The In Vitro Meat Cookbook

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Unreal lab-grown oysters from "The In Vitro Meat Cookbook," a glorious exercise in recipes as design fiction from Next Nature. More over at re:form.

Burger King's gothburger

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Burger King has launched a black burger in Japan made from black peppered-beef, buns and cheese darkened with bamboo charcoal, and a topping of garlic sauce blackened with squid ink.

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James Brown pitches miso soup in The Galloping Gourmet's kitchen

James Brown hawks Nissin Miso Soup in a TV kitchen that BB pal Jim Leftwich noticed is a close reproduction of Graham Kerr's The Galloping Gourmet set from the 1970s!

'Sista Girl' Felicia A. O'Dell's ultra-low-budget cooking videos are what the internet needs

"Motherfucker, this is not prison food." If you haven't seen "Sista Girl" Felicia A. O'Dell's cooking videos, which have been making the internet rounds this week, man, you're missing out. Her YouTube channel is called Sista Girl.

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Gassy Glamour Girls: Chinese artist crafts pinup babes from cabbage

tumblr_n9162wpDFF1qlq9poo9_1280 Chinese artist and photographer Ju Duoqi works with vegetables. She was born in Chongqing in 1973, and studied at the Sichuan Fine Arts Institute. Shown here, selections from her 2010 series, “The Fantasies of Chinese Cabbage.”

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Real life Fruit Ninja!

A real life Fruit Ninja! (via Laughing Squid)

I discovered the best flour for homemade pizza. My kid and dogs agree it is awesome.

I bake a lot of pizza. I have a seven year old daughter. I'm also a type A obsessive personality, and I work hard, obsessively so, to perfect what I cook. This week I've been trying Caputo tipo "00" superfine flour to make my pizza crust thin and crispy with just the right amount of chew.

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Nomiku Sous Vide Immersion Circulator

Nomiku Immersion Circulator

I love my Nomiku Sous Vide Immersion Circulator! This Kickstarted kitchen tool quickly turns a standard pot or bucket into a sous vide cooker.

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How to make 'Sizzler' cheese toast

If you are a fan of the cheezy crispy-on-one side, light-n-fluffy on the other style bread served at restaurant chain Sizzler, this video will be helpful. Even if you're not, cooking host Greg is fun and enthusiastic. [HT: Ruben Bolling]

Scientifically kinda-accurate Earth cake, with molten core of raspberry jam

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Behold the splendid "Earth Cake" baked and decorated by Redditor Clatence. "The cake is a mixture of chocolate and red velvet cake mixes," Clatence explains. The core is raspberry jam. Nicely done!

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Mr. Hamiham's Persian cooking show

Please enjoy Mr. Hamiham's cooking show! I like the looks of these sandwiches that he prepared for last year's Persian festival of Sizdahbedar, and his celebratory dances between recipes. If you're impatient, fast forward to around 1:46. And don't miss the Sizdahbedar 2014 episode either! (Thanks, UPSO!)

More Escher tessellated cookies


Fdecomite has revisited his tessellated Escher cookie-cutters, with a new set of cutters and some new baking that he's posted to the Boing Boing Flickr pool.

Yet another set of Escher cookie cutters

HOWTO season a cast-iron pan -- with SCIENCE


Sheryl Canter's post on the science of cast-iron pan seasoning is a fascinating and practical tale of flaxseed and kitchen chemistry. It's a long process -- you need to season the pan six or so times, each time taking a couple of hours -- but the science is sound and the proof is in the hard, nonstick coating your pan will have when you're done.

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How to bake a chocolate cake in an orange

Tom Fassbender says: "The last time the family went on a camping trip, we made Breakfast in a Bag. We always like to have a cooking adventure when we camp, so this time we baked chocolate cake in oranges. The results were predictably delicious."

How to bake a chocolate cake in an orange (Via Boing Boing's G+ community, which is a terrific happy mutant hangout. Also, Cory posted the original recipe earlier.)

Cooking breakfast in a bag

Tom Fassbender went camping with his daughter and cooked bacon and eggs in a paper bag set over campfire coals. He says it was a "mixed success" but the results look tasty!

An Experiment in Campfire Cooking