Today I have finally completed work on the rebranding, reimagining and repurposing of my long time love affair with food and drink, my blog. I have spent weeks trying to get everything to feel right and making sure it fits everything that I wanted it to be. I mean, the site is an outlet for my own culinary designs, my experiences and a platform for other people who have a likeminded approach when it comes to food and drink.
After and unfortunate mishap in renewing my domain name for Hungry Buck, I took it as a sign that things needed to change. My tastes had changed since I started HB and I felt like it didn’t reflect where I was coming from anymore, it needed to be more of a representation of the food I was eating and the things I was doing day to day.
- BEER. I work with beer, I’m incredibly passionate about it and what is happening in the industry and the creative, incredible beers that exist today as opposed to 10 years ago.
- BBQ. I am obsessed with the concept of true BBQ. Whether it is coming from my smoker or from someone else’s grill, the process and the art of being able to smoke or cook meat over coals awakens something primal within me. There is nothing better.
- CULTURE. Lets be fair whether its new age craft beer bars, passion project coffee shops driven by people who deliver something truly unique and special such as friend of the blog Wayland’s Yard or fun and unapologetically obtuse food from the likes of our other close friends at Rub Smokehouse… it is all about the culture. Bringing people together for the love of doing things the right way, you have all inspired this new look and it is people like you guys that continue to drive the culinary transformation that the UK has been in for the last 5 years.
No spoilers… but the weather is getting better. Prime smoking weather. Plenty of beer to get through and some exciting work coming up with Wayland’s Yard, Rub Smokehouse on their new menu and a brilliant new Donut project coming out of Birmingham… that is just a taste. There is PLENTY on the horizon so stay tuned. Content will be coming your way soon. Bigger and better than ever,
I can’t wait to get stuck in and build BSB up from the ashes of a great run with Hungry Buck and into something totally new, fun and interesting. It is the beginning of a new chapter this year for me, my work and this site. Time to embrace the change and make some waves!
In the meantime… here’s to a fresh start.
Good day to you lovely readers, and a happy new year! This is the first official post of ‘The Hungry Buck’ and I would like to start by filling in the blanks from 2014. As some of you may know my previous domain name was http://www.foodgecko.com, which I held for a year and gained a lot of experience in how to manage and write a blog. I had lots of positives coming from the comments section and a smattering of inevitable negativity which is to be expected and ignored. This is the internet after all.
The reason I had to close it was that I unfortunately ended up being made redundant from the company I was working for due to my department being essentially moved to Manchester, this meant the site had to fall behind finding gainful employment and dedicating myself to filling my financial void in my list of priorities. Timing is sometimes a wonderful thing brings unexpected surprises and joy, chance encounters and amazing experiences, however in this instance it brought a domain name renewal which I had to put on hold!
Fast forward to November 2014, I found a job and I am in a position that eclipses my previous one ten fold, meaning I am in a position where I can start up my favourite past time again and get the site on its feet. Over the next few weeks there will be a few write ups in regards to my activity last year partnered with various recipe cards and kitchen tips, so I hope i can meet the high standards expected of me. The site is currently a work in progress and i am working on the new logo and layout so bare with me on the aesthetics. In terms of the name change I felt it was quite apt that a fresh start came with a new name and layout, that paired with the fact it comes with some wicked wordplay (at this point I would be winking suggestively while giving you a slight nudge).
So some of the things you can expect this month are:
BBC good food show, winter: Quick rundown on the event with a countdown of the top 3 products and companies that I found.
Mugs of joy: Specialist and artisan teas, why you should be looking past PG tips.
The return of the “homemade” army.
Save your local butcher.
..And plentiful amounts of recipe cards such as homemade pasta, slow cooker trio, Lunch tips for the new year and some other really great (In my opinion) recipes for this time of year!.
So thanks for baring with me if you are a returning reader and if you are new to the page Hello and I hope you stay around for the duration of 2015.
This week I have got a simple burger recipe for you that packs a real punch. Sometimes, as this recipe shows its not all about how complex you can make the dish, its the quality and integrity of the ingredients you use in it.
Britain has a great farming culture to call upon when we want to make great food and we have a great variety of choice when it comes to one of our most popular meat products, pork. Not many people are aware of just how diverse our livestock is, especially when we talk swine. There are a lot of different breeds available and it isn’t limited to the little pink babes that are the go to mental images when we say the word pig. There are a host of different shapes and sizes bred in Britain, for example; the Berkshire is black with some white markings, the British lop is the famed pink piglet we know and love, the lovable looking ginger Tamworth and the black speckled Gloucestershire old spot, all of which have different attributes to bring to your cooking, be it superior bacon or a better quality rack of pork ribs, your butcher will guide you in the right direction.
This recipe in particular for me is a winner, I am a big lover of pork. I love the fact that you can utilise everything a pig has to offer, and the diversity of those products. For this tip of the hat to the noble pigs that feed us so regularly I use a good quality pork mince, ask your butcher for the best he or she has and just see what breed it is from if your interested, it might surprise you!
M favourite pig breed. the Tamworth.
so what you’ll need to make 2 burgers:
- 500g of pork mince
- 5-6 well sized fresh sage leaves, finely sliced
- 2 tspn minced fresh garlic
- large pinch fine sea salt
- 2-3 grinds of black pepper
- 2 Portobello mushrooms
- Handful of baby leaf spinach
- 2 thick slices of Claxton mild blue cheese
- 2 burger buns of your choice, halved
- Dijon mustard
- 2 tbsp Olive oil
- In a large bowl, combine the pork mince, sage, garlic, salt and pepper and mix with clean hands until you can make one large ball with the mixture.
- Split the mixture into 2 evenly shaped balls and pat down into large discs.
- Cover with cling film and pop in the fridge for 20 minutes.
- Place a griddle pan on a medium heat, and apply a little oil to each side of each burger. Preheat your grill on medium/high.
- Place the burger on the griddle and cook for 6-7 minutes on each side. then remove from the heat to rest in a warm place, check the middle of the burger by pressing it with your thumb, it should be as firm as the outside if it is cooked all the way through.
- Place the mushrooms under the grill and cook for a few minutes on each side until it starts to flatten. remove from grill.
- place your bread rolls under the grill until browned, repeat for both sides.
- place a teaspoon of Dijon on the bottom of the bun, followed by some spinach, rest the burger on the spinach and place a slice of the blue cheese over the burger, followed by a mushroom and cap it with the remaining side of the toasted bun.
I loved this one, and I hope you do too. Coming up for edition 3 we have something a little more American coming your way, an ode to the food culture and diversity of flavour available in the one and only New York city. The maple steak burger!
Hello everyone and welcome to a new incarnation of my journey into the centre of the culinary universe. Unfortunately I had to close my last site due to the name clashing with a book series on the same subject, as you can see this time we have gone with a much more fresh and unique way of presenting content, hopefully you enjoy scrolling through the pages when they start to really roll out again.
To get us started I’m going to be transferring all the MKT posts over here in due course to get all the content back up to scratch and then I have plenty of new articles and recipes on the way for you guys.
Have a great day and you’ll be seeing a lot more of us very soon.