There are enough bacon products and projects around to serve you from the time you get up to the time you go back to bed (many of them available in the NeatoShop). You'll get a kick out of seeing them from sunup to bedtime in a photo essay at The Delivery Blog. Link -via the Presurfer
Think of it as Californian/Québécois fusion cuisine. Psycho Donuts' bold experiment uses caramel, "the gravy of the dessert world!" Gimme!
Mike McCary made this amazing 3-foot tall wedding cake for a very happy couple. At least, I'm assuming that it's a wedding cake. A cake this awesome should be reserved for a truly special occasion.
I don't have enough blood flowing through my sugarstream. But I can worry about that later. It is essential that I eat Beth Jackson Klosterboer's completely edible cupcake cups right now. But all I'm accomplishing is getting saliva on my computer monitor. What gives?
Link -via Hungry Happenings
This is a display of cake art, but not exactly a cake. Redditor UberPrioritizer's wife, a baking and pastry teacher at Johnson & Wales University, made each fruit and vegetable from fondant and gum paste. Because it was made for display, and must last several months, the "cake" underneath is made of styrofoam forms. The title is "Eat A Rainbow Every Day." You can see it at the Mint Museum in Charlotte, North Carolina. Link
Nutella,
the hazelnut chocolate spread, is quite yummy so no wonder that people
love it. But the students at Columbia University may love it a little
bit too much.
How much is too much? You know you've got a Nutella nut when a hundred pound of the stuff disappear from undergraduate dining halls EVERY DAY!
James Barron of The New York Times reports on The Great Nutella Heist of 2013:
“People take silverware, cups and plates, and that adds up over the course of a year to a lot of money,” he said. “With Nutella, it added up much more quickly. Where Dining might have to spend $50,000 to replace silverware and cups, they were spending thousands of dollars on Nutella in one week.”
Ms. Dunn “told me it was close to $5,000 in that first week,” he said. As for the amount of Nutella that Columbia students were consuming, or at least loading up on and walking away with, he said, “I was told it was more than 100 pounds per day.”
At the Anvil Pub in Dallas, you can find cocktail scientists hard at work developing the most extreme Bloody Marys ever imagined. They've previously turned that classic drink into a light meal. Now they've pushed even further, turning the bloody mary into a full meal that includes a (yummy!) crawfish.
Link -via Foodiggity
It's not just the ingredients, but the presentation that makes Charisma Madarang's s'more cocktail appealing. She dipped the rim in chocolate syrup, to which she then added crushed graham crackers. The drink itself consists of s'more flavored vodka, Starbucks Frappucino Chilled Coffee Drink and marshmallows.
Rogelio, a pancake artist in Mexico City, is a master of his craft. Watch him create edible versions of Jake and Finn from the cartoon Adventure Time. Some art school should get him on its faculty immediately.
- Thanks, Christopher Jobson!
This
wedding gown is delicious enough to eat. Literally! The life-sized bridal
gown is actually made out of cake:
The six-foot edible bridal gown is made from 17 tiers of sponge cake, 22 kilograms of sugar paste icing, one kilogram of royal icing and hundreds of sugar pearls. It would cater for over 2,000 wedding guests. The cake was created by Donna Millington-Day, dubbed the fairy godmother of wedding cakes. She said she was inspired by her daughter's drawing of a giant wedding dress cake. Rather than dismissing her daughter's idea Donna decided to rise to the challenge and one week later the stunning ivory dress heavily embellished with iced flowers and weighing in at 25 kilos was finished. The wedding dress cake is being unveiled at the National Wedding Show this weekend in Birmingham.
The Guardian has the photos: Link
Victoria Hudgins made a piñata cake, a real cake filled with candy bars and jellybeans! The cake is baked first, and the candies are added to the cooled cake, so there's no danger of melting inside. See how she did it at A Subtle Revelry. This piñata should be cut and served; we don't want anyone whacking it with a stick! Link -via Laughing Squid
(Image credit: Athena Plichta)
Amy's panino* almost certainly tastes even better than it looks. She made it very easily. She just spread vanilla yoghurt on bread, added blueberries, then heated it inside a panini press. I want to try the same thing, but using a slice of blueberry cheesecake between the pieces of bread.
Link -via Tasteologie
*Today I learned that "panino" is singular and "panini" is plural.
You hear it all the time that international cuisine in America is not authentic, particularly when discussing Olive Garden and Taco Bell. Well, we know that, but the argument also comes up about the mom-and-pop ethnic restaurant on the corner. Turn that idea around, and you have to wonder whether other countries have "American" restaurants. Yes, they do -and they can say a lot about how the world views American food. CNN has reviews of the worst attempts at recreating the American dining experience in Europe. American Dream in Paris leads the list:
Rude service. A patronizing menu of “American” specialties. An interior that takes kitsch to a nauseating level, with an over-abundance of cheap tchotchkes throughout, and for some inexplicable reason, a basement dedicated to Japanese manga.
***
The fries taste stale and the shakes are sweet to the point of undrinkable. The menu full of overpriced blandness is served on dishes made to look like paper plates.
We get it. American food is often rightly mocked for being oversized, dripping in grease or just plain tasteless.
But to make an entire restaurant out of the joke isn't funny.
Have you ever been to any of the restaurants on this list? Or to any "American" restaurants in Europe? Link -via Alltop
PS: They're not all bad. CNN also lists the best American restaurants in Europe. Link
The bread from Abbott's Village Bakery in Australia is 100% free-range. Happier bread makes happier sandwiches! -Thanks, John James!
