 minutes, until softened.
Add the spinach and cook until wilted.
Add the breadcrumbs and cook for 1-2 minutes.
Place a teaspoon of spinach and breadcrumb mixture onto each half oyster shell to cover the oyster and place a small lump of butter on top of each.
Place the oysters onto a baking tray and transfer to the grill to cook until golden-brown.

You can also add a slice of Gruyère cheese too, (instead of butter)..... but to some, that may seem over indulgence :v

thesecretagent

Lexi wrote:

thesecretagent wrote:

Lexi - Veal has been farmed differently in Britain for over ten years but is still tarnished with the crated veal thing. In fact, veal is now only slaughtered at six months, the exact same for lamb and pork, but nobody seems to care so much about those two.

I'm really with you on the cava thing. I've tried Bollinger, Dom Perignon and Mumm, as well as Krug, and for me the dearer it gets the worst it tastes! Moet is good, and the same company that makes Dom Perignon, but at £25 to £30 a bottle it tastes so much better. A good £10 cava takes some beating IMO.

I'm no lover of raw oysters - I prefer them quickly fried in seasoned butter, or wrapped in smoked bacon and grilled.

I'll resist the temptation to comment on the caviar sensation and will leave TP or Nap to lower the tone. :v

Yeh, Gordon Ramsey did a feature on Veal, and how now it's much more free range.... and that is a good thing. So, like I said, would give it a try if I knew it was so

I too have tried all of the above Champaign’s - apart from Krug.... and really a bottle of Tesco Finest Cava at £6.49 is far more tasty, let alone better value for money )

You know, you should give Prosecco a go.... it's Italian dry sparkling wine, and very drinkable.... especially on a hot day - it's becoming much more available now - and I would highly recommend it -{ but be warned, 1 bottle is never enough )

As for oysters - you should try this, it's my Dad's favourite (he's not keen on the raw ones either....)

Oysters Rockefeller

6 fresh oysters in their shell
55g/2oz butter
½ small onion, chopped
1 tbsp chopped fresh parsley
55g/2oz spinach, chopped
55g/2oz fine breadcrumbs

Preparation method

Preheat the grill to its highest setting.
Open the oyster shells with a shucker. Discard the top and loosen each oyster from the base of its shell. Set aside and keep cool.
Melt the butter in a small frying pan. Fry the onion and the parsley for 2-3 minutes, until softened.
Add the spinach and cook until wilted.
Add the breadcrumbs and cook for 1-2 minutes.
Place a teaspoon of spinach and breadcrumb mixture onto each half oyster shell to cover the oyster and place a small lump of butter on top of each.
Place the oysters onto a baking tray and transfer to the grill to cook until golden-brown.

You can also add a slice of Gruyère cheese too, (instead of butter)..... but to some, that may seem over indulgence :v

That sounds really good - there's a fishmonger in the same street as my shop, so I might well give that recipe a go when he's got some fresh oysters.
Presceco is rather drinkable I've never really drank it until on holiday in Sardinia this may, and you're right, one bottle doesn't last long...

zaphod

boothroyd13 wrote:

Not sure about anyone else, but whenever I'm at a hotel, I always resist the urge to order "Green figs and yogurt, coffee, very black" for breakfast! This line always goes through my head.

Me to.

Thunderpussy

Any time I'm in a Hotel, It's the "Full English" or nothing !


Oh who am I kidding, If they don't have the Full English, I eat whatever they have :v

Lexi

Thunderpussy wrote:

Any time I'm in a Hotel, It's the "Full English" or nothing !

Hey me too - especially if you've worked up an appetite :v

GaddGeneGadd

Ahh the joys of being Bond. He can eat what ever he wants and never gain weight, he can drink like a mad man and never get drunk and he never, ever ages ( Unless he is in avtak ) )
That' it I want to be Bond