The enormous life of Anthony Bourdain, according to those who knew him best.
Crab tonkatsu from Bone Daddies Bermondsey
Bone Daddies Bermondsey
Unit 27-28, Old Jamaica Business Estate
24 Old Jamaica Road, London SE16 4AW
I use this handy Google Chrome extension to remove those annoying
utm (etc) tracking tokens from URLs:
FeedBurner and similar links often include Google Analytics tracking tokens in the URL’s query string. These start with the prefix “utm_” (Urchin Tracking Monitor). Facebook and Google also add click tracking identifiers to outbound URLs (“fblid” and “gclid”). They are used by the target site to report back statistics regarding the origin of the inbound link.
I decided to make (what turned out to be) a delicious sausage casserole — the likes of which I’m unlikely to be able recreate — but I thought I’d jot down the recipe for future reference.
- Sausages, pork, 8
- Celery, 3 ribs, chopped into 1cm pieces
- Carrot, 2 medium, scrubbed, quartered lengthways and cut into 1cm pieces
- Chestnut mushroom, 6 large, cut into ⅛ pieces
- Onion, 1 large, diced
- Red onion, 1 small, diced
- Red bell pepper, 1 large, deseeded, chopped into 2cm pieces
- Garlic, 4 cloves, minced
- Ginger, 3cm, grated
- Chopped tomatoes, 400g tin
- Flat-leaf parsley, small handful, chopped
- Chilli powder, ½ tsp
- Cumin, ½ tsp
- Smoked paprika, ½ tsp
- Dunn’s River All Purpose Seasoning, ½ tsp
- ½ pint of vegetable stock
- Harissa, a good squirt
- Tomato purée, a good squirt
- Glug of red wine if there’s any knocking about
- Glug of Worcestershire sauce
- Thyme, small bunch, tied into a bundle
- Olive oil
- Salt + pepper
- Take a large skillet, heat a glug of olive oil on a medium heat, brown the sausages then set aside on some kitchen paper.
- Take a heavy casserole pan (with a lid!), heat a glug of olive oil on a medium heat.
- Add the onion, red onion, garlic and ginger followed by salt + pepper and sweat until the onion becomes translucent.
- Add the carrot, celery and bell pepper, stir, and cook for ~10 mins until the veg have started to turn.
- Add the chilli powder, cumin, smoked paprika and Dunn’s River All Purpose Seasoning followed by a good squirt of harissa and tomato purée and stir well. Cook until the spices have gone somewhat tacky — keep stirring frequently so the spices don’t stick or burn.
- Add the chopped tomatoes, vegetable stock and Worcestershire sauce, followed by a glug of red wine if you have any knocking about.
- Finally add the mushrooms, sausages, bundle of thyme and stir well — I like to cut the sausages in half because it makes it easier to stir.
- Put the lid on the casserole pan and cook on a low heat for ~2 hours, stirring occasionally.
- Stir in the flat-leaf parsley before serving!
On Apple’s improvements to their mapping service.
Brit Eaton is the best of a curious breed of fortune hunters combing old mine shafts and barns across the West for vintage denim. He’s discovered $50,000 worth of clothes in a single day, and his clients include Ralph Lauren and Levi’s.
Once you actually start using your colo[u]rs in your designs, it’s almost inevitable that you’ll want to tweak the saturation on a shade, or make a couple of shades lighter or darker. Trust your eyes, not the numbers.
I thought this was an interesting article.
In ‘Ramen Heads,’ Osamu Tomita, Japan’s reigning king of ramen, takes us deep into his world, revealing every single step of his obsessive approach to creating the perfect soup and noodles, and his relentless search for the highest-quality ingredients. In addition to Tomita’s story, the film also profiles five other notable ramen shops, each with its own philosophy and flavour, which exemplify various different aspects the ramen world.
I watched this recently (trailer) — would recommend.
The animations used in this game are great.
The story of how Kit Kats, once a British chocolate export, became a booming business from Hokkaido to Tokyo — and changed expectations about what a [chocolate] bar could be.
I struggled to get into Stardew Valley on the Nintendo Switch but there’s something appealing about dipping in-and-out on my iPhone — it’s a lovely game:
You’ve inherited your grandfather’s old farm plot in Stardew Valley. Armed with hand-me-down tools and a few coins, you set out to begin your new life!
I wish folk would put a bit more thought into the content design of a website’s
- Flat leaf parsley, a good pinch-and-a-half, chopped fine
- Red onion, small, diced fine
- Dijon mustard, 1 teaspoon
- Tin of tuna in olive oil, drained
- Mayonnaise, 2 tablespoons
- Salt + pepper
- Add the red onion, followed by the flat leaf parsley and tuna.
- Add the teaspoon of Dijon mustard and stir well with a fork, ensuring the tuna has flaked.
- Add a tablespoon of mayonnaise and stir well. Add more mayonnaise until you reach your desired consistency.
The world that can be perceived through the senses exudes an aura that I believe cannot be digitised. We have to be careful now, that we rule over the digital world, and are not ruled by it.
The aim of this project is to create as large a list of color names as possible. We’ve merged various lists, modified the names when there were duplicates with different hex values, and shifted the colors a bit when there were identical colors with different names.
Tips for restaurant websites
Here are things I look for on a restaurant’s website:
- Restaurant name. If there’s multiple locations please reflect that in the name e.g. The Red Butterfly, Whitstable.
- Opening hours.
- Address. Please link to the address in a web mapping service so it’ll launch the native mapping app on my device.
- Telephone number. Please link to the telephone number so it’ll launch the native telephone app on my device.
- Menu. Dated, with prices.
Of note, all of the above can fit on one web page.