Just look at it.
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) Read the rest
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.
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. Read the rest
Eric writes, "I am Eric Millikin and I am an experimental artist from Detroit who has created a series of portraits of monsters, each built out of Halloween candy. I call this series 'Totally Sweet.' So far, this series includes everything from classic monsters like The Bride of Frankenstein to modern killers from slasher movies. And I've been taking requests; one of my favorites has been Gort, the alien killer robot from the 1950s sci-fi classic, 'The Day the Earth Stood Still.'" Read the rest
Miss Cakehead writes, "Feed The Beast, the world's most extreme cake sho,p is open. Guests coming along will be able to see, and feast on the 'flesh' of, this showstopper cake by The Tattooed Bakers - a Devil Horse cake dripping in rum, literally. The beast has Kraken Rum pouring from its nose into a skull-surrounded font. It was cut open by the mighty Kraken Hunter and guests at the opening party who wanted a top up could simply place their glass under the stream for an instant supply of The Kraken Rum. It took The Tattooed Bakers over 200 hours to complete, shown in the stunning attention to detail, and anatomically correct detailing. The cake flesh was of course made from red velvet." Read the rest
Behold! Dudefood's oreo-breaded deep-fried ice-cream, produced by de-cremeing a bunch of oreo-style cookies, pulverizing their carapaces, mashing the creme in with cookies-and-cream ice-cream, emballing the adulterated ice-cream, rolling the balls in the powdered husks, and deep frying the lot. Read the rest
A sugary-sweet coda to Amanda Palmer's song for the Daily Mail with its climactic "OMG NIPPLE!" Some of Amanda's fans in Minnesota baked her a nipple-cake [link NSFW, especially if you W at the DM] sporting "5 different skin tones, 2 piercings, 2 tattoos, a mastectomy scar, a tan line, freckles, and a birth mark." Read the rest