Food

• Is Wine Fake?—Asterisk

• The truffle industry is a big scam. Not just truffle oil, everything

• Bros., Lecce: We Eat at The Worst Michelin Starred Restaurant, Ever

• Tinned Pilchards – Food Memory Bank

• How Halal BBQ Pitmasters of North Texas grew from one brisket to a burgeoning business

• The myth of Medieval Small Beer

• The etiquette of returning Tupperware: ‘It always comes back with something in it’ | Food | The Guardian

• Thoughts on the potato diet

• Joseon Not Chosen on Twitter: “I don’t know why I did this, but I made a Spotify playlist on how to make kimchi fried rice (to the best of my capabilities). https://t.co/0t06fZoqrG” / Twitter

• Don’t Plant Grocery Store Potatoes - Feast of Assumption

• Potato Diet Community Trial: Sign up Now, lol – SLIME MOLD TIME MOLD

• The Case for Bad Coffee

• Food for Free: How to Make Acorn Flour | Modern Farmer

• When Life Gave Pennsylvania Spotted Lanternflies, Its Bees Made Spotted Lanternfly Honey - Gastro Obscura

• Bun! A Taxonomy of the British Bread Roll — Pellicle

• The Maraschino Mogul’s Secret Life | The New Yorker

• The Peat Spade – Bog Myrtle & Peat

• Don’t Question Bread Sauce, Just Bask in Its Beige Glory - VICE

• Mangal 2 Restaurant Dalston Reinvented Itself in Coronavirus Lockdown - Eater London

• How to eat everything in Lord of the Rings

• The Best Milk-Based Drinks in London

• Gordon Ramsay’s food approach helped my family of autistic eaters

• The Cube Rule of Food Identification

• Soup-Salad-Sandwich Space

• Does milk curdling count as a chemical reaction? https://gfycat.com/CaringLavishFrenchbulldog : chemicalreactiongifs

• How To Make Clarified Milk Punch

• Jeffrey Morgenthaler’s Tequila and Sherry Eggnog

• Hurts So Good - Spicy foods and the compelling chemistry of chemesthesis

• The Invention of the AeroPress

• Hello, Roberto - a verbose recipe for soup

• booritney’s ultimate guide to meal prep

• How to cook ground meat perfectly every time! - The Blind Kitchen

• tomato sauce with onion and butter – smitten kitchen

• Fundamentalist Macaroni and Cheese | by Tom Scocca | The Awl | Medium

• Food Legend — BABY OF THE NORTH

• Steepster — A Tea Community

• ‘People just lie’: How Riverford’s Guy Singh-Watson became the most brutally honest farmer in Britain | Farming | The Guardian

• Cooklang: recipe markup language

• Why do the Dutch never get tired of everyday sandwiches, the boterham? - Leidenanthropologyblog

• 14 steps to Christmas Lunch success — Ishan Kolhatkar

• I went for lunch with legendary food critic Jay Rayner — here’s what I learned

• My love of roast potatoes & how to make them, my way — Ishan Kolhatkar

• The Black Blood of the Earth - Funranium Labs

• Liquid Bread: The Top 5 Bock Beers for Lent - The Catholic Gentleman

• Tini’s Famous Mac and Cheese - by Tini Younger

• Flour, water, salt, GitHub: The Bread Code is a sourdough baking framework - Ars Technica

• DRMacIver’s Notebook: An improvised meal

• Notifications Received in 30 Minutes of Class — LessWrong

• tech business models - by Gennaro Cuofano and FourWeekMBA

• Star Trek: The Next Generation In 40 Hours | by Max Temkin | Maxistentialism Blog | Medium

• On Internet Mental Health Culture - by Ozy Brennan

• HMRC errors let a notorious tax avoider escape a £14m penalty

• The Blackrom Manifesto

• 16 Bier einzeln mit Karte bezahlt – Polizeieinsatz in Mamming | BR24

• Classic cheese scones recipe (with video) | Good Food

• Hot Smoked Salmon, Gnocchi and Spinach Bake Recipe | olivemagazine

• SMOKY CONFIT’D BEANS WITH OLIVES – Rancho Gordo

• Classic potato salad recipe | BBC Good Food

• Chopped green salad with herby chilli dressing recipe | BBC Good Food

• 10-minute couscous salad recipe | BBC Good Food