The chopping board

I love the interesting perspectives and themes of the articles in Eat me magazine. Whether they are big or small they all share the same humour and quality. For example the magazine includes a section called The chopping board, which is a selection of shorter pieces based on issues that have arisen during the making of that particular issue.

Article from : Eat ME magazine

This article from Eat Me magazine campaigns for the recognition of London's street markets. It claims that they define their particular location and the people who live, work and shop there better than any art or community project.

I am a huge fan of street markets for both expanding my collection of brick-o-brac crap that I don't need nor can accommodate, as well as buying better, tastier, cheaper, more interesting foods. My favourite markets are foreign ones. There is nothing I like more than rumaging around a market where I don't know or understand the produce. These are some pictures I took of an amazing spice stall in a souk market I visited when I went to Morocco.

Review : The Breakfast Club, Soho

This is a review from Eat Me magazine of The breakfast club in Soho.

Eat Me magazine : London Food Guide

The london food guide part of Eat Me magazine reviews various eateries in London. Rather than focussing on just one class of restaurant, it reviews both the classy expensive and the cheap and charming, the quality of the food being the focal point, rather than prizing open the bulging wallet of the reader like some other food reviews.

Article from : Eat Me magazine > The Full English

I came across this article in Eat me magazine whilst researching for Breakfasts. I love the illustration it really depicts the 'Britishness' of the full english.

rip it, read it, cook it, eat it...

Eat Me magazine provides the reader with a variety of  different recipes, four of which come as a perferated page which can be ripped into four indivsual cards. I love the illustrations on the reverse making them very attractive to stick on your fridge.

Article from : Eat ME magazine > ice creams

this is one of my favourite articles from Eat Me magazine. The thing I like about it is the delivery. I like the way that the illustrator has presented the information.

Eat Me 'Ingredients'

I think that the attention to detail with this magazine makes it just that bit more perfect. For example the contents of the magazine is called ingredients. Features in one particular issue include the full english and cereal dieter, and regular articles include Eat this, the chopping board and the drinks cabinet. I like the play on words and the overall food theme, despite the fact that a lot of the articles have a lot more too them than just food!

The Eat Me Supper Club

I like the fact that Eat me magazine involves the readers and fans by hosting a whole range of events such as a breakfast club, a supper club and a party for the launch of each issue in some of the trendiest bars in London.

• The Eat Me Supper Club
• Eat Me loves supper clubs. We love them so much that we’ve decided to do our own. What’s more, we’re going to take photographs of it and feature them in issue 3. Want a seat at the table? Read on for details.
• 
  
  • 16th August 2010
  • 11:12 pm
  • 1 comment
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  Eat Me Magazine are doing our first supper club in an ultra-secret East London location and you can win a seat at the table.
  It’ll all kick off on Monday 23rd August from 6.30pm.
  Guests at the supper club will take part in a photo-shoot and filming documenting the evening. Upon arrival guests will be receive full styling from the Eat Me team, for a portrait that will feature in the magazine. (Probably not great for the camera shy!)
  For your chance to be involved, all you have to do is send us your name, age, a little paragraph about yourself, along with a snappy snap of you in your favourite autumnal outfit.
  Those selected will be sent the details the night before the event.
  Of course, if you want to take part you must be available, Monday 23rd August from 6.30pm.
  Send everything to supperclub@eatmemagazine.com.

100 ways to cook an egg

This is an article from Eat me magazine titled: 100 ways to cook an egg. Eggs are one of my favorite foods, and I love cooking them every which way, but these are four ways I've never heard of!

Breakfast in... United States and Canada

Traditional

Traditional breakfasts in the United States and Canada derive from the full English breakfast and other European breakfast traditions. They feature predominantly sweet or mild-flavored foods, mostly hot. Typical items include hot oatmeal porridge, grits (in the South), other hot grain, porridges, egg sausage or small link sausages, pan-fried potatoes (hash browns), biscuits, toast, pancakes, waffles, bagels, French Toast, English Muffins, pastries (such as croissants, doughnuts and muffins), and fresh or stewed fruits of various types (stone, citrus, etc.). Steak may be served with eggs on the traditional menu. Cold cereal has become nearly ubiquitous in recent decades, and yogurt is widely popular. Coffee, tea, milk and fruit juices are standard breakfast beverages.

Many regions of the U.S.A. have local breakfast specialties that are less popular nationally. In the South, homemade biscuits served with country-style gravy (also called sawmill gravy), country ham and red eye gravy and grits are one traditional breakfast menu; the Southwest has 'huevos rancheros' and spicy breakfast burritos: scrapple is a favorite in the Mid-Atlantic states; Salmon bagels are popular in the Northwest and pork roll is rarely available outside New Jersey and Philadelphia; and New Englanders still occasionally indulge in fried salt-pork, and pie. Fried eggs with bacon or sausage and American cheese on a seeded kaiser roll is a popular breakfast sandwich in parts of New York. Many Soul Food breakfast menus across the country include fried chicken wings, catfish, pork chops and salmoncroquettes. Specialty items also vary in popularity regionally, such as linguica sausage and Spam in Hawaii, crab cakes in southern New England and the Mid-Atlantic regions, andouille sausage, chicory coffee, Chisesi ham and beignets in Louisiana, chorizo in the Southwest, lox and smoked salmon in the Northwest, goetta in Greater Cincinnati.

American breakfast customs derive from those of rural England in the 18th century, and some divergences probably reflect changes in the latter since that time. For example, modern English hot breakfasts not uncommonly include lightly fried tomato slices or a sauteed whole mushroom, but neither are found in the U.S. Breakfast kippers are also uncommon in the U.S. On the other hand, the steak-and-eggs breakfast is rare in England and probably a recent American import. English muffins (not to be confused with the British crumpet) are commonly eaten as a breakfast food in the United States.

Some regions of Canada especially Quebec, New Brunswick and parts of eastern Ontario will commonly include maple syrup with crepes, French toast, pancakes, or waffles.

Hotels now often serve breakfast buffets for a fixed price, or offer sweet rolls, cereal, and coffee as a free "continental" breakfast. Traditionally, hotel breakfasts were made to order at a restaurant or by room service. Omelettes made to order are also an option.

Contemporary Breakfast

Today, most Americans and Canadians eat a reduced breakfast most days, but may still enjoy a traditional hearty breakfast on weekends, holidays, and vacations. Having only coffee or skipping breakfast entirely is also common. Eating out for breakfast or brunch is common on weekends and holidays.

Eggs are strongly associated with breakfast, to the extent that many Americans and Canadians consider egg dishes out of place later in the day.

Restaurants that serve breakfast typically base their menus around egg dishes and pork meats such as sausage, ham and bacon. Pancakes and waffles are also popular. An assemblage commonly known as a country breakfast in restaurants consists of eggs or omelette, sausage or bacon, hash browns, sausage gravy, coffee, biscuits or toast with jam or jelly, and fruit juice.A typical contemporary combination of food for a hearty breakfast consists of eggs (fried or scrambled), one type of meat, and one or two starchy dishes; commonly hash browns and toast. A more basic breakfast combination would be a starchy food (such as toast, pastry, breakfast cereal, oatmeal, pancakes, or waffles) either alone or served with fruit and yogurt. This second option, similar to the continental breakfasts served in Europe, is especially common in institutional situations where serving hot food is difficult, expensive, or impractical.

A typical breakfast for those that eat ordinary breakfast as a home meal is instant oatmeal or a cold breakfast cereal with milk. Leftovers from the previous day's meals may also be eaten, such as cold pizza.

Breakfasts influenced by recent dietary advice are gaining in popularity in some parts of the country, such as California, featuring yogurt, whole-grain cereal, fresh fruit or egg-white omelets.

Coffee is the most common breakfast beverage. In the United States, 65% of coffee drunk during the day is with breakfast. Also common are tea, milk, hot chocolate, orange juice, and other fruit juices (grapefruit, tomato, etc.). Occasionally, caffienated carbonated beverages may be substituted for the more traditional coffee or tea. Espresso drinks such as cappuccino and latte have become increasingly popular since the 1990s. In Washington State and British Columbia, the cappuccino and latte are the default way of buying coffee for breakfast.

The modern options typical of the U.S.A. and Canada are representative of Western-style breakfasts that have become common worldwide, especially in industrialized nations.

Breakfast foods are thought to be typically eaten during morning hours, these foods are distinct from other foods even if eaten outside of the morning. In this sense, some serve breakfast for supper. There are several fast food and casual dining chains in North America, such as IHOP and Denny's, that specialize in hearty breakfast-style foods, such as pancakes and country breakfasts, and offer them all day. Like greasy spoons in the UK, American coffeeshops and diners typically serve breakfast foods all day.

Quick/commuter's breakfast

A worker's breakfast often consists only of coffee and prepared food purchased on the way to work or brought from home, eaten during the morning commute or at the workplace just before clocking in. Food items that fit this eat-on-the-go strategy include various sweet breakfast breads and pastries, bagels (often with cream cheese), sweetened flavored yogurt cups, smoothies and milkshakes, fresh fruit, granola, muesli or other quick "energy" bars, toaster pastries, and fast food. Many fast food restaurants sell breakfast versions of their typical offerings that include eggs and are usually sweeter and less spicy. Examples of such breakfasts-to-go are: egg-filled sandwiches, croissants, biscuits or muffins, and breakfast burrito filled with eggs, cheese and sometimes sausage.