Like any great gathering, we’ve got a lovely array of old timers and fresh faces this week. So hand us your coat, grab a drink and find yourself a seat as we dive headfirst into this week’s edition of Table Talk.
Combinations That Shouldn’t Work, But Just Do…
When this discussion first reared its head in Table Talk #2, to say that it surfaced mixed feelings is somewhat of an understatement. On one hand, sharp intakes of breath were followed by summary dismissals of curious combinations that should never be seen side by side (marmite and bananas, for one); whilst on the other hand, there seemed to be a certain satisfaction in knowing that you weren’t alone, that there were others out there enjoying pairings that made your own seem perfectly normal.
Readers are taking the "how do you eat yours?" slogan to worrying lengths...
The beauty of time spent around the dinner table is that it affords us space to explore ideas in greater depth, to hear out those with views different to our own and to occasionally dismiss them just as quickly. On that basis, here are just a few of the combinations that landed in my inbox recently - I’ll let you decide whether or not to entertain them:
- Butter on Weetabix
- Mayonnaise with a roast (any roast)
- Quavers in Cadbury’s Creme Eggs
- Taramasalata on pork pies (“a deconstructed Surf ‘n’ Turf, if you will”)
Who Knew That Was The Story Behind..?!
Whilst much of our conversation to date has focused on phenomenal restaurants we’ve yet to visit, it’s important not to lose sight of those dishes that form the backbone of our midweek meal times. Having covered the history of the humble sandwich in Table Talk #3, we now turn our attention to the mighty lasagne. Like all good tales of yore, much of the below is heavily disputed, arguably making it perfect dinner table conversation, allowing you to engage your artistic license and hope that no one around the table is better informed…
The disputes started a long, long time ago, with there being uncertainty as to whether the dish takes its name from “laganon” - one of the earliest recorded styles of pasta popularised in Ancient Greece - or “lasanum” - Latin for a square container or pot used to house various foods in Roman times. Whatever the case, the British couldn’t not get involved and lay claim to lasagne as their own around the 14th Century, with it supposedly appearing in a cookbook from the court of King Richard II, entitled “Forme of Cury”, albeit without tomatoes, which had yet to make it to these shores.
King Richard II and his guests waiting to tuck into a lasagne...
Whatever the case, the Italians have truly come to own this midweek classic in the eyes of the world. Salimbene da Parma, a Franciscan chronicler, noted way back when (1284) that “I’ve never seen anyone stuffing himself on lasagna with cheese so pleasurably and so fully as him,” when observing another cheese-loving clergyman tucking into his lunch. Since then, it has been shared with the world as the dish has become a staple on menus the world over and innumerable variations have emerged to keep punters entertained.
Recipes - Surely Not More Lasagne?!
Having explored the annals of history above, it would be remiss of me not to share some brilliant lasagne recipes to allow you to join the party. Rarely the most healthy of choices, its inclusion today aligns to our view at Wednesday’s Domaine of moderation being at the heart of all that is good. So go ahead and enjoy these lip-puckering classics:
- Kate Caldesi’s seafood lasagne
- A luxurious vegetarian lasagne
- Don’t Go Bacon My Heart’s lasagne
Thank you for reading, look forward to welcoming you back next week,
Luke
PS. Don’t want to wait a whole week for our next edition? Check us out on Instagram (@wednesdaysdomaine) for your daily tipple.
