food, reviews and of course coffee
Though posted on BBC News last year, these foodie pictures are still very impressive.
Incredibly, everything you see in this image can be found in the kitchen. Photographer Carl Warner has painstakingly captured all kinds of food in a series of still lifes.
See more.
BBC reports on how some food outlets are removing bluefin tuna off the menu.
The bluefin tuna is one of the world’s most impressive fish – a predatory cruiser of the open ocean that can zoom through the sea at the rate of 40mph and grow to the size of a small car.
Bluefin tuna – the staple of sushi boxes the world over – is on the brink of extinction, with its plight highlighted in a new film. Sandwich seller Pret A Manger is changing its stance on tuna, but should the rest of us follow suit?
Photo source.
From the Guardian
Hugh Fearnley-Whittingstall ends his look at summer herbs with chervil, because it always brings a smile to his face
Got some “Ripe and Ready” Mangoes from Tesco and was surprised by how sweet they were, in many ways too sweet to eat.
Going back to melon…
Decided to give Green and Blacks another try. Not sure why as I didn’t enjoy the chocolate that much the last time I had it.
I do like dark chocolate and I do like the 70% style of dark chocolate (or should that be plain chocolate).
I did eat it, thought it was okay, but really think I prefer other dark chocolate. There was too much of a cherry or fruit flavour for my liking.
Nice article from the Guardian on spring onions.
Barbecued, pickled, scattered over a crisp salad, green tops on or bulb only… When it comes to spring onions, Nigel Slater just can’t get enough.
Rice deserves to be the star turn every now and then, says Hugh Fearnley-Whittingstall in the Guardian.
Once upon a time, the humble rice pudding was a very grand dish indeed. In medieval Europe, rare, expensive rice was kept locked in the spice cupboard along with all the other imported culinary jewels. In those times, the word “ambrosia” was apt; it meant “food of the Gods”, not “tinned for sale in a corner shop near you”.
BBC reports on Venezuela’s giant rodent cuisine:
While in many countries the Easter dish may be lamb, in Venezuela a traditional delicacy around this time of the year is the capybara, the world’s biggest rodent.
The capybara is a distant cousin to the common guinea pig but bigger and river-based like a beaver.
Many Venezuelans regard the semi-aquatic creature as more fish than meat – a useful description during Lent when it is eaten as a replacement for red meat in this largely Roman Catholic country.
Not sure if I would eat it, would you?
This is a “throw it in the oven” type meal, which is perfect for when it is cold (so probably not such a good choice now it is getting warmer.
Take a large pot (one which you can put on a gas burner and in the oven), put some olive oil. Add some diced onion, soften. Then add some vegetables and ensure that it is coated with the oil.
Add some chicken stock.
Add a chicken.
Place in the oven for about two hours or until the chicken is cooked.
The chicken will be lovely and tender.
Really nice and interesting video from BBC News on how Cadbury make their 40m Easter Eggs (50% of the UK market).
Easter is one of the most popular times of year for chocolate-makers and it has been revealed that despite the current economic downturn, confectionery sales in 2009 have continued to rise, with predictions of record sales this Easter.
Watch the video.
Interesting is how in other markets, the US and Europe, they prefer chocolate bunnies and chicks, whilst in the UK market we prefer chocolate eggs.
Photo source.