Here is a where you’ll get to see random clips and tips about food, trends, health, ingredients, recipes or what I might have had for breakfast … and other such riveting minutiae. If you have ideas about what you want to see me talk about/make let me know.
As in the 18th century French courts and also that marzipan fruit shape in those odd boxes of chocolates with the jellies in circa 1983…marzipan is back on more than just Xmas cakes and Stollen centres…
Above is the German (very marzipan centric as a nation) offering this season and below are some of the other marzipans on the market…
The ubiquitous slice-it-yourself marzipan in chocolate which has graced the German market stalls over the Xmas period.
horrible marzipan animals at Patisserie Valerie
and those retro faux fruits are back in boxes from Belgian Leonidas…
the on line version: sexed up marzipan fruits
…and just so you can compare to what was happening in the world of marzipan well over 200 years ago…you should look at the exact replicas of walnuts, flowers and decorations all made from marzipan – those were not really for eating but for tempting the palate and impressing the guests.
His posture doesn't look good to me!
Note the plether coke bottle holder in the background
A wooden square with a hole and a magnet to suspend the spoon. Simple brilliance made by Berliners with learning difficulties. Love this!
3 egg cups
Lower East Side NYC has a new bar which promotes all things Mexico but mostly the resurgence of the other Tequila. Mezcal has been made in the villages as a kind of moonshine in the poorer areas of Oaxaca. However, this floral distillation of agave has been around since 16th century and at it’s best is like a fine single malt whiskey with a smokey quality.
So, my friend sampled the mezcal in traditional style- with a suck of an orange and a pinch or worm salt (that’s ground worms).
The Mezcal Bar with a selection of mezcals
This half-sided bottle fits perfectly in the hand and the contents are pure NZ spring water. It travelled far but at least it came in a stunning bottle.
Maori influenced bottle design
Bottle label is on the inside of the bottle
The man at Fairway Markets (upper west side, Manhattan) wanted to give me a puppet show. I think it was a silent dancing squid type performance. I never heard him do a squid-voice (didn’t want to push it!)
This is the pre-show position...
and now the show...
It’s not big and it’s not clever 
Weighing scales -part 1!
Old (not re-styled to look old) tea shop on Christopher Street in the West Village, Manhattan – sells all kinds of loose and packaged teas which included that gourmet favourite ‘PG Tips’ but I didn’t bother taking a picture of that!
Jars and Packets
Tea in jars and tins (does it get any better?)
If this isn't 'Open All Hours'! Love those scales...
African tea with handmade packaging from coconuts leaves and husk
Tea art...on coffee sack
sponge bob
Seen in a Harlem Bakery – made for Hispanic occasions…these have to be the most frightening examples of bad bakery…includes plastic dolls, added junk and oddments and of course food colourings galore…
Anyone who has been to the NYC candy store Dylan’s will know that there are more staff than customers. The 3 level store is filled with sweets and chocolates of all descriptions. Massive gob-stoppers, chocolate fountains, home-made fudge, celebrity favourites as listed in a glass case and all the store music is candy and sweet related. The odd thing about Dylan’s is that it has a top secret policy which I discovered when i tried to take a photograph. The staff ‘police’ anyone trying to take home free images of their panoply of sugar products…but I managed to get these before being collared!
Candy-embedded steps, huge lollipops, Japanese marshmallow heads with chopsticks and things on sticks (again!)
To save time in writing labels for the ice cream flavours -this shop just stick a whole fruit on top and let you decipher the flavour…watch out for the big bits in the soft scoop…
