November 2006

Neals Yard Dairy - the cheeses Great descriptions of various cheeses (UK ones in particular), with photos showing how they are made by cheese artisans. (Thanks Susan!) (tags: cheese uk caerphilly england artisanal)...
Diner’s Journal - Dining by Stopwatch by Frank Bruni The bottom line of this may be, Frank Bruni starts out a bit pissed at Gordon Ramsay's new restaurant. hehe. I prefer dinner to be 2 hours and under -...
The Secret of Great Bread: Let Time Do the Work - New York Times A no-knead, long-rise bread from Jim Lahey of Sullivan St. Bakery in NY. (tags: bread baking) Recipe: No-Knead Bread - New York Times the recipe...

marmite_vegemite.jpg

Since it was reported a couple of weeks ago (erroneously, as it turns out) that Vegemite was a banned substance in the U.S., there's been renewed interest in the mysterious black spread from Australia, and its bitter rival in the yeast-extract world from the UK, Marmite.

Filed under:  swiss ingredients offbeat uk
Low-Carb Diet Doesn't Up Heart Risk High glycemic diets may be worse they say. (tags: diets health) On Padma and Her Cellulite - CHOW.com Eliminated Top Chef contestant Emily burns her bridges. Talk about sour grapes! (via chezpim) (tags:...

So...let's get right to the end first. Were they right in eliminating no one? Was it a cop-out by the judges? Don't they have the cameras on all the time in the kitchen to check what people are doing? Was Sam right to bring up the 'cheating' issue before the judges - and then wimp out when asked to name names? Should Mia have pushed the issue on?

Filed under:  top chef tv

Here are a couple of links that I wanted to get into a bit more detail than I can in the del.icio.us hosted daily links.

Filed under:  food sites

heston1.jpgHeston Blumenthal makes aerated chocolate with a vacuum cleaner, among other things

Filed under:  books and media restaurants tv bbc chefs
Chicken Sashimi A tale of cultural food differences. (tags: japan chicken sashimi foodculture)...
Cornell University Food and Brand Lab The Cornell University Food and Brand Lab web site has a lot of interesting and easy to read (not too academic) articles about food psychology - "Why, What, When, and How Much We...

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