(Photo: @taylormadefff___)
The Milk Bar in Fountain Valley, California is getting you ready for the day with a healthy breakfast cereal. It offers ice cream sandwiches with your choice of ice cream between two shingles made of Fruity Pebbles. If the shop serves coffee ice cream in these sandwiches, then you've got a meal on the go right here.
We love ice cream, but it melts to easily and it could look more impressive. Guest of a Guest has a great list of futuristic food creations and while they're all pretty impressive, the idea of ice cream that doesn't melt is all too exciting -and glow in the dark ice cream is simply a delightful idea. Then again, fat-burning pizza is pretty promising too.
Chef Josh Elkin helpfully provides a step-by-step instructional video to show you how to make this Oreo that you'll definitely take instead of the gun. First, he separated the Oreo cookies from the creme. Then he powdered the chocolate cookies and added fluor, shortnening, and an egg to make a dough. After shaping the dough around cannoli tubes, he deep fried it to create the shells.
With sugar, vanilla extract, and water, Elkin formed a frosting, which he piped into the cannoli shells. Unless I missed a step, he didn't use the creme filling, so you have something extra to eat after you fix the cannolis.
-via @mdoughw_eats
"Hunger is coming!" proclaims chef Josh Elkin. He made this replica of the Iron Throne from Game of Thrones. Like the one on the show, it's forged from the chicken wings that Aegon the Conqueror took from the lords of Westeros that he subdued.
Elkin clearly isn't just a chef. He's a veritable architect with food, as we've seen in the past with his breakfast Jenga tower and his Taj Mahal pizza. Let us hope that he someday builds the entire Red Keep out of pickled pigs' feet.
Caramelizing sugar can be a real pain, and yet it's an integral skill for bakers and makers of all things sweet to learn if they want to add some nutty brown goodness to their culinary creation.
If you want to add caramelized sugar to your recipes but can't stand the process then you're about to become a fan of Stella Parks from Serious Eats, who figured out how to caramelize sugar by roasting it:
Consider the above photo exhibit A—neither brown sugar nor turbinado, but granulated white sugar that I caramelized without melting. It's dry to the touch, and performs exactly like granulated white sugar.
Except, you know, the part where it tastes like caramel.
That opens up a world of possibility, as it works flawlessly in recipes for buttercream, mousse, or cheesecake, which can accommodate only a small amount of caramel sauce before turning soupy or soft. It's also ideal for desserts that would be ruined by caramel syrup, which is by nature too hot for fragile angel food cake, and too viscous for soft candies like marshmallows or nougat. And, compared to caramel powder (made from liquid caramel, cooled and ground), it won't compact into a solid lump over time.
Read How To Make Caramel Without Melting Sugar here
-Via Boing Boing
If you're into craft beers, then you know there are a lot of seriously weird beers out there. The thing is, some of those brews are actually amazing, while others are just plain nasty. Bon Appetit recently went ahead and taste tested some of the most bizarre brews on the market -from the one made with yeast out of the brewer's beard to the one made with a sheep dung-smoked whale testicle. They give you a good idea of which of these beers are actually good and which are just gimmicks -though each of these companies almost certainly has die-hard fans who will defend their brand until they die, so don't be surprised if you hear someone disagree entirely.
How do you make an eggplant tasty? Some would say you barbecue it, while I think the sauce of garlic, onions, oil, and spices will do the job. Others would say you can’t make an eggplant tasty, but this demonstration from Guangzhou makes it look delicious.
She’s demonstrating how to cook while her Australian husband provides the dry wit in his English translation. Their YouTube channel sarcasmo57 has quite a few other cooking videos with comparable translations. -via reddit
Cheese, glorious cheese! And the pepperoni grease that slides off the slices and coats the glorious cheese! And all the tasty toppings like pineapples, peppers, mushrooms and mackerel and more!
And the crust, the crispy crusty edges! Well, I could take or leave the crust, but maybe you're a pizza fan too and you happen to like the crust. No biggie, you can have mine.
The important part here is our shared love of pizza, a greasy bed of goodness upon which toppings from heaven lie, and that moment when we crack open the box to look at our pie for the first time.
Photographer Chris Gampat explores this mouth-watering moment in his series "The Secret Order Of The Slice", featuring people making funny faces as the brilliant glory of the pizza pie shines upon them.
-Via design you trust
The latest, hottest food trend on Instagram is #RainbowSushi. It's sushi that packs a visual as well as gustatory punch. The meat, vegetables, rice, and seaweed sparkle with vibrant, pastel colors from the rainbow. Often the rice is dyed to add to the effect.
(Photo: Jamie Stahl)
Play J is an independently-owned ice cream truck in New York City. It offers a novel product: soft-service ice cream in hollow J-shaped tubes made of corn meal. When Jamie Stall tried it last year, you could get either chocolate, vanilla, or half and half.
(Photo: News 163)
The rounded, almost spherical forms have a lot of aesthetic appeal. That's why Taiwan's latest café craze is bubble tea served in light bulbs.
Bubble tea, which is a tea-based drink that has balls of tapioca resting in the bottom, originated in Taiwan. Now that country is upheaving the tea game again by serving it in huge light bulbs. Rocket News 24 keeps us abreast of the development:
Perhaps hoping to jump on the trendy train, a Taiwanese bubble tea store is employing both good-looking women and an idea like a lightbulb going off over your head. [...]
Instead of regular plastic cups, this bubble tea is served in a gigantic lightbulb. It’s a bit unclear whether these are repurposed bulbs or brand new lightbulbs without filaments, but these drinks are definitely getting some light shined on them.
You can see more photos at Rocket News 24.
(Photo: Matt Monster)
It's a radical approach to chocolate-making: mix bone marrow chips into chocolate to make it taste richer. That's what the Doughnut Project bakery in New York City did with the assistance of a local butcher shop for the filling of this donut. Grub Street reports that each one costs $5.25.
Bakers, please tell us what effect this ingredient would have on the chocolate. I'm rather baffled by it.
-via First We Feast
Take a step back in time and watch how drop candy was made in the late 19th century. First, we are introduced to an old drop candy machine that has been restored. The recipe is also a very old one, with a flavor called nectar that we don’t see in stores anymore.
Lofty Pursuits shows us how the candy is manufactured and why they call it drop candy. This is just plain cool. -via Digg
Never mind flying cars. This is what we've all been waiting for. Since the days of the old commercials promoting the idea of blending peanut butter and chocolate, the obvious next step has been to combine Reese's Pieces candies with Reese's Peanut Butter Cups.
I mean, if you already have a centaur and a pegasus, you might as well cross-breed them and see what happens, right?
So the Reese's candy brand is producing the two treats together. This confectionary pega-taur should be available in stores in July.
-via Foodiggity
What Instagram member @olganoskovaa can do in her kitchen is astounding. Her cakes are iced so perfectly that you could literally use them as mirrors. Check out this one, which reflects the sky:
