British woman speaks of her anguish after vandals poured £60,000 of white wine down the drain Katie Jones, 47, has been making wine in France for four yearsLost 4,000 bottles of white wine - a year's vintage in attackClaims she was victim of 'wine vandalism' - targeted for being British By Hugo Duncan Published: 00:16 GMT, 6 May 2013 | Updated: 08:29 GMT, 6 May 2013 A British woman who moved to France to follow her dream of becoming a winemaker has spoken of her anguish after vandals poured £60,000 of her product down the drain. Katie Jones, who left Leicestershire two decades ago, lost the equivalent of 4,000 bottles of white wine – an entire year’s vintage. The 47-year-old said it was her ‘worst nightmare’ to discover she had lost a year’s work when she returned home after a business trip. Target: Katie Jones has lost the equivalent of 4,000 bottles of white wine in a 'vandalism attack' on her vineyard in Languedoc She told the Mail: ‘It was a real shock, it was absolutely awful. ‘It is absolutely devastating. She said: ‘Yes it is quite unbelievable!
What Kids Around the World Eat for Breakfast Parents who want their kids to accept more adventurous breakfasts would be wise to choose such morning fare for themselves. Children begin to acquire a taste for pickled egg or fermented lentils early — in the womb, even. Compounds from the foods a pregnant woman eats travel through the amniotic fluid to her baby. After birth, babies prefer the foods they were exposed to in utero, a phenomenon scientists call “prenatal flavor learning.” Even so, just because children are primed to like something doesn’t mean the first experience of it on their tongues will be pleasant. For many Korean kids, breakfast includes kimchi, cabbage leaves or other vegetables fermented with red chile peppers and garlic. Children, and young omnivorous animals generally, tend to reject unfamiliar foods on the first few tries. Sugar is the notable exception to “food neophobia,” as researchers call that early innate fear.
My Guides To Gelato in Rome | Parla Food View Guide to Gelato in Rome in a larger map I have updated this post for 2013…It’s that time of year again: gelato season. Granted, rainy and cold winter weather never did stop me from eating gelato regularly, but there is nothing quite like strolling through Rome eating a gelato on a sunny spring day. We may have to wait until it is downright sweltering before granita is available (though I spied some at Corona in Largo Arenula the other day), but that just means more time to savor gelato in all its varied forms. After nine years of binging on researching Rome’s gelato offerings, I have come up with my ultimate list of gelaterie. You won’t find Giolitti or San Crispino on this litany (indeed, they haven’t been the best at anything but being famous in a long while). Explore related categories: Gelato · Rome & Lazio · Sweets & Dessert
How to make perfect salt and pepper squid I still remember the thrill of my very first Chinese meal, in a restaurant in exotic St Albans back in the late eighties. There were banana fritters and hilarious chopstick lessons, pancakes you could eat with your hands and carrots carved to look like flowers; in short, it was an eight-year-old's dream meal ticket. My tastes have changed slightly since then – I'm likely to be the one pushing for the pock-marked Mother Chen's bean curd, or the chilli tripe (while secretly hoping someone else will insist on the crispy duck), but one thing I'm unable to resist, if it's on the menu, is salt and pepper squid. And it usually is, because whatever part of China they're from, restaurateurs are canny operators, and Cantonese spicy, salty fried food is always a winner. The problem is, Chinese meals are all about sharing, and even people who claim to be scared of tentacles usually end up polishing off more of the portion than I'm strictly comfortable with. The cephalopod itself The batter The garnish
The cake that looks like a Mondrian painting It has always been possible, in certain frames of mind, to look at a battenberg cake and think it a work of art. But this tribute in cake form to the artist Piet Mondrian takes that sort of artistic appreciation to a whole new level. From the outside it looks like a squared-off chocolate log. Cut it, and you have sliced yourself an edible canvas, its finely balanced squares of coloured sponge carefully demarcated with icing. The Mondrian cake and others, such as the tall red tower decorated with Lichtenstein dots, are taken from a new cookbook, Modern Art Desserts, by Caitlin Freeman, who is pastry chef at Blue Bottle Coffee at the San Francisco Museum of Modern Art. Tinned food recipes | Hugh Fearnley-Whittingstall | Food and drink It's easy to be sniffy about food in tins. We hide them in the cupboard like so many brightly labelled larder louts. Not for them the on-the-kitchen-counter decorative status of jars of fancy pulses, pasta shapes and bottles of posh oils. But sometimes tinned food will save our supper, particularly when we find ourselves slap-bang in the middle of the wretched hungry gap, when the roots, tubers and brassicas of winter are dwindling and it seems aeons until spring's leafy, juicy, sprightly bounty will make an appearance. Things in tins have been around for more than 200 years, and we have Napoleon to thank for them. In 1810, Englishman Peter Durance patented a method of sealing food in tin-plated containers, and in 1812 Britain opened its first commercial canning factory. They've seen us through tough times, so it's not that big a stretch to expect a few tins to get us through the gustatory tedium of late winter, too. Of course, I always have lots of tinned tomatoes in my cupboards.
Low-sugar recipes: a dozen delicious treats Our addiction to sugar, aided and abetted by the food industry, is the main driving factor in the obesity epidemic, according to leading US doctor, Robert Lustig, whose book Fat Chance: The Bitter Truth About Sugar has just been released in the UK. "We need to de-sweeten our lives. We need to make sugar a treat, not a diet staple," he says. Hugh Fearnley-Whittingstall's banana recipes Delicious ways with bananas and plantain, roasting, frying, and an easy ice-cream recipe – the natural sweetness of the banana means you can adjust the sugar down to taste. Dan Lepard's low-fat, low-sugar chocolate cake Chocolate and pear cake with a rich, deep flavour and delicate, moist texture, but very little fat or refined sugar. Nigel Slater's alternative to sugary cereal Toasted pumpkin seeds, banana and berries. Yotam Ottolenghi's blueberry and white chocolate chip cookies Henry Dimbleby's real hot chocolate recipe Angela Hartnett's baked apples recipe Buckwheat pancakes with yoghurt and berries
The Greatest List of Everything Bacon at One More Gadget Here at One More Gadget we like lists. Lots of them. You might say one day we’ll eventually have a list of our lists. Here’s a list of the most glorious list of bacon things imaginable in the Greatest List of Everything Bacon. 1. Bacon Gumballs Bacon gumballs, there’s nothing tastier than the actual feeling of chewing bacon. Bacon Gumballs with several hours of bacon chewing can be found here 2. There’s a certain magical healing power to bacon. Each metal tin contains two sizes of vinyl, adhesive bandages. All the time. I should probably be buying these at Costco. Although this is similar to the bacon band-aids we reviewed before, these have the added bonus of eggs. Note: This product contains natural rubber latex which may cause allergic reactions. The most important band-aid of the day – Bacon & Egg Breakfast Bandages here 3. Honestly, there’s nothing hotter than a girl with bacon unless it’s a girl IN bacon. Check out more photos of Jia and her bacony costumes here 4. The answers bacon.