Scottish Deep-Fried Candy Bar
«...a site examining the magic of the deep-fried Mars Bar. As the bogus, but sensible, Scottish saying goes : "Eit one a di an dei yong and hapee."»
The National Review
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Home >> Tags >> Seriously UnusualListing articles 1 to 15 of 19 articles with tag ‘Seriously Unusual’  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Duck Tour d'Argent Very Popular
Probably the most spectacular classical French recipe, le canard à la presse, here made at La Tour d'Argent, a Paris restaurant open since the 16h century.  The 300 Minute Egg Popular
This traditional North African dish calls for roasting fresh eggs for 5 hours in a 100°C/212°F oven. The whites turn brown with a nutty flavor.  Scottish Deep-Fried Candy Bar Popular
At last a solution to social security deficits.  Bubble gum ice cream Popular
This ice cream by Alain Ducasse is flavoured by the king of the French bubble-gums, the Malabar.  Black Truffle Soufflé
How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.  Indian Watermelon Curry
This unusual curry turns bland watermelons into a spectacular and quickly prepared original and authentic Indian curry.  A Jam Fit for a Queen
The most expensive jam in the world is made in Bar-le-Duc from red currants hand-seeded with a goose quill. Worth every penny!  Salama da sugo
This medieval Italian sausage from Ferrara nearly made me pass out.  May I eat your shrimp shells?
Shrimp shells are served as crispy appetizers in Japan. You can buy tiny dried whole crabs to use as peanuts. I was coerced into trying and will be back for more!  Pasta for Dessert II : Chocolate Tagliatelle
A vamped-up Pierre Hermé recipe of homemade chocolate noodles in a rich bergamot-flavored chocolate sauce with thyme ice cream.  Molecular Gastronomy Seminar
I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.  Strawberry Risotto
Serious risotto from the king of modern Italian cookbooks - Il Cucchiaio d'argento. It contains strawberries for a surprising but successful and now well established match.  Lucknow Edible Silver Foil
Edible sterling silver foil decorates Indian food at weddings. Here is how they make it in Lucknow and how you can use it on a leg of lamb to eat like a Nawab.  Rabbit Head Pasta
Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.  One for the road at The Last drop in Edinburgh
Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony. |
Scottish Deep-Fried Candy Bar «...a site examining the magic of the deep-fried Mars Bar. As the bogus, but sensible, Scottish saying goes : "Eit one a di an dei yong and hapee."» The National Review |
