#79

i’ll put my money on food with variations of different herbs or something. like fish with a cocktail of samfire and fucking mulled spice or some shit.

#80

deconstructed of course.

#81

Gonna be this

#82

think wagamama and yo sushi have been doing steamed buns for a year or two now, been bubbling under

#83

i generally buy anything kimchi flavoured that i can get my hands on as it stands, so massively hope so

#87

Taiwanese buns mate

#88

*hams

3 Likes
#89

Hotdogs > burgers tbh so i for one would welcome a transition into blog hotdog territory

#90

They’ve opened a second restaurant since this opened

http://londoneater.com/2015/05/11/bao-soho/

#91

Ella’s Kitchen for adults

#92

If this hasn’t been mentioned on here, or it hasb’t been and gone already then I am sure some great twist on offal will be where it’s at.

I know some chefs use it as a matter of course, but I really can’t wait to see the masses in Shoreditch sitting in packed branches of the OffalyGood chain with sheep guts dribbling down their chin and pretending to like it.

#93

St John (the original “nose to tail eating” place) opened in Spitalfields years ago.

#94

fucking love faggots. last time I had them was from a butcher in Monmouth, I think 80p each? I bought five and ate them all myself over a 12 hour period.

#95

816×1224 478 KB

#96

this prompted me to read the plot synopsis of this film on wikipedia. why did i do that.

#97

The Sghetti Monster?

What kind of prick doesn’t call it The Sghetti Yeti?

#98

yottolenghi effect, innit
also on the menu of lots of chain restaurants as a side dish

1 Like
#99

ottolenghi
dunno where i got the y from

#100

I am so far out of the loop, I don’t even know there is a loop.

#101

Celeriac
Salsify
Scorzonera
Root turmeric
Actual wasabi
Chard

Shit like that. Roots and weird veg. Also - bone broth. Boasting about how long these bones have been simmered for. Expect people saying they need at least 48 hours. Then the next saying the only boil a specific type of bone for at least a week and so on.