I wish I hadn’t shared that video earlier. Seems like much of the advice is not so good. Thirty-three tweets from a food microbiologist starting here, or unrolled by the ThreadReader app here.

This video on how to deal with your food shopping is good. I’m alarmed to hear that some coronaviruses can live frozen for — two years, I think he said? So buying open bread from the bakers and freezing it is probably not as safe as I had thought.

Job Changing

I started at SAHSU in Imperial College London in March of last year. I finished there today. Well, yesterday: today was my last day of employment, but I had holiday entitlement to use up. It was a fixed-term contract for a year initially, and they were able to extend it …

Italian Coffee is the Best

This post on someone who’s trying to bring Starbucks-style coffee shops to Italy is kind of annoying. Not least for the closing quote:

β€œIt’s not that Italian coffee has always been bad,” Campeotto said. β€œThey have been geniuses. The god of coffee is the Italian espresso. The problem is, they have been stuck there. They stopped.”

If they had already achieved the “god of coffee” (which I happen to agree with), then why would they do anything other than stop? If you’ve already achieved perfection you have no need to improve. Just make sure you maintain that level.

I spent twelve months of 1989-90 in Turin. A cappuccino was 1200 lire, or about 60p (around 45-50 US cents, probably). And it was delicious. The best coffee I had, or have, ever tasted.

The growth of Starbucks and the other chains came after that, and I’ve been looking for coffee as good ever since. I’ve never found it. The closest I ever found in London was Costa in its early days. It has slipped down to the level of Starbucks and CaffΓ¨ Nero, though.

Which is not to say that any of those are truly bad: not, at least, compared to what was available before they came on the scene.

But nothing matches my memory of Torinese cappuccino.