The owner of Vinnie's Pizzeria, Sean Berthiaume, must have been channeling Xzbit earlier this week when he thought to himself, "Yo Dawg, I heard you liked pizza, so I put your pizza in a box made from pizza." But lo and behold here is the world's first ever entirely edible pizza box that really works as more of a pizza sandwich than a functional box.
This isn't Sean's first brush with pizza glory. In fact, just last year he introduced the pizza-topped with slices of smaller pizzas. One thing's for sure, when we finally enter a true world of pizzaception, it will be served up at Vinnie's.
A photo posted by Heather Baird (@sprinklebakes) on Apr 4, 2016 at 6:16pm PDT
Suddenly, I want to throw a birthday party for someone, anyone, so I can try this cake. Alas, it may be beyond my abilities, and it's certainly beyond my existing utensils. Baker and food artist Heather Baird was impressed by the Veil Nebula and created a cake to resemble the images. It’s a black velvet cake (using extra black) with white confetti sprinkles for stars. The outside is black fondant painted with gel food coloring. You can find the complete instructions (and more pictures) at Sprinkle Bakes. -via Laughing Squid
The Bomb consists of the uncooked (or at least partially uncooked) pizza ingredients inside a bubble of dough. The server pours oil over the top and lights it on fire. The dough burns. When the fire goes out, the server cuts open the bubble with a pair of scissors and slices the bottom half.
Being a line cook may not be the most glamorous job in the kitchen, and they may do most of the work for little glory, but their on-the-job training makes them superhuman cooking machines.
Thrillist asked line cooks across the country to share their tips and tricks with the folks at home and their replies came out just right.
There are basic tips: only flip your steak or burger once while cooking to lock in flavor, always start with the dish that takes the longest to cook, and save time by microwaving potatoes.
And tricks that make life easier: use a ladle to perfectly poach an egg, always boil eggs in salt water so the shells peel easier, and use Tupperware lids to slice multiple cherry tomatoes or grapes in half fast.
The PBS Idea Channel's Mike Rugnetta serves up the sizzling history of the pizza one slice of info at a time, and after your brain eats up all eight slices you'll feel full...of knowledge about the pie that conquered the world!
When fruit dies in mysterious ways The Food Surgeon is there to help make sense of it all, using his forensic skills to get to the bottom of important cases like “who aced the apple?” or “how did the banana end up in a body bag?”
With expert surgical precision and a passion for busting food defilers, The Food Surgeon is a foodie for justice who occasionally eats the "cadaver" when he's done...
Hannah, the Domestic Gothess, made these simply perfect eclairs with a toasted marshmallow cream filling. She dipped the tops in melted chocolate, then added gourmet marshmallows. For a special treat, she covered the tops with craquelin, which is a type of French pastry dough. This give her s'more eclairs an extra crunch and sweetness. You can find her full recipe here.
When you're only allowed to eat one cookie, then you need to stretch the definition of "one". Joe Castro, the head chef at Quest Nutrtion in Los Angeles developed Cookieception and photographed it appropriately with a background of Cookie Monster blue. You can find his recipe here.
The obvious next step would be to use this giant cookie as a topping for a larger cookie.
So you've already had the rainbow grilled cheese sandwich for breakfast. What's for lunch? I suggest the rainbow pizza. Amy of the marvelous food blog Oh, Bite It made this pepperoni pizza with an extra thick layer of mozzarella on top.
As soon as she pulled it out of the oven, she dripped food coloring into the cheese and spread the colors through the cheese with a fork. It's like a food version of a sonic rainboom!
A photo posted by hkfoodiexblogger (@hkfoodiexblogger) on Oct 27, 2015 at 5:38am PDT
Rainbow grilled cheese? That just seems like something you wouldn’t want to try. Rainbow foods are usually sweet, or at least that’s what the brain tells you. But this is from Hong Kong, so who knows? The description doesn’t sound too bad:
Sold by Hong Kong’s Kala Toast, the sandwiches cost 42 HKD (around $5 USD). And that cheese you see isn’t just colored — it’s also flavored. The blue is lavender, green is basil and red is tomato; the yellow is actually a combination of gruyere, emmental, mozzarella, and cheddar cheese.
Over 27 seasons on TV, there’s been a lot of food featured on the TV show The Simpsons. Eats Like a Duck chronicles those foods one at a time, with references to the episode it appeared in and recipes. For example, in the episode “Homerpalooza” (season 7), Homer tries to sneak homemade Kahlua into a concert. Yes, that’s a bad idea, but this is Homer we’re talking about. Still, homemade Kailua can be a great thing used in the proper context.
Other recipes include Bart’s Grilled Twizzlers, A Cool Glass of Turnip Juice, Blandoori, Clove Tom Collins Pie, and of course, The Flaming Homer. -via Metafilter
Dominique Ansel, the inventor of the cronut, is hard at work developing new and tasty pastries. Here's a religieuse (more refined people might be offended by the term "donut"), which means two filled choux pastries stacked on top of each other. Ansel has decorated this one to look like a contented pig. It's available at Ansel's bakery in the Soho neighborhood of Manhattan
The salad bar is something that many restauranteurs claim to have invented, but we know for sure that just one guy invented the sneeze guard.
In January, a major lobbying group for the school lunch industry won a victory that involved salad bars. The School Nutrition Association, feeling the pressure because of what it called arduous nutrition rules, fought for (and won) a slightly more reasonable policy, including rules that specifically allowed schools to continue to offer salad bars to those super-grubby, messy kids. Some local health inspectors tried to veto the salad bars, claiming they created health hazards. But the updated law Congress came up with clarified that salad bars are safe. Today’s issue ponders why salad bars have become so common and whether the scale is trying to rip us off.
Salad Bar Origins
“You know, I looked at what was the problem with restaurants. You’d go in, the waiter would come up to the table, maybe he wouldn’t, and then he’d take an order, and disappear for a while. You’d fill up on bread. I said I want to let the customer see what he’s getting. And that includes a salad.”
— Norman Brinker, a groundbreaking restauranteur during the 1960s and 1970s, discussing his claimed invention of the salad bar concept for his Steak & Ale restaurant chain. Whether he did or not is a point of dispute, but he most certainly had the most success with it. (He also played a key role in the expansion of two other chains that you’re probably more familiar with, Chili’s and Bennigan’s.) Brinker, who gained status as a business guru before his death, was a master at building a more casual approach to dining—hiring cheery college students instead of snooty waiters and creating a vibe that encouraged repeat visits. And to think, it all started with the salad bar.
Soft serve vanilla ice cream in a cone is a true treat on any day. You could even say that it's a common luxury. So why not dress it accordingly? There's an ice cream shop in Kanazawa, Japan that sells its ice cream cones in gold foil. That's not gold-colored foil, mind you, but actually gold.
The truck serves tacos al pastor, which is a type of vertical roasting. Serious Eats describes it:
There, in true al pastor form, the taqueras marinate thin, thin slices of pork shoulder in a mixture of chilies and aromatics colored bright red with achiote. The slices are then stacked onto a vertical skewer, forming a large, bell-shaped trompo (spinning top), which gets topped with an onion and pineapple, and slowly rotates in front of a vertical grill.
I love a great piece of ripe fruit, but I admit, I love cake a little more, which is why this fruit basket looks so amazing to me. That's right -it's all cake. Don't believe me, check out this picture.
These surprising delights were made by Christine McConnell, author of Deceptive Desserts. Each of the cakes inside are different and in all the basket contains lime meringues, caramel apple pies, blueberry lemon hand pies, pear tarts, orange creme cakes and chocolate coated raisin grapes. Well, at least some of them contain real fruits inside.
The Brothers Green give us step-by-step instructions for making classic Taco Bell items at home. You might think this is more trouble than its worth, but listen: I’ve been a fan of the Taco Bell Meximelt since they were introduced in the early ‘80s. Back then they were meat- and cheese-filled and heavenly. I still like them, but now they have very little of anything inside. Sometimes they forget the meat completely, sometimes you can’t find any cheese, and you can take a couple of bites with no tomato, so making them at home would be nice.
The first video explains the ground beef, refried beans, fire sauce, nacho cheese sauce, tacos, crunch wrap supreme, double decker taco, and Mexican pizza. Although you really can’t explain Mexican pizza.
The second video has the seasoned steak, marinated chicken, creamy jalapeño (Baja) sauce, quesadillas, Baja gordita, chalupa, grilled stuffed burrito, and the cheesy gordita crunch. If your favorite isn’t here, remember that most of Taco Bell’s dishes are combination of basic items that are pretty easy to figure out. And I’m going to make that quesadilla, sans steak, as soon I stock up on groceries. -via Digg
When is a marshmallow more than a marshmallow? When it's a work of art, of course. Instagram user Meaghan Mountford (@mallowart) proves that marshmallows are a surprisingly good canvas with her delightful mallow creations.
No word on whether or not the mallows are still edible after they are beautified, but who could eat such charming works of art anyway?
Anything worth doing is worth overdoing. That's why, when you want a top-grade pizza, you call in The Vulgar Chef.
This week, he went deliciously overboard cooking pizza. He prepared two circles of pizza dough, one slightly smaller than the other. Then he placed between them a whole frozen pizza that he had already cooked and cooled. He baked this assembly briefly, then flipped it over and added toppings, such as cheese and tomato sauce. Most importantly, he added miniature pizzas on bagel bites.
Do you need a snack while watching a game at Turner Field in Atlanta? Then pop over to a concession stand. For $26, you'll be able to buy a Burgerizza. That's a massive bacon cheeseburger sandwiched between two whole pizzas.
To make a Monte Cristo sandwich, assemble white bread, sliced ham or turkey, and Swiss cheese. Dip the sandwich in egg batter, then either deep fry or pan fry the result. When it's done, sprinkle it with powdered sugar.
Darren Wong, a chef in New York City, invented the Raindrop Cake. It's a dessert inspired by mizu shingen mochi, a Japanese dish. It consists of mineral water and agar. You can eat the Raindrop Cake plain, but then it tastes a bit bland. For additional flavor, try adding soybean flour or brown syrup on top.
Wong talked to BuzzFeed about how he developed this unusual dessert:
Wong spent a lot of time on cooking forums to get an idea of what was likely to work and then experimented with a ton of different gelatins and agars.
“The hardest was trying to figure out how to store and transport something so fragile,” Wong said. “That entails packaging each individual cake separately in its own protective cocoon until it’s ready to be served.”
You can eat one at the Smorgasburg, a food fair in Brooklyn.
Baseball season is coming! Opening Day is Sunday. And Progressive Field in Cleveland is ready for gluttonous Indians fans with a new hot dog vendor, Happy Dog, who will offer a dog with all your favorite indulgences on it. The new Slider Dog is topped with macaroni and cheese, bacon, and Froot Loops. It’s an extension of this weird idea that if you like more than one thing, you should combine them. Yeah, I like all these things, and I like hot dogs, but throwing them all together seems like an infinitely bad idea. But what do I know? I don’t even go to Major League Baseball games. -via Uproxx
Cheetos may not be the most appealing looking snack foods, but their deliciousness, ease of oral delivery and satisfying crunch make them one of the most beloved snack foods in the world.
Whether you like them crunchy, flaming hot or funny shaped you can find Cheetos in 22 countries around the world, and there are more than 50 funky flavors out there including peanut butter, Pepsi and Japanese steak.
What would the Mother of Dragons do for Easter? Not what redditor Cakorator did. With red gel, egg yolks, mayonnaise, mustard, sriracha, cayenne pepper, and a pastry bag with a size 5 tip, s/he made these adorable treats. They don't breathe fire, but with enough sriracha and cayenne pepper, you might after you eat them.
As we enjoy the last of the cold weather candy holidays (Halloween, Christmas, Valentines Day, Easter), let’s look at the ubiquitous chocolate egg. You may get one chocolate rabbit in your Easter basket, but you’ll probably see lots of eggs. Americans eat them by the bagful, while Europeans treat them like art. And while eggs have always been a sign of spring renewal and rebirth, where did the chocolate egg come from?
The history of the chocolate egg is murkier. The sixteenth-century introduction of Mesoamerican cacao to Europe created, at first, an imitative hot chocolate-drinking culture. At Versailles, chocolate was whipped with sweet almonds or orange flower water and—wait for it—an egg yolk. According to Élisabeth de Contenson’s Chocolat et son histoire, it was the eighteenth-century chocolate-drinkers who first blew out a chicken eggshell to fill with drinking chocolate: thus, the chocolate egg may predate the invention of solid eating chocolate.
An article at Lucky Peach traces the history of the chocolate Easter egg, but focuses more on Paris chocolatiers and their artistic eggs, which is a delight.