Hello, have you missed me? You see, my dog ate my computer so all of those 20 posts I have backed up and ready to hit “publish” on disappeared down fido’s esophagus. To tell the tru...
Things have been quiet around here recently. The last couple of months have been quite an unexpected roller coaster here in the Wrightfood household, and frankly I haven’t had much interest in ...
I don’t do a lot of smoking. I won a smoker a few years back for a photo of some meat, and guess what – I never used it. It stayed in garage, unopened in the box. Well, honestly, that was...
Many months ago I got en email from a bloke at a new online magazine startup called Spenser. He was looking for a story. Apparently he likes the stuff I do on my blog here and wanted an article about...
Beets are my favorite root vegetable. My favorite to grow in our back yard, and my favorite to chow down on come the cooler months. They have, I have to say, been one of our great successes in the ya...
It is about this time of year that I start doing quite a lot with locally grown peppers. They crop up at the farmers markets everywhere and it is pretty much impossible to walk through without pickin...
As I start getting old in my years, I am starting to realize there are two things that you shouldn’t mess with. The first is your mother-in-law, and the second is a pot beans. I am not even goi...
This blog has been a little quiet of late, and I apologize for that. Things have been busy, really busy. Here is one of the reasons why - Food and Light 2011. Jen Yu of UseRealButter fame emailed me ...
It has taken us nearly a year to perfect this gluten free flatbread dough. The “we” part is my wife and I. For the last couple of years she has had to be gluten-free and that might well n...
It was about a year ago that I met David Pearlstein. He had a charcuterie blog back then, and was making some very decent looking (and tasting) product in his basement. He came over, we shared some o...
“You need to eat more protein” said my naturopath, “preferably at breakfast” she added. Being honest, I wasn’t totally surprised. My breakfasts recently had been cereal ...
If I was to get all swanky on ya, I would call this salami “finocchiona salami”, however whenever I use some authentic name I seem to get emails from twerps telling me that it isn’t...
OK folks, gonna make this one short and sweet. Lots and lots of people have asked for a digital version of the Wrightfood Food Photography manual that I have started selling last week to raise money ...
About three months ago Danika turned to me and suggested we do more for charity. That is something that you can never just say “meh..” to. So we got thinking. She is a very accomplished a...
Some things are so classic, so perfectly right as they are that it seems like a total disgrace to “reinvent” them. There is a reason some dishes have been around for a long time, on and o...
Some of you might know that I am one of the judges for the rather large, rather viral #charcutpalooza challenge. I am in great company there I have to say, and the challenges are shaping up to be ver...
Well folks, this is quite an honor to announce this. Every year there is a very special food photography workshop in Boulder Colorado setup by the lovely Jen Yu and Todd Porter and Diane Cu. You migh...
This blood sausage sort of just happened. It wasn’t long ago when I was flicking through the River Cottage Cookbook I happened to see a blood sausage recipe or three. My first thought was ̶...
The poor old turnip gets a bad rap. It always seems to get out classed by other winter root vegetables (back off rutabaga’s..) and never quite ever gets seen as the star of the show. Half of th...
Well folks, this stuff has been hanging a while now. It seems to have done really quite well. It even survived the great International disaster of 2010 - “the humidifier is out of water for 3 d...
Post production often seems like a dirty little secret. I know some photographers that don’t like to talk about it. Others swear it is the devils work, and only for those photographers that can...
I love lamb. Absolutely love it. I will take a lamb chop over a steak any day of the week and don’t even get me started talking about legs of lamb. Oh, wait. Gonna have to, since this is a post...
This blog is fast becoming a mix of salted dried meat and vegetarian recipes by the looks of what I have posted recently - and frankly I am rather enjoying it! This is the latest in my meat curing ex...
There are some dishes, quite a lot of dishes in fact, that I cook and never think twice about blogging the recipe for. In my mind they are too simple, too “everyday” and have no cured mea...
Raise your hand if you have a problem taking food photography in the winter? If you could see me now, I would have my hand raised (with an alocholic bevy in it too, most likely). Heck, I would most l...
Bresaola is the salumi that got me started in to meat curing at home a couple of years ago now. Some of you might remember the story of rat cage and the thing eventually ending up in the trash. Since...
Something a little different today folks. A full on video post. Well, almost full on. I recently put a pork loin in to cure, and air dry and thought it might be rather fun to video the making of it. ...
I had this post almost typed up and for some reason Wordpress thought it would be funny not to save it. Quite frankly, and being honest with myself, that isn’t such a bad thing - it was a littl...
Some things automatically go against the grain. Dumping two bottles of half decent olive oil in to a pan, and then loading it up with fish and herbs for instance. However, 20 minutes later and it all...
Being British I am genetically disposed to Indian food. I am also ridiculously snooty about Indian food. Outside of India, I reckon that England could quite possibly be the best place to pick up some...
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