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Food Quest
My quest to be the stereotypical jaded-metro-yuppie-Guardianista-Islingtonite continues! So it's off to Borough Market to exercise my hunter-gatherer instincts in search of olive bread and nettle cheese (no, really).
But I go off the rails a bit on the way back, and pop in to the unappealing-looking Lithuanian shop under the arches at London Bridge. It also turns out to be unappealing-smelling, and of course it shakes violently every couple of minutes because of the trains. But it's packed with unidentifiable groceries!
So I am now the proud owner of: a rattan basket of biscuits that look like tiny beige snails and are called "sausainiai riču raču", a bag of glaistyti zefyrai ("coated zephyrs", it says here) which I think are probably chocolate-covered meringues, and an ominous sausage labelled "šaltai rūkyta KRIVIO dešra". Ping is not impressed, so it may all end up as a nutritionally-unsound packed lunch for Picocon. Anybody want a coated zephyr?
But I go off the rails a bit on the way back, and pop in to the unappealing-looking Lithuanian shop under the arches at London Bridge. It also turns out to be unappealing-smelling, and of course it shakes violently every couple of minutes because of the trains. But it's packed with unidentifiable groceries!
So I am now the proud owner of: a rattan basket of biscuits that look like tiny beige snails and are called "sausainiai riču raču", a bag of glaistyti zefyrai ("coated zephyrs", it says here) which I think are probably chocolate-covered meringues, and an ominous sausage labelled "šaltai rūkyta KRIVIO dešra". Ping is not impressed, so it may all end up as a nutritionally-unsound packed lunch for Picocon. Anybody want a coated zephyr?
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Brixton market in theory has every type of food known to man, but although I did eventually find brown cardamons in the chinese shop, methi (fenugreek) leaves still elude me. How can they be so difficult? They're a key ingredient of every single balti in our Top 100 Baltis book. Bloody London, thinks it's so great and can't even produce a good curry. I feel a trip to Tooting Broadway coming on (the South Northern Line mini Southall).
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Methi: odd, isn't it? The only place I ever found it was Brick Lane (in a box that would have lasted me for a decade, at least), but it's an ingredient in every second recipe. Perhaps true curry fans grow it in their gardens?
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Our ancient methi supply (still edible but a little past its best) comes from a trip to Brick Lane in a long-ago lunchbreak - maybe such things will again be possible.
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