G'day. If you're new here, and you are interested in the Melbourne food and drink scene you may want to subscribe to my RSS feed or the email newsletter below. Thanks for visiting and enjoy eating and drinking in Melbourne. Cheers.
This really beats the Teasmade. The Wake n’ Bacon alarm clock. Via Wired. Actually I think I want both.
A mystery worthy of Sherlock Holmes from The Independent:
“Pascal Henry, 46, a Swiss motorbike courier, set out in May to eat in every Michelin three-starred restaurant in the world – 68 restaurants in nine countries in 68 days. He had reached restaurant number 40: El Bulli on the Costa Brava, acclaimed as the finest restaurant on earth, when, after his dessert, but before paying his bill, he vanished.”
My latest on insects on SBS Food:
“In an ecological perspective insects are not more dirty in a production situation than say a chicken or a cow. But we tend to have these situations where they cross our boundaries… they become very dirty for us in a way that a cow wouldn’t.”
Paul Mathis from the 100 Mile Cafe shares his experience at The Hive. Via Fattymcbeanpole.
Popularity: 2% [?]
{ 4 comments… read them below or add one }
Great alarm clock! With only one piece of bacon, my GF and I will be having races to get up early to eat it
Nice work with the insects. Recall Stephanie Wood doing a report for ?CNN ? while in Hong Kong in 2001 on eating insects. Bodenheimer wrote a book “Insects as Human Food” in 1951 & Foliart has been working on same in Wisconsin-Madison, but can’t see that I’ll be whipping any up in the TMX for dinner just yet.
Maybe he’s run off with The Gobbler, quick check this morning and both Gobbler old and new blogs have been removed.
“..they become very dirty for us in a way that a cow wouldn’t”
I’d be prone not to eat insects because I thought they were dirty per se, but because they’re little, skittery and rather crunchy. Not much meat on ‘em either, compared to a cow.
Jen