viscosity
/vɪˈskɒsɪti/
noun
The state of being thick, sticky, and semi-fluid in consistency, due to internal friction.
Example: “Mushy peas are too viscous to be poured from a gravy boat.”
Pic: @Titley4
viscosity
/vɪˈskɒsɪti/
noun
The state of being thick, sticky, and semi-fluid in consistency, due to internal friction.
Example: “Mushy peas are too viscous to be poured from a gravy boat.”
Pic: @Titley4
Pic: @vinke_rob
Pickles inside a Russian doll on a chopping board. Of course.
Pic: @fooishbar
CHEFS! Stop food sliding onto tables by serving it on non-slip industrial flooring.
Or, y’know, plates.
Pic: Rob Wyborn
A social media phenomenon on Twitter, Facebook and Instagram, the online crusade has collected thousands of pictures of absurd, unexpected, and downright stomach-churning occasions that restaurants have shunned the ordinary plate, including soup in a stiletto, bread in a flat cap, beef Wellington on barbed wire, prawns in an iron and a phone box sandwich.
The book includes an introduction by Ross McGinnes – the man behind the crusade – and a foreword by the Sunday Times’ restaurant critic Marina O’Loughlin.
You can buy the book online from Amazon, Waterstones, The Book Depository and Hive, or pop into one of those lovely buildings called book shops and speak to an actual person.
“Table for two, please.”
“Table for three? Certainly.”
“No, there’s only two of us.”
“One chair’s for the bread.”
Pic: @alexbean
CHEFS! Turn brownies into expensive brownies by simply serving them on a plank with a broken glass.
(Legal note: it’s actually plastic. SO THAT’S ALRIGHT…)
Pic: @pollianicus
Your salad arrives on a plate.
But it’s also in a plant pot.
With a pair of secateurs.
And you cut it yourself.
Pic: @jenvmcclure
“Would you like your egg boiled, poached or scrambled?”
“Boiled and balanced on a 15mm isolating ball valve, please.”
Pic: @lucyfishwife