#food (179 links)
- Fergus Henderson: The hip hogtelier | Life & Style thisislondon.co.uk
More more tea tea, vicar vicar?
- Afternoon teas in London | delicious. Magazine food articles & advice deliciousmagazine.co.uk
More tea, vicar?
- The Mad Genius of “Modernist Cuisine” : The New Yorker newyorker.com
- black + blum - bento box black-blum.com
- Google Recipe Search google.com
- Five Places for: sustainable fish and chips | London Evening Standard thisislondon.co.uk
- Japanese Cooking/Cookery Lessons : Make Beautiful Healthy Dishes yukiskitchen.com
- Britain's DIY food producers | Life and style | The Observer guardian.co.uk
They're net-savvy, small-scale producers, creating ice cream at home, smoking salmon in sheds – and making great food.
The caffs are the spaces of the everyday, of the ordinary, yet they distil extraordinary stories of immigration and ambition, faded hopes and fashions, of class and business; they embody the values of a different world in which corporations didn’t yet control consumption and places aimed at the working class could happily accommodate City boys and dustmen, gents and tramps. Yet if most of the caffs seem as busy as ever, how come they’re dying out?
- East Beach Cafe, Littlehampton, West Sussex eastbeachcafe.co.uk
No longer open in Fowey. Bah.
A few months ago, the London bartender Tony Conigliaro told me that weak cocktails can be more aromatic than stronger drinks. That observation provoked me to play with the proportions of alcohol and water in spirits and wines. Then this month, a barista showed me that I could make tastier coffee by brewing it with less ground coffee and more water. It’s true, as it turned out: Water is indeed a useful flavor enhancer, exactly because it dilutes other ingredients and can change their balance for the better.
- Ming Makes Cupcakes mingmakescupcakes.yolasite.com
- Facebook | Buen Provecho facebook.com
- Silvena Rowe's meze recipes | Life and style | The Observer guardian.co.uk
More disturbingly, [Jonathan Safran Foer] only considers a world where people are in a position to make choices about what they eat. Eating Animals is written by a well-educated, well-fed person for well-educated, well-fed readers. Nor does he contextualise his argument. It never ranges beyond the confines of America. He doesn't seriously examine why people might want to, or have to eat meat, or what meat means to individuals or societies. He proposes no solutions other than mass conversion to vegetarianism, although it doesn't seem to occur to him that the damage done by factory farming doesn't begin and end with animals but embraces all foods.
In the second extract from his book Eating Animals, the novelist reveals how intensive rearing of sea animals in confinement is essentially underwater factory farming.
Fergus Henderson reveals the secrets behind the delicious eccles cakes ['particularly fine when consumed with Lancashire cheese'] served at the St John restaurants in London.
- Hey Limey! Your mum's gonna cook MY sausage! | Ask Metafilter ask.metafilter.com
I understand that there are several local variations on this delicacy of British cuisine, I'd like to hear about the individual variations that existed in your collective recollections. How do you remember the full fry up? And when typically was it served? (day of week, time of year, specific point in parental hangover) And any other details you feel like sharing.
- IBM Debuts Food Traceability iPhone App readwriteweb.com
The as yet unreleased iPhone app is called Breadcrumbs and it will give consumers access to information about grocery food items. The app will be able to scan barcodes and deliver a summary of the ingredients in a food item, along with when it was manufactured.
Good flowering teas in particular.
- Albion Cafe, Bakery and Food Store albioncaff.co.uk
Typical British caff food, nothing challenging or complicated, just straightforward hearty ingredients and recipes.
Friends tired of forking out for a Classic Super Club or a Wild Crayfish and Rocket to eat at their desk have asked me to chuck a few suggestions their way for something they can make themselves to take to work.
Mushrooms and roots in a paper or cloth bag; "bananas avocados, melons, marrows, courgettes, peppers, cucumbers and beans all become mushy and blackened much faster in a domestic fridge than a fruit bowl at room temperature."
- London city farm Mudchute Park and Farm mudchute.org
Farm, cafe and park all rolled up.
Custom M&M's. Feels like we've done the custom sweets to death already but you never know.
- Seasons - For the iPhone seasonsapp.com
Seasons brings all the information you need to you to make the right decisions when choosing your food during shopping or at the restaurant. Live greener with buying local and seasonal products.
- Ping Pong Now pingpongnow.co.uk
Ping Pong now delivering to homes and offices. Happy and sad that they can't reach my house yet.
- Crumbs and Doilies Cupcakes crumbsanddoilies.co.uk
Spiritual home - or, at the very least, London pied à terre - of the cupcake.
- Enjoymentland » Locavore enjoymentland.com
"Knowing what’s available in your area at a given time of year is often difficult to determine, so we’ve taken on the task of collecting data from a variety of sources and presenting it all in the most understandable of ways. The Locavore iPhone app will come in handy next time you’re at the market and want to know what’s actually being grown near you, and what is most likely to taste the best right now." US-only, mind.
Soufflé? Pah. Recipe for hot chocolate puddings further down.
- Poilâne, boulangerie en ligne poilane.fr
We source our sea salt from Guérande. Our flour is exclusively stone-ground. We work closely with our flour makers to use the very best varieties of wheat. And, we use a piece of dough from the previous batch of bread – the sourdough – as a starter for the next batch. The type of oven used to bake bread is also important. We bake our breads in wood-fired ovens. These ovens are fed with waste wood that cannot be used for any other industry.
- Jack O'Shea - Butcher jackoshea.com
- Mestizo - Restaurant & Tequila Bar mestizomx.com
My new favourite place. Great food, amazing range of excellent tequila.
- Mestizo - Restaurant & Tequila Bar mestizomx.com
My new favourite place. Great food, amazing range of excellent tequila.
- The new vegetarian: Yotam Ottolenghi makes chickpea, tomato and bread soup | Life and style | The Guardian guardian.co.uk
My new favourite winter recipe. Making the pesto from scratch adds a fair amount to the prep time.