'Full fat' Old Fashioned, using butter infused bourbon (!). Delicious. At Hawksmoor Air Street, London.
A personal website written by Richard Gaywood.
I write about Apple at TUAW, technology and science at Action at a Distance, and about food at Objection: Salad!. I'm on Twitter too: @penllawen. I put pictures on flickr and Instagram.
This doesn’t have quite the effect on me that KFC intended. It doesn’t make me marvel at the company’s honourable commitment to haute cuisine. Mostly, it makes me think they haven’t made a machine for breading chicken breasts yet.
It also makes me ponder just how loosely the Colonel defines the word ‘chef’.
Have Pizza Hut gone too far, or just far enough?
The logical endpoint for this sort of thing is an entire pizza stuffed into the crust of a larger pizza, probably as part of a promotional campaign for Inception 2.
Sure, sometimes, I produce a great dinner after hours of slaving in the kitchen. And then sometimes I go to the continental market, buy pain, saucisson, beurre and formaggio, and serve with homemade red onion marmalade.
(The sausages are garlic, smoked, boar, and venison; we had the garlic tonight. The cheeses are capralpina (mature goat cheese) and raschera.)
Gentlemen 2, start your digestion!
If any of this turns out well, there’ll be posts on Objection: Salad!. If you see no posts, assume the food was a disaster.
A reminder: if you’re not following Objection: Salad! (or RSS here, if you prefer), the food tumblr I co-write, you’re missing out on pics of the delicious things I’ve put in my mouth lately, like this German apple pancake I made for brunch today. I’ll be posting the recipe over there later today.
Topped with chorizo, fresh mozzerella, caramelised onions, and mushrooms.
I’m still not quite there with my pizza base; some tweaking of flour type and rising time is necessary, and I think I need to buy a pizza stone. It was still delicious though!
Source: Flickr / richardgaywood