Posts from the ‘away’ Category

Back in a dash (of salt)

I’ve writing to do, and then I’ll be in North America for a month, conferencing and seeing some of the best people. In the meanwhile, I leave you with this recipe for a whole fish baked in salt:

And with these links:

• ‘A judge convicted one of Togue’s clients for feminine mannerisms and for drinking Bailey’s Irish Cream, which he felt only a woman would drink.’
• Plastic in beer.
• ‘Our research leads us to question why the frontline in reforming the food system has to be in someone’s kitchen.’
• Why listeria is so dangerous.
• McDonald’s in the new conflict with Russia.
• We need to eat less red meat.
• Big or small farms?
• The decline of unpasteurised cheese in France.
• Please stop foraging.
• Please stop brunching.
• Conflict Kitchen.
• Livestock and the history of sexuality.
• Why wait hours for food?
• René Redzepi in Mexico.
• Systemic saccharification syndrome.
• Could lab-grown meat be kosher?
• Ingenious pizza box design.
• Pulled chicken.
• Elizabeth David’s recipes for mackerel.
• The return of the Colorado Orange.
• The dominance of Red Delicious.
• The dominance of clover honey.
• Pickling courgettes.
• Texas Monthly‘s barbecue editor.
• Thoughts on making avocado toast.
• How to navigate Andrés Carne de Res in Chia, Colombia.
• The rise and rise of Pop-Tarts.
• Sønderjysk Kaffebord.
• Expensive meals.
• Pecans in Georgia.
• What is a sandwich?
• Hervé This, food scientist.
• Every comment on every recipe blog.
• Wine flavoured Kit Kat.
• Funfetti cake.
• Drunk texts from famous authors.
• Shrewsbury cakes.
• How to eat sushi.
• How to froth milk in the microwave.
• Food to cook straight out of the freezer.
• Flavoured butter.
• Should we eat more swan?
• A multi-layered birthday cake.
• The difference between jasmine and basmati rice.
• How to make Turkish delight.
• Frankling D. Roosevelt’s pfannkuchen.
• A fried chicken iPhone case.
• New York’s first fine dining Chinese restaurant.
• Cooking with a waffle iron.
• Andouille corn dogs.
• What is tobiko?
• What is parmo?
• ‘Results of a taste test of the two bakeries’ offerings were inconclusive, because all the doughnuts were delicious and because this reporter started to feel sick after the fourth of six doughnuts sampled. A friend with a stronger stomach said that the sour cream doughnut from Peter Pan was more succulent than the Moe’s Doughs version, but that he appreciated the dossant’s delicate, flaky crust. He agreed that all of the doughnuts tested were tasty.’

Oh, and I was on the radio recently, talking to Redi Tlhabi about changing tastes. Take a listen here. See you in November xx

In the squeezing of a lemon

I shall be away for May: to London to present a seminar paper and to Montreal for a wedding. I shall return with news about poutine and maple sugar.

Although I shall see you, really, in the squeezing of a lemon, I leave you with this from Kinfolk:

And with these:

• Food stamps are better than food banks.
• ‘Greenhouse gas emissions from agriculture would be cut by 25-40% if Europeans cut their meat and dairy consumption by half’.
• Shake Shack seems to be able to pay its employees a living wage.
• What it’s like to be on food stamps.
• ‘The global land grab is a phenomenon against which those whose land is being grabbed seem defenceless.’
• Las Vegas is running out of water.
• Fresh produce is at risk from climate change.
• American apples have been banned in Europe.
• Coffee beans are too expensive for Starbucks.
• Childhood obesity in the US has not declined.
• Beekeeping in the Rust Belt.
• Are higher food prices better for our health?
• Food blogging, hunger, moral outrage.
• Saving rare species by not eating them.
• The rise of dry bars in Britain.
• More parents are making their own baby food.
• Gender and food reviewing.
• Coffee pods are very bad for the environment.
• Why conch shells shrunk over time.
• Spain was 2013’s top wine producer.
• Going meat-free.
• Eating out in Georgian London.
• Rethinking advice about ‘healthy‘ food.
• A Texas Republican spent more than $30,000 on ham and chocolate.
• Cream cheese and bacon.
• Where to eat in Queens, NYC.
• How to prepare prawns.
• Making the pastries in Wes Anderson’s Grand Budapest Hotel.
• Don’t put tomatoes in the fridge.
• A beer map of the United States.
• Restaurants that exist only in dreams.
• From bean to chocolate bar.
• Make your own curd cheese.
• A guide to the hamburgers of New York.
• Chocolate chip cookies weren’t invented by accident.
• What do chefs cook at home?
• A tribute to Clarissa Dickson-Wright.
• Facts about hops.
• What fruit and vegetables look like under an MRI scanner.
• How to make alcoholic ginger beer.
• A pop-up restaurant in Dakar.
• Signs you need to leave after dinner.
• How to make risotto.
• Food photography.
• The wonut.
• America’s first cat cafe.
• Steamed cupcakes.
• Knitted food.
• India’s first foods. (Thanks, mum!)
• A poem about peaches, iced tea, and barbeque.
• Eating ice cream with Jane Austen.
• A vending machine instead of a supermarket.
• Château le Grand Vostock.
• A Kaseiki menu.

See you in June x