Is there a certain food you find disgusting but wish you didn’t? Oysters? Martinis? Coffee? Something other people enjoy but that looks and tastes repulsive to you? Well, you, too, can enjoy it by following these eight simple steps. Or, if this doesn’t work, oh well, you had a few mouthfuls of food you didn’t like.
Quick backstory: I used to like nothing. I ate only cereal, pasta, and ice cream, and when I ordered a sandwich I ordered it with white bread, turkey, and mayonnaise — mustard, lettuce, and tomatoes being too freaky and exotic. Then I did [
continue reading How to Like Food that you ‘hate’
How CAMRA volunteers greeted guests at the Great British Beer festival a few years ago.
There was a welcome but just a teensy bit patronising piece in the FT on Saturday about how the sandals-and-black-socks twattish image of real ale – and CAMRA – is no longer accurate, particularly given that the latter has doubled in size over the last decade. The number of – shall we call them 'characters' – in society has not doubled, meaning that while some of us may still have issues with the organisation in some areas, it is succeeding in reaching out to [
continue reading ‘Lager drinkers are brainwashed morons.’
Real world is just beyond the gift shop.
Grief and vinegar with your chips? | We are OCA.
Offered a choice between the products of the grape and the hop, Peter Swann admits that he would go for wine every time. But in his capacity as professor of industrial economics at Nottingham University, he has become fascinated by the workings of the brewing industry, and the phenomenal spread of microbreweries in particular, helped in no small measure by tax breaks from Gordon Brown when he was chancellor. The result is a new paper called The Fall and Rise of the Local Brew – a heartening tale, he believes, with implications for other sectors of the economy.
continue reading Big beer producers caught on the hop
As some of you now know, I’m leaving Thornbridge in search of the greener hops of my New Zealand homeland. There’ll be a few little changes at Thornbridge and this will include our social media side. I’ve managed to convince the rest of the brewing team to join in on the fun and frivolity that Twitter, Facebook and blogging can provide, so you’ll be hopefully be hearing regularly from them.
I'll now just get angry with hops in New Zealand
Just in case you aren’t aware… our Facebook page is called The Thornbridge Brewers, so you can join up [
continue reading The Handover Post
“Our city’s addiction to Big Macs and other high-fat fast food is literally breaking our hearts,” says Susan Levin, M.S., R.D., PCRM’s nutrition education director. “It’s time to tackle the district’s heart disease problem head-on. A moratorium on new fast-food restaurants could be a critically important step toward fighting this epidemic.”
A PCRM survey shows that Washington has more McDonald’s, Burger King, and KFC outlets per square mile than eight other cities with similar population sizes. Offerings at these restaurants include high-fat, high-sodium products such as McDonald’s Double Quarter Pounder with Cheese Extra Value Meal, which has 61 [
continue reading arch rivals and the silent killer
I PREDICT A DIET!
The cholesterol hypothesis can be likened to a cathedral built on a bog. Rather than admit they made a horrible mistake and let it sink, the builders decided to try and keep the cathedral afloat at all costs. Each time a crack appeared, a new buttress was built. Then further buttresses were built to support the original buttresses.
Although direct contradictions to the cholesterol hypothesis repeatedly appear, nobody dares to say ‘okay, this isn’t working, time to build again from scratch’. That decision has become just too painful, especially now [
continue reading The Great Cholesterol Myth – at Spiked
A pluot (pronounced /ˈpluː.ɒt/) is a tradename for varieties of interspecific plum or Plumcot developed in the late 20th century by Floyd Zaiger. In the United States, the fruit is known by most regulatory agencies as an interspecific plum or plumcot. It is a complex crosshybrid of plum and apricot, exhibiting more plum-like traits. The pluot, like the aprium, is derived from plums, apricots and or hybrids called the plumcot.
The fruit’s exterior with smooth skin closely resembles a [
continue reading Pluot – Wikipedia
Long story short: Most of the world’s beer has between 4% and 6% alcohol by volume (ABV).
Over the past few years beer wars have broken out, with rapid escalation of alcohol content such that little more than 12 months ago, the world’s strongest beer was 27%.
Now the race is on to break through the heretofore-undreamed-of 50% barrier.
Reading this post may cause clifyt to abandon his post and head for the nearest tavern.
Sorry about that.
Why go the high-alcohol route?
Georg Tscheuschner, who brews the potent 43% beer (as [
continue reading Worlds strongest beer — Where content* is king
With the first Sheffield Food Festival kicking off, The Sheffield Tap being trumpeted everywhere and the Sheffield Theatres back on line it’s an interesting time.
Guardian’s list of top eateries in Sheffield
And then there is the Guardian’s Blog list of the rest and more
Did you know that until the 17th century, carrots were purple?
That's just one of many interesting things about carrots you will learn if you spend some time on the website of the World Carrot Museum.
(CLICK HERE FOR MORE »» bookofjoe History of Carrots: .)
A restaurant owner opines on the importance of the dining experience.
Mr. Marzovilla welcomes young children at his restaurant, even discounts their meals on Sunday evenings, and is not above serving a simple appetizer portion of pasta to please little ones. But he has strong opinions about food, and about the messages parents convey to their offspring through what they eat. Children’s menus aim too low, he argues — they’re a parenting crutch.
Tags: food parenting
(CLICK HERE FOR MORE »» kottke.org The children's menu: the death of civilization: .)
continue reading The childrens menu: the death of civilization
In Borraccia!In Borraccia! is an Italian campaign to reduce the consumption of plastic water bottles. As part of its campaign In Borraccia! is promoting these three Google Maps that promote the use of tap water over bottled water. AltreconomiaThis Google Maps mashup shows restaurants in Italy that serve tap water so you don’t have to pay for expensive bottled water.The map includes quick links
(CLICK HERE FOR MORE »» http://googlemapsmania.blogspot.com/feeds/posts/default?alt=rss Using Google Maps Against Bottled Water: .)
continue reading Using Google Maps Against Bottled Water
Hmmm a change is undoubtedly coming but it is about quality and variety and new uses. The gastropub is not enough, for too long pubs have been misogynist retail environments and perhaps cinemas, laundromats, railheads, velo-joints, epicurean houses will be the new ale vendors of choice. Pubs do now remain almost the last vestige of ‘public’ dwell-space. Public as long as you don’t wear a cap and become invisible to the CCTV, can get past the bouncers, not wear colours, jeans or appear in any way undesirable.
The changes brought in by New Labour’s instinct to regulate private life could [
continue reading The decline and fall of the British boozer | spiked
Even though it’s only been open for six months, this refurbished former Edwardian refreshment room has swiftly become a magnet for beer and pub lovers from the city and surrounding areas. The plush but understated makeover has been a triumph. The young barman remembers it before: a shell of rotting timbers, broken windows and graffiti from the Seventies era of football hooligans.
Now it’s a picture of [
continue reading The Sheffield Tap, Sheffield – Telegraph
William Li’s TED2010 presentation, “Can we eat to starve cancer?” was one of my favorites.
William Li presents a new way to think about treating cancer and other diseases: anti-angiogenesis, preventing the growth of blood vessels that feed a tumor. The crucial first (and best) step: Eating cancer-fighting foods that cut off the supply lines and beat cancer at its own game.
William Li heads the Angiogenesis Foundation, a nonprofit that is re-conceptualizing global disease fighting.
From Li’s talk:
Autopsy studies from people who died in car accidents have shown that about 40 percent of women between [
continue reading TED Talk: Can we eat to starve cancer?
I am now outside that slice!
Editor’s note: This is a guest post by Tim Akimoff.
It could be said that beer was the downfall of the hunter gatherer, the man of the woods, mountains and streams, the man with spear in hand whose need for meat was matched only by his need for shelter. After all, it was likely the propagation and harvest of the materials required to make beer that caused the famous bipedal wanderer to settle in one location. Or, you can think of it like this: Beer changed the world.
Whatever your view of history, that fermented juice [
continue reading A Beginner’s Guide to Craft Beer
A week ago, the annual World Pizza Championships (website is only kind of in English) were held in Salsomaggiore Terme, Italy. Along with taste tests, speed trials and an event called “The Longest Dough Stretch,” there are freestyle pizza throwing competitions. Below, we’ve collected a handful of videos from this year’s competition, in which pizza is thrown between legs, behind backs, juggled and spun in time to music. Italy’s Lanza Luca took top honors, a repeat win from last year. Careful, stare at these too long and you’ll start to get veeerrrry sleeeeeeeepy…
(CLICK HERE FOR MORE »» Eat [
continue reading PIZZA!
Moonshine is no longer confined to just Appalachia anymore. Hipsters and foodies around the U.S. are starting to acquire a taste for it, which is giving rise to a whole new industry of microdistillers. Anna Sale reports.
The modern moonshine movement | Marketplace From American Public Media.
“If Requiem for a Species is shocking at an existential level, Jonathan Safran Foer’s Eating Animals hits you at the level of lunch. It’s no less gruelling for that. Among the in-your-face statements that pepper the text: “When we eat factory farmed meat we live literally on tortured meat..and put it into the mouths of our children”. The author is especially appalled by the wastefulness of modern food systems. It takes up to twenty-six calories fed to an animal to produce just one calorie of edible flesh – and yet animal protein costs less today than at any time in [
continue reading EATING ANIMALS
The size of food portions and plates in more than four dozen depictions of the Last Supper — painted over the past 1,000 years — have gradually gotten bigger and bigger, according to a Cornell study published in The International Journal of Obesity (April, online March 23), a peer-reviewed publication.
Cornell Chronicle: Largest Last Supper: It keeps gettin’ bigger.
So the Standard has noticed that their world has adopted the (perhaps) Tumblr-inspired photogenic fairy-cake. Sheffield has too. Let’s face it if we are never hungry and our only way of being together is around latte and pastry they have had to find other reasons for people to buy the things. Saturday’s Guardian article HERE talked of the perils of complexity and combining but let’s be honest with each other, sat-down consuming is where we are told to be and we could just eat less or talk and walk. Disclaimer: Your writer has just checked his BMI which stands at [
continue reading middle class fairy food
Face it, you’ve got to be some kind of green saint to use only permanent tableware all the time. Every once in a while, at a small art opening or knitting circle you’ve got to have disposable dishes. For those times, when you still want your table to look great, there are some perfectly beautiful options available. But in that rare case when you’re having a get together for your entire family tree, or Christmas party at work, and you need hundreds of disposable dishes, sexy can be just a little too expensive. Luckily, going cheap doesn’t mean letting mamma [
continue reading Party Plates Without the Problems
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