No ordinary plate will do. The photography duo Nicky & Max photographed food presented in the elegant Bauhaus style. Their simple shapes, colors and forms result in lovely images of fine food. You can see more photos from their series at the link.
Link -via Foodiggity | Artists' Website
Psycho Donuts calls it "Psycho Psushi"--a complete meal served in a bento box with edible chopsticks. I don't care if it's served raw!
Do you maintain a gluten-free diet? You might want to check out this blog I've just discovered: Mom, What's For Dinner? The author, Christi Silbaugh, specializes in creative recipes for that dietary need. Here's her scratch-made ice cream that combines chocolate with--oddly enough--avocados! You can find her recipe at the link.
Link -via Tasteologie
The following is an article from The Annals of Improbable Research.
An analysis of the world’s rarest and most expensive coffee
by Massimo F. Marcone, Ph.D., C.Chem., Chimiste (PQ) Adjunct Professor, Department of Food Science University of Guelph, Guelph, Ontario, Canada
[EDITOR’SNOTE: Kopi Luwak (sometimes spelled Kopi Luak) is a rare and prized variety of coffee. It was the subject of the 1995 Ig Nobel Prize in the field of Nutrition. Professor Marcone’s work, described here, advances our understanding of Kopi Luwak. Title image by Praveenp.]
No coffee is perhaps in shorter supply and has a more distinct flavor and history than “Kopi Luwak” from Indonesia. With an annual production of less than 500 pounds and a price tag of 500-600 dollars (Canadian) per pound, it commands the undisputed reputation of being the rarest and most expensive coffee in the world. This is indeed a unique coffee, as it is processed through the digestive system of a palm civet (Paradoxurus hermaphroditus). This three-to-ten pound arboreal animal uses its keen sense of eyesight during the night to smell and seek out only the ripest reddish coffee cherries to eat. The coffee cherry fruit is completely digested by the civet, whereas the actual coffee beans are excreted in their feces, being deposited in civetries. These are ultimately collected and washed by local coffee collectors. The internal fermentation and action by different digestive enzymes add a unique flavor to the beans. This flavor has been described as earthy, musty, syrupy, smooth, and rich with both jungle and chocolate undertones.
The author displays some coffee beans.
Curiously, Kopi Luwak is not the first nor the only food that-- prior to human consumption-- makes a passage through the entire, or partial, digestive tract of an animal.
Image: Discovod/Shutterstock
So what are you waiting for? Eat up! The National Confectioners Association, a trade group representing candy manufacturers, have scientifically proven that eating candies is totally not bad for you and even won't make you fat:
Some findings from the study:
1.) "Frequency of candy consumption was not associated with the risk of obesity, overweight/obesity, elevated waist circumference, elevated skinfold thickness, blood pressure, low density lipoprotein (LDL) or high density lipoprotein (HDL) cholesterol, triglycerides, or insulin resistance."
2.) "Increased frequency of candy consumption among adults in the United States was not associated with objective measures of adiposity or select cardiovascular risk factors, despite associated dietary differences."
Sounds legit! Break out the M&Ms! Colin Lecher of PopSci explains: Link
Taco Bell's line of taco shells made with Doritos flavors are, of course, awesome. That's why Taco Bell has been able to sell half a billion of them. Not everything in life (e.g. cars, houses, in-laws) comes in delicious Doritos flavors, but tacos do. There's just one problem with Doritos Locos Tacos: they're not the healthiest of foods.
Let's fix that. Inspired by a tweet by Robb Allen, I'll show you how to make these tacos into vegan smoothies.
I made two smoothies, one for each of the two flavors in which Taco Bell offers these culinary delights: nacho cheese and cool ranch. Both flavors used the same smoothie ingredients:
Chia seed or salvia hispanica is, yes, the same plant used to make Chia Pets. While it can be used for household decoration, chia seed is also an excellent source of omega-3 fatty acid, protein and fiber. It's a popular ingredient in vegan cuisine.
Because there's no such thing as too much Nutella, Lisa Douglas invented the Nutella cocktail. First, soften Nutella in a microwave oven and dribble it along the inside of a glass. Then add 1.5 shots of Frangelico liqueur, 1 shot of Godiva chocolate liqueur and 4-5 shots of chocolate milk. Drink immediately and repeat the process as long as necessary.
Link -via Tasteologie
Machinarium is a beautifully-designed game by Amanita Design (the folks who brought us Samorost). This cake is a faithful reproduction of the robots in the game, with details so fine that it appears the lights are glowing. They're not -that's just the artist's skill with edible paint. This delightful cake was made for a 6-year-old's birthday by Sweet Disposition Cakes in Australia. Link -via Cake Wrecks
You've already enjoyed normal, healthy tacos. Now it's time to enjoy a heavy dessert. Christi Johnstone lightly baked chocolate shells and draped them over kitchen spoons to harden. Then she filled them with ice cream, chocolate sauce, M&Ms and sprinkles.
Link -via That's Nerdalicious!
Sara
Rosso loves Nutella. In fact, she loved it so much that seven years
ago, the hazelnut chocolate spread superfan founded World
Nutella Day, a celebration of all things Nutella.
Over the years, the event grew from a few food bloggers posting recipes to thousands of participants Tweeting, pinning recipes on Pinterest, making songs, poems, and short films.
It's not surprising, because, as you know, yummy Nutella goes with everything. Well, almost everything. There's one thing that doesn't mix well with Nutella and its fans: lawyers.
Sara Rosso wrote on World Nutella Day's website:
On May 25, 2013, I’ll be darkening the World Nutella Day site, nutelladay.com, and all social media presence (Facebook, Twitter), in compliance with a cease-and-desist I received from lawyers representing Ferrero, SpA (makers of Nutella).
Seven years after the first World Nutella Day in 2007, I never thought the idea of dedicating a day to come together for the love of a certain hazelnut spread would be embraced by so many people! I’ve seen the event grow from a few hundred food bloggers posting recipes to thousands of people Tweeting about it, pinning recipes on Pinterest, and posting their own contributions on Facebook! There have been songs sung about it, short films created for it, poems written for it, recipes tested for it, and photos taken for it.
The cease-and-desist letter was a bit of a surprise and a disappointment, as over the years I’ve had contact and positive experiences with several employees of Ferrero, SpA., and with their public relations and brand strategy consultants, and I’ve always tried to collaborate and work together in the spirit and goodwill of a fan-run celebration of a spread I (to this day) still eat.
I have hope that this is not a goodbye to World Nutella Day forever, for the fans’ sake, and hopefully it will live on in one form or another in the future.
Nutella dissing its fans? Now that's just plain nuts: Link
Photos: Henrik Petersson
Add this to the list of amazing cityscape art we've featured on Neatorama before: Still Life by Petter Johansson of PJADAD, made as an advertisement for Atelier Food. Link - via Dezeen
These cookies would be perfect for a graduation celebration! Beth Jackson Klosterboer molded these mortarboard caps around the undersides of a muffin pan. She stuffed them with M&Ms and made tassels with white modeling chocolate.
Faced with the daunting prospect of having to sit through hours of commencement speeches, Dominique Zamora of Foodbeast came up with the perfect solution: she put a flask in her graduation cap.
Luckily, the process for making this thing is painless enough. Just pop off the top button with a pair of pliers, Velcro in the bladder (I took mine out of the Wine Rack Bra
, secure the whole mess with bobby pins and drink up.
Head on over to Foodbeast to see how you can make your own (we're not responsible if you get thrown out of your graduation ceremony, mmkay?): Link
Oh, alcohol. The cause of and solution to all of life's problems.
It's never occurred to me that tea could be a pie flavor, but it has to Sarah Baird, a writer and cook in New Orleans. Her pie filling recipe includes ground cloves, cardamom, ginger, cinnamon and the contents of chai tea bags.
(Photo: Sarah Baird)
The diet can wait until...well, let's not kid ourselves.
Sarah J. Gim used already made glazed donuts and slow churn ice cream to make the sandwiches. She froze them, then dipped them in melted chocolate and served them to undoubtedly thankful people. You can find process photos and her recipe at the link.
Link -via Nag on the Lake
