“Batter man or something. I don’t know what they call me.”
Dim sum chef Li Xiu makes about 400 dumplings a day. Each month, she teaches others how.
Tequeños are similar to cheese sticks. Luis Jorquera and Saul Rondon are experimenting with some extra heat, too.
“What do you want?” he asks. “Full pig, full sheep, full chicken, smoked ribs?”
It’s trying to kit out the premises in a way that emphasizes a zero-waste and packaging-free approach, says Sam Toland.
Romica Stingaciu stands for a few moments in the doorway of his bakery in Coolmine Industrial Estate and breathes in the cold damp air before stepping back inside, into a muggy atmosphere of rising dough and preheated ovens.
Methods of serving periwinkles have changed over time. Traditionally, though, they are boiled in seawater and the fleshy meat is pulled out with a pin.
Several pubs across the city have rolled out these smaller glasses in the past few years, trying to match strength or price and quantity.
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