December 2014 – versatile
Nathan Myhrvold My profile of the polymathic ex-Microsoft CTO – he’s also the top Tyrannosaurus Rex hunter and author/publisher of Modernist Cuisine, the world’s most expensive cookbook – is in the January 2015 issue of Intelligent Life
Return of the Silver Darlings I went to the island of Bornholm to hunt down Denmark’s legendary cured herring recipes with Nordic sushi chef Silla Bjerrum – here’s the story in the Guardian
Droning on And for the Observer magazine my dog and I tried to take down 2015’s most invasive suburban annoyance – camera-carrying Unmanned Aerial Vehicles. Drones. They can fly in through your letter box. Here’s the story
Thomas Firak Photography/Getty Images
3rd February, 2011
Two bacon rashers are in the frying pan — one sizzling excitedly in its own fat, the other heaving a little as it bleeds odd white clots. A couple of minutes later the first is nicely browning, ready to take centre stage beside the scrambled eggs and fried tomatoes. The second has shrunk to about half its original size and curled up. It goes in the dog’s bowl. The dog sniffs before she eventually chews it.
It’s a paradox: the great love the British have for bacon, set against how little we care about how it’s made. It is the most popular form of the most popular meat, pork, that we eat and yet we insist on paying virtually nothing for it: £4.30 a kilo, this week, for the basic stuff in Tesco and Asda. There are more expensive dog foods.
Read on here at Times Online