Table talk
Police - we've got a bone to pick with you
In 1993 DNA testing wasn't advanced enough to glean any evidence from a half-eaten piece of chicken found at the site of a restaurant massacre in Palatine, Illinois, USA. But police froze the chicken bone anyway - and now their foresight has been applauded. The chicken bone has been used to provide crucial evidence in identifying one of the alleged killers by matching his saliva.
The accused pair were identified only this spring when a witness came forward. Two men had entered the restaurant just before closing time and one ate part of a chicken dinner before they killed everyone in the building and robbed the safe of nearly $2,000, prosecutors said. Police said that both men confessed when they were arrested this month. They have been charged with seven counts of first-degree murder.
But in 1993 a discarded chicken bone was hardly considered evidence. "Ten - or even seven - years ago we would never have thought to test a piece of half-eaten food. We didn't have the technology to get a result," said David Coffman, supervisor of Florida's DNA database. "It shows they were pretty forward thinking, whoever decided to save it."
Creativity on a plate
Eclectic menu entry of the week award goes to Claus on the Rock, a restaurant at Queensway Quay in Gibraltar. "Creative bohemian of cod with soya sauce and beurre blanc" has diners wondering whether the cod comes out wearing a gypsy skirt and smoking a Gauloise. Perhaps they should take notice of the back of the restaurant's menu, which in bold, large letters declares: "We are not perfect but unique." You have been warned.
Where are the chefs of tomorrow?
John Retallick, the new administration and development manager at the Craft Guild of Chefs, has enjoyed examining some of the guild's historical documents since he took up the post in April. Included among them are minutes from guild meetings in the 19th century which are signed by a number of famous names, including French chef Auguste Escoffier. But while the names may change, the problems are similar. Escoffier's chief moan? The shortage of young chefs.
Two pints of water and a packet of this…
Students in Indiana, USA, have invented a flavouring which could lead to lager-flavoured crisps. They took most of the moisture out of a pint and turned the remains into powder. Experts say it can be used to flavour dips, sauces, breads, batter or even crisps. The team, at Purdue University, have created another extract from dark beer that can be used in exactly the same way. Although a type of freeze-dried beer has been developed before, the team think this is the first to be developed as a flavouring.
Guaranteed to age well
The first vintage red wine from Sir Cliff Richard's Portuguese vineyard will be in supermarkets from July. Vida Nova (Portuguese for "new life") will be on sale in Waitrose for £7.99. Sir Cliff bought the vineyard at Quinta do Moinha in the Algarve eight years ago. The region has a reputation for producing rough, headache-inducing wines, but Sir Cliff's creation - described as vibrant, young, spicy and complex - seems to have broken the mould.
