Wake-n-bacon, a gourmet mystery and my insects

by Ed on August 1, 2008

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.

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{ 4 comments… read them below or add one }

Wes August 1, 2008 at 1:56 pm

Great alarm clock! With only one piece of bacon, my GF and I will be having races to get up early to eat it :)

Thermomixer August 5, 2008 at 9:22 am

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.

neil August 6, 2008 at 10:31 am

Maybe he’s run off with The Gobbler, quick check this morning and both Gobbler old and new blogs have been removed.

JSL@Palate August 7, 2008 at 7:10 pm

“..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

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