A bao is a Chinese steamed bread. Splitty, a restaurant in Booklyn, offers this bao dish that's close to a s'more: toasted marshmallows, banana, Nutella and dulce de leche served on a bao.
Link -via Endless Simmer | Restaurant Website
When dumplings are this cute, it's hard to know whether to eat them or cuddle them and take them on walks. You can find these lovely little snacks at the Richmond Summer Night Market in Vancouver.
Link Via Cute Overload
Gordough's Donuts of Austin Texas has a variety of great donuts, but their Mother Clucker, topped with fried chicken and honey butter. Unfortunately, many of us can't get out there to try it ourselves, but you can actually make your own with the help of Oh Sweet Basil.
John Green shares what he knows about cocktails and other alcoholic drinks. Like how they got the names we know them by. Just don't let him make your pina colada! -via mental_floss
Chris-Rachael Oseland made this loaf of bread that has the Superman insignia inside every slice! Sandwiches made from it will get any kid to eat, and make him or her look so cool in school. Find the illustrated instructions at Kitchen Overlord. Link -via Boing Boing
I don't think this walker would do much good against a legion of Rebels, but hey, maybe it would slow them down if they had a lot of chicken strips that needed dipping.
Link Via Geeks Are Sexy
Let's face it, there are tons of trophies out there that no one wants anymore. But rather than letting them sit in a landfill, Etsy seller Caprock Studio takes the iconic toppers and turns them into fantastically creative wine stoppers.
Recently, we learned on Neatorama that as spaghetti and meatballs are actually not true Italian food, which got us thinking about what other things we've accepted as truths are actually damned lies. Well, here's what we found out:
LIE #1: Baby Carrots Are Lil' Infant Carrots
They're not. They're not babies at all, in fact. They're grown up carrots.
In 1986, California farmer Mike Yurosek got tired of having to throw away imperfect carrots at his packing plant. In some loads, as much as 70% of the carrots had to be thrown away because they were twisted, knobby, or otherwise deformed (he couldn't even feed them all to pigs because after a while, "their fat turned orange," he said.)
One day, Yurosek bought an industrial green-bean cutter from a frozen-food company that was going out of business, and cut the carrots into 2-inch pieces. Then he loaded them up into an industrial potato peeler to smooth down their edges. What he got was what we now know and love as baby carrots (technically, "baby-cut" carrots).
Oh, and here's the best part about the whole baby carrot business: they sell for much higher price than regular carrots, despite that they actually started as carrots destined for the trash heap.
LIE #2: Portabello is a Different Variety of Mushroom than Regular Button Ones
Image: BGSmith/Shutterstock
You pay a hefty premium for large portabello mushrooms at the grocery store, but did you know that you're actually buying mature brown crimini or button mushrooms? Yep, they're the same thing.
LIE #3: Fortune Cookies Came From China
Eat in any Chinese restaurant in America, and you'll be served with a plate of fortune cookies at the end of the meal. Fortune cookies are so quintessentially Chinese ... yet you won't find them in China.
The origin of the fortune cookies is controversial, but food researchers pointed to its origin as distinctly Japanese (the modern version of the fortune cookie was supposedly invented by Japanese bakers who immigrated to the United States).
And here's the kicker: In the early 1990s, Wonton Food, the largest fortune cookie manufacturer in the United States, attempted to introduce fortune cookies to China, but gave up because the cookies were considered "too American" by the Chinese.
LIE #4: General Tso Invented General Tso's Chicken ...
Marble Brewery of Albuquerque will soon unveil a new brew called "Heisenberg's Dark," a tribute to the final season of the AMC TV show Breaking Bad. It will be an India Black Ale. No word yet on whether it will be available nationwide in time for the season premiere on August 11th. We can only hope! Link -via Warming Glow
Without using words, Awkward Spaceship recreates a conversation that happens every evening somewhere. But it's not always the gender roles portrayed -I've been through this ordeal with various family members too many times, and generally just get myself a sandwich if no one else wants to cook or make a decision about dinner. Then the most clueless kid will come to me about 10PM and ask what's for dinner! -Thanks, Sam Kashe!
News of the new Singapore Durian Crunch McFlurry have been around the net for the last week or so, but that's not the onlly interesting flavor of McFlurry you can't get here. From bubblegum with mini marshmallows to Cadbury Creme eggs, some of these sound incredible, rainsing the question, "where are ours?"
Although it wasn't to 1:1 scale, this train cake was huge. 15 cooks made it on site at Heathrow Airport in London to mark the fifteenth anniversary of the opening of the Heathrow Express, a rail link between London's main airport and train station:
The huge cake – measuring a 1.5m x 2m – consisted of 15 ingredients including 80 large sheets Madeira sponge.
These were sandwiched together using 60kg of traditional buttercream icing, 3kg of royal icing and more than 200kgof smooth fondant icing.
The exterior was held together using a litre of confectioners glue and decorated using half a dozen litres of airbrush paint and 5 litres of liquid chocolate.
The giant cake took the team more than 30 hours to build and install on the platform at London’s Paddington station.
Link -via Eat Your Heart Out
(Photo: BBC News)
Slim Jims--the essential American road trip food. They are, technically speaking, a meat product. But you might think that they haven't been sufficiently industrially processed for human consumption. George Duran of Hungry apparently agrees, so he mixed the jerky product with milk, eggs, breadcrumbs, parsley, onion and pork sausage to make meatballs.
Link [YouTube] -via Bon Appétit
How do you improve on a classic hot chocolate with marshmallows? Roast the mallows, swirl on some extra chocolate and then bring it over the top with a little crushed graham crackers -bam! Hot s'more chocolate.
