*Chicken always works

Last weekend we launched our crowdfund and have raised £3,814 towards our target so far. Click here to support our crowdfund to publish Sarah Ainslie’s WOMEN AT WORK ‘We want to celebrate the work that the women do’ . People often ask where they can find authentic Bengali food in Spitalfields and I have found the answer in Oitij-jo Kitchen, a women’s collective who run the catering operation at Rich Mix Arts Centre in the Bethnal Green Rd. Contributing Photographer Sarah Ainslie spent a morning…

Amigazos, esta semana traduje la crítica para practicar, para aprender más vocabulario, y para liberarme de la vergüenza jajaja. Este año, voy a pasar un mes en chile y ya estoy haciendo tareas español pero hasta ahora nunca he escrito critica en español. Si hay errores……no tengas miedo. Solo paciencia por favor 😂 pero si sigues teniendo tanto miedo, la versión inglesa está acá — El Museo de la Casa Hace unas semanas, leí un blog trata de la psicóloga suiza Marie-Louise von Franz quien había…

Neat to see a huge aftermarket fueling sales of La Marzocco, one of the best espresso brands in the world. Via the NYT: A secondhand market has emerged that’s as intense as the one for vintage cars. Sales are brisk and competitive, spread mostly by word of mouth. Scams abound. The deals can be great — a used model can sell for half the price of a new one — though for rare models, the price tag can well exceed that price.

Gosforth's first-ever shengjian bao proves to be one of its most interesting openings in ages.

Can’t believe it’s time for another global top ten. To be honest, I’ve been loathe to do top tens. Why? Well, it’s a lot of work—especially the videos. I like the process of doing reviews; the hunting for varieties, the image editing, and doing my Instant Noodle Recipe Time show when I cook and do my tasting. Taking a week or two to devote a lot of time to video editing, etcetera, is a lot. But I know many of you like these lists and in the end, there are some really fun aspects to them as…

Christina (left), founder of Fuerza Collective, and her niece, Jahnee (right) -- rockstars of the day. Yesterday, I had the privilege of attending Fuerza Collective’s friends & family coffee cart soft opening. I got to taste test some seriously delicious lattes, give feedback on them, and enjoy the sun with good company. By the end of it, I was highly caffeinated. That probably shouldn’t have been surprising though, since I had already had a cup of coffee before the event. So many goodies, but…

Two Saturdays ago I sat down on the bare floor of my friend's apartment next to her, and we talk about Toronto restaurants for three hours. She's lived here all her life and has nine hundred pins for food places on Google Maps. Two hundred make their way to my own map (she's a much more adventurous and voracious eater than I). My own intel on the food scene downtown is sparse and a decade out of date - Isshin was the best ramen spot, ten years ago, but every decade here the food gets a little…

[NSFW due to language & general double entendres hilarity.] Thanks to Christy S. for prompting Jen to utter the words "scrotal texture" today. Which is just plain nutty.*****SUBLIMINAL AD PLACEMENT TIME: Bofa Deez Nutz CandleCheck the reviews, y'all, apparently this combo of Banana (heh) Nut (heh) bread and Hazelnut (heh) Vanilla is friggin' amazing.*****And from my other blog, Epbot:

The link. The paragraph: Despite this, there is a vibrant independent and modern beer scene in the county–if you want a DIPA, you’ll be able to find one. Locals may want cheaper, more trad beers on the whole, but the thousands of visitors coming in from the cities boosted a desire for stronger, weirder beers, which Matt (Clarke) and his peers were only too happy to accommodate. Making both styles ensures locals aren’t priced out of the pub while visitors get the beers they’d expect to see back…

Ali Slagle’s Chile-Crisp Shrimp and Green Beans is exactly the kind of weeknight dinner I want on repeat – fast, flavorful, and actually worth cooking instead of defaulting to takeout. It’s not just shrimp and green beans doused in store-bought chili crisp (which, to be fair, would still be great). Ali builds the flavor from the ground up, starting with a quick infused oil. You infuse the oil with sliced shallots, garlic, and a cinnamon stick until everything turns golden and fragrant, then use…

Cheese spaetzle with beurre blanc turned out to be an inspired combination! Simple, indulgent, fresh. This recipe incorporates soft cheese into the batter itself. Cheese Spaetzle with Beurre Blanc is the latest post on Hunter Angler Gardener Cook.

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.

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…