I follow hundreds of food obsessives on Twitter, so you don't have to.
Pull up a chair and I'll dish out the week's edible highlights, oddities and amusements...
- Time to wade into the cheese wars, my friends. Be warned, it gets stinky. This week was saw former Blur bassist turned farmer Alex James launch a range of flavoured Cheddar cheese at Asda. He'd previously gained cred in the food world producing an award-winning goat cheese, so this transition to processed cheese 'blankets' and pre-cut melting cubes in flavours such as Cheddar & Salad Cream and Cheddar & Tikka Masala had the Twitterati tutting...
Food blogger @ChrisPople: Alex James Sells Out
Guardian World of Mouth blog @guardianfood: Plastic cheese punk Alex James' new flavoured range isn't earth-shattering.
Wine and food writer Fiona Beckett @food_writer: Alex James' new Asda cheese range costs twice as much as basic cheddar.
- Has food fusion finally gone too far? Or does Mexican sushi sound like a dish you only dared dream about? As of September 15th (Mexican Independence Day) in NYC you can find out if Japanese-Mex is a good idea after all — the first US branch of the restaurant Taka Taka opens in Soho. Source: @grubstreetny
- This week's David vs. Goliath shocker was brought to our attention by @RealBread who tweeted: "Is Kellogg's really taking legal action against a Mayan not-for-proft about use of a toucan logo?" In related news people whose name begins with the letter K and have been known to consider themselves Special are likely to be subpoenaed shortly and the Keebler Elves have reportedly filed a claim in court against The Lord of the Rings trilogy.
- Soon you'll be washing your hands in water warmed by kitchen scraps and bits of food left on other people's plates at Jamie Oliver's beautiful beach-side restaurant. They enthusiastically shared this week that all of the restaurant's hot water is now generated from its food waste in their new BioNova bio-digester. Source: @FifteenCornwall
- Many of the top chefs in the world converged on Copenhagen this weekend to attend MAD FoodCamp, founded by Noma chef Rene Redzepi. Twitter lit up with praise for the weekend's talks and activities, which focused on the importance of the plant kingdom.
@benshewry, chef at Attica restaurant near Melbourne: MAD is truly a beautiful event. Haven't felt this excited about something for many years. Amazing.
@allanjenkins21, editor of Observer Food Monthly was awed and a bit overwhelmed: Figure will take till next years Mad camp to digest half the stuff heard, learnt, yesterday.