Eat it fresh and raw
There you have it: steak tartare
Eat it fresh and raw
There you have it: steak tartare
I lived and practised dentistry in the Medway Towns (Chatham, Gillingham, and Rochester) for eleven years beginning in 1982. These towns in north Kent coalesce with each other to form a straggling urban belt along the right bank of the River Medway. When I lived in the area, there were many restaurants serving what was described as “Indian food”. Before reaching the area, Indian friends had helped me to appreciate what good Indian food should taste like. None of the many restaurants I tried in the Medway Towns ever provided Indian food that could be described as good. However, as there was not much else to do in the area when I first arrived there, before making friends locally, I sampled many of the eateries that served Indian food.
One autumn evening, I entered a small establishment in Gillingham. I was its only customer for the duration of my meal. The restaurant was literally freezing cold, unheated. It was so cold that I ate my meal without removing my fleece filled anorak. Before the food arrived, the waiter placed a candle-powered plate warmer in the middle of the table to keep my dishes warm and another one in front of me to keep my plate warm while I was eating. The items, which I ordered, had the names of Indian dishes that I had tasted before. Sadly, none of them had any taste at all.
In another Indian restaurant that I visited one evening, I was not the only customer. There was a couple at another table within earshot. While I was eating, I could listen to my neighbours’ conversation. I remember nothing of the food I ate, but I do recall one small snatch of the other customers’ chatting. One of them said:
“… well, of course, you know, Gillingham is the armpit of Kent…”
having recently moved to the town, I was not happy to hear that.
There was an Indian restaurant close to the synagogue in Rochester. This place was slightly superior to the other Indian eateries in the area. One evening, while I was eating there, I was intrigued by the music being played through the establishment’s speaker system. Although I knew nothing about it then, I now realise that they were playing a soundtrack from a Bollywood film. I asked the waiter about the music. He answered:
“It is Indian music”
“I like it,” I told him, “where can you buy it?”
“We borrow the records from the public library, sir.”
Some months later, on a cold winter’s evening, I visited the restaurant near the synagogue with a female cousin and a male friend. We ordered a large meal and were served by only one Asian (Indian or of another sub-continental origin) waiter throughout. We were the only diners that evening. No one else entered the restaurant, even for take-away food. At the end of the meal, my friend went to the toilet. My cousin and I put on our winter coats and waited for him by the entrance door. Within a few seconds of reaching the door, the waiter, who had been serving us all night, came up to us and said:
“Table for two, is it?”
Either the waiter had not looked at us all evening, or all Europeans looked the same to him.
we don’t see ev’rything
that we consume:
might be germs with any bite
From time to time, the United Kingdom is subject to agricultural diseases that need to be accompanied by nation-wide restrictions to limit spreading. A frequently occurring example of this is so-called foot-and-mouth disease. During such epidemics, those not involved in agricultural activities, such as hikers and tourists, are confined to roads, told to keep out of fields where traces of the disease may be lying.
During one outbreak of foot-and-mouth, we were spending a holiday in Wales. Wherever we went, we saw signs and barriers that prevented free movement across the countryside. What with the incessant rain, it made our trip rather dreary. We stopped for lunch in an ugly little town in central Wales. The most attractive looking eatery was a dowdy pub, devoid of any architectural merit. We sat down in its ageing dining room, trying to avert our eyes from the peeling wallpaper and a horrible worn carpet that badly needed to be replaced. Things looked up when the inn-keeper arrived to take our food order. We were attracted to beef steaks. There was a bewildering range of options for this on the menu. Our host patiently explained the differences between the different types of beefsteak, explaining how the tastiness of the meat itself was related to its fat content and distribution within the cut. Fillet steak, for example, has little fat, not much taste without sauces, but wonderful texture. He recommended rib-eye as being the cut with just the right amount and distribution of fat to be tasty on its own. He was quite right, we discovered in that unattractive dining room in rainy Wales.
Some years later, Mad Cow disease (Bovine spongiform encephalopathy) became a concern in the UK. One evening, when we were going to a theatre near St Martins Lane in London, there were large headlines about the disease on the front page of the latest issue of the Evening Standard newspaper. Before the performance, we entered a branch of McDonalds for a quick snack. Almost everyone in the café was eating beef burgers, despite the headlines on the newspapers that some of the customers were reading!
Shortly after this, we went on a driving trip through France. In one small town, we walked passed a small restaurant with a sign hanging in its glass-fronted door. It read (in French): “We might be mad, but our beef is not.”
While the Mad Cow scare was at its height, we were invited to stay with some friends in Belgium. We had stayed with them often before. We asked them what they would like us to bring from London. They said they would love a home-made curry, enough for about twelve people. Although I am married to an Indian, it is I who makes the meat curries in our family. I prepared and cooked a huge lamb curry. As it is only a few hours’ drive between London and Belgium and the curry would have to be re-heated before being served, we thought it safe to transport the casserole containing it without refrigeration.
There were more security checks than usual at the English end of the Channel Tunnel. After our car had been examined, and the engine checked for hidden items including explosives, we were asked if we were carrying any meat products across the English Channel. We mentioned that we were transporting a casserole of cooked lamb curry. The security officials looked puzzled, told us not to move, and then walked away towards an office. One of them returned, and asked:
“It’s lamb, not beef is it?”
We confirmed that it was not beef.
“And thoroughly cooked?”
“Well, what with all those spices, we’ll let you take it through the tunnel.”
Nobody asked us about meat when we arrived in France. We drove through a bath containing disinfected, and then headed for our destination.
croque monsieur or madame
welsh rarebit perhaps
cheese on toast basically