I love the River Cafe and I'm impressed by the PR efforts around the podcast, but is peak metropolitan elite the best look as we come out of Covid?

Ouch, brutal review of Eleven Madison Park's entirely vegetarian menu by Pete Wells. e.g. in reference to a beet dish "The one at Eleven Madison Park tastes like Lemon Pledge and smells like a burning joint." nytimes.com/2021/09/28/din…

Are there any chefs or cookbook writers creating NFTs for their recipes? Also, is there any actually decent / exciting food content on tiktok?

Something terrible has happened. Our dog walker’s van with our dog Cabbage in it has been stolen while he was picking up another pet. Please look out for a black Ford Transit reg AF20 XZD. Take a photo and DM me or just ring the police

Stanley Tucci’s Searching for Italy is very much the antidote I need tonight.

Chowhound closes. I still long for some decent online food chat. Is there a(nother) party I'm not invited to, along the lines of Nom Nom Nom? Where are the splitters? nytimes.com/2022/03/10/din…

Ah shit, Corbin & King have lost control of The Wolselely, Delaunay, Soutine as well. That is terrible news, very sad indeed. I fear we're going to see an Ivy-like rollout of the Wolseley brand in every crappy hotel lobby, airport, train station and 3rd rate tourist spot

Hi Panini UK & Ireland given @panini_fr have now released Tour de France™ 2022 stickers, does that mean another year without a UK / English language edition? 😥 cc tom owen

Can anyone recommend a decent hand blender / smallish food processor? Had a magimix which I rarely used, finding it too big and preferred my Braun hand blender / mixer attachment. That's now died. Anyone have views on what's good.

Very sorry to read of the death of Diana Kennedy. It's a great shame she's not well known in the UK. If only she could have done for Mexican food here, what she achieved in the US. nytimes.com/2022/07/24/obi…

There really are few better chefs who write than Rowleyleigh. I have bad reading habits and this is from Noble Rot Magazine issue 28

Why’s it so hard to find Jeremy Lee’s Cooking: Simply & Well. Looks amazing but can’t find it in any bookshops.

With Twitter dying are we facing another moment where online food chat evolves? I still miss the days of eGullet, Chowhound, Opinionated About, Nomnom etc. there was the bollocks, but the chat was interesting. Where next? Maybe Reddit or a new 21st century forum?

Is there anywhere online where there's some decent food chat? I appreciate by asking the question I'm proving I'm not one of the cool kids and I have peak FOMO. But if Twitter dies, where will the cool kids be?

Looking for some strong food and wine recommendations for Lisbon. Unlike in the old days I'm not expecting much from Twitter - all the best food chat has left the room - but not sure where else to go. And this is a hail mary, just in case anyone has recs. Thanks

Just read the comments under what a perfectly decent set of recipes from Claude Bosi and tony turnbull and bloody hell I had no idea Times' commentators are quite so nuts. What the hell is wrong with them?thetimes.co.uk/article/easy-f…

For this month’s @obsfood I’ve written about trying to define myself as a Jew through food, when the world’s in flames, events won’t let you, and all you can feel is despair for all the civilians involved on both sides. Replies off cos that’s where we are. theguardian.com/commentisfree/…