“…we’re constantly impressed with the leaps and bounds being made in the world of vegan baking.” [1]
I happened upon this somewhere on the web today, and it caught my attention. But why? I’m not vegan or vegetarian, and would probably never consider becoming either. I do have a good friend who is vegan, but I’ve [...]
1. Toe
We’ve all got things. You’ve probably got a thing. I know I’ve got several things. One is that I can move the little toe of my left foot so that it’s…well, just watch the footage below.
Can anyone else do this? I would be (mildly) interested to know.
2. Whelk
Whelks! What a great idea. Wow, we’re [...]
Not Paris or Venice – I took Ann to Glasgow to celebrate her birthday. It was a weekend of appetite and passion and curiosity, for which Glasgow is – despite the Edinburger prejudices – the perfect environment.
I chose a hotel called the Kirklee (here’s a nice satellite image)
It’s one house in a very odd red [...]
It hadn’t occurred to me that savouriness was an identifiable taste that savoury foods had in common. Professor Kikunae Ikeda was led to the discovery of glutamate, and the invention of monosodium glutamate, by the idea that foods that are not sweet, sour, bitter or salty actually share another taste: savouriness, or umami. He said:
There [...]
© Ken Currie www.nationalgalleries.org
Is there a connection between principled vegetarianism and ghoulishness? An obscure example is the vegan grindcore band Carcass (defunct many moons ago I think). And as an obscure example perhaps it’s inadmissable. But no, I present Carcass here as the apogee of this disposition and the perfect illustration of this idea, [...]
