When you open a pizza box, there’s only one thing that happens

Tuesday, 24 May, 2016

Photos of people opening pizza boxes, by New York based photographer Chris Gampat. There’s not a sour face to be seen. I’m not sure if this particular aspect of our lives has been documented already, but I’m happy someone did so now.

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That’s no paperweight, that’s a cake

Monday, 23 May, 2016

Photo by Olga Noskova

I’m not a food blogger, but I couldn’t passed the Instagram page of Olga Noskova, and the photos of the cakes she posts. What are the chances of thinking these are ornaments, or something, rather than cakes, if you were to see one sitting on a table?

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Gravity Chopsticks, not for use in space but handy in any event

Monday, 18 April, 2016

Gravity Chopsticks

Gravity Chopsticks, the next generation of chopsticks?

Gravity Chopsticks are not your ordinary traditional chopsticks. Gravity Chopsticks are self-elevating chopsticks designed to keep the eating tips of your chopsticks sanitary without the need for a separate chopstick rest. Gravity Chopsticks allow you and your company to dine in comfort and style.

Via Uncrate.

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In the event you need to start a fire, carry lemons

Tuesday, 29 March, 2016

How to start a fire using a… lemon. You never know when this knowledge may be useful, though I’m not sure everyone will happen to be carrying the other necessary bits and pieces, at the exact moment they need to start a fire using this method.

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Amazing, now we can unslice tomatoes

Thursday, 17 March, 2016

You can’t unboil an egg – well, actually it’s possible, if difficult – but you can, it seems, unslice, or unchop, a tomato, watch and see

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Noma My Perfect Storm, a film exploring Rene Redzepi’s cooking

Monday, 8 February, 2016

Danish chef Rene Redzepi’s world renown Copenhagen restaurant, Noma, which I first heard about in Foodies: The Culinary Jet Set, a film I watched last October, is now the subject of its own documentary, Noma My Perfect Storm, by French film director Pierre Deschamps.

If the trailer is anything to go by, this looks to be a no holds barred look behind the scenes into the operation of one of the world’s top dining establishments, when it opens locally on Thursday, not to mention a veritable treat for the foodies among us.

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That bottle of tobassco sauce on the table, three years in the making

Friday, 18 December, 2015

Tabasco sauce, there’s an old favourite, though best enjoyed in moderation maybe. I didn’t realise the production process was so manual, or drawn out however, it seems a bottle of the spicy stuff is a good three years in the making.

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Does Roman bread improve with age? It looks like it might

Wednesday, 18 November, 2015

What did Roman bread taste like, exactly?

Thanks to the efforts of British Museum researchers, who analysed the remains of loaf of bread buried in the Roman town of Herculaneum, when Mount Vesuvius erupted in the first century, they were able to supply Italian chef Giorgio Locatelli with a list of its ingredients. He was then able to bake a more or less identical loaf, two thousand years later.

The recipe is here if you wish to make your own Roman era bread as well.

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Who will farm once today’s farmers become too old to continue?

Thursday, 12 November, 2015

Farming is an industry that is perhaps taken for granted by more than a few people. As long as food reaches the table, why have much concern for the process that helps bring this about?

While I’m no expert, here is a line of work, it seems to me, where more stands to go wrong, than right. Farmers are often at the mercy of the weather, their crops and livestock are vulnerable to all sorts of diseases, and I doubt that the hours are conducive to attaining any sort of so-called work/life balance. And that’s just for starters.

With the average age of farmers increasing, it’s sixty-five in Canada for instance, it is also an industry that is literally at risk of dying out. That’s not to say farming holds no appeal to younger people, it does, as Age of The Farmer, a short film by Spencer MacDonald shows, just not many.

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One bacon, lettuce, and tomato sandwich. Hold the bacon. No, wait…

Wednesday, 28 October, 2015

Monday must have been worse than usual for bacon lovers, who would have woken to news that the World Health Organisation had seemingly declared that bacon, and other processed meats, such as sausages and hot dogs, to be cancer causing, or “probably carcinogenic”, to people.

A group of 22 scientists reviewed the evidence linking red meat and processed meat consumption to cancer, and concluded that eating processed meats regularly increases the risk of colorectal cancer.

The announcement certainly caused a stir, and there were early suggestions that the fast food, and farming, industries could be turned on their heads, and that packets of bacon might soon have to bear health warning labels, possibly a little like those seen on cigarette packs.

It’s now apparent that these sentiments may have been somewhat overcooked, and do little more than show that bad news sells. The risks from the consumption of bacon, and other processed meats, are perhaps no where near as dire as some of the early reporting suggested:

The main thing the IARC established was a casual link between eating processed meat and certain types of cancer in humans, chiefly colorectal cancer. But the actual risk is quite modest – and far, far smaller than the cancer risks from smoking. Munching on the occasional bacon strip simply isn’t that dangerous.

So it comes down to moderation, a point Dr Alan Finkel, Australia’s new chief scientist, also makes. Gorge yourself on bacon, or anything for that matter, and problems will strike sooner or later. And now that we’ve cleared up that matter, hopefully, let normal programming resume.

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