If they replace McDonalds servers with machines, where will get our humanities-graduate jokes from?
7,000 European McDonald’s locations will install the technology in an effort to make the customer’s experience more convenient. Steve Easterbrook, president of European operations, says that the company is looking to update the ordering system, which has not really changed much over the past “30-40 years.”
The original manuscript for Ferran Adrià's Secrets of elBulli — as in, the handwritten one — sold at auction in Spain for ?55,000 (US$77,000). The book, which was written in 1996 and 1997, contains information not included in the printed version, but that's still a massive amount of money to pay for a cookbook. As journalist Lisa Abend said, file under "Things You Never Thought Would Apply to Chefs."
Sometimes you just don’t have the right stuff for the thing.
It was my first time making these summer rolls. I had bought the rice paper awhile back and the expiry date was coming up, so I thought it would be nice to make some for dinner. I followed the directions on the rice paper package. The harusame (vermicelli noodles) I bought were kinda too fat. After blanching the shrimp, I cut them in half, because I saw online that they are easier to roll.
Only the best placenta for California cannibals.
While some adults get the occasional pang for a childhood snack – juice boxes, fruit roll-ups, ants-on-a-log – few want to revisit their first ever source of nourishment: placenta. But there are a select few who do. The San Francisco Food Adventure club, founded in June 2009 by Beth Pickens, had, until March, gathered friends and friends-of-friends to participate in relatively tame "food adventures" like harvesting mussels, making croissants from the Tartine cookbook, and foraging for stinging nettles. In February, Pickens secured a placenta from a mother who had just delivered her baby, then sent out an e-mail to the club's followers on Facebook: "I got our new placenta. FAC #12 coming soon!"
In the last few weeks I’ve met two London-based 30-somethings who not only love their food, but exude its flavours. Norwegian princess Signe Johansen, author of Scandilicious, looks like she spends her days consuming berries in the Norwegian mountains before doing 40 lengths of the local lake. While Wahaca’s Thomasina Miers has a tequila-downing, dance-till-dawn, Gap Yar quality that belies the responsibilites of her growing restaurant empire and heavily pregnant body.
Unlike some chefs, whose limp faces resemble the cloths they use to wipe their plates, these two ladies act as though the food they make bounces of the plate and into their hearts. Johansen’s intelligent and happy personality transmits a diet of sweet Norwegian cakes balanced with health-giving salads, while Miers’ comes across like a shot of tequila, rounded off with a bite of chilli.Did the food maketh the chefs? Perhaps. But either way, they are what they eat.
Greggs hoping to attract customers without hangovers.
GREGGS is targeting a slice of the healthy eating market, which could see it selling salads, pasta and fresh fruit alongside its sausage rolls. Chief executive Ken McMeikan said the group was also looking to build on its successful meal-deals move into the breakfast market by adding take-home offerings to the menu.
Taste Of London: just a way to rinse money out of people with no taste?
Next month, Taste of London – which claims to be ‘the world’s greatest restaurant festival’ – starts in Regent’s Park. From 16th June to the 19th June, the park is set to be transformed into a carnival of gourmet delights – a Gastro-nbury, if you will. Or not. London’s finest and flashiest chefs will erect temporary temples to their more permanent restaurants, the idea being, I suppose, that punters can yomp Michelin-starred food without paying Michelin-starred prices. Under the late spring sun you can sample dishes from the likes of Le Gavroche, Gauthier, and The Ritz, avoiding the starched dining rooms themselves and instead galumphing around getting hosed on cocktails. Good fun, undoubtedly, but worth the pelf?
An alternative to "Nom Nom". We'll see…
This is a picture of me eating gatsu gatsu-ly. To eat “gatsu gatsu” means to eat with gusto. Sounds kind of like “what a guts” in English so it’s easy to remember. I eat gatsu gatsu-ly pretty often, especially when hangrrr strikes or when I’m eating my favourite things like taco rice, Thai yum and chocolate chunk cookies.
Peter Andre’s appealing for baristas. No wonder he’s having difficult keeping custody of the kids.
It was said that cowboys used to make their coffee by putting ground coffee into a clean sock, plopping it in cold water and then heating it over a campfire. When ready, they would pour the coffee into tin cups and drink it. It also happens to be exactly how it's going to be made in Peter Andre's new coffee shop, except he's going to use unsold Unconditional merchandise instead of socks, which should mean he'll be fine cooking that delicious brown brew up until the early 23rd century at least.
A true collision of sweet and sour dining style
very grizzled fine-dining veteran knows that your enjoyment of dinner can be directly affected by where you’re seated in a restaurant. But I’ve never encountered two rooms as jarringly different as the ones on display at Sam Talbot’s new seafood restaurant, Imperial No. Nine, which opened several weeks ago off the lobby of the Mondrian Soho hotel. The main dining room, where I was seated one grim evening, is a windowless lounge-lizard Siberia. There, the house music is annoyingly loud, and the glowing imitation Louis Quatorze furniture looks like it’s been lifted from the VIP lounge of an after-hours club in suburban L.A. The garden room, by contrast, is an airy space enclosed in glass, like a giant greenhouse, and decorated with flowerpots and handblown chandeliers. On a clear evening, you can look up and see the stars twinkling dimly over downtown Manhattan.
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