An Instagram post from cronut creator Dominique Ansel announced his new invention: a milk-tumbler made out of molded, baked chocolate cookie dough intended for serving milk. The "Chocolate Chip Cookie Milk Shots" will debut at SXSW.
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Vi Hart, the Internet's favorite manic vlogging mathematician, has released a new video in which she teams up with math artists Andrea Hawksley and Gwen Fisher, and Gwen's sister Ruth of Sweets by Ruth. The four of them bake satisfyingly precise and geometric gingerbread polygons, then build up a variety of astounding three dimensional forms by piecing them together with icing. The video is both hunger-inspiring and brain-inspiring, and is likely to be the best thing you watch this week.
The "squared" in Pi(R)^2 means that the area of a pizza grows
exponentially polynomially in relation to its diameter. As an interactive graph on Planet Money demonstrates, pizza places generally underprice their bigger pies relative to the amount of food contained in each. This is probably because energy and labor inputs account for the largest slice of the pizza-baking ahem pie, and ingredients are way down on the balance-sheet. Whatever the reason, if you're interested in getting more food for less money, larger pies are almost always a substantially better deal.
74,476 Reasons You Should Always Get The Bigger Pizza [Quoctrung Bui/Planet Money]
I though making a banana slice and some raisins into a face was something. Pancake artiste Nathan Shields recreated nine of nature's most wondrous butterflies in batter, producing a carby, gluteny batterfly museum that puts my cookery to shame.
In the Boing Boing Flickr Pool the fractal-obsessed Fdecomite posts the latest iteration in a series of experiments with tessellated, Escher cookie-cutters. Bake-time expansion creates irregularities that lead to a chewy (literally) series of interlock-imperfections, which give old MC's classic a bio-organic air that rather invigorates it.
You can 3D print interlocking lizard cutters with a free model from Thingiverse. Fdecomite, if you're reading this, please post in the comments with a link to the cookie cutters you used here!
Update: From the comments, Fdecomite writes, "Hi, those are cookie cutters I made from aluminium foil.I also made some 3D printed Escher cookie cutters you can find in my Shapeways shop.
Escher Cookie Cutters - The Sequel
Spoonful's Haunted Mansion Cupcake recipe comes with a set of printable tombstone templates that you can print to cardstock and use to garnish your carb-delivery-vehicles. But they'd also be great for other projects: graveyard dioramae, lapel badges, etc and so forth.
Haunted Mansion Cupcake Tombstones
(via The Haunted Mansion Disney)
Robbo sez, "Coke has set up a web site where you can design and share your own branded can of Coke. The idea, of course, was to have people slap their own name on the iconic can image and send it flying around the net to further embellish the Coke brand. But many are making use of the web page to insert a myriad of unintended messages. Everything from 'Boycott Coke' to 'Puck Futin' - that one is because the web app doesn't allow you to use the words 'Fuck' or 'Putin'. But the English language is a remarkably wonderful and versatile thing - and it's only a matter of time before Coke realizes they've opened the door very wide for a lot of very angry people to reach their foot in and kick 'em hard in the nads. Enjoy it, and share it, while you can."
Art writes, "Using the word 'gay" in your Coke label results in the following message: 'Oops. Let's pretend you didn't just type that.' The word 'straight' is, however, perfectly okay to use.
Americablog has been quite vocal about Coke's hands-off policy when it comes to gay rights and the Sochi Olympics. For example, when security guards wearing Coke logos on their uniforms took down a protester holding a small rainbow flag
. Coke's response was essentially 'meh
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Natalie is the proprietor of Austin's Side Serf Cakes. When she married Dave, they had a "Til Death Do Us Part"-themed wedding, whose centerpiece was this amazing cake that resembled their severed heads on a platter.
The Most Gruesome Wedding Cake Ever [Dmitry/Design You Trust]
Scott Teplin posted Bile to the Boing Boing Flickr Group, along with a link to his wonderful series of watercolors called Future Trash, full of wolvertonian, anatomical oddments. This is my kind of grotesque! He also has a nice line of porny donuts [NSFD].
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3D Systems' display at this year's CES included the ChefJet 3D printer, whose output medium is flavored (chocolate, vanilla, mint, sour apple, cherry and watermelon) sugar (it's softened with water and set with alcohol). The monochrome version is less than $5,000, and a full-color version will ship later this year at less than $10K. It's marketed at the food industry, and comes with simple modelling software. The technology's come a long way since the Evil Mad Scientists came up with the CandyFab five years ago.
(via Singlarity Hub)
I've posted before about Ben "Ben and Jerry's" Cohen's Stamp Stampede project: Cohen is calling on enemies of corruption to stamp messages opposing the Citizens United Supreme Court decision on dollar bills. Citizens United allows for unlimited political spending, on the grounds that money is speech and corporations are people.
Cohen's running a competition to produce the best Stamp Stampede promotional photo: grand prize is a year's supply (52 pints) of Ben and Jerry's ice-cream.
The 2nd Annual Stampede Photo Contest is currently underway and will end on January 18.
Caroline Eriksson's gingerbread Optimus Prime was constructed for Norway's Gingerbread Gallery contest. It really is the standout of the competition, though this
ramshackle house Stave Church from Runar Solbern is pretty impressive.
J. Kenji Lopez-Alt, chief creative officer for Serious Eats, delved very, very deep into the science of making the perfect chocolate chip cookie. He's got a very specific definition of "perfect" ("...Barely crisp around the edges with a buttery, toffee-like crunch that transitions into a chewy, moist center that bends like caramel, rich with butter and big pockets of melted chocolate... with crackly, craggy tops and the complex aroma of butterscotch...that elusive perfect balance between sweet and salty").
But the food science in his piece is deep and fascinating, and provides a kind of road-map for any definition of cookie-perfection. If you've ever wondered about the chemistry of eggs, sugars, flours, rising agents and butter, and how they interact with mixing, cooking, "resting" and cooling, this is pretty much the ultimate, definitive guide thereto. I also defy you to read this without developing a craving for chocolate chip cookies.
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