Waffles? Not enough. Churro waffles? Still not enough. We live life on the edge. We go to extremes. We're like the Spartans of the breakfast buffet. That's why we're glad that Chica Chocolatina took her churro waffles beyond the limits of normal human endurance. You can find her recipe at the link.
The sights and sounds of India will make you long for the taste of all that food! Daniel Klein and Mirra Fine of The Perennial Plate bring us a short tour of India, edited from three weeks of travel. Link
Yoshis are actually pretty good, but you have to cook them a long time before they're tender. I suggest using a crockpot, but Nathan Shields's pancake versions of him and other classic Nintendo characters also look tasty.
Better
late than never! A then 14-year-old Dave Bell bit into his Pearson's Salted
Nut Roll and found a twig. Angry and disappointed, Bell sent a letter
demanding a replacement candy.
Sixty years later, he got it:
The company, which has been around for about 103 years, usually sends candy if a customer has an issue. It didn’t matter whether the complaint was from 60 years ago.
The candy arrived Friday. Bell received five Mint Patties, two Buns (one vanilla and the other caramel), one Nut Goodie and one Salted Nut Roll.
Bell thanked the company, then sent emails to two of his daughters and a friend who knew about the long-ago letter.
Everyone requested some of Bell’s candy. They even started referring to him as “the Nut Man.”
But compliments or requests for a sugar rush won’t work.
“I tell the kids I won’t share,” Bell said. “It took me 60 years for this one.”
Amy Bowen of SC Times has the story: Link (Photo: Jason Wachter) - via SF Gate
Oh the Calories You'll Eat! Kellie's award-winning cake shows characters and backgrounds from several different Dr. Seuss books. I would eat it on a boat. And I would eat it with a goat. And I would eat it in the rain. And in the dark. And on a train.
Groundhog Day is coming soon! What makes these cookies especially awesome for that holiday is that they're fully adjustable for Punxsutawney Phil's prediction about the weather. The cookie is a no-bake recipe centered around a hollow tube. Phil is a sculptued Tootsie Roll. Just push your finger through the hole to make Phil pop up.
Link -via Tasteologie
Behold: beer-battered deep fried dill pickles. This marvel was made with horseradish, Dijon mustard, buttermilk and pilsner. It's one of seventeen delicious culinary works that use beer as a central ingredient. You can view the rest at the link.
Link | Photo: Jesse Kimbal, Memphis Taproom
First it was the Terms of Service fiasco, then it's restaurants. Can't Instagram get a break? Helene Stapinski of The New York Times tells us how some restaurants are fed up with customers taking pictures of their food and what they're doing about it:
When it comes to people taking photographs of their meals, the chef David Bouley has seen it all. There are the foreign tourists who, despite their big cameras, tend to be very discreet. There are those who use a flash and annoy everyone around them. There are those who come equipped with gorillapods — those small, flexible tripods to use on their tables.
There are even those who stand on their chairs to shoot their plates from above.
“We get on top of those folks right away or else it’s like a circus,” Mr. Bouley said.
Read more over at the New York Times: Link
Like you, I get hungry whenever I see an octopus. But donedirtcheap has made our tentacled friends even more delicious. His Octopizza is baked with a yeast dough and covered with pepperoni suckers. You can find step-by-step instructions at the link.
Link -via That's Nerdalicious!
It's Froot Loops all the way down! These giant versions of the breakfast cereal are actually donuts made with Froot Loops in the batter and sprinkled on the surface. Food television celebrity George Duran says, "I never thought I would say donuts look sexy." I never would either, but we'll just ignore that socially awkward moment and eat these.
Video Link -via Foodiggity
And why not? Dirt is a natural product. Ne Quittez Pas, a French restraurant in Tokyo, serves a multi-course meal which features real dirt as an ingredient in each dish. Jessica of Rocket News 24 wrote a review:
The first course: a potato starch and dirt soup. It arrived in a shot glass looking so dark brown, it was almost black. It definitely looked like it had dirt in it. A slice of black truffle was balanced on top, and the staff instructed us to take a bite of it and then try the soup. So we did… and it was divine! There wasn’t a dirty flavor at all. Instead, this simple soup went down smoothly with just a hint of potato flavor.
Photo: John Windmill/The Guardian
Well, as long as it's not yellow snow, I guess! And why not? Snow is in great abundance in many parts of the country this winter:
In Denis Cotter's brilliant For The Love of Food
, there's a Canadian-inspired recipe for snow cakes. He calls for "fresh fluffy" snow, which is folded into fine cornmeal, dolloped into muffin cases and baked for 15 minutes. Topped with butter and maple syrup, these are surprisingly tasty with a crusty, crumbly texture – and a lot of fun to make.
If you don't mind getting strange looks from your neighbours, there's something magical about going out into the garden and gathering the sparkling stuff for use in the kitchen; it has an ethereal quality, like frozen bubble-bath for fairies. Cotter says: "[In] the early 60s … and before that, it would have been a practical matter. No indoor water or frozen water pipes meant that to make tea or breakfast bread involved going out to scoop up some snow. I don't think many people find themselves in that situation now, so it has become a bit of a cutesy folklore thing."
Another cutesy recipe that's still popular after 200-odd years is maple taffy, also known as sugar on snow. It's made by pouring hot maple syrup on to snow so that it sets instantly. My first attempt left me with a slushie rather than a toffee, so it's important to heat the syrup to the correct temperature, or at least until little bubbles appear. Twirl it around a lolly stick or fork, and eat quickly while still soft, as it will harden.
Sejal Sukhadwala of The Guardian tells us all about cooking with snow: Link
Mallow and Co. is a blog devoted to finding new and ingenious variations of the classic Rice Krispie treat. So far, Summer has made Nutella, blueberry muffin, apple cider, cherry pie and gingerbread versions--among many others.
Link -via Tasteologie
