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

0UNYB0O

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

Use Instagram to reverse engineer food

Leo Kent of Humans Invent writes about a new free service in Sweden that uses Instagram to find out how to make Asian food.

Ask CT Food is a new service people can use through Instagram to find out the ingredients and methods of cooking Asian food. If you’re at a restaurant and want to know how to make the Sushi that you’re about to eat, you can take a photo of the dish and CT Food will tell you how. We will then see the picture and, based on what the question is, reply as quickly as possible Luong Lu, who, along with co-creative Farnaz Sajadi and web developer Nikola Romcevic, created this concept for CT Food, says, “It is a very personal, almost 24/7 customer service right in your pocket. Everytime you have a question about an Asian dish at a restaurant you just snap a picture and then put in our username @askctfood. We will then see the picture and, based on what the question is, reply as quickly as possible.”

Reverse engineering the food in front of you

Pop-up egg-on-a-stick cooking gadget

OK, seriously, I have no idea whether the output of this "cook a perfect tubular egg-thing-on-a-stick" thinggum is anything remotely edible, but the production company that made it is basically staffed with evil geniuses who made me vibrate with desire within about ten seconds. Also, there's something weirdly compelling about a device that appears to get a boner while it cooks for you.

Rollie Eggmaster Cooking System | Official Site (via Red Ferret)

Amy cooks at an actual restaurant

I'm going to be cooking a dinner featuring locally-produced honey at canelé restaurant in LA next Tuesday, February 19.  The restaurant has a program called "Friends Cook", where they invite neighborhood pals to cook a special menu at the restaurant. Here's how they describe it:

Every so often on a Tuesday night we share our kitchen with some special folks for our popular "friends cook at canelé." These pals, ranging from experienced chefs to absolute newbies, conceive, prep, and cook to order a 3 course prix-fixe menu with the advice and assistance of our chef, cooks, and servers.

Here's the menu:

SHAVED BRUSSELS SPROUT SALAD
with dates, toasted walnuts & Stilton, and a honey vinaigrette

SMOKY HONEY-CURED SALMON*
slow roasted and served with white beans & cavolo nero

SPICY GINGER/HONEY CAKE WITH HONEY GELATO
Feral Honey gelato from Pazzo Gelato in Silver Lake

* Vegetarian option: pasta with white beans & cavolo nero

I'll be curing the salmon next Sunday morning, then cold-smoking it with alder wood that night. We'll slow roast it to order at Canelé on Tuesday. It's a long process, but with a super-delicious result.

It'll be really fun and a great opportunity to watch me burn myself. I'd love to see you there if you happen to be in LA!

Notably adorable child explains how to bake vegan red velvet cupcakes for Valentines Day

From Inhabitots. It doesn't matter if you're vegan or like "wed vewvet" cupcakes, I could watch young Petey Rojas all day. What a cute kid. (HT: Tara Tiger Brown)