I always wondered what is the right thing to do with cheese – here is the answer from serious eats.
My favorite line “Your cheese should now be starting to look something like a culinary Christo piece.”
A New York Times article about Berlin’s Grillwalkers – Men who walk around with a grill strapped to themselves, cooking and selling bratwurst on a roll.
The definitive hamburger guide from A Hamburger Today. Hamburgers are one the reasons I would like to visit the US, although the yellow/orange cheese stuff looks pretty scary.
Bldgblog recently visited Australia and did a Tour or Li-Sun Exotic Mushroom Farm. I’ve bought them a few times at the Good Living Growers Market (they are excellent), but I had no idea how interesting their farm was!
This is a great photo essay by Good, detailing the inside of people’s fridges. Very revealing.
Mine would be many condiments and either nothing else or heaps of fresh veg and meat (oh, and wine).
Another great reason to move to Brooklyn! I wish my apartment had this!
Hospital Food.
There is a new blog dedicated to the subject. Eww.
This is disgusting. I think ‘Sweet Sue’ seriously needs to re-think this one.
This is a great short film using a really simple idea to capture the feel of a proper sushi bar.
(via itsnicethat)
The best new food blog around – it’ll make you feel positively healthy.
I like how the interwebs and the various social network avenues have brought this amazing creation to the worlds attention – The Bacon Explosion.
I’m tempted to try one out, it looks quite nice sliced and put on a roll. It is acceptable to wrap a chicken breast in procuitto – so why not take the next logical step bacon wrapping red meat. It’s not really that far from meatloaf with bacon in it or the classic fillet mignon.
Another idea that has sprung to mind would be to update the humble sausage roll with a layer of bacon in between the sausage and pastry part – that is one experiment I will try next party.
If someone were to lock me in this room with a fry-pan and some dipping sauce I would have died and gone to dumpling heaven. YUM. (via The Big Picture)(AP Photo/Greg Baker)
hmmm, not too sure about this one Tyler…
As a lover of fine hotels, I disagree that the club sandwich is a good way to rank hotels, for a number of reasons.
1) A club sandwich is not a simple affair. It’s the mother of all sandwiches, requiring much skill to master an assemblage of 10 simple, yet very different ingredients.
2) With hotels across the world I think a Club sandwich is an unfair expectation, as the fundamental concept and many ingredients would be foreign imports. This is not only makes it ridiculously expensive and unsustainable – but sets up for immediate failure. A perfectly executed local dish would be much better suited – say a curry in Sri Lanka, sushi or soba in Japan, steak frites in Paris or a club sandwich in New York.
3) Room Service is never going to be the optimum environment for the consumption of such a sandwich – or most food for that matter. The kitchens are just not close enough to ensure everything arrives is perfect condition, especially if you are in a large hotel. The chips, crisped bread and lettuce are more than likely going arrive luke warm and sweaty. If it must evaluate the club sandwich, it would be best served in the restaurant or bar where it comes promptly sans silver dome.
