Posted by Robyn Lee, January 24, 2008 at 12:30 PM
After reading about Boots in the Oven's gastronomic adventure at the Fat Duck, the dish I wanted to try the most was the egg and bacon ice cream The restaurant's chef and owner Heston Blumenthal demonstrates how to make this dish on the Discovery Channel's Kitchen Chemistry. While no ice cream recipe would instruct you to curdle your eggs, he purposefully cooks the ice cream base at a higher temperature to intensify the eggy taste.
Learn how to make this dessert after the jump.
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Posted by Lia Bulaong, April 18, 2007 at 8:15 AM
Times restaurant critic Giles Coren, on his experience being chosen by the BBC to dress, drink and eat like an Edwardian gentleman for an entire week:
There can have been no better time for a chap like me to be alive. So what an enormous stroke of luck that the BBC were looking for someone to send back to that very era — to live, dress, exercise, eat and drink like an Edwardian man of means — to find out what it did to his girth, his arteries, his inner organs, his digestion, his mood, his very soul. Some guinea pigs might have been daunted by the prospect of four whopping meals a day, rivers of grog and hardly any fruit, vegetables or water for an entire week. But not I.
Coren and his co-presenter Sue Perkins were featured on an episode of the series The Edwardians — the Birth of Now titled "Edwardian Supersize Me". On just their first day of Edwardian life, breakfast took so long that the chef rang the lunch bell before they were through; including a roast chicken taken at midnight, in the manner of Edward VII himself, Coren ended up consuming about 5,000 calories during the course of the day!
Posted by Lia Bulaong, April 13, 2007 at 9:00 AM
Rhizome.org's ArtBase on Tea Blog, an ongoing project by British artist Ellie Harrison: "Every time Ellie has a cup of tea (or a different type of hot drink) she notes down the thought which is most on her mind during the first few sips. These thoughts are then uploaded to the Tea Blog at regular intervals. Tea Blog aims to expand indefinitely over the next few years, developing over-time into a vast database of thoughts – a diary of day-to-day life via the ritual of tea-drinking."
It sounds banal, to be sure, but I was surprised to find myself getting really interested after clicking through a few cups worth of entries—Harrison gives you just a snippet of her life, but it's just enough that your imagination starts piecing together what the whole might be like. (Also: the British really do drink a lot of tea, don't they?)
Posted by Adam Kuban, April 6, 2007 at 8:30 AM
Ah, the Scotch egg. Although apparently considered downmarket in the UK (at least according to Wikipedia), this one looks absolutely appeeling. Or, perhaps not, depending on your tolerance for sausage-encased, deep-fried foods.
Scotch Eggs
Ingredients
6 hard-cooked eggs, well-chilled
1 pound breakfast sausage
1/2 cup flour
2 eggs, beaten
3/4 cup fine bread crumbs
Vegetable oil, for frying
Procedure
1. In a dedicated deep-fryer or large pot, preheat vegetable oil to 350°F. Meanwhile, peel eggs and set aside. Divide sausage into 6 equal portions. Roll hard-cooked eggs in flour; press a portion of sausage around each egg.
2. Dip sausage-encased eggs in beaten eggs; roll in bread crumbs.
3. Cook each egg in oil for 4 to 5 minutes or until sausage is cooked and browned. Let drain on paper towels. Serve warm or chilled, according to preference.
Photograph from Chotda.
Posted by Lia Bulaong, March 1, 2007 at 7:42 AM
If you've ever wondered which part of the pig your favorite cut of pork comes from, thank Wikipedia user GameKeeper for working up diagrams of both the British and American common cuts of pork, as described in Larousse Gastronomique. Personally, nothing comes close to the pork belly. Mmmm, delicious bacon.
