Entries tagged with 'UK'
Page 2 of 7
Word of Mouth The British supermarket chain Tesco started selling a special breed of non-soggy tomato on Tuesday—the result of a breeding program that began in 1986. The new tomato is supposedly just as juicy as a regular supermarket tomato but has an internal structure that holds onto the juices rather than letting them spill out on slicing. Susan Smillie of the Guardian's Word of Mouth blog grabs one and does a taste test with her colleagues: Overall, the Tesco tomato sandwich scored higher than the original canteen sandwich. While Tony, the chef, prepped up our sandwich, I noticed that Abdul, one of the guys who works alongside him, was reminiscing about eating tomatoes on a mountain in North...
Continue reading »
Looks like Jamie Oliver's dinner for the 30 world leaders at the G20 summit went over well. Oliver cooked the meal along with his students from Fifteen. On his blog he says: I was well chuffed with the food and we worked out that if you were to serve the whole three courses at home then it would come in at around £11 a head. I felt that it was really important to write a menu that was not indulgent. The food was homely and proved that you can serve very humble food in the most opulent of places. I wanted to prove that you really don’t have to spend loads of money to serve a very special meal....
Continue reading »
Taking a lead form recipe Tweeters @cookbook and @tinyrecipes, The Observer challenges eight top British chefs to write recipes in 140 characters or less. According to Michelin star-winner Tom Aiken, making sea bass is as easy as, "Score 2kg bass w/10cmslashes & fill w/olvoil/dill/bay/lemjuice/whtwine/salt. Grill6-8m per/side."...
Continue reading »
Heston Blumenthal, proprietor of the world's second best restaurant, tells the Guardian, "I am delighted the Health Protection Agency and the local Environmental Health Office have given us the all clear to open the restaurant tomorrow (Thursday, March 12). Whilst they are still awaiting outstanding test results we cannot comment further, but obviously we are overjoyed to be able to get back to business as normal."...
Continue reading »
The food-news aggregate site Coldmud has a first-hand account from a diner who got food poisoning after eating at Heston Blumenthal's Fat Duck. Broadcaster David Freeman thinks giardiasis might be the culprit behind the illness that has affected more than 400 Fat Duck patrons....
Continue reading »
You're not the only one who's dreamed of chucking it all and playing shopkeeper. A poll of 2,194 adults in the UK has found that nearly one in ten people dream of opening a tea or coffee shop....
Continue reading »
All That Klausner From the blog of comedy writer Julie Klausner: Easter is tantalizingly around the corner, quoth the candy aisles of Duane Reade (which has Whoppers Robin's Eggs) and Walgreen's (which has Milk Chocolate Praying Hands). But according to my friend Jocelyn, who has BEEN TO ENGLAND, our candy may as well be pushpins and gravel. Because across the pond, come Easter, the Brits are doing what they do all year round: making us Americans look like potato salad-shucking morons. Behold, the CADBURY CREME EGG McFLURRY. Of course, there's nothing stopping you from making your own Cadbury Creme Egg shake at home. [via Buzzfeed]...
Continue reading »
Photograph from lisibo on Flickr Telegraph reports the results of a survey to find the UK's top ten favorite dunking biscuits, the leader being the chocolate digestive. Compared to un-coated biscuits, the chocolate digestive's chocolate shell protects the biscuit from becoming soggy too quickly. Physicist Dr. Len Fisher of Bristol University, who tested for the breaking point of the biscuits, offers this advice for successful biscuit dunking: The best strategy is a flat-on approach, biscuit-side down to minimise chocolate bleed into your tea or coffee and to maintain the chocolate layer as a crack-stopper. [...] The biscuit—held as you would a penny—should be removed in a smooth fluid motion with the dunked half swivelled, so that it is supported by...
Continue reading »
The Brits are known for some wacky potato chips flavors—think Prawn Cocktail and Roast Chicken. When I first moved to England I committed myself to tasting them all, the only flavor I absolutely fell in love with being Sweet Chilli, as in Thai Sweet Chili Sauce. Now, powerhouse British "crisp" producers Walkers is asking the nation to vote for the next big flavor in its "Do Us a Flavour" competition that lasts until May 1. Being a Serious Eater has certain risks, and in the line of duty, I bit the dust—crazy-flavored dust that coated each and every chip. Eaters from around Britain sent in flavor ideas, and you'll never believe the finalists: exotic Crispy Duck & Hoisin, everyday...
Continue reading »
For years I've taken a (very) small measure of Kansas pride in the fact that my home state is host to one half of the International Pancake Day Race. Each year on Shrove Tuesday, residents of Liberal, Kansas, race their counterparts in Olney, England, all with pancake pans—and pancakes—in hand. Having never attended a race, I was under the impression that runners had to flip their pancakes throughout the event. Wrong. They flip once at the beginning and once at the end—to prove they still have their pancake payload. [The incriminating video, after the jump.]...
Continue reading »
