By Jessica Leigh Clark-Bojin (aka @ThePieous)
The tables have turned, now here’s your chance to “dig in like an Alabama tick” when you serve up this Pie-redator apple-strawberry pie at your next movie marathon night. Read the rest
Within days of our move to Los Angeles last summer, John Edgar Park and family came over with a bottle of his homemade bitters. It's been a year of astounding cocktails, thanks to him. Read the rest
Five chefs shared their top tips for improving frozen pizza: the easiest and most plausible one on the list is to just top the thing with thin-sliced garlic before cooking, turning it into delicious roast garlic topping by the time it's done. Read the rest
It's been nearly a year since I moved from London to Burbank, and in that time, I've been slowly iterating through various online tutorials to be better at charcoal grilling, something I had almost no experience with when I got here. Read the rest
Elly from Microcosm Publishing writes, "Artist Automne Zingg started drawing pictures of Nick Cave gorging on comfort foods and Morrissey hoarding treats a few years ago to get over a breakup and it turned into an obsession. We got rockstar chef Joshua Ploeg to write lyrics-inspired vegan recipes to go with the books, and the result is... magic." Read the rest
In this video, Cocktail Chemistry lab shows you how to fill a hollow ice sphere with smoke, so you can crack or melt it open when the drink is served. Instructions here. Read the rest
“Pie Another Day“: James Bond No-Bake Oreo Pie Recipe by Jessica Leigh Clark-Bojin (aka @ThePieous) (more geeky pie goodness) Read the rest
Pie designer Jessica Leigh Clark-Bojin made these mouthwatering Jabba the Hutt turnovers!
Ingredients:
– 2 apples – bit of cinnamon – one package of Pillsbury pre-made pie crust
"I Made A Batch Of Jabba The Hutt Turnovers For Star Wars Day" (Bored Panda via Laughing Squid)
They would go well with Han Solo in Chocolate Carbonite!
See more creations on Clark-Bojin's Instagram feed thepieious!
Whenever I go to a restaurant and learn that salmon grilled on a cedar plank on the menu, I order it. The flavor of the cedar mixed with the salmon is incredible. I never put much thought into making salmon this was myself, until I had dinner at a friend's house and served salmon on a cedar plank. He said it wasn't hard to do. So I bought come cedar grilling planks (12 for $(removed)) and gave it a try last night. Here's the recipe I used.
I grilled the salmon in my Weber charcoal grill. I used hardwood lump charcoal, which takes a long time to heat up completely, but once it's going you get steady heat for a long time. I soaked the planks in water for a couple of hours before use.
The results were as good as I hoped! The salmon dinner last night was excellent, and the cold salmon salad I had for lunch today was even better.
Image: Shutterstock Read the rest
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
The perfect accompaniment to your home-made poop emoji peeps: a marshmallow Jabba the Hutt. Read the rest
Just in time for Easter, an easy recipe for making your own marshmallow poop emojis! Read the rest
Melt chocolate into slabs, coat with blue candy-melts, and stud with broken oreos and edible googly eyes and voila: it's as though you blenderized a thousand Cookie Monsters, rolled them flat, and baked them. Read the rest
After some trial and error, Chris-Rachael Oseland has perfected a recipe for spice-filled sandworm bread, just in time for Kitchen Overlord's Dune Week. Read the rest
Abel Gonzales Jr was raised by Tex-Mex restaurateurs, and began his career as God of the deep fryer out of necessity, when he was desperate to come up with a dish for the Texas State Fair's Big Tex Choice Award, and all he had was a fryer. Read the rest
I want to make this delicious looking ice cream (but with much less sugar). No ice cream maker needed!
Amazing astronaut Samantha Cristoforetti shows us how she cooks one of her favorite meals aboard the International Space Station, whole red rice with peas and turmeric chicken. From the European Space Agency:
Food is an important item in space, also on the psychological side; that's why astronauts are allowed a certain quantity of the so-called "bonus food" of their choice that reminds them of their home cooking tastes. We asked Samantha to show us how she manages to cook one of her bonus food recipes in microgravity.
(via The Kid Should See This)
