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Guinness really does taste better in Ireland

A roundup of delicious news for the food-loving globetrotter.

Want a great Guinness? Head to Ireland

A recent poll by the Institute of Food Technologists has confirmed what many have suspected all along. A pint of Guinness tastes better in Ireland than anywhere else in the world. After surveying people in 33 cities across 14 countries and factoring in things like ambiance, beer appearance, flavour and aftertaste, scientists determined that on average people ranked their enjoyment of Guinness higher in Ireland than anywhere else. In making a case for the study, beer writer Peter Brown explained to the Daily Mail that, "In Irish pubs you can order a Guinness knowing that the tap has been flowing all day, so you'll never get a pint which has sat in the pipes for an hour. Whereas in London, it could have been there all day." I'll drink to that.

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The secret to a good egg is ... music?

Cows in Kobe, Japan, get beer and pigs in Seville, Spain, enjoy a diet of acorns, but an enterprising egg farmer in Hong Kong is going one better and raising chickens on a strict musical diet. They still get all the usual grains and seeds, but from 10 a.m. to 2 p.m. and again from 4 to 6 p.m. it's party time. The farmer, Fong Chi-hung, tells The Wall Street Journal that his eggs are superior because "you can see the difference in the yolk, which is almost orange in colour and twice as big as your standard supermarket egg." They cost on average nine times a standard egg, but that hasn't stopped Italian restaurant Posto Pubblico in central Hong Kong from using only farmer Chi-hung's musical eggs.

Thomas Keller plans a pop-up resto

Pop-up restaurants appear for a couple of weeks or a month and then vanish, and everyone from Ludo Lefebvre to Pierre Koffmann is in on the craze. Foodies have been atwitter with the news that Thomas Keller, celebrated chef of The French Laundry and Per Se, may be planning a pop-up at Harrods in London for November. The restaurant is expected to feature style elements and dishes inspired by both his New York and California

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