Only for hamburger lovers, a recipe for a… hamburger cake

Thursday, 30 July, 2015

I can’t see the appeal myself of a hamburger cake, yes, that’s right, cake, made up, as the name suggests, of the main ingredients of hamburgers, but there is of course no accounting for taste. Here’s a recipe, should you have a hankering for such fare.

What could compare to the novel dissonance that comes with beholding a regal three-tiered iced wedding cake accompanied by strong whiffs of stewing hamburger meat? How could you live without once having the sensual experience of slicing into a beautiful frosted cake only to be greeted by so much ground beef? What else says “true love lasts forever” quite like a tiny bride and groom crafted out of cheap hot dogs?

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The potato… the world’s most nondescript game changer?

Friday, 24 July, 2015

The potato, such a nondescript vegetable, yet it has played a surprisingly significant part in shaping the world we live in today.

Geographically, the Andes are an unlikely birthplace for a major staple crop. The longest mountain range on the planet, it forms an icy barrier on the Pacific Coast of South America 5,500 miles long and in many places more than 22,000 feet high. Active volcanoes scattered along its length are linked by geologic faults, which push against one another and trigger earthquakes, floods and landslides. Even when the land is seismically quiet, the Andean climate is active. Temperatures in the highlands can fluctuate from 75 degrees Fahrenheit to below freezing in a few hours – the air is too thin to hold the heat.

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Without colour there might be no taste?

Friday, 17 July, 2015

Take the colour away from food, and it seems you are taking the taste away as well… without being able to see the colour of whatever we’re eating or drinking is, means we may have trouble identifying it.

In a 1980 study, subjects were blindfolded and asked to tell whether the beverage they were drinking was flavored orange. Only one in five could. But when they were allowed to see what they were drinking, each of them identified the orange flavor. And when a lime-flavored drink was colored orange, nearly half of respondents thought it was flavored orange – none did when it was green.

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When making sculptures of food, do you eat to work, or work to eat?

Monday, 13 July, 2015

Sculptures by Itamar Gilboa

Amsterdam based Israeli artist Itamar Gilboa kept keep track of everything he ate and drank over the course of a year. Everything. No matter how minuscule the morsel, its consumption was noted. Not by way of a notepad or a spreadsheet though, but with a sculptured replica of each item of foodstuff.

And where did these duplicates, all eight thousand of them end up? On display in a pop-up supermarket called the Food Chain Project, as part of an exhibition that Gilboa hopes will raise awareness of issues such as the over-consumption of food, and starvation.

(Thanks JJ)

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The new ultra slim Oreo, but sophisticated or minimal?

Monday, 13 July, 2015

slim Oreo biscuit

If some chocolate bars are being reduced in size, it makes sense that Oreo biscuits follow suit.

While I don’t think that the original Oreo is going anywhere, a new slim version of the creme filled wafer treat, will however soon be available. The manufacturer is labelling the new variant sophisticated, though minimal is the thought that comes to my mind.

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Stanley Kubrick’s “The Shining” remade… in the kitchen

Friday, 3 July, 2015

Image by Claudia Ficca, Davide Luciano

The Shining, by Stanley Kubrick, is one film I’m still yet to see.

Until that happens, I’ll have to make do with a little taste of the 1980 movie by way of these scenes, that New York City based food stylist Claudia Ficca, and photographer and filmmaker Davide Luciano, recreated by way of all manner of assorted food stuffs.

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Tastes mainly like food to me, beer that is

Monday, 29 June, 2015

Porter and stout ingredients, image by VinePair

With the variety of flavours that can be identified while drinking certain types of beers and ales, it could be argued that a fair amount of actual food is also being consumed.

For example, nuts, coffee, chocolate, and cherries, are but a few of the essences can that be discerned from some porter and stout beers. So, liquid lunch, or what?

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Food cubes, unprocessed, uncooked, but looking irresistible anyway

Friday, 22 May, 2015

Artwork/photo by Lernert & Sander

Working on a commission from a local newspaper, Amsterdam based artists and filmmakers Lernert & Sander, took ninety-eights items of unprocessed foodstuffs, and cut them into two and half centimetre neatly set out cubes. It may be unprocessed food, but it still looks good enough to eat right now.

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Yes, there are people dining on insects as we speak, and enjoying it

Wednesday, 20 May, 2015

Yes, we might all be dining on insects one day, should shortages of the foods we currently consume take hold, but that hasn’t stopped some people getting the jump on the rest of us:

A writing teacher at a community college in Providence, R.I., Gracer consumes insects – “I’ve eaten at least 5,000 insects at this point, and probably 60 to 70 different species of them,” he told me earlier this month – not only because he truly likes them, whether sautéed, filleted, or roasted, but because, he says, they are nutritious and easy to raise without harming the environment.

Now if insects were served up looking more like this, then I might be up for it.

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Popsicles that look dangerous, but hopefully aren’t

Wednesday, 6 May, 2015

Anything in excess can be dangerous, including that favourite summer treat for many of us, popsicles. Well, possibly, I suppose. I doubt though that you’d find too many of these flavoured ice blocks, crafted to resemble cactus plants, and other noxious flora, left unconsumed for too long however.

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