Like Sushi? Like hyper violent yakuza movies? Get Jiro: Blood and Sushi is a comic that could only have come from the sick, twisted, and food-obsessed mind of Anthony Bourdain. And I’m pretty sure he’d take the whole sick and twisted mind thing as the compliment it was intended to be. The latest book, Blood and Sushi is a prequel to 2013’s Get Jiro!, this time we learn the backstory of how Jiro went from Yakuza enforcer to renowned LA sushi chef.
By day, Jiro helps run his father’s crime empire along with his maniacal half-brother, but by night Jiro trains to become a master sushi chef. His two sides are on a collision course that plays out across Japan and leaves a bloody wake. The artwork is incredible. Each frame balances the futuristic Japan, the beauty of the cuisine, and the grizzly katana-induced carnage.
This comic is full bore, unhinged, Bourdain madness. If you’re familiar with his travel shows, then you’ve probably gotten a taste of his dark humor, disdain for vegetarians, and obscure cinematic references — but the Jiro series takes it to a new level. It’s violent. It’s weird. I can’t get enough.
Get Jiro: Blood and Sushi by Anthony Bourdain, Joel Rose Vertigo 2015, 160 pages, 7 x 0.5 x 10.5 inches, Hardcover $15 Buy one on Amazon
In Japan, people eat more than one hundred thousand tons of eel per year. In the last 30 years, overfishing has caused the wild eel population to decline by 90 percent.
From The New Yorker:
At Tsukiji, wholesale prices for farm-raised unagi imported from China immediately surged to a record high of around forty U.S. dollars per kilogram, and remained there for much of 2013. Prices for the wild-caught, “natural Japanese” eels served at upscale restaurants like Nodaiwa climbed even higher, by as much as fifty or sixty per cent.
But the government had been late to recognize the extent of the problem, which had already taken a toll on many famous restaurants specializing in kabayaki, a signature unagi preparation. In March, 2012, a year before the species was declared endangered, the beloved unagi restaurant Suekawa closed its doors, after sixty-five years of business, and it was followed a month later by the popular restaurant Yoshikawa.
Candylabs is a Montreal shop that makes amazing handmade candies. They share their secrets to making adorable cylindrical cherry candies with a pig design. The process might keep you guessing until the end as to how they end up with such intricate designs on such tiny candies. Watch and learn!
Their charming origin story from their site:
CandyLabs is a brand new handcrafted candy shop in Montreal that emerged in 2014. A young couple, obsessed with the creation of flavorful candies, makes all of their unique and quality sweets in store. The concept was born in England. There, generations of candy makers prepared caramels and other hard candy in front of a delighted audience. It was in Australia that the young people learned the traditional techniques of candy making under the supervision of a confectioner. It is finally in Montreal, Canada where the couple realized their fantastic childhood dream by opening a candy shop of their own.
Bonus: same thing but with pandas inside a bamboo design:
Fake plastic rice—totally convincing by sight, but potentially lethal to eat—has gone from urban legend to horrifying controversy in Nigeria, where a shipment of the stuff was intercepted and is undergoing tests. Is it plastic, or just really weird rice? Somehow everything's gotten murky and confusing.
Nigeria's food safety agency has denied claims by the health minister that it has cleared the reported "plastic" rice.
A senior official at the National Agency For Food and Drugs (Nafdac) said the minister's Twitter statement "is not their position".
Health Minister Isaac Adewole had tweeted that tests by the agency found "no evidence" of plastic material ... [but Latgos Customs Chief] Mr Mamudu had said the rice was very sticky after it was boiled and "only God knows what would have happened" if people ate it.
The BBC's Martin Patience in Lagos, who felt the rice, said it looked real but had a faint chemical odour.
Two and a half tons of "Best Tomato Rice" were seized and it's not clear if any has reached markets and stores. Tests should be complete in a few days.
"Whoever made it did a remarkable job," says the BBC's Martin Patience. "It feels like rice, the texture is amazing, but when you smell it, there's something not quite right."
I wonder if this is a symptom of the way commodities trading works. No-one doing the buying and selling ever gets near the goods, making the supply chain vulnerable to man-in-the-middle attackers adjacent to the source.
Commodities, Tealeaf!Read the rest
Whitney Reynolds of Eater interviewed the director of FinalFantasy XV to find out why the food in the game looks so mouth-wateringly delicious.
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"Recipes were just one element of the camping scenes, but the catalyst for our obsession was the high quality of the food graphics that the camp team was able to create in the pre-production phase," [Final Fantasy XV director Hajime] Tabata says. "In Japan, we have a term called 'meshi-tero' (an abbreviation of the Japanese-English combo phrase 'Meshi (food) Terror' and similar to the English term 'food porn'), but that pretty much summed it up. We have to create truly delicious-looking food scenes similar to those that appear in movies and anime."
One of the Prince's guards, Ignis, also serves as the chef of your party, and he can learn 103 different recipes to cook up for his friends at the camp site. He can be inspired by everything from finding a new kind of mushroom in the woods to taking down a giant frog that has an interesting cut of meat to reading a bit of poem on a sign. Even more dishes can be consumed at restaurants in other countries and cities that the party visits on their voyage. Eat an expensive seafood risotto at a bistro and it will fill Ignis with the inspiration to create a homemade version, with fish you catch yourself and ingredients you forage. Every dish is painstakingly, realistically rendered, and you, the poor player, only get to look, not taste.
Presentation is usually the last thing on my mind when I’m making dinner, but if I had more patience, this rice bear would make for an adorable dinner companion. Read the rest
Los Angeles-based graphic designer Holly Fox combines her love of baking and design with these amazing iced sugar cookies.
This totally out-of-control gorgeous gingerbread castle is replete with elegant reclining peppermint bark reindeer and inlaid candy glass windows.
I discovered Alton Brown during the last few seasons of Good Eats, and I was instantly a fan. You’ve got to appreciate someone who can make a good martini. Brown’s Monty Python humor and Bill Nye nerdiness was right up my alley. Since the show ended, he seemed to publicly take off his apron and put on a jacket, acting as host and performer in many popular shows, a podcast, and live road show. But, if you’re like me, and missed Alton behind the stove, then get excited. EveryDayCook feels like his triumphant return as a cook.
The book’s a welcome evolution from what Brown did with Good Eats. While you won’t find yeast puppets, you will find his familiar humor and meticulous attention to detail. Each recipe is broken down with Brown explaining how to prepare the dish in a simple and clear way. It’s very apparent that this was a personal project for him, and that he had a hand in every aspect of the book, even the photography.
Each and every picture in the book was taken using an iPhone. A 6s Plus to be specific. Why? Because he uses an iPhone. But then, because he’s Alton freaking Brown he takes it a step further, and uses a top-down perspective for all of the photos. Now for non-photographers out there, just know, this is an incredibly difficult angle to shoot at. There are lighting issues, shadows can be a nightmare, you’re left wondering what kind of masochist would do this? Read the rest
Prepare a turkey as usual, but add a prosciutto-wrapped pork loin with spaghetti teeth into the just-split chest cavity of the bird, garnished with dye-enhanced gravy and cranberry sauce -- YUM! Read the rest
Andy Warhol eats a Whopper, from Jørgen Leth's 1982 documentary/art film "66 Scenes from America," a collection of moving "postcards" from the United States.
According to YouTube user Hidden Below, who posted this clip, Warhol eating the burger is "a classic ASMR trigger scene, so if you got ASMR you might wanna bookmark this video for a good time."
(via Weird Universe)
Primitive Technology is a YouTube video channel produced by an Australian guy who goes into the jungle with nothing but the clothes on his back, and makes things like shelters, tools, and weapons. There are no words or text in the video, only the sounds of nature for a soundtrack. In this episode, he weaves a trap to catch shrimp, which he puts in an earthenware jug, and then cooks them over a fire he starts with friction.
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Shrimp (and fish) traps are simple traps designed to catch aquatic life due to their shape. It consists of a simple basket with a funnel shaped entrance. Shrimp easily find their way into the trap as they are funneled in, but have difficulty finding the way out.
I wove the main body of the trap from lawyer cane then made the funnel from sticks with vines woven between them. The funnel was then inserted in the top of the basket and was complete.
I put the trap in the water under some tree roots without any bait. About 10 minutes later caught the first shrimp which I stored in a pot of water. I caught another one and made a fire.
I humanely killed the shrimp using the splitting method which destroys the central nervous system (boiling alive is more painful). Then I put them back in the pot with water. I collected some yams that I planted years ago from wild stock and put them in too.
I took 5 hot rocks from the fire and put them in the pot boiling the contents.