You’ve seen mermaid’s purses on the beach, in places where skates and rays are common. They are the animals’ egg sacs. Not something you’d think of having for breakfast, but that’s okay, because this dish only looks like a mermaid’s purse! This is made from crepes and eggs, and you’ll find complete instructions for making on at Evil Mad Scientist Laboratories. Link

(Image credit: Flickr user Windell Oskay)

(YouTube Link)

Recently we brought you the first edition of the Feast of Fiction recipe series-a recipe for Sunshine Souffle from the video game Skyrim. That recipe looks delicious, and easy to make, but their newest recipe for Butterbeer looks utterly repulsive.

That’s right, I said Butterbeer, but before all you Harry Potter fans get too excited, you need to know: this recipe contains neither beer nor butter, and it contains artificial butter flavoring, which makes any food (except movie theater popcorn, for some reason) gross and way too buttery.

Maybe this recipe is a dream come true for HP fanatics, but to me it sounds like a good idea gone terribly wrong. But what do you think: are you going to be trying out this recipe for yourself?

–via GeeksAreSexy

Judges determined that the newspaper failed to fully test it before publication, and that if readers followed the recipe exactly, the churros had a good chance of exploding once the oil reached the suggested temperature. Grupo Copesa, which publishes the paper, said it will abide by the ruling.

Days after the recipe was published in the paper’s “Woman” magazine in 2004, hospitals around the country began treating women for burns suffered when the dough boiling in oil suddenly shot out of kitchen pots.

Link -via Arbroath

(Image credit: Flickr user cherrypatter)

(YouTube Link)

The world created by Bethesda Studios for their Elder Scrolls video game series is so fully realized, so full of details other game companies would have left out of such a massive project, that now people have taken to making food in real life via the recipes found in books you can read in-game.

The culinary creatives behind this project, called Feast of Fiction, have revealed their first Skyrim inspired recipe-Sunlight Souffle. And, much like the recipes inspired by the food in the Game of Thrones series that people are making nowadays, the end results look interesting and delicious. I can’t wait to see what kind of recipes they discover, and bring to life, next!

–via Geekosystem

]]> http://www.neatorama.com/2011/12/26/real-life-skyrim-recipe-for-sunlight-souffle/feed/ 2 http://www.neatorama.com/2011/12/12/melted-snowman-cookies/ http://www.neatorama.com/2011/12/12/melted-snowman-cookies/#comments Mon, 12 Dec 2011 14:07:08 +0000 Miss Cellania http://www.neatorama.com/?p=57295

These cute cookies with melting snowmen on top were made by professionals at Truly Custom Cakery, but they explain how you can make your own. The tutorial even shows you how to make a melting snowman throwing a snowball! Link -via Fuzzy Dave’s Carousel of Wonderosities

If you can can handle the Cherpumple, if you can deal with the Krispy Creme Cheeseburger, then behold the turDunkin! From Unwholesome Foods, this creation is a turkey

brined in Dunkin’ Donuts coolattas, stuffed with munchkins and served with coffee gravy and mashed hash browns. The turDunkin’ should not be confused with the hot meaty mess that is a turducken, which is a turkey stuffed with a duck stuffed with a chicken.

Find out how to make this yourself at Instructables. Link -via Geeks Are Sexy

Alan Travers’ very first stop-motion animation was inspired when his girlfriend Dee said she’d made her “legendary chocolate biscuit cake so many times now that the ingredients could make it by themselves.” Watch them do just that! By the way, “biscuit” is the British term for what Americans call “cookies.” This video was entered in a competition. The voting is closed, but you can learn more about Dee and her cake at Cully & Sully. Link -via Laughing Squid

Ktarian Chocolate Puffs were described in the TV series Star Trek: The Next Generation as having 17 different kinds of chocolate in them. The blogger bananamondaes took that as a challenge (or possibly an excuse to buy many kinds of chocolate), and created a recipe that actually uses that many in a cream puff. It doesn’t look easy, but we are assured that the results are worth it! Link -via @johncfarrier

This dessert looks creepy, but it’s actually delicious cake with brain-shaped frosting and a bit of raspberry jelly for blood, all stuffed on a jar. The instructions for making your own are at Living Locurto. Link -via Everlasting Blort

The deep fried poutine turned out really well and tasted great, but it was a little dry due to the lack of much filling. Now that I think about it though, I’m sure that dipping them in gravy before each bite could easily solve that problem. Either way, if I made it again I’d definitely try to pack some more fries, cheese curds and gravy into the egg roll wrappers. Your move Canada!

Anyone want to try this and report back to us? Link -via J-Walk Blog

But what exactly is American cheese? I suppose it’s that exact question that gives it such a bad rap. The American cheese that you find on supermarket shelves isn’t cheese made in the traditional way (milk that’s formed into curds and pressed). Instead, it’s either a blend of cheese and additives, or it’s a highly processed mixture of ingredients such as water, milk, milkfat, milk protein, whey, food coloring, flavorings, and emulsifiers.  I wanted to get as close as possible to the taste and texture of American cheese using only pantry ingredients and a food processor.

By making your own American cheese, not only will you know exactly what went into it, but also you can add in flavorings such as black pepper, roasted red peppers… you name it. As I concocted my version of American cheese in the test kitchen, not only did I draw a crowd of curious onlookers, I caused all of the snooty foodies to run for the hills. That’s okay, because I’d take any kind of American cheese over head cheese any day.

The process of making your own doesn’t look too difficult, with directions from Yvonne Ruperti at America’s Test Kitchen. Link -via the Presurfer

G&T Jelly is British for Gin & Tonic Jell-o. What’s special about this recipe is that it glows under a black light (UV light to you young folks)! The active ingredient is the quinine in the tonic water -or the gin, depending on your goals for the recipe. Find it at Instructables, with US conversions and some variations in the comments. Link -via Nag on the Lake

The cake is just a recipe, but the video that explains it is art! -via Nag on the Lake

Wormwood: 100 g
Fennel (fruit): 50 g
Anise: 50 g
Mint: 15 g
Melissa: 8 g
Chamomile: 3 g
Cumin: 10 g
Angelica: 10 g
It would be nice to add 5-10 g of hyssop, but it is difficult to find.

And then later another round of herbs.

Melissa: 8 g
Licorice: 10 g
Mint: 15 g
Chamomile: 2 g
Angelica: 2 g

One of the steps is to put the concoction away for two weeks, presumably to give you time to ponder the wisdom of the whole enterprise. Link -via Dangerous Minds

Just like Pop Tart Cat, these are sweet and colorful and fun, but they are also real marshmallows treats you can make at home. The instructions are at the decorated cookie. Link -via Laughing Squid

Yes, it’s made of popcorn, plus M&Ms, pretzel sticks, and marshmallows. Would you try it? Get the recipe at Cookies and Cups. Link -via Everlasting Blort

As you collected all those Altoid tins for various projects, you may have developed a taste for the “curiously strong peppermints.” Instructables has the recipe so that you can make them at home, with only four ingredients and one extra tool. The flavor is your choice. Link -via Lifehacker

It may look like a Rubik’s cube, but this is a dessert you can make yourself -if you have the time. Despite the first paragraph of the post, this does not contain cottage cheese or vegetables, just gelatin and sweetened condensed milk. Link -via Metafilter

A baguette stuffed to the brim with meat and pickled veggies, the banh mi is fusion food at its best. But be warned: it’s usually sprinkled with cilantro, so don’t be surprised by an herby kick when you take a bite.

Find more sandwich styles from around the world at National Geographic Traveler. Link -Thanks, Marilyn!

The perfect Halloween entree, composed of meatloaf, noodles, and olive eyes. Complete directions with meatloaf recipe can be found at Gather and Nest. Link -via TYWKIWDBI

(YouTube Link)

I have a boiled egg for breakfast every morning. They are alternately too runny or rock hard. I don’t wear crap jewelery and too much lipstick nor are Evian and a chainsaw included in my recipe. Now I know why my boiled eggs are hit or miss.

Link

Unlike the bacon pancake post that Miss Cellania wrote last week, certain things that are delicious really don’t belong together. Case in point, this lobster relish creation above, which combines lobster and gelatine (Jell-O). Now, I like lobster and I love Jell-O, but the thought of them combining is giving me the ooies.

Matt Stopera of BuzzFeed has a list of 12 terrifying culinary creations made with Jell-O. Each one is more horrifying than the last. Read at your own risk: Link – Thanks Eric!

Think of them as edible rhinestones, or maybe lollipops without sticks. Chica and Jo not only have the recipe and step-by-step illustrated instructions for making hard candy jewels, but also warnings about what could go wrong and why. The results are lovely bright colored hard candies folks won’t believe you made yourself! Link -via Evil Mad Scientist Laboratories

The quality of the ingredients is very important. I have scoured the lands, trying every brand of flour, tomato and cheese I could find. I’ve had cheese flown in, paying $75 for enough cheese for just one round of pies, I’ve even made my own cheese from scratch, starting with just milk. I’ve tasted every brand of tomato I could find and peeled and blanched my own from local tomato growers. And theses things do make a difference. But there’s just no getting around the simple truth of ‘the big three’ – High heat, good natural yeast, and mixing technique. Getting these right will cover a lot of sins and getting these wrong will screw up the best ingredients.

Varasano even praises and ranks other pizzerias and gives directions to them! Link -via reddit

This picture shows what hydrogen atoms might look like if we could see them.

The chart above shows the appearance of a single hydrogen atom in a few of its lowest excited states. In each of those states, the electron is found in a different orbital, some of which have unfamiliar shapes. But even the term “shape” is a little funny for something that you can’t hold in your hand. These are actually probability density plots, which show the likelihood of observing the electron in any one position at a given time– and more correctly, 2D projections of 3D probability densities.

So even the humble hydrogen atom can be a bit complex. Fortunately, we have advanced technology that can help us cut though the quantum mechanical haze: Cookies!

What we can see (and taste) are cookies made to resemble the shapes of the hydrogen atoms in the chart. The folks at Evil Mad Scientist Laboratories made these cookies and will show you how you can make them, too! Link

Peepshi is sushi made from marshmallow Peeps! Yeah, it looks like sushi, but the ingredients are Peeps, Rice Krispies, and Fruit by the Foot, so you know it’s super sweet. Link -via Nag on the Lake

(image credit: Robyn Lee)

Mmmm, beaver! Bug Girl posted these beaver recipes from a 1960 pamphlet entitled Good Eating from Woods and Fields, which also includes instructions for cooking muskrat. Link -Thanks, ersatz soubriquet!

See more from the booklet in her Flickr stream.

Can’t decide what kind of pie to serve after Thanksgiving dinner? Make them all in one pie pan! Cakespy at Serious Eats experimented with pecan, apple, and pumpkin pie recipes to make this triple threat. The best results came from the pie divided into sections, as seen in the picture. The recipes are included. Link -via Unique Daily

This recipe for turkey stuffing calls for “18 White Castle hamburgers (no pickles), chopped into 1-inch pieces,” (or you can substitute bread, but it won’t be the same). I suppose if you live in the southern part of the US, you could substitute Krystals. Both brands are commonly called sliders. The recipe is a part of Thanksgiving for Chicago chefs Chris and Jill Barron, who share their Thanksgiving cooking schedule. Link to story. Link to recipe. -via Boing Boing

(image credit: Flickr user DaddyPlus5)

MacGyver Chef is a new series at the gadget blog Gizmodo about attempts to cook meals without conventional cooking implements. Author Dan Nosowitz has previously poached chicken and couscous in a coffee maker. In his most recent post, he experimented with steaming salmon and cilanto sauce in a dishwasher. You can view read a step-by-step guide and view photos of the process at the link.

Link

MacGyver Chef archive

Looking for something delicious and creepy? Try these fantastic brain cupcakes. The flavor sounds blissful, combining chocolate brains, raspberry cake and cream cheese frosting. If only they posted the recipe.

Link Via Boing Boing

There are two remarkable things about this recipe. First, Pop Rocks survive being immersed in melted chocolate surprisingly well– they still pop after the chocolate solidifies. Second, the artificial fruit flavor of the Pop Rocks is completely overwhelmed and masked by the bittersweet chocolate. We anticipated a bit of flavor conflict, but the chocolate won out completely, leaving only the pop-whiz-bang of the Pop Rocks.

Link

Ron Douglas was challenged by his wife to crack the super-secret blend of 11 herbs and spices in the KFC recipe.

He now has a website (and a book deal) spilling the beans on how to make your very own restaurant food at home. (Photo: Tim Wiencis / Splash News)

The obsession started years ago after a challenge from his wife: Could finance manager Ron Douglas, an avid cook and Kentucky Fried Chicken fan, really crack the code to the best-kept culinary secret in the country? After several attempts, the Long Island, N.Y., man says he may know the 11 herbs and spices in KFC’s recipe — and now he’s sharing the secret with the world.

Link

From the Upcoming ueue, submitted by stacy09.

Previously at Neatorama: spaghetti ice cream.

For all the foodies – the John Rylands Library (U.K.) has now digitalized and published The Forme of Cury, a cookbook dating back to about 1420. Compiled by master cooks to Richard II, this book contains hundreds of recipes, and includes exotic dishes featuring porpoise and blancmange.

The recipe begins “For to make blanc mange” and goes on to say “put rice in water all night and in the morrow, wash it clean”.

“It’s not a like a modern cookery book so it doesn’t give you exact quantities and times,” said Mr Hodgson.

“The complete book – all 100 pages – is now available online so that anybody who is interested in cookery, well, you could actually make some of the recipes now.”

Link

From the Upcoming ueue, submitted by dradell.

McDonald’s food is often the butt of jokes, but those days are gone if foodie Georgia Hardstark of The State That I Am In blog and her friend Alie Ward of Curiology have their way.

You see, they’ve concocted that could surely be called as the perfect alcoholic beverage/dinner/dessert, the McNuggitini:

Recipe by Alie and Georgia

Prep Time: 5 minutes
Cook Time: 0 minutes
Yield: 2 servings

Ingredients:

2 McNuggz (plus more for snacking)
1 tub McDonalds Brand Barbeque Sauce (plus more for licking off pinky finger)
1 lg. Mcdonalds Brand Chocolate Milkshake (plus more for bringing all the boys to the yard)
1 bottle Vanilla Vodka (recommended brand: Absolut)

Open the McDonalds bag. Eat one McNugg each, followed by two bites of the Filet-o-Fish (make sure you don’t tell anyone that you eat Filet-o-Fishes).

Mix three or four shots of vanilla vodka in the McDonalds Brand Chocolate Milkshake, followed by one shot each directly into your mouth.

Rim each martini glass with McDonalds Brand Barbeque Sauce, and pour milkshake/vodka mixture into the glass. Garnish with a McNugg (which is to be swiped along barbeque sauce rimmed glass after the milkshake has been finished, and consumed with pure, unadulterated glee).

Details at This Recording blog: Link – via Didn’t You Hear?

Crêpes Suzette (thin pancakes covered with orange liqueur and sometimes set alight) were invented by the famous French chef Auguste Escoffier in honor of the renowned French actress (and Baroness) Suzanne Reichenberg (1853-1924). While this is the most likely origin of the dish (as Escoffier almost single-handedly invented modern French cuisine), other stories claim it was invented by a 15 year old assistant chef serving Queen Victoria’s son. This is most unlikely as an assistant chef would not have been given the chance to cook for royalty.

Link -via the Presurfer

Ever had a craving for cake, but making an entire one is too time consuming and buying a whole one goes to waste? How about a single-sized chocolate cake in your coffee mug! Instructables has a great recipe for this quick, easy and very tasty treat.  It takes 2 minutes to prepare and 3 minutes to cook. Top it off with icing sugar or whipped cream. Enjoy!

Link – via markycraig

From the Upcoming ueue, submitted by claviclekiss.

Aleta Meadowlark of the cleverly named Omnomicon blogged about her recipe on how to make this awesomely psychedelic rainbow cake: Link – via Unique Daily

What I want to know is this: will it make you poo rainbow?

I love Cakewrecks. I’m totally addicted. This week, they’ve highlighted a totally hideous Kwanzaa cake by Sandra Lee made with pre-made angel food cake, store-bought icing, and, obviously, corn nuts. Well, Sandra calls them “acorns” but the recipe calls for corn nuts. It also calls for popcorn and pumpkin seeds. It would appear the hate mail about this cake was so numerous that Food Network pulled the recipe, but with a little digging you can still find it floating around. In case you have always dreamed of a corn nut-cake hybrid, the recipe is at the bottom of the post.

The hate sites are pretty numerous, too. Here are a couple:
The Kwanzaa Cake and Other Edible Hate Crimes
Nobody Does it Like Sandra Lee
Random Access Babble

And, the infamous recipe:

1 (10 to 12-ounce) purchased angel food cake
1 container (16 ounce) vanilla frosting
2 tablespoons unsweetened cocoa powder
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 (21-ounce) container apple filling or topping
1 (1.7-ounce) package corn nuts
1/2 cup pumpkin seeds, toasted
1/2 cup popped popcorn

Special Equipment:
Kwanzaa candles

Using a serrated knife, cut cake horizontally into 2 layers. Place bottom cake layer, cut side up, on a serving platter. Mix frosting, cocoa powder, vanilla, and cinnamon in large bowl until combined. Spread about 1/4 of the frosting over top of cake layer on platter. Top with second cake layer, cut side down. Spread remaining frosting evenly over top and sides of cake to coat completely. Spoon apple pie filling into hole in center of cake. Place candles atop cake. Sprinkle top of cake with some corn nuts, pumpkin seeds, and popcorn. Sprinkle remaining corn nuts and pumpkin seeds around base of cake.

Link

Among the cookie problems bakers face is that the cookies can emerge from the oven soft and intact, but when the cookies travel, they may turn into a box of crumbs.

To beat this problem, Corriher suggests adding a tablespoon of water to a cup of flour that’s going to be used in the cookies. The two proteins in flour — glutenin and gliadin — grip water, Corriher tells NPR’s Melissa Block, and make "springy stretchy, strong elastic sheets of gluten." The gluten will hold the cookies together, she says.

Link

Photo by Nicole Weston, an ex-Slashfoodie