London Farmers' Markets | home All About Food | Cooking, Recipes and Ingredients When Chefs Get Bored | Slick Men Slick Men It's a Man's World. When Chefs Get Bored By – 2012/04/15Posted in: Art & Pictures Apple Love Wrecking Crew Orchestra Slick It Comments Copyright Slick Men. ShareThis Copy and Paste Cooking For Engineers - Step by Step Recipes and Food for the Analytically Minded Kitchen Helpers I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! Buy them here. (Note: There are lots of little charts like this online, but these are my favorites). I love tea, but I’m no expert. For people of the UK, have this one with you while you’re meal planning or grocery shopping! I’ve fond some other helpful charts that I’ll share in another post! Yay charts!
Lunch ideas for those hard at work in the office | The lunch box It can be difficult to focus amid the hubbub of office life and actually, you know, get things done. Whether it’s the incessant bleeping of those companywide emails warning about a mouse sighting or someone leaving their phone in the 5th floor loos, or the printer breaking, not getting distracted is quite hard. Unsurprising, then, that many people choose to come in early to get a headstart before it all kicks off. Multi-taskers that they are, these early birds tend to breakfast al desko. • If you have access to a microwave in your workplace then breakfast can be as easy as heating some eggs. • Obviously the easiest, most portable food to breakfast on is a piece of fruit, neatly prepackaged by nature. • Homemade granola adds a touch of class to desk breakfast proceedings, but the other advantage is that you can make gluten-free versions if you need to: mix 1-2 tbsp of honey and a little maple syrup into any combination of dried fruit, nuts and cereals you wish.
Global Food Disparity: A Photo Diary In an increasingly globalized world, it’s still sometimes shocking to see just how disparate our lives are compared with other human beings around the world. A book of photographs by Peter Menzel called "Hungry Planet: What the World Eats" ("©Peter Menzel www.menzelphoto.com. Ten Speed Press, published in 2005) makes a relevant point with great irony: at a time when hundreds of millions of people don't have enough to eat, hundreds of millions more are eating too much and are overweight or obese. In observing what six billion eat for dinner the authors note, "Today, more people are overweight than underweight." It is these cultural differences, emphasized and reinforced by the author, which exemplifies the lifestyles and dietary habits of people around the world. You can buy the book here. Meet the The Manzo family of Sicily. Germany: The Melander family of Bargteheide Food expenditure for one week: 375.39 Euros or $500.07.
Our 10 best roast dinner centrepiece recipes | Roasts: A handbook The showstopper: Porchetta Buy the very best pork you can afford – ask your butcher to prepare you a boneless porchetta cut or a rectangular piece of pork belly and a loin. Fennel pollen is traditionally foraged, but expensive to buy. If you can’t find it, use ground fennel seeds instead. Bear in mind that the seasoned porchetta must rest for at least 12 hours, then return to room temperature before roasting. Serves 6-83-4kg porchetta joint1 tsp black peppercorns, crushed1 tsp dried chilli flakes2 tbsp rosemary, chopped2 garlic cloves, finely chopped1 tbsp fennel pollen or ground seedsSalt 1 Put the pork skin-side down on a clean work surface, season generously with salt, then massage the salt into the flesh with your fingertips. 2 Remove it from fridge at least 1 hour before roasting and preheat the oven to 160C/325F/gas mark 3. 3 Leave the meat to rest, uncovered, for at least 30 minutes before eating.Rachel Roddy, Five Quarters (Saltyard) 3 Heat oven to 200C/400F/gas mark 6.