Tag: UK

The Food And Drink Of James Bond

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Among the big differences between the 007 books and the films are that while 007 is hardly seen to eat in the movies – he is well known for downing booze though – Ian Fleming’s novels often include exquisitely described meals that are a highlight of Ian Fleming’s prose.

Even so, Bond isn’t an out and out snob, and even though he does enjoy good food served in fancy restaurants, his favourite meal undoubtedly is scrambled eggs on toast with bacon. This he is able to eat morning, noon and night and Fleming went as far as featuring a recipe for scrambled eggs within his short story, 007 in New York.

Bond also finds fine dining sometimes rather pretentious and Fleming claims that whenever in England he exists on a diet of grilled sole, oeufs cocotte and cold roast beef with potato salad; Bond himself claims to prefer the ordinary plain food of the country when abroad.

Bond’s favourite meal during the day is breakfast, which we realize because Ian Fleming told us. It was also Fleming’s own favourite meal time – his view that people yearned for uncomplicated, childish foods and breakfast provided exactly that.

While Bond sometimes does order scrambled eggs in the morning in the novels, his routine while in London is rather simpler; he drinks two cups of coffee from De Bry in New Oxford Street (sadly it doesn’t exist any more) brewed with a glass Chemex coffee maker while reading the Times.

He is then served an egg that has been boiled for exactly three and a third minutes by May, his elderly Scottish maid, that is served in a dark blue egg cup ornamented with a golden band round the top. The egg comes from French Marans hens and is supplied by an acquaintance of May. After the egg, he eats toast and butter served along with Tiptree’s Little Scarlet strawberry jam, Norwegian Heather Honey from Fortnum and Mason and Cooper’s Vintage Oxford marmalade – all is served on blue Minton china.

Nonetheless, when in foreign lands his breakfast can vary. In New York he calls room service to order orange juice, three lightly scrambled eggs with bacon, toast and marmalade and a double espresso with cream, which hardly differs from his home breakfast. But when on assignment in Istanbul he orders a much distinct breakfast; yoghurt and green figs with Turkish coffee.

Where we do see evidence of 007 enjoying the “plain food of the country” when he lunches on ham sandwiches with plenty of mustard (in an English pub) or bread and sausage (when tailing Goldfinger through France), he also eats exceptionally well.

Certainly one of the most unforgettable descriptions of a meal happens when he dines with M at his private members club, Blades. Following vodka coming from Riga, Bond requests Champagne to go with his asparagus and hollandaise sauce, lamb cutlets with buttered peas and new potatoes, plus a slice of pineapple for dessert. This episode features in Moonraker, published shortly after rationing had ended in the uk and while it may not appear to be especially spectacular to contemporary readers, the books provided wish fulfilment for the audience of the day.

How To Avoid Food Poisoning In Morocco

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It is not always easy to avoid food poisoning if food becomes contaminated at your package tour hotel in Morocco but there are some things you should look out for.

Food should always be served and handled correctly. Food should never be served at room temperature and even food served buffet-style should be maintained at the correct temperature throughout service. Hot food should be piping hot and never lukewarm. Cold food should be properly chilled and served directly from a cold cabinet or fridge. Salads can be as dangerous as meat if they are not maintained at the proper temperature. Food should never be left uncovered as it will attract flies and other insects, and buffet style food should not be reheated day after day.

If you are attending a holiday barbecue, make sure all meats are cooked through and never served pink in the middle and only eat salad dressings which have been kept chilled and not left open to contamination. Any products which contain eggs must be cooked, including desserts and you should never eat runny eggs which are not cooked through. Only drink bottled water if the seal is intact and never ask for ice in drinks. Many all inclusive holiday hotels in Morocco offer all day snacks at pool bars. If pizzas, burgers and other fast foods are prepared and left out in the sun, they are likely to become contaminated quickly causing illness to holidaymakers when eaten.

Use your instincts when it comes to food and, if you suspect it may be contaminated, refuse to eat it. You may have to pay to eat outside the hotel but it will be worth it to avoid food poisoning. If you suffer holiday illness in Morocco, make a complaint to the holiday representative and sign a complaint form. Keep a copy of all paperwork and never accept any offer of vouchers or compensation as you could be entitled to much more with the help of a regulated personal injury solicitor in the UK. If you have already accepted compensation in any form from the tour representative, it may be difficult to claim a higher sum when you return to the UK.

When food is reheated day after day or when fresh food is mixed with older food, it will quickly become contaminated and holidaymakers often suffer symptoms of sickness and diarrhoea after eating infected food.

Whether you are staying at an all inclusive hotel in Morocco or you have paid to stay at a package tour hotel on a half board or full board basis, you should never be exposed to holiday illness and, if you become sick after eating food at the resort, you are well within your rights to make a claim for compensation from the tour operator as soon as you return home. Food poisoning is no joke and it can cause major illness if it is not treated quickly.

Contact a no win, no fee solicitor in the UK and claim compensation for loss of enjoyment of your holiday, pain and suffering and medical expenses if you feel your illness was caused by the negligence of the tour operator. By using a no win, no fee personal injury solicitor you have nothing to lose and it wont cost you a penny to make a claim.

Milk Protein Carp Baits; Top Dough And Boilie Recipes And Ingredients!

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Carp baits made from milk protein ingredients are without doubt some of the most successful carp baits ever! *

Most importantly, they are extremely high in high quality proteins. They provide for carps’ dietary essential amino acids requirements. And these amino acids combined with the taste, smell and flavour of these ingredients, make them irresistible to carp! Even scientists testing carp feeding responses to different chemicals use the milk derivative casein as a ‘control’ food, because carp love eating it for it’s beneficial effects.

-Milk proteins’ are extracts of whole milk by using various processes. Some use acids or charcoal, others use physical means like grading screens. Each extraction process retains certain nutritional qualities that are better for individual bait purposes, and offer different qualities and properties of milk protein ingredients in a bait.

The milk derivatives called caseins are exceptionally high in protein. As such, they have been highly favored for use in protein carp baits in homemade and commercially produced baits.

Caseins are measured in -mesh grades,’ and vary widely in quality solubility and digestibility. -Acid’ and -rennet’ type extraction caseins are often used. These often represent the highest quality whole food protein in a -balanced nutritional value’ carp bait.

They are recommended to be used together as part of a bait as a 50 % / 50 % mixture, and offer 90 % and 95 % nutritional protein.

They are less soluble than many other milk protein extracts. Lower quality caseins are utilized in industry, for example in plastics and glues. It has often been recommended to use the highest -food consumption’ grade quality and freshness caseins in carp baits.

These can expensive to buy so and lower quality grades of caseins have been used in baits. Individuals and bait companies have still used -industrial grade’ caseins to produce good catches!

Caseins, caseinates and fish meals have become a very successful basic nutritional combination over the years.

-Lactalbumin’ is a more soluble extract, and has 88 % protein. It is actually composed of lactalbumin and lactoglobulins. It has elements which are not soluble; but it’s one of the very best sources of quality protein available in carp bait making. Carp also love its creamy taste.

Sodium caseinate is a renowned, highly nutritional carp attractor in its own right. It is lighter than calcium caseinate, binds well with other ingredients, and is 96 % protein. Carp love its taste and smell. It is highly water soluble.

Along with calcium caseinate (similar), and casein, these are used predominantly as the quality protein ingredients in an extremely wide range of baits, and form part of carp fishing -folklore’. It is very water soluble and digestible, but its limitation in bait use, is its high buoyancy!

Used in high levels, Sodium caseinate is often the main protein ingredient of semi-buoyant boilies. Rates of around 50 % inclusion in the dry powders -base mix’ are used for floating boilies or so called -pop-ups.’ Sodium caseinate is very highly recommended in pastes too!

To make baits softer and more soluble, whole milk powder and tinned -baby milks’ can be used. Calf milk replacers are used in the same way. There are many milk replacers that have proven their worth in carp baits, providing different qualities to the baits.

Even the tinned evaporated milk is a proven favorite additive. Rates of use for most individual milk derivatives in powder form average up to 25 % of a total pound mix for example. (Or 4 ounces per pound of a dry mix.

* Milk protein recipes:

One of the most successful baits of the -1970’s to early 1980’s era, in the UK, was what was termed -the four milks.’ This consisted of equal amounts of casein, lactalbumin, sodium caseinate and an ingredient referred to as -FinnStim’, which contains purified crystalline betaine, and was best optimized with added amino acids.

Apparently, this was one of the kinds of bait that made top international carp angler, Kevin Maddox, famous.

With a slight change, Rod Hutchinson gave me this formula; it produced very well when I began taking carp fishing more seriously around 1980:

* 4 Ounces of casein. * 4 Ounces of sodium caseinate. * 4 Ounces of lactalbumin. * 4 Ounces of soya isolate. * 15 Milliliters of amino acids compound. * 3 To 5 milliliters of -scopex’ flavour. * 1 Teaspoon of a sweet -appetite stimulator’ powder. * Four large eggs.

Although expensive, this bait was really excellent, and I still recommend it today.

Other recipes followed in which it was recommended to combine different nutritional base mixes and flavours together. For example, by combining a milk protein base mix with perhaps an amino acid compound based mix. Or with a spray dried fruit juices based mix, or a sugars base mix, or with a spicy yeast base mix.

Here is an effective milk protein bait with mixed spices and herbs added:

* 4 Ounces of casein. * 4 Ounces of sodium caseinate. * 4 Ounces of lactalbumin. * 4 Ounces of soya isolate. * 1 Tablespoon of mixed spices and herbs. * 15 Milliters (or more,) of amino acids compound. * 3 To 5 milliliters of -ultraspice’ flavour. * 1 Teaspoon of sweet -appetite stimulator’ powder. * Four large eggs. * 1 Tablespoon of sweet molasses.

With these as -control’ baits, you can safely experiment with other ingredients, like body building protein powders, herbs, animal feeds, extracts, and so on, and continue catching carp with confidence!

The author has many more fishing and bait -edges’ up his sleeve. Every single one can have a huge impact on catches. (Warning: This article is protected by copyright.)

By Tim Richardson. -The thinking man’s fishing author’ and bait guru.

*** FOR MORE EXPERT FISHING IMPROVEMENT INFORMATION AND BAIT MAKING BOOKS SEE: http://www.baitbigfish.com

Tim Richardson is a leading big fish angler with many incredible catches to his name. He is also a nationally recognised carp and catfish bait guru in the UK. His best selling bait making and bait enhancing books / ebooks help beginners and experienced anglers alike to improve and enhance their baits achieving far greater catches of big fish. *His books are even used by members of the elite -British Carp Study Group- for expert reference. * If you feel your catches could gain from more expert bait experience, insights and fishing information and techniques, take a look at Tim’s dedicated website. Contact: