The two major food groups.

2:59 pm  •  18 May 2013

Oh hello there roasted vegetable and chorizo couscous…

3:42 pm  •  26 April 2013

Refried bean burger.

It was a bit too soft inside but otherwise pretty pleased. Maybe more breadcrumbs? Less egg? Who knows…

P.S. Burger bun made by me, yo.

P.P.S Stupid camera is incapable of focusing and yeah, kinda weird angle but you know…

3:49 pm  •  21 March 2013  •  5 notes

Day 3. Apparently my response to not having much meat is just making a lot of roasted vegetables…

2:30 pm  •  8 March 2013  •  1 note

Day 2.

The slightly disgusting-looking slime thing on top is mango and lime yoghurt that just turned out the wrong consistency. It tasted good though.

12:57 pm  •  7 March 2013  •  2 notes

Camera ran out of battery half way through trying to take this so I only managed this single out of focus and slightly weirdly composed photo but yeah, this was good and actually pretty filling so that’s handy.

ps there is some hummus hiding on the other side of the plate but alas you will never see this. oh well.

pps probably gonna take a lot of pictures of food whilst i try and work out veg-centric meals

3:45 pm  •  6 March 2013

doyouget-it:

just—in—time:

WU TANG FLAN.

QUICHE RULES EVERYTHING AROUND ME

(Source: tiffsanti)

6:27 pm  •  11 July 2012  •  6,406 notes

An official flowchart by George.

5:48 pm  •  17 June 2012  •  1 note

into how many times mince can be reheated before death occurs. There is one participant: me. The mince was bought last Sunday (I remember this because I fumbled around with the self-checkout in Tesco completely oblivious to the 2 minutesilence that the rest of the store was participating in. ‘PLEASE PLACE THE ITEM IN THE BAGGING AREA’ was echoing throughout the entire store. Anyway, close brackets.) and I am still going strong.

In a related and parallel experiment, I am studying the effects of eating a diet entirely consisting of bread and spag bog. As of yet, I don’t have jaundice. Success.

6:55 pm  •  20 November 2011  •  8 notes

sciencecenter:

Mystery of the miracle-berry is cracked

Popping a squishy red miracle berry into your mouth is almost like hacking your taste buds. For up to an hour, the juices coat your tongue and previously sour foods like lemon and vinegar magically taste deliciously sweet.

The berry and its plant (Richardella dulcifica) grows in West Africa. While the local population has been using its miraculous properties for centuries, it was only in 1968 that the all-important protein miraculin was extracted and sold in tablets. They’re now available the web and often feature in “taste tripping” parties where brave souls dine on pickles and limes.

However, the exact mechanism that miraculin uses on your taste receptors, allowing it to magically turn sour into sweet, has been a mystery to science for almost four decades. Until now, that is, as a team of researchers from the University of Tokyo — headed by Keiko Abe — has uncovered the miracle berry’s secrets.

Miraculin binds to the sweet tastebuds and is activated by the acidity of food, turning “on” the sweet sensation and drowning out the sour. Click through to read more about the science.

(via sciencecenter)

5:33 pm  •  24 October 2011  •  1,027 notes