Thanks for your patience! We are on a March Break holiday in London, England, where "takeaway" (the food kind) abounds. I have been dropping STT business cards around London (although not as many as I would have liked), and having a great food tour.

Thanks for your patience! We are on a March Break holiday in London, England, where "takeaway" (the food kind) abounds. I have been dropping STT business cards around London (although not as many as I would have liked), and having a great food tour.

One of the most interesting food items I tried was ice cream made with liquid nitrogen, at Chin Chin Laboratorists in Camden Market. The store sells only 3 flavours of ice cream: chocolate, vanilla and a "flavour of the week". Being the week of St. Patrick's Day, the third flavour on offer when we were there had Guinness and whiskey in it. I would have tried it, but it also had chocolate, which I cannot eat. *sigh*

One of the owners of the shop poured the ingredients into a mixing bowl. He then put on gloves and plastic glasses to fill a container with liquid nitrogen. Starting up the mixing bowl, he added the nitro to the ice cream mixture, freezing it instantly. No ice crystals form, and the result is an unbelievably creamy ice cream. Add toppings such as chocolate, blueberry or salted caramel sauce, sprinkles, honeycomb (sponge toffee) and other crunchy delights, and you have a truly unique and delicous ice cream experience.

If you are in London, venture up to the Camden Market (Camden Town tube station) to try Europe's first nitro ice cream parlour.

I love London, but am excited to return to Canada, and to STT. Despite probably being jet lagged, I should have episode 4 uploaded and available on 22 March! It will be accompanied by our first savory recipe ... an exotic soup served in shooter glasses. YUM!

- Bonnie