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BE STILL MY BEATING ART
“Who are ya?” This question was once an undefeatable teenage put-down, but is now more of an existential inquiry that’s asked on the daily. And with ideas of subcultures, communities and our sense of identity lingering in the air, the JQ Townscape Heritage project sets out to give us some answers. Still: Stories from the Jewellery Quarter rounds up photographic portraiture aplenty and includes oral histories of those men and women whose work laid the foundations for the iconic J-Quizzle. Snap happy documentarians Janine Wiedel, Andy Pilsbury and Inès Elsa Dalal (kind of a big deal) have evoked the essence of an area that’s experiencing intense change, bringing a sense of nostalgia but also familiarity. Centring on the original six streets of the JQ and including mates-of-the-monarchy such as Turner and Simpson silvermakers (pictured), the free exhibition opens Saturday and runs through to November 10 (except Sundays). Find it at Iron House Gallery. More
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Venue: Crazy Gate, Unit 3, Bromsgrove Street, B5 6AB; website
Choice: Chuan Chuan Xiang (from about £20 for two) Chooser: Waitress
We've finally found a pick and mix to get excited about, and it consists entirely of skewered, savoury food. Ox throat, anyone? Or how's about a healthy dose of frog leg with your conch meat? On the road behind The Arcadian, Crazy Gate specialises in Chuan Chuan Xiang, a modern take on the traditional Chengdu hot pot, where you select each item to cook in a big, bubbly broth rather than ordering plates of the same thing. Start off by picking a stock base to share with your table, and be very sure to pull the plentiful chillies out soon after it arrives if your spice tolerance is limited. Next up, choose from trays of what felt like at least 40 different meat, fish and veggie options, all prepared on bamboo skewers ready for you to cook back at your table in that broth you ordered. It's 50p a skewer and Crazy Gate will calculate your bill, based on how many skewers are left on your table at the end of proceedings. There's a how to sheet and everything. Be sure to try the king prawn, beef tender (small but delightful) and something you've never tasted before (bean milk skins all-round, yeah?). And go big on the dipping station. It's £2 for a pot bigger than two of us could get through and you create your own condiment combo from options like mashed garlic, coriander, sesame oil and spring onions. Probably have yourself some boiled rice to deal with all that spice and a whole wodge of napkins — refined eating, this is not.
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