Put the flags out – and eat them!

 

Greece olives and feta mmmm

A few days ago I did a post on the artist Arcimboldo.  this artist used food, plants, flowers and even book in his paintings.  I thought that these flags of the world would be the perfect complement to the use of food in art, so here’s three I found;-

spicy India

The flags were part of a promotion for the Sydney International Food Festival in 2009.  I like the way they have used the fresh produce from each country to make the flags!

Italy - smell the basil

I wonder what our flag would look like, –  probably fish and chips with mushy peas – though you wouldn’t get the red white and blue…  What could you use for the red white and blue ?

See them all here

More images here

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Legless fish and other food oddities

Haworth Old Hall a lovely place to stay

I had a few nice meals whilst I was away.  One of them – a Venison Noisette in red wine, bacon, onion, mushroom and juniper (Haworth Old Hall) was absolutely delicious.  Another contender was something called Lamb Jennings – described as being slowly braised until it falls of the bone lamb, in rosemary and red wine.  But the thing that intrigued me and put me off a little and made me opt for the venison was not knowing what a Lamb Jennings actually was.  What I mean to say is – what part of a lamb is its Jennings?

Jennings ale

It turned out that I needn’t have worried.  The ‘Jennings’ referred to is actually the name of the ale (beer) it is infused with!  Why not say that?  It sounds delicious!

Pacific cod loin

Another food oddity I have noticed everywhere is ‘Cod Loins’.  I am at a loss with this.  How do fish have ‘loins’?  I can see how a loin or two can be taken from pork – an animal with four legs, but not a fish.

chicken McNuggets in 1997 packaging

My husband always asks what part of a chicken is it’s Mcnuggets?  Well what part of a chicken is it?  Has it seen a chicken?  The thing that has always put me off Kentucky Fried chicken is that some of it has no bone.  How and why does the bone jellify?   Sure, its artistic liscence to include ‘infuse’ or ‘on a bed’ or ‘wild’ rice/mushroom etc. Perhaps it’s just me, but I like to know what I’m eating (and which bit), 

pork cuts as I understand them

Haworth Old Hall where we stayed (home of the Lamb Jennings)

Pork prime cuts here

PS

My new poem on Bookstains is called Last Impression