Anthropomorphic Foods
Which is better, a fresh apricot or a dried apricot? The way they argue, nothing will be settled. This is just one example of a series of talking food ads to promote the Supercooks program from the British Food Standards Agency. See sausages, potatoes, nuts, and more discuss their virtues at Eat Me Daily. Link -via Everlasting Blort
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How (not) To Make Macaroni Salad
It appears that this started out as a ordinary instructional cooking video, and then someone overdubbed it with basic nutritional information. She is careful to caution that her recipe is “not your conventional macaroni salad.”
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Bot Can Cook: Ramen-Bots Cook The Perfect Bowl of Noodle
[YouTube - Link]
Where else but in Japan do you see the ultimate combination of robot and ramen? Instead of (puny) human chefs, a restaurant in Japan has programmed industrial robots to cook the perfect bowl of ramen, each and every time with precision.
Take a look – it’s riveting!
– via gruvix
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5 Classic Cocktails Every Man Should Know
The Art of Manliness has a wonderful post on 5 classic cocktails that all men should be familiar with and how to mix them for maximum effect.
There’s been a trend lately to get back to the old way of doing things, especially when it comes to things we ingest. This trend has also entered the world of libations. Drink menus around the country are starting to have more of the old classics included on them. Many mixologists are using these cocktails as starting points for newer versions that take advantage of the plethora of products out there today. Recipe books from classic bars such as the Old Waldorf-Astoria, The Savoy, and the Stork Club are available in reprint editions for the new generation to use. And who can forget Old Mr. Boston? They’ve been printings those books since 1935 and still do to this day.
But you don’t need a recipe book to get started mixing up some of the classic cocktails men have been drinking for decades (and in some cases, more than a century). Here’s how to create the 5 classic cocktails every man should know.
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Cooking Food on Slabs of Salt
Pink salt from the Himalayas has been used for seasoning by chefs at fancy restaurants … and now, you can cook food directly on the slabs of the stuff!
The thick 8-by-11-inch piece of solid salt can be placed directly on a stove burner and heated gradually; it will not melt. Lightly brushed with butter or oil, it will fry eggs that come away with quite enough salt. The same goes for jumbo shrimp, fish steaks or fillets, thin slices of beef and portobello mushroom caps.
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"Poor Man's Meal" - a Depression-era recipe
[YouTube - Link]
91-year old Claire shows how she cooked meals during the Great Depression. Nothing special – potatoes and hot dogs – but her commentary does make today’s problems seem less intense.
"I had to quit high school because we couldn’t afford socks…we couldn’t afford anything to wear."
– via consumerist
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Guacamole Hans Solo Carbonite Sculpture
If you love Star Wars as much as I do, you’ll love Robert Saccenti’s culinary creation, “He’s No Guac to Me Dead.”
If only Luke Chipwalker could stop by and help unfreeze him by gulping down all of that delicious lime-loaded guacamole. (He added extra lime juice to make it thick enough to stand like that.) It took him about a day and a half to get the creation together:
The body was created using a plastic torso I found at a used mannequin/store display shop downtown. It only went down to the top of the thigh, so I had to build out the rest of his legs to the knees using molded chicken wire. The hands were tough… If I knew used male mannequin hands would be so tough to find on a whim, I would’ve used eBay. Given that I was running out of time, one hand was made using one of those articulated wooden artist’s hands you can buy at an art store, and covered it in papier mache. The other hand, not nearly as nice, was foil covered in papier mache, and had to do for now. The boots were old work boot toes I cut and epoxied to the board. [...]
Emily made the guac with 50(!) avocados, garlic, cilantro, salt, pepper, a little onion, and lots of lime. We spread it on, hoped it would stick, and, well… behold: Han Solo in Guaconite.
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Heart Shapped Cucumbers
These cucumber growing molds from Japan are so fun! They would be great for bento boxes or in salads and sushi. I bet you could also use them for zucchini. I want one!
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Hibachi Onion Volcano
[YouTube - Link]
“Slice an onion, separate into rings, and stack it to make a cone. Then
fill with oil and water, and get annoying restaurant patrons to lean in
really close with their cameraphones to see what percentage of their
eyebrows you can remove. Optionally, add soy sauce for lava.”
- via videosift
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5-year-old Hosts Cooking Show
Julian Kreusser has his own TV show on Portland Community Media called “The Big Kitchen with Food.” Justin wanted to cook on TV since he was four years old -which was only last year!
Viewers love him, says Portland Community Media executive director Sylvia McDaniel. The station wants to include more young people in its shows and Julian was a particularly good find, she says.
“It even has potential to be a national program,” she says. “It’s a wonderful show. We’re just thrilled. He actually understands what he’s doing. He’s not just following orders.”
Link to story (with video). Link to another episode. -Thanks, Rosalyn!
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Snoop & Martha Make Mashed Potatoes
This is adorable, Martha Stewart and Snoop Dogg are Bonding through mashed potatoes. My favorite part is Snoop demanding black pepper instead of white pepper.
Link Via BoingBoing
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