Behind the counter in a coffee shop I visited last week there was a whiteboard which read [1]:Sunday debate:Custard creams or chocolate bourbonsThere were dozens of tally marks on the board and counts from a social media poll. The results were:Custard creams: 212Bourbons: 171I love both biscuits, so if there were a both option I would have voted as such; if I had to pick one, it would be custard creams, though. Otherwise, I might have said fig rolls, a biscuit I had for the first time in ages…
In an age of beery uncertainty -- when the consensus of the craft era is, if not completely dismantled, then at least creaking with important bits falling off -- it's nice that some certainties remain. I've developed a newfound appreciation of the beers and bars I discovered in the early years of this blog, and before, which are still operating despite the barbarians being inside the gates. So it was especially pleasing to arrive into Rome and discover that two of its fondly-remembered…
If you love simple, old‑fashioned baking with real roots and real stories, these Oat Bannocks are a recipe you’ll want to keep close. Light, tender, and gently nutty from quick oats, they’re a traditional Scottish bake that comes together with just a few humble ingredients and a soft touch. This is the kind of recipe that has been passed down through generations — the sort of bannock once made in busy farmhouse kitchens, at seaside cottages, and in family gatherings where stories and food were…
After my first “Japanese business meeting” at Yoyogi the other day, I felt like I deserved an indulgent Milanese pizza lunch at Spontini. Gosh, it's so good and unlike other pizza around here.
It's been a chilly, overcast Sunday. In the morning I did a bit of exploring and grocery shopping with E in Flushing and spent the afternoon peeling garlic to make 腊八蒜, or Chinese pickled garlic, which is one of my favorite things to eat. The pickling smooths out the garlic's sharp edges and leaves it tangy and deep green, making it the perfect complement for dumplings. At home we add soy sauce and sugar to the brine and I eat the garlic and its sweet brine with just about everything. One of…
After having the individual Scorpion at Trader Vic’s last week I thought I’d revisit this classic at home. This is a prime example of the Trader Vic’s recipe style, featuring both orange and lemon juice, a split base of spirits, and Vic’s signature sweetener, orgeat. This sometimes comes out too tart, and I’ve long felt that the juicy cocktail needs bolder spirits. So, I did some modifications on the ratios by dropping the orange juice a little and bumping up the orgeat. This was originally…
Why nearly every farmer who grows these chile peppers is a woman “Not many men step up to do it under these conditions,” Pandiamma says. “But for women, chile is a godsend. If we labor hard enough in the fields for those few months, that extra income is enough to keep our homes running for the rest of the year.”
I was super stoked to see that Ramen Bae has come out with their own range of instant noodle products! Some really neat stuff in this box – check ’em out! Ramen Bae – New Ramen AND Topping Selections! The post Ramen Bae – New Ramen AND Topping Selections! appeared first on THE RAMEN RATER.
If you didn’t know, the Tapatio hot sauce folks have their own ramen varieties – in pack, cups, and bowls. These are the current varieties in pack form that they sent and I’m really interested in reviewing them! Big thanks to Tapatio Ramen for sending them along – let’s check ’em out. Tapatio Ramen Sends Multipacks! The post Tapatio Ramen Sends Multipacks! appeared first on THE RAMEN RATER.
Shizuoka has long been Japan’s most iconic tea-producing region. But in today’s global market, heritage alone doesn’t guarantee recognition. Several years ago, Shizuoka was overtaken for the first time by Kagoshima in terms of the value of tea production. The global boom in matcha-powdered green tea has spurred increased competition not just in Japan, but […] Related posts: A Relic of the Past, Shibuya Green Tea is Leafing Out Once Again Kashiwa Sato’s Rebranding for 7-Eleven Japan SightEating:…
Found these at Saar’s Super Saver on Aurora neat Seattle. So it is just vexing me – those little words by the hammer kid – don’t boil it – smash it. I’ll follow the rules, but honestly, I have to try this as a dry noodle soon. Boil it, drain it, add seasoning, stir it up. I bet it’s good! I’ll get one next time at a store. I will reveal the upshot to you! For free! I am happy to! Anyways for now, let’s smash it. Just a side note, Monday April 20th, 2026, the new global top ten will drop! Ottogi…
I picked up Printer’s Row Coffee Co.’s Brazil Cerrado only a couple days after it was roasted. We walked over as a family on Saturday morning and the roastery was busy with other families and couples after a run. The table beside us was writing either a TikTok skit or a screenplay, I couldn’t divine which. Aspects Roast Medium Origin Brazil (Cerrado) Process Fully washed & sun dried Roast Date 2026-04-15 In the smell, I find sweet walnut and chocolate, really like a candy coffee. Brew Grind…
Guys, I think we need some rainbows today. (By Caking It Up)FOUND ONE!The watercolor-y drips off the end are my new favorite thing. Well, that and the perfect gold-foil script, because how did they do that. Most of us are lucky to get a cake that's pretty on the outside, but now there are lucky ducks getting rainbows INSIDE their cakes, too: (By Carli Milburn, featured here)OoooOOOoooooh. Lucky bums.[side eye]Raise your hand if you just wondered what color this would be on the way out. But do…
When I team up with Cabot Creamery, it’s usually all about the cheese – but this time we’re switching things up with Ina Garten’s Sour Cream Coffee Cake, starring Cabot’s sour cream and unsalted butter. This is exactly what coffee cake should be: a light, tender crumb that stays incredibly moist with just enough tang from the sour cream to keep things interesting. But let’s be honest: the real reason you make coffee cake is the streusel. Ina does it right with plenty of it, plus a full layer…
My latest compilation from Culture.pl includes some articles about Polish gastronomy, including Natalia Mętrak-Ruda’s 2020 article on Zakąski Culture in Poland: What to Eat with Vodka? The Spanish have their tapas, the Italians have their aperitivo and in the Middle East they feast on mezze. Small plates, which you most often share with friends and which – at least in countries where it’s generally accepted to consume alcohol – are usually accompanied by a fair share of drinks, are a part of…
We don’t have a newsletter anymore – we do this instead, in the same format, with a bit of something new, some updates, and a recap of what we’ve posted in the past month. We reconnected with St Austell Proper Job last night, remembered how much we love it, and realised that we’ve been taking it for granted. We don’t often end up in the pub on Saturday these days because we’ve found that if we aim to stop drinking before 7pm we can usually get a decent night’s sleep and avoid hangovers. Because…
On Sundays I like to share with you, my dear readers, all of the main meals I have enjoyed over the past seven days along with any recipes pertaining to them, and my suggestions for what you can enjoy on the side. I do have supper at my sister's place most Sundays, and I usually have dinner out with my dad and his friend Hazel on Wednesday's. For those days I have included "like" recipes for what I have enjoyed eating outside my home.These recipe round-ups are some of my favorite posts to do.…
Street Churros – Havana, Cuba These aren’t like the Costco churros they used to sell for one dollar at the snack bar. Sadly, my only experience with churros in America. I stood here for a while waiting for a new batch. I recorded the entire process on the iPhone. There is a container of oil that heats up, and a dough mixture is squeezed from a metal container above the oil and rotated, forming circular-shaped fried bits of dough. The frying process generates a lot of smoke creating the…
Man, I thought the last post (cafe series — edition 1.0) was in December or something. It was actually in September (over 6 months ago).January and February were full-on business plan writing. March and April have been largely focusing on financials and applying for financing. May and June will be lease touring.Business Plan:We needed a business plan to use for funding conversations. I originally thought this would be some admin work that just had to be done, but it turned out to be really…
Mai Tai media week continues with another new video to watch this weekend. Those looking for a deeper dive into the Mai Tai will likely enjoy the new episode of Tiki with Ray’s “My Favorite Mai Tai” video series. We sat down with Ray and Pete from Bamboo & Bitters to discuss the Mai Tai’s ingredients, lore, and personal preferences. The Mai Tai is very special to many people, including myself of course. But those who are paying close attention should not in this video how many times I chose not…
Posted on April 18, 2026 Tags: madeof:atoms, craft:cooking This post contains a bit of consumerism and is full of references to commercial products, none of which caused me to receive any money nor non-monetary compensation. This post has also been written after eating in one meal the amount of bread-like stuff that we usually have in more than 24 hours. I’ve been baking bread since a long time ago. I don’t know exactly when, but probably it was the early 2000s or so, and remained a regular-ish…
This week I made scrambled tofu – think scrambled eggs but with tofu. It worked splendidly. I put some chives and wild garlic from the garden into it plus some turmeric but you could put anything you would normally mix into scrambled eggs. I also added oat milk. Mash up the tofu first then mix in the extras and fry it. I put it on a slice of freshly baked sourdough bread with mushrooms, kale and tomatoes. Yum! Today I spent a couple of hours picking up litter in Torry. We walk there every…
Get your tickets now for a special Mai Tai seminar and cocktail tasting at Napa’s leading cocktail bar, The Fink. The event starts at 2:30 pm on Sunday, May 3 and includes a seminar about the Mai Tai plus three variations on the cocktail including the Ultimate Mai Tai. You can look forward to an informative and humorous presentation describing the hunt for the ultimate Mai Tai. You’ll enjoy delicious variations on this classic cocktail while discovering newly uncovered historical details, best…
I just read The greatest breakfast food in existence and emailed the author this photo below. I thought it could be nice to share with anyone who enjoys nice eggs, so here it is.
So Hunny’s Ramen is specializing in really great boxes with 12 varieties of Buldak, custom assortments you can pick as well, but what’s more, you can get some very hard to find varieties from them as well. Let’s check some of them out! Hard To Find Buldak From Hunny’s Ramen! The post Hard To Find Buldak From Hunny’s Ramen! appeared first on THE RAMEN RATER.
Found this one at Boo Han Market in Edmonds, Washington. This is very interesting as it isn’t a standard export for the US market – in fact, what’s interesting here is that while there’s English on the package, it’s prefixed with GB – Great Britain. This is an export version for Europe – so they slap a distro sticker with req’s for US sale and all done. I haven’t come across something like this before I don’t think. Interesting – Let’s give it a try. Just a side note, Monday April 20th, 2026,…
Perennial vegetables found around the world, dock plants are extremely common and you may have some in your yard right now. Of all the wild edible plants to know, they're one of the most abundant and easy to identify. To me they're a sort of edible artifact-one of a few missing links between foraged and... Read More The post Curly Dock Plants, and Other Edible Rumex appeared first on Forager | Chef .
When I nocked off work today I checked the clearence trolleys as I always do; out-of-date lindt chocolate that is still more expensive than in date cadbury chocolate, gum, a trolley full of bottles of out of date sprite, protien bars, and a MAKE YOUR OWN CHURROS KIT. I got the make your own churrors kit, i made churrors. I did not have enough oil. I did not read anything on the churrors kit, i just saw churros kit and $3 and got it. In the box was wheat flour, cinamon sugar and a shitty pipin...
Every Saturday we round up the best writing about beer from the past week. This time, we’ve got beauty spots and liminal spaces. First, some statistics from the US which, as Jeff Alworth reports, indicate a downturn in the beer market: The Brewers Association has their annual year-end numbers out for 2025 and as expected, […] News, nuggets and longreads 18 April 2026: Tremor of Intent originally posted at Boak & Bailey's Beer Blog
