The Milk Bar in Fountain Valley, California is getting you ready for the day with a healthy breakfast cereal. It offers ice cream sandwiches with your choice of ice cream between two shingles made of Fruity Pebbles. If the shop serves coffee ice cream in these sandwiches, then you've got a meal on the go right here.
We love ice cream, but it melts to easily and it could look more impressive. Guest of a Guest has a great list of futuristic food creations and while they're all pretty impressive, the idea of ice cream that doesn't melt is all too exciting -and glow in the dark ice cream is simply a delightful idea. Then again, fat-burning pizza is pretty promising too.
Chef Josh Elkin helpfully provides a step-by-step instructional video to show you how to make this Oreo that you'll definitely take instead of the gun. First, he separated the Oreo cookies from the creme. Then he powdered the chocolate cookies and added fluor, shortnening, and an egg to make a dough. After shaping the dough around cannoli tubes, he deep fried it to create the shells.
With sugar, vanilla extract, and water, Elkin formed a frosting, which he piped into the cannoli shells. Unless I missed a step, he didn't use the creme filling, so you have something extra to eat after you fix the cannolis.
"Hunger is coming!" proclaims chef Josh Elkin. He made this replica of the Iron Throne from Game of Thrones. Like the one on the show, it's forged from the chicken wings that Aegon the Conqueror took from the lords of Westeros that he subdued.
Elkin clearly isn't just a chef. He's a veritable architect with food, as we've seen in the past with his breakfast Jenga tower and his Taj Mahal pizza. Let us hope that he someday builds the entire Red Keep out of pickled pigs' feet.
Caramelizing sugar can be a real pain, and yet it's an integral skill for bakers and makers of all things sweet to learn if they want to add some nutty brown goodness to their culinary creation.
If you want to add caramelized sugar to your recipes but can't stand the process then you're about to become a fan of Stella Parks from Serious Eats, who figured out how to caramelize sugar by roasting it:
Consider the above photo exhibit A—neither brown sugar nor turbinado, but granulated white sugar that I caramelized without melting. It's dry to the touch, and performs exactly like granulated white sugar.
Except, you know, the part where it tastes like caramel.
That opens up a world of possibility, as it works flawlessly in recipes for buttercream, mousse, or cheesecake, which can accommodate only a small amount of caramel sauce before turning soupy or soft. It's also ideal for desserts that would be ruined by caramel syrup, which is by nature too hot for fragile angel food cake, and too viscous for soft candies like marshmallows or nougat. And, compared to caramel powder (made from liquid caramel, cooled and ground), it won't compact into a solid lump over time.
If you're into craft beers, then you know there are a lot of seriously weird beers out there. The thing is, some of those brews are actually amazing, while others are just plain nasty. Bon Appetit recently went ahead and taste tested some of the most bizarre brews on the market -from the one made with yeast out of the brewer's beard to the one made with a sheep dung-smoked whale testicle. They give you a good idea of which of these beers are actually good and which are just gimmicks -though each of these companies almost certainly has die-hard fans who will defend their brand until they die, so don't be surprised if you hear someone disagree entirely.
How do you make an eggplant tasty? Some would say you barbecue it, while I think the sauce of garlic, onions, oil, and spices will do the job. Others would say you can’t make an eggplant tasty, but this demonstration from Guangzhou makes it look delicious.
She’s demonstrating how to cook while her Australian husband provides the dry wit in his English translation. Their YouTube channel sarcasmo57 has quite a few other cooking videos with comparable translations. -via reddit
The latest, hottest food trend on Instagram is #RainbowSushi. It's sushi that packs a visual as well as gustatory punch. The meat, vegetables, rice, and seaweed sparkle with vibrant, pastel colors from the rainbow. Often the rice is dyed to add to the effect.
Play J is an independently-owned ice cream truck in New York City. It offers a novel product: soft-service ice cream in hollow J-shaped tubes made of corn meal. When Jamie Stall tried it last year, you could get either chocolate, vanilla, or half and half.
The rounded, almost spherical forms have a lot of aesthetic appeal. That's why Taiwan's latest café craze is bubble tea served in light bulbs.
Bubble tea, which is a tea-based drink that has balls of tapioca resting in the bottom, originated in Taiwan. Now that country is upheaving the tea game again by serving it in huge light bulbs. Rocket News 24 keeps us abreast of the development:
Perhaps hoping to jump on the trendy train, a Taiwanese bubble tea store is employing both good-looking women and an idea like a lightbulb going off over your head. [...]
Instead of regular plastic cups, this bubble tea is served in a gigantic lightbulb. It’s a bit unclear whether these are repurposed bulbs or brand new lightbulbs without filaments, but these drinks are definitely getting some light shined on them.
It's a radical approach to chocolate-making: mix bone marrow chips into chocolate to make it taste richer. That's what the Doughnut Project bakery in New York City did with the assistance of a local butcher shop for the filling of this donut. Grub Street reports that each one costs $5.25.
Bakers, please tell us what effect this ingredient would have on the chocolate. I'm rather baffled by it.
Take a step back in time and watch how drop candy was made in the late 19th century. First, we are introduced to an old drop candy machine that has been restored. The recipe is also a very old one, with a flavor called nectar that we don’t see in stores anymore.
Krispy Kreme donuts are good and all, but eating more than a half dozen in a sitting seems like it would send your system into sugar shock.
Heck, eating half a dozen makes me feel like a total pig, and a dozen would probably put me in a sucrose-related coma, so devouring 50 donuts seems like a one-way ticket to the afterlife.
But model and competitive eater Nela Zisser stared donut-induced death in the face and did the seemingly impossible, devouring 50 Krispy Kreme glazed donuts all while maintaining her modelesque figure.
Police officers take food very seriously, so if you rip off one of their favorite eateries expect to have the full force of the law brought down upon you, even if all you stole were wings and sub sandwiches.
The Annapolis police didn't catch the sandwich thief, so using a Stingray was not only an abuse of their power- it was one of the most expensive operations ever mounted to catch a guy who stole some wings and subs.
For over 140 years, the world’s premiere horse race has taken place in Kentucky: the Kentucky Derby, always the first Saturday in May. In that time, many traditions have grown up around the event: the roses, the hats, the Bourbon, and unique dishes served to people who come in from all over the world. You might want to try some of these out wherever you are in honor of the occasion. You know about mint juleps, but how about a Kentucky Hot Brown?
This open-faced sandwich was first served in 1926 at Louisville’s historic Brown Hotel and has since become a regional favorite, appearing on the menus of many local restaurants. Sliced turkey and bacon are layered on top of thick bread, then covered in cheesy Mornay sauce and broiled until the bread crisps and the sauce browns. The hotel still serves its signature dish to this day; re-create their recipe, or try a twist on tradition with this adaptation, which reimagines the sammy as a savory tart. If you’re looking to feed a crowd, hot-brown sliders are the perfect party-sized bites.
You’ll find plenty of other traditional Derby foods at mental_floss. Now, if you’re looking for traditional Kentucky food, just think beans, cornbread, pawpaws, blackberries, and Mountain Dew. Most Kentuckians are not wealthy enough to attend Derby festivities.
It's called pide and it looks delicious! Instagram member stark_eats describes how he discovered it at a restaurant in Istanbul:
A bearded gent from northern Turkey, crammed in with his family at the table next to ours, upon noticing our non-Turkish tongues, asked us with guarded suspicion how we found out about this family-run spot. Once we gave him a satisfactory answer, he told us we had chosen wisely, for this was his favorite pidecisi in Istanbul. When we were about to dig in, he told us to first slide the butter around the crust and then eat. Glad we did
I make gallons of salsa every year, but my recipe is both minimalist and designed for home canning, which involves cooking. The other main difference I find with this method is that I never have included anything sweet. I might try some of these fresh chopped salsa ideas this summer when the tomatoes come in, just not the potato or soap. -via Digg
Sushi is mainstream cuisine these days, and yet dining at a sushi restaurant feels a lot more rigid and ceremonial than grabbing a burger at the neighborhood diner.
Even those of us who consider ourselves old sushi pros know we're breaking all kinds of rules when we eat those raw fish rolls our way, namely dipped in a mixture of wasabi and soy sauce with a bunch of ginger slices on top.
The traditional sushi set in Japan see ginger as a palate cleanser, to be eaten between types of sushi not on top of rolls, and drowning rolls in soy sauce is seen as a sin by sushi chefs.
The folks at The Bold Italic headed to Ichi Sushi, one of San Francisco's best sushi bars, to get the skinny on the do's and don'ts of eating sushi.
This funny visual lesson may not change the way you eat sushi, but it will give you a good idea of why the sushi chefs keep glaring at you while you eat!
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...