Because one day I might go, right?

Gorgeous Moroccan restaurant in Paris. Pretty cheap, super-tasty. I am very full.

"If you can demonstrate that McDonald’s only introduces the sandwich when pork prices are lower than usual, then you’re but a couple logical steps from concluding that McDonald’s is essentially exploiting a market imbalance between what normal food producers are willing to pay for hog meat at certain times of the year, and what Americans are willing to pay for it once it is processed, molded into illogically anatomical shapes, and slathered in HFCS-rich BBQ sauce." The McRib as arbitrage of pork prices.

"Elizabeth David was a revelation for me. She was a wonderful prose writer and it was a habit that carried over in to her recipes which are often maddeningly vague. You would be forgiven for wondering whether there are recipes at all. They are really just a handful of paragraphs that serve as a rough guide in the general direction of the dish you're trying to make. The recipe that follows is much longer than anything she'd write." Yeah, but it still looks amazing, Aaron.

"In 1962, when Peter Dixon joined the Sainsbury’s Design Studio, a remarkable revolution in packaging design began. The supermarket was developing its distinctive range of Own Label products, and Dixon’s designs for the line were revolutionary: simple, stripped down, creative, and completely different from what had gone before. Their striking modernity pushed the boundaries, reflecting a period full of optimism. They also helped build Sainsbury’s into a brand giant, the first real ‘super’ market of the time. This book examines and celebrates this paradigm shift that redefined packaging design, and led to the creation of some of the most original packaging ever seen." Classic, gorgeous.

"The easiest hustle for tips is flattery and a smile."

Oh, that looks marvellous.

Nice list of restuarants and pubs. One of my favourite things about The Trip is turning out to be the food.

Oh my.

"It is not hard to cut a bagel into two equal halves which are linked like two links of a chain." And now you know how.

"My guess is that you, dear reader, either like bananas or you love them. I love them. I’ve gone through three or four or more in a day, and rare is the day that I go without one. Whether you like them or love them, my guess is you’d be sad to see bananas disappear from your grocer’s shelves. This is entirely possible; in fact, a shortage of bananas, or a significant increase in their price, is virtually guaranteed." Some fascinating stuff on the state of bananas today.

Receipt as information design. Cabel is right: why do you get this *after* the meal? Other than that: an interesting move, and good use of space.

Recommended by Matt Haughey.

"Sweet Sue's Canned Whole Chicken (without giblets) is an entire cooked chicken in a can (a big one)." For reference: I am not whole chicken-in-a-can hungry.

"You may not know his name but you will certainly know his work: Morris Cassanova (aka Mr Chicken) designs and makes signs for most of the fried chicken shops in the UK." That's a good market to have sewn up, I'd imagine.

"Scans of sandwiches for education and delight." Yes.

"where dreams become heart attacks" - photographs of revolting, calorie-drenched food "experiments".

"Arrrr me harteys. Thar be a meatship ahead in the oven.... Floating high on the 17,000 calorie seas, made with Bacon, sausages, pastry, mince, it's all meat, and it's coming to rape and pillage your arteries! Har har!" Uh-oh.

"Mr Aygun once said: "I thought how much easier it would be if they could take their food with them." The first of the new snacks was served on March 2, 1971, at Hasir, his restaurant in Berlin. It was called a doner kebab after the Turkish word "dondurmek" which means a rotating roast." So now you know.

"It was September 29th; exactly two months from the Saturday of Thanksgiving break and one of the few times I would be able to make the trek up to New York to dine at Per Se. I would have to call to make the reservation at Per Se at exactly 10 A.M today if I had any hope of getting that Saturday reservation. The only problem? I had school." Some lovely writing from a young foodie on securing a reservation at Per Se, and what happened when he went. And, of course, what he ate.

"When the mechanics are broken there - no matter what great ingredients or designs you had - the dish disappoints. Execution is very much part of the analysis there - as is service, mis-en-scene. Food is never evluated (in the Guide Micheline sense) out of context… but the mechanics are fundamental to everything else." Robin Hunicke on another parallel to games criticism; I think she might be onto something, and it's another good contribution to the mound of Mirrors' Edge coverage.

"It's an easy, irresistible, almost childish pleasure: the ground meat dissolved into a dark blood-red sauce until they are one and the same; no hacking, slicing or cutting needed; a slurpy goodness; the oily bolognese hanging on to the slippery pasta; guaranteed joy in a world that's just ruled it out." Recipes for ragu.

"We’re just two regular guys who love grilling and football on Sunday afternoons, eating until we can’t get off the couch and of course, the taste of great bacon. And it’s our dream to make everything taste like bacon.", as the about page says. There are no words.

"The New York Times Magazine food issue had plenty of fun this weekend; Looks like photo editor Kathy Ryan gave photographer Martin Klimas a 22-caliber rifle and told him to embrace his anger. He decimated an ear of corn, an apple and a pumpkin so thoroughly that the editors could not decide on a favorite." Beautiful.

"Our challenge now is to keep a very close eye on the mise en place, because if one cook changes even a little detail of one of the key ingredients—the width of the tomato slices, the amount of mustard on the bun—the harmony of these burgers is lost."

Man page for pizza_party: "pizza_party -pmx 2 medium regular \ Orders 2 medium regular crust pizzas with pepperoni, mushrooms, and extra-cheese." This is just pure awesome.

"You never see anyone with a degree eating a fry-up; they're too intelligent to consume it, says Times restaurant critic." What rot. Terrible article, lots of lazy journalism, somewhat sensationalist. Grr.

Lots of simple, well-written recipes for a wide range of staple dishes. Definitely one for me to come back to - need to broaden the household recipe list, methinks...

Delicious Food. Beautiful Photography. Created, rated and improved by you and fellow food-lovers from all over the world.

A brownie pan designed so that everybody gets an edge. Fab!

Eat food. Though in our current state of confusion, this is much easier said than done. So try this: Don’t eat anything your great-great-grandmother wouldn’t recognize as food.

Subscription-based online cooking instruction videos. Looks good quality; whether it's a hit is something else. Still, good luck to them.

An ultra-simple recipe for breadmaking that replaces kneading with slow, long fermentation.

Yum.

Made this tonight - pretty good, though I'm praying my stomach liked that Hollandaise...

Ooh - they deliver near me. And in the mornings, too. Exciting stuff.

Not usually one for nut roast, but this one seems like checking out.

Nice anglicised version of this made with tinned corned beef.