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.
Piercingly clear air. Baskingly warm sunshine. An almost un-Scandinavian feeling of camaraderie. Smiling faces sipping coffee. Children let loose from their reins. Beseandled feet. The most enchanting day so far of 2011. I rarely get a weekend to myself in Gothenburg. So when they pop up I tend to try to indulge in all the things I love about this city. After a stimulating swim and sauna I tend to head to the fish church to stock up on seafood for the week ahead
Vegetable sorbets… coming to a dessert near you.
You might think it bizarre: celery sorbet with a little dressed celery salad; goat-cheese-mousse balls coated with olive-oil-sautéed bread crumbs; macerated figs with balsamic vinegar. And those things go together on a plate. Maybe it is bizarre— but it’s also incredible. (And it’s doable at home, with or without concessions; I’ll get to that.)
Will someone please take over the London & Brighton at the end of Asylum Road, Peckham and do the same?
Capital Pubs have done it again; in what seems like yesterday since the Meateasy closed, they’ve transformed the desperately grimy Goldsmith’s Tavern into a sleek new outfit. In our sneak preview, we saw that wallpaper to mimic original tiling decorate the walls. Booth seating, seen in many Capital Pubs, line one side of the pub and an enormous pizza oven sizzles thin-based pizzas that I know I’ll be stuffing myself with in the future. But perhaps the best bit (especially for a dirty smoker like me) is outside; plenty of seating on the patio decking and a wood burner to keep people warm. Upstairs in the mezzanine is like being on holiday; ivy frames the window frames and sun spills onto the wooden frames.
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