Image by Fulvio Bonavia
Image by Fulvio Bonavia
These are incredible photographs of Culinary Couture by photographer Fulvio Bonavia, from his book A Matter of Taste.
(via My Modern Met)
Savory Unicorn & Heirloom Tomato Bruchetta May 24, 2010
repost via Thinkgeek.com
Pâté is passé. Unicorn – the new white meat.
Excellent source of sparkles!
Unicorns, as we all know, frolic all over the world, pooping rainbows and marshmallows wherever they go. What you don’t know is that when unicorns reach the end of their lifespan, they are drawn to County Meath, Ireland. The Sisters at Radiant Farms have dedicated their lives to nursing these elegant creatures through their final days. Taking a cue from the Kobe beef industry, they massage each unicorn’s coat with Guinness daily and fatten them on a diet comprised entirely of candy corn.
As the unicorn ages, its meat becomes fatty and marbled and the living bone in the horn loses density in a process much like osteoporosis. The horn’s outer layer of keratin begins to develop a flavor very similar to candied almonds. Blending the crushed unicorn horn into the meat adds delightful, crispy flavor notes in each bite. We are confident you will find a world of bewilderment in every mouthful of scrumptious unicorn meat.
Savory Unicorn & Heirloom Tomato Bruchetta Recipe
- 14 ounce can of Unicorn Meat
- 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
- 2 cloves garlic, minced
- 1 Tbsp extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 6-8 fresh basil leaves, chopped.
- Salt and freshly ground black pepper to taste
- 1 baguette French bread or similar Italian bread
- 1/4 cup olive oil
- Chop the tomatoes and mix with garlic, olive oil, vinegar, salt, pepper and basil leaves. Toss well. Slice baguettes on the diagonal about 1/2″ thick. Brush each slice with olive oil and add a full rounded tablespoon of Unicorn Meat, spreading over each piece. Toast in a 450 degree directly on over rock for 5-6 minutes. Do a little funky dance by yourself until it’s toasted. Serve with tomato mixture and some flaming Absinthe.
Need a new bra for spring? Need more rice in your diet? May 20, 2010
via telegraph.co.uk
Bra that grows rice developed in Japan
“Triumph, makers of other gimmick bras including one that comes with a sushi set and another that comes with solar panels, said it came up with the “rice bra” because of the growing popularity of farming among city dwellers in Japan.
Growing concerns over food safety and the environment, and the ideal of a laid-back rural lifestyle, are attracting more urbanites to agriculture, once the mainstay of Japan’s economy. Rice is also the nation’s staple food.
“Over the last year, young Japanese women have taken a tremendous interest in agriculture. We wanted other women to experience farming as well,” Triumph spokeswoman Yoshiko Masuda said.
“Home kits that allow people to grow their own rice are very popular online. We thought that it would be fun if a bra could give people the same experience,” said Mr Masuda.
The bra, made of recyclable plastic, can be tied together to create pots that also double as the cups.
These are then filled with soil, and rice seedlings, that are watered through a hose that also doubles as a belt that goes around the wearer’s waist.
The bra also comes with gardening gloves. However, greenfingered Japanese women will not get the chance to grow their own bra rice, as the concept bra is not for sale”
Molecular Gastronomy and Culinary Physics May 13, 2010
Photo Credit Charles Osmanney
Chef Jose Andrés is my new hero. His passion is inspiring and I want to meet him, flap gums about Molecular Gastronomy and get lost in his passion-infused food…and I may also blather on about how much I admire his dedication to making life better for so many people.
He will be teaching a class on Culinary Physics at Harvard this fall–WOW what I’d give to be in that class!
“Eating has to be fun, has to be a social event, but where you have fun that you are relaxed. But at the same time that you are relaxed, doesn’t mean that you cannot be putting a lot of thought behind what eating, what the food means to you.”
Since I cannot post video in my blog (yet) please click on his picture to watch the segment about him that was on 60 minutes. It is worth the 12 or so minutes to watch…and might even change your life.
Avocado Salvation May 12, 2010
Avocado via Ayesha's Kitchen
If you (yeah, YOU) lightly spray cooking oil on the half of the avocado that you (yeah, YOU) don’t want to eat, it will prevent it from turning brown for up to three days. Fascinating.
Behold–the Anatomy of a Goldfish Cracker May 7, 2010
And you thought there was only air in those lil guys.
↑ (click me for bigness, silly nilly) ↑
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via The Food Section, via Google Reader [via Moistproduction, via BuzzFeed]
Today: Partly sunny with a chance of cuteness May 6, 2010
Chocolate Cupcakes via That Winsome Girl
I found a blog called EpiCute devoted entirely to cute food, all photos being from submissions–WHY did I not think of this years ago?
The attached photo is of chocolate cupcakes with chocolate frosting via EpiCute, via That Winsome Girl
♥ Inspiration…
¡Have some Tequila infused waffles for Cinco de Mayo! May 5, 2010
“Wicked Waffles at North Station special today: ¡Feliz Cinco de Mayo! Celebrate with a tequila infused waffle filled with a lime margarita creme! Ole! Or try the chocolate chipotle waffle. Open at 6:30 am with Breakfast to Go!”
Wicked Waffles: 2730 North Killingsworth Street (Corner of N Killingsworth and Greely), Portland, OR
Facebook: WickedWaffles
♥
(via Food Carts Portland & their review on Wicked waffles here)
An amazing collection of unusual and creative food art May 4, 2010
animal cracker sheep sculpture via design*sponge
↓ This is so incr-edible and inspiring:
14 Cool and Unusual Food Creations
“Collection of wonderful food creations that show what happens when talented artists play with their food.“
15 Amazing Sandwich Art Creations
“Collection of unusual sandwiches and creative sandwich art that will make you want to play with your food.”
Beautiful and Creative Food Art Creations
“Beautiful and creative food art creations from all over the world.”
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(all via toxel.com — photo/creation by design*sponge)
Top 10 Mispronounced Foodie Words May 1, 2010
- Bruschetta (broo-SKEH-tah)
- Gnocchi (NYOH-kee)
- Gyro (YEER-oh)
- Huitlacoche (wheet-lah-KOH-chay)
- Pouilly-Fuisse (poo-yee fwee-SAY)
- Mole (MOH-lay)
- Paczki (POONCH-key)
- Pho (fuh)
- Prosciutto (proh-SHOO-toe)
- Sake (SAH-kay)
From the Chicago Tribune
(via foodculturalist, via robotheartrecipes on tumblr)
