Ingredients by Mark Boulton
A lovely post by Mark on the value of URLs.
A lovely post by Mark on the value of URLs.
I’m not sure how I managed to miss this site up until now, but it’s right up my alley: equal parts urban planning, ethnography, and food science.
This is a great idea—the Brighton Cookbook Club:
You know when you get a new cookbook, but you only ever end up using two or three recipes from it? Coming along to Cookbook Club means that you’ll get to try a whole range of recipes from one book to see what you fancy, maybe broaden your palate, and have a jolly fun evening meeting others while you’re at it!
Good writing. Good design. Good food.
This is a superb talk by Mark Lynas who once spearheaded the anti-GM movement, and who has now completely changed his stance on genetically-modified crops. Why? Science.
You are more likely to get hit by an asteroid than to get hurt by GM food. More to the point, people have died from choosing organic, but no-one has died from eating GM.
A PDF to download and read that is both funny and fascinating.
This beautiful piece of writing from Steph is making me hungry.
Léonie is collecting some recipes from web geeks. Here’s my contribution via Valentine Warner.
I am very disappointed that the internet didn’t tell me sooner that Steve Albini has a food blog.
So just in case you didn’t already know: Steve Albini has a food blog.
This is like Zooniverse’s Old Weather project, but for restaurant menus: help transcribe thousands of restaurant menus going back to the 1940s.
Valuable advice from Slowtron on cooking perfect longpork.
A gorgeous adaptive (though not quite responsive) design …and it’s all about food.
Homunculi in a landscape of food.
This looks like an excellent project for Brighton:
We would like to create a community cooking space in the heart of the city, for people with a passion for food. This will give people access to a commercial kitchen space from which they can learn, share and improve skills while potentially starting food-related ventures.
The Paleofuture blog, that excellent trove of past visions of the future, has a corresponding video channel. The first episode is all about food.
Maureen's book is out and about. Get over 1000 bite-sized recipes.
By far the best use of an iPad I've seen.
A new take on an old classic: how to make communion wafers zingier.
A public service announcement about the end bit of the banana.
Table of Condiments That Periodically Go Bad
Detailed instructions for a delicious-sounding meal from a fellow Brightonian.
Looking at the pictures here feels like the gastronomic equivalent of rubbernecking. It's horrifying, I can't look away and I can't help thinking "that could be me..."
He's not big and he's not clever but Little Gordon is f*cking funny.
A seriously nice recipe sharing site. Everything is creative commons licensed and everything looks delicious.
Lego. Sushi. The awesomeness of each is not doubled; it is multiplied.
Play Russian Roulette with Jelly Beans. This is a real product.
This recipe from Ted looks like a keeper.
I really need to get 'round to reading this.
Another nice barnacle app built on Twitter. Send direct messages to note what you've eaten... or tweeten.
A new webzine dedicated to food, prettily put together by M. Jackson Wilkinson.
A gallery of food collected from the web.
The science looks solid, the steak looks delicious and the explanation is witty. I must try this.
I keep coming back to this recipe. Simple and delicious.
Giger's alien made of vegetables, Arcimboldo style.
The Amateur Gourmet compares Remy's trials and tribulations in Ratatouille to the quintessential story of Jewish assimilation in the 20th Century.
A Sydney-based food blog that includes an event calendar (sadly not hCalendar). I'm going to trawl through the archives.
Short, instructive videos of food preparation. The recipes look good and the presentation is strangely hypnotic.
The portfolio of a food photographer.
Some insights into taking pictures of food.
A food blog based in Brighton. This is a woman after my own heart.
Add this date to your iCal: April 25th is Free Cone Day at Ben & Jerry's.
A menu with some great Engrish translations like "burn the spring chicken", "domestic life beef immerses cabbage" and "a west bean pays the fish a soup".
Simon sqeels like a little girl. Classic.
Be afraid. Be very afraid.
A foodblog about one cafe in Newcastle.
Three food bloggers discuss the differences in eating habits between France and America.
A blog devoted to bacon recipes: one recipe a day... forever.
The only thing better than food pr0n is food pr0n that you've acually eaten.