Monday, July 16, 2012
An Underwater Guinness Bar. Hmm...
The next time you are enjoying a delicious pint of Guinness, imagine
what it'd be like to be drinking your dark, frothy brew 20,000 leagues under the sea. Well, perhaps not that far below the surface but thanks to London-based architecture firm, Jump Studios, you don’t
have to imagine it at all. See, they
recently completed the design of a submarine interior for the first
ever deep-sea bar that is located in the Baltic in the Stockholm
Archipelago. As if Guinness wasn't awesome enough.
Breaking Bad As A Sitcom. Hmm...
So Season 5 started last night. Thank fuck it looked nothing like this.
How To Make The Perfect Bacon Sandwich. Hmm...
First, don't tell my mother about this post. Second, the key to making a great bacon sarmie, according to uber chef Fergus Henderson,
who should know a thing or two on the subject, is simplicity. If the
essentials – buttery toast, bacon, lashings of tomato ketchup – are of
sufficiently high quality, why complicate matters with extra
ingredients? "HP sauce is fine," he says, "but mustard adds the wrong
kind of sharpness, and oddities like marmalade are a step too far. Same
with fillings: tomato and lettuce are all good, but not at breakfast.
Avocado is a bit racy. Bacon and fried egg in a sandwich? That's too much."
The bread
We use a simple white sandwich loaf from the St John bakery, sliced not too thick. The bread needs to be toasted, to give the sandwich some rigour. A normal toaster will suffice, but we use an open grill which gives the bread a nice singe – singe is definitely a good thing. In a perfect world, you might even pan-fry the bread in some pork dripping.
We use a simple white sandwich loaf from the St John bakery, sliced not too thick. The bread needs to be toasted, to give the sandwich some rigour. A normal toaster will suffice, but we use an open grill which gives the bread a nice singe – singe is definitely a good thing. In a perfect world, you might even pan-fry the bread in some pork dripping.
The bacon
The bacon we serve comes from a farm in Gloucester and we've started curing it ourselves at the hotel. Bacon from the shoulder is my favourite, unsmoked and lightly cured. It goes on the grill alongside the bread – four slices per sandwich – or under your oven grill at home. The degree of crispiness of the bacon is up to you.
The bacon we serve comes from a farm in Gloucester and we've started curing it ourselves at the hotel. Bacon from the shoulder is my favourite, unsmoked and lightly cured. It goes on the grill alongside the bread – four slices per sandwich – or under your oven grill at home. The degree of crispiness of the bacon is up to you.
The butter
Butter is important – it lubricates the sandwich and makes it easier to eat – so butter both slices of bread liberally and lay out the bacon between them.
Butter is important – it lubricates the sandwich and makes it easier to eat – so butter both slices of bread liberally and lay out the bacon between them.
Serve
the sandwich with ketchup on the side. We make our own. It's just
tomato, onions, vinegar, apples and various spices – no mysterious
monkish element prepared late at night. [The recipe can be found in the
first St John cookbook, Nose to Tail Eating]. As
for an accompanying drink, you know what's good? A glass of chilled
Breton cider goes very well indeed with a bacon sandwich. Not sure about the cider, but the homemade ketchup sounds amazing!
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