"It honestly took every bit of strength in me to get through all 50 donuts as they were incredibly sweet but I'm so glad I did," said competitive eater Nela Zisser.
Baker/cookbook author Heather Baird was so inspired by a book of photos from the Hubble space telescope that she created a "Black Velvet Nebula Cake" that is studded with edible white confetti sprinkles to create a starscape that shoots right through the whole cross-section, while the surface is intricately painted with gorgeous nebulae made from tinted edible gels. Read the rest
This week on HOME: Stories From L.A.:
It looks like a Hopper painting plunked incongruously down on a busy commercial street in West Los Angeles — The Apple Pan, home to freshly-baked pies and what hamburger aficionado George Motz says may be the best burger in America. But the affection Angelenos have for The Apple Pan only starts with the food. It’s an oasis, a rock, a spot out of time, essentially unchanged since the day it opened in 1947. It may not be the kind of place where everybody knows your name, but if you’ve been going there for a long time, as it seems like most of its customers have, it is the kind of place where the countermen most likely know your order. Warmth, familiarity, stability in a rapidly-changing landscape… aren’t these some of the things that make a place a home?
With this episode HOME wraps up its second season. We'll be back in June with an all-new season; subscribe now and you won't miss a thing.
“The avocado is highly regarded by many people as delicious and nutritious, but the most extraordinary thing about avocados may be their very existence.”
Gothamist sent a video crew out with dumpster diving comedian Jeff Seal on a trip through NYC's nighttime streets, in which he raided the trashbags of the priciest, most upscale grocers and packaged-food restaurants in Manhattan. Read the rest
Just in time for Easter, an easy recipe for making your own marshmallow poop emojis! Read the rest
London chocolatier Chocolatician has made a custom Benedict Cumberbunny for Easter, available in milk, dark and white chocolates, dusted with gold- or bronze-coloured finishes (£50), or with a 22 carat gold bowtie (£70). Read the rest
Atelier a Pates, a small artisanal pasta shop in Thiefosse, France, has a booming business in radiatori, fusilli, spaghetti and penne made from seven percent pulverized crickets and grasshoppers. From CTV News:
"French pasta-maker struggling to keep up with demand for insect noodles" (CTV News) Read the rest
Four years on with the addition of insect flour to the mix, "it's working so well that we will soon be able to hire a second person," (proprietor Stephanie) Richard says, proud of her weekly production now at some 400 kilos (880 pounds).
And she does not plan to stop there: she is working on a new recipe using Maroilles cheese from northern France, and plans to start making stuffed pastas.
At a little over six euros ($6.60) for a 250 gramme (about half a pound) package, insect flour pastas are more expensive than standard kinds, but Richard notes that they can replace meat for vegetarians -- or for people who prefer crickets.
"People with iron or magnesium deficiencies will also eat these products," she says.
"Crafted from a 2-foot-long gummy worm, Haribo gummy bears, black licorice string, yellow sprinkles, and rock candy crystals! A scene from the great science fiction novel Dune by Frank Herbert. Here we see the giant gummy worm on the desert planet of Arrakis. Ridden by the powerful gummy bear Paul Atreides as he seeks to control the prescious "spice" melange, which gives those who ingest it extended life and some prescient awareness. Muad'Dib!" Read the rest