Eats Wombat pointed me to a story by the indefatigable Jay Rayner in last Sunday's Observer. My big beef about takeaway chicken explains why cheap chicken -- the kind Brits scarf with such relish -- is likely to contain pork and beef protein. To keep the water in. Why? Because water is free. So if you can persuade a piece of chicken to absorb a load of water you can charge chicken prices (not that high, but hey) for nothing. And the easiest way to do that is inject the chicken bits with protein powder.
We used to have World Food Day on 16 October every year. This year the FAO decided, in its infinite wisdom, to acknowledge the fact that the we-meet-so-they-can-eat shindig goes on for the best part of two weeks. Enter World Food Week.
The best part, for me, was the opportunity to see Marion Nestl...
That’s it. I’m officially calling it off. My long-standing love affair with ecto is officially over. ecto is what is known as a third-party blogging client. A bit like email software, it lets you write a blog post while offline and then upload it when you’re happy with it. Last night it ate a long...
I'm with Boing Boing (and everyone else) on this. You can’t go around suppressing well-deserved criticism as copyright infringement just because you haven’t got a leg to stand on. Or rather, you have got a leg, but it’s been so spindlified in Photoshop that there’s no way it could possibly bear t...
In modern architecture as in everything, there is good and there is bad. So I wonder what that monstrous carbuncle on the face of the much-loved British monarchy would make of this entertaining and very funny Ted Talk by Bjarke Ingels?
The buildings, like the architect, struck me as thoughtful...
