Only a month to go till Christmas, so here’s one from the archives – a reminder of how Ryanair gives some festive cheer and seasonal tips to its customers about Christmas crackers and wrapping paper…
Ryanair decks the departure halls with boughs of holly (not)
I’m a big fan of Edouard de Pomiane, the French food scientist who wrote wonderfully minimalist prose like a hardboiled detective novel.
A French guy called Olivier Levet has just come up with a charming little idea that de Pomiane would be proud of: “Des recettes et des idées de plats en moins de 140 caractères”.
read more…
More on making sourdough bread from scratch: the sciency bits. If you haven’t made a sourdough starter, read the beginner’s guide.
Mixing together just two ingredients, flour and water, you can create a new starter for sourdough bread (pain au levain naturel) in just five days or so. But at a microscopic level, you’re adding a lot more too.
Christmas can be a real nightmare for vegetarians. All those traditional dishes revolving around copious amounts of meat or suet, or vegetables cooked in animal fat.
So here’s a quick guide in the run-up to Christmas, the 10 essential Yuletide “rules” that non-vegetarians should bear in mind when that poor veggie comes to dinner.
Perhaps “Tanins” is not the kind of name that springs naturally to mind when coming up with a name for a new range of wines. Even non wine experts like me know that tannins (the English spelling) can be both good and bad in wine.
But the new Tanins brand of wine from the Languedoc Roussillon was recently launched at the Carrefour Wine Fair in Shanghai (“une gamme de vins spécialement conçue pour la Chine”).
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