As usual, Vi Hart's annual Pi Day video is the best way to ring in 3/14

Vi Hart (previously) is the fast-talking, doodling, hyper-charming mathematical vlogger whose Pi Day videos are consistently the best of the season, even when she's pooping on Pi, she always manages to fascinate and delight. Read the rest

Pie-Modding 101: turning store-bought desserts into amazing nerd-chow

For nearly a year, Jessica Leigh Clark-Bojin (aka @ThePieous) has delighted us with her nerdy, fannish pies and other baked goods, and now she's announced an ebook on "pie-modding" ("modifying pre-made desserts to create epic, edible works of art"): Pie Modding: Pies Are Awesome Vol 1, which you can pre-order for $2.97. Read the rest

Barbecue your food on a thick slab of Himalayan salt

As someone who who might enjoy a salt lick if only it wasn't considered unseemly for humans, a meal cooked on a Himalayan All Natural Crystal Salt Cooking Tile sounds rather appealing. According to Popular Science, "The block’s crystalline structure has low porosity, which means the slab can stand up to extreme heat and cold for extended periods. So it's a nice-looking way to serve chilled sushi and piping hot steaks. Himalayan salt is also more mineral-rich, which can add a bit more complexity to the taste of your food."

Himalayan All Natural Crystal Salt Cooking Tile (Amazon, via Pop Sci) Read the rest

Panasonic's new Indian washing machine has a curry-stains mode

The new Panasonic Stain Master machines have an intensive stain-removal mode which is being marketed in India as a curry-stain removal button; it also has other Indian-focused modes, such as one for removing hair oil. They are planning other Stain Masters customized for other Asian markets with stain-removal buttons tailored to their national cuisines and stubbourn stains. Read the rest

Bake: a "She Persisted" energy bar to bring to the protests

Ironman champion Lentine Alexis has developed a recipe for a She Persisted energy bar: pumpkin seeds, shredded coconut, black sesame seeds, sunflower seeds, chia seeds, bee pollen, dates, coconut oil, cacao powder, vanilla extract, poppy seeds and rolled oats. Bake, bag and eat while you march. Remember: talking with your mouth full isn't cool, but protest chanting is totally OK. Read the rest

Spreadable coffee is coming to Japan

Snow Brand Milk will celebrate its 55th birthday by releasing "spreadable coffee" intended to be eaten on toast; it's a followup to an earlier "Edible coffee" product that appears to be basically coffee pudding. Read the rest

How to make a DIY blooming marshmallow

Dominique Ansel, the guy who created cronut and cookie milk cups (previously), also created the blooming marshmallow, which opens like a flower in hot chocolate to reveal a chocolate truffle. Popsugar reverse engineered one and shared their technique. Read the rest

Inside the Cup Noodles museum

In Yokohama, Japan, there is a museum dedicated to Cup Noodles (カップヌードル), the iconic brand of instant ramen created in 1971 by Momofuku Ando. Just looking at photos of the place jacked up my sodium levels. From Sam Graham's trip report in Juxtapoz:

In Japan, there is a museum for everything: parasites, toto toilets and... ramen. We chose the latter and visited the Cup Noodles Museum in Yokohama to explore the art and history behind this cheap and convenient meal. This included a life-sized silver sculpture of Nissin founder Momofuku Ando, numerous artistic interpretations on the Cup Noodles theme, and of course the historic wall of ramen through the years.

Read the rest

Breathtaking botanical illustrations and photographs in a guide to the world of spices

I pretty much sprinkle the same thing on every meal. I am admittedly heavy-handed with the cayenne on my own plate and rarely stray from the variety of basils I grow in the summer or bundles of dried rosemary in winter when cooking for my family. I am much more apt to get creative with spices while baking, to savory up my sweets. Lior Lev Sercarz’s The Spice Companion has got me pretty excited to change things up.

This book is an absolute must read for anyone who likes to cook. In it, Lev Sercarz, celebrated culinary expert and master of spices, walks readers through a collection of spices chosen based on the criteria of: 1) can be found anywhere and 2) are essential in certain parts of the world. He opens with a few short essay-like chapters on his own culinary journey, the history of spices, and overviews on procuring, blending, and storing spices, all written in an inviting tone that makes the reader, no matter how novice in the kitchen or rote in their culinary routine, feel excited and encouraged to experiment with spices. They serve as thoroughly informative, enjoyable appetizers to the main course of the collection: the spices.

“Any dried ingredient that elevates food or drink is a spice,” Lev Sercarz writes. His alphabetically organized curation of spices is gorgeously photographed by Thomas Schauer, who also gives us plenty of food-porn shots spanning the lifecycle of spices (from herbs still growing to well-seasoned meals) throughout the text. Read the rest

Artificial sweeteners be damned; these naturally occurring, safe proteins are thousands of times sweeter than sugar

KSU plant biochemical geneticist Raj Nagarajan describes the properties of Thaumatin, Monellin and Brazzein, all found in west African plants that are generally considered safe for consumption; each is a protein, and they are, respectively, 1,000x, 2000x, and 3000x sweeter than sugar. Read the rest

Cat attempts to steal a treat tossed to dog, regrets decision quickly

Miscalculation.

Read the rest

Diner "overwhelmed with customers" after Michelin star awarded by mistake

Le Bouche à Oreille is a perfectly decent working class diner in Bourges that'll feed you a slap-up meal for €10. La Bouche à Oreille, though, is a brilliant €48-course restaurant in Paris. Only one of them should have been awarded a Michelin star, but don't tell that to the posh sorts descending en masse upon an overwhelmed greasy spoon.

The Michelin Guide apologised, saying it had confused the café with a more refined establishment of the same name near Paris. The listing was changed on its website, but not until two days later.

Véronique Jacquet, who runs the café, said it had a regular clientèle of local tradesmen. “Suddenly, we were rushed off our feet. Reporters were coming in and then my son phoned me from Paris, where he lives. He almost died laughing.”

Three cheers for the diner's chef, Penelope Salmon: “I put my heart into my cooking.” Read the rest

How Sweetheart candy hearts are made

For more than 100 years, NECCO has cranked out its iconic Sweetheart candies. Some of them are still emblazoned the original statements of "Be Mine," Be Good," and "Kiss Me." The company says that "to meet the high demand for Sweethearts, NECCO continuously produces them from late February through mid-January of the following year."

I prefer learning how they are made to actually eating them.

Read the rest

Bake: a Queen of Hearts cherry pie for V-day

Jessica Leigh Clark-Bojin (aka @ThePieous) (previously) writes, "Happy Valentines Day! If your readers are looking for a last-minute gift idea for their significant others, they may want to check out my new pie tutorial. It's a Queen of Hearts cherry pie baked in a heart shaped cake pan." Read the rest

"Cruelty free" Italian snail-farming booms thanks to caviar and slime-cosmetics

The Italian snail-farming industry has grown by more than 325% over 20 years, driven by a boom in eating snail-egg "caviar" and snail-slime-based cosmetics (which have little-to-no scientific basis) -- slime sales are up 46% over the past ten months. Read the rest

Yum and Double Yum, They Need to Sell These In the USA

Who doesn’t like a Chinese steamed bun? I love it. It’s also called a “bao” and its soft doughy exterior often contains roast pork. All you want to know here.

Who doesn’t like Flan? I love it. You know the stuff—an eggy, silky smooth type of custard with a drizzling layer of caramel on top. Learn to make it.

Smash them together and what do you get? Only in Japan will you get a steamed bun with flan inside for a buck.

I say double yum.

Via Rocket News. Read the rest

Philippines burger joint "Brick Burgers" uses Lego-shaped buns

Brick Burger in Pasig, Philippines sells hamburgers on buns molded to look like giant (non-interlocking) (alas) 2X2 Lego bricks, in multiple colors. Read the rest

More posts