Archive for the ‘ Food ’ Category

This Plate Will Have ANYthing Lookin Like A Snack.


 

Studies show that the color of the plate can often change your perception of how food tastes. For example, serving desserts on a white plate can enhance their sweetness by making their colors seem more saturated… and that tricks your brain into thinking they’re sweeter! In 1957 marketing pioneer Louis Cheskin reported that adding 15 percent more yellow to green in 7UP cans caused consumers to perceive the soft drink as having a more lemony-limey flavor. That’s probably why Sprite, although clear, comes in a colored bottle… or why desserts are designed to look so pretty. Appearance and plating can alter your perception of taste, and is a great way to improve the impact the food has on your pallet.

Now imagine you’ve got yourself a delicious tenderloin, and the option of a simple plastic plate, versus a gentle grill with burning embers below. Undoubtedly, a smokey, ember-y plate would help accentuate the steak’s flavor, while a boring plastic plate would simply be a blank canvas that wouldn’t do much to augment the steak’s taste. While you can’t set up a grill with burning embers every time you want to eat a steak, the Eatense plate helps set the ambiance.  The Eatense is a serving-plate with a dynamic display underneath. Built explicitly for serving food, the display is built to withstand heat and is water-proof, but most importantly, it helps create the perfect canvas for your meal. Whether it’s a bamboo texture for plating dimsums, or a decorative candy plate for a cake or a pastry, or even a chargrill for that steak, the Eatense makes your food look perfect, and taste perfect too.

 

The Eatense plate comes bundled with an Eatense app that lets you choose patterns, textures, or animations to display on the plate. You can even use the plate to guide people through a gastronomic experience by listing ingredients, or by telling people what to eat first. Conversely, the plate can also be customized to display a personalized text message like a birthday wish, the name of the person who ordered the food (like Starbucks for plates) or even a message from the chef. The plates are hermetically sealed and can be easily washed like regular dishes. They even come with a protective upper layer that resists heat and prevents scratching by cutlery. The plates charge wirelessly too, allowing you to dock them on their charging base when not in use.

Plating and presentation form a major part of the gastronomic experience, and can often be the difference between a great meal and an average one. The Eatense helps build the experience your food and your palate deserve, by being a powerful presentation tool. Ideal for restaurants, gatherings, special occasions, or even to gift friends who love cooking and food prep, the Eatense helps take food that one step further. By making desserts taste sweeter, salads taste fresher, meats taste smokier, and enhance the cultural and gastronomical relevance of any food you eat.

 

Eatense is the world’s first customizable plate. Equipped with a digital display and a smartphone app, it allows you to personalize your plate with tons of unique designs and photos.  With Eatense, you can plate food like a chef.  Well plated food looks delicious and brings out the joy of dining together.  Surprise your guests with a custom message during their meals and make special occasions even more memorable.  You can leave a message on the screen like, “Happy Birthday,” “Happy Mother’s Day,” and “I love you.”  Perfect for restaurants.  Eatense can display texts or food information on the screen. For instance, you can show your guests what the ingredients are and where they originate from. It enhances your guests’ dining experience.

Tea For Three? Don’t Mind If I Do.


Designed for modern microliving, the Double Compact Tea Maker does just as the name suggests. It’s been reduced to the bare essentials without sacrificing functionality to accommodate small households of 1, 2, or 3 people with limited kitchen space.  The “pot” actually consists of two internal pots. The infuser and the teapot are located inside of the water pot. The advantage of this twist in design is that it provides a better brewing experience by eliminating the possibility of accidental overturning and drip. Furthermore, it heats the pot in all direction to ensure an even brew.

The most important part of the project is the innovative brewing method. The tea maker directs the water to the inside of the pot tanks to the inverted conic structure inside the steam top where it is boiled. In just twenty minutes, the tea pot will fill with water. This gradual filling brews the tea in a tasty way without burning it or tainting the taste. Not only function, its glass-on-glass design is almost artistic and sculptural, meaning you’ll be happy to leave it out on your countertop.

10 Wintery Treats No Matter Where You Live In The World.


Tomato Bisque.

Taco Pockets.

Chunky Chicken Chowder.

 

Orange Pomander Iced Tea.

Chicken Mug Pie.

For some of us, the season of winter is soon approaching, for the majority of us in the States, winter has been here for a while, and quite the time to cozy up, either alone, or with another.  But the foods that we all partake in are something that is to be taken seriously, regardless of if you celebrate the holidays or not.  Above and below are just some of the few food and drink recipes we’ve found to help you warm up the winter.  Check the method.

Caramel-Cinnamon-Apple Cider Iced Tea.

Sparkling Cranberry-Ginger Spiced Iced Tea.

French Onion Soup.

Chicken Sausage, Pepper and Onion Pasta Bake.

Chicken-Fried Steak with Cream Gravy.

The Definition Of Tacos…


Texas Chile Short Rib Tacos

“A taco is a crispy Mexican pancake made from corn and eggs, which is folded and filled with meat, vegetables, and a spicy sauce.”  That may be the OFFICIAL English definition of a Taco, (we all agree that it doesn’t end with the word “Bell”).  However our personal definition of “Taco” at this blog is simple the word ‘Delicious’.  Check out some of the sexiest looking Tacos we’ve ever seen, here are our favorite taco recipes from chefs around the world. From fish tacos with creamy lime guacamole to crispy fried chicken-filled tacos, try as many of these as you can.

Tacos al Pastor

Steak Tacos
Barbacoa Beef Tacos with Two Sauces
Fish Tacos with Tomatillo-Jalapeño Salsa
L.A. Gas Station Tacos
Marinated Skirt Steak Tacos with Pecan-Chipotle Salsa
Scrambled Egg and Swiss Chard Tacos
Grilled-Chicken Tacos
Grilled Pork and Onion Tacos
Fried Chicken Tacos
Chipotle-Rubbed Salmon Tacos
Shrimp Tacos with Pickled-Red-Onion Salad
Fried-Fish Reuben Tacos
Chicken and Cabbage Tacos with Cilantro Cream
Fresh-Chorizo-and-Potato Tacos
Chicken & Poblano Tacos with Crema
Chicken Tinga Tacos
Crunchy Tofu Tacos
Tacos al Pastor

Robots Making Your Coffee?


They say that preparing food requires love and a human touch, but honestly, something as mechanical as making you a cup of coffee could surely be handled by a robot, couldn’t it? Think about the methodical approach to preparing a latte or a cappuccino, and the number of steps that could go wrong because of human error. The CafeX wants to do away with that by introducing robotic arms into the mix. Your coffee order becomes a line of code that the robot follows to the absolute T, and that means three things. A perfect cup every single time, no dealing with chatty baristas, and lastly, not worrying about having your name spelled wrong on the to-go cup.  CafeX’s revolutionary system doesn’t mechanize the coffee machine, but rather, replaces the barista with a capable robot. Enter your order into a kiosk (or even via the app) along with your name and payment details.

The robotic arm maneuvers the coffee machine, picks the glass up and puts your brew together, handling as many as three orders at the same time (working at a dizzying speed of two orders per minute). It can, with a great deal of dexterity, hold, stir, and even transport cups filled with hot liquid without spilling any of it, or burning itself. It then places the cup onto a platform which descends into a chamber that you can then put your hand into and collect the cup of coffee that’s been perfectly brewed to your liking. The biggest advantage? 24×7 coffee shops because you don’t have to worry about human labor. Also, no tips. The disadvantage? Less motivation to go to the coffee shop because the cute barista you were hitting on got replaced with a robotic arm. Although CafeX says there will always be a CafeX human staff-member on site to facilitate this customer-robot interaction.

Via CafeX

What Is Pizzaoki?


Pastry hurling international dance icon Steve Aoki has decided to temporarily halt the on-stage cake throwing gimmick and pick up the dough roller. The 40-year superstar DJ/producer has just announced the opening of Pizzaoki in his hometown of Los Angeles. As the son of Benihana’s founder, who once told Yahoo Finance he has never received a penny from his father, the inventively named new restaurant seems like a fitting next move for the entrepreneurial mogul.

A themed restaurant in it’s conception, much like the theatrical Japanese chain started by his late father, Aoki says that customers will be able to enjoy quality pizza recipes named after his hit songs — for instance, a classic cheese dubbed “Just Hold On” or the “Mayhem,” a supreme with all the toppings. The new concept also relies heavily on technology for delivery, as Pizzaoki currently lacks a brick and mortar location. Customers can currently place orders through Postmates and Uber Eats.

Ayo… Wendy’s Got Beef?


Beef has long been almost essential an element of hip-hop as the it is to the fast food business but now, the two meanings have merged thanks to an inexplicable, yet ridiculously entertaining mixtape from none other than Wendy’s. That’s right, Wendy’s, the burger joint, the one that’s near-constantly bucking shots at their fry-slinging rivals on Twitter; they’ve taken all that Twitter beef, mashed down into a patty, and served up a hot, fresh helping of surprisingly deft lyrical goodness with We Beefin’?, and it’s honestly, pretty darn good.

20 Things You Can Make With A Muffin Tin.


While muffin tins might be something you just pass over when your looking for a real pan, they can be quite the weapon in your cooking arsenal.  Check out 20 awesome recipes using just a muffin tin.  Make sure to click any of the photos to view the recipes.  Enjoy.

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Apple Cider Biscuits

Apple Cider Biscuits

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Chocolate Coffee Shakes

Chocolate Coffee Shakes

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Mini Corn Dogs

Mini Corn Dogs

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Granola Cups With Yogurt

Granola Cups With Yogurt

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Mini Lasagnas

Mini Lasagnas

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Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

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Mini Pot Pie

Mini Pot Pie

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Bacon And Egg Cups

Bacon And Egg Cups

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Mini Brownies

Mini Brownies

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Mini Deep Dish Pizza

Mini Deep Dish Pizza

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Pancake Cups With Fruit

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Muffin Tin Tacos

Muffin Tin Tacos

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Cannoli Bites

Cannoli Bites

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Smores Cookies

Smores Cookies

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Chocolate Chip Lava Cookies

Chocolate Chip Lava Cookies

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White Chocolate Cashew Berry Cups

White Chocolate Cashew Berry Cups

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Parmesan Hash Brown Cups

Parmesan Hash Brown Cups

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Mini Cherry Pies

Mini Cherry Pies

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Mac-n-Cheese Bites

Mac-n-Cheese Bites

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Turtle Cheese Cake

Turtle Cheese Cake

 

12 Amazing Hot Dog Ideas For The Summer.


Everyone knows that in the States, hot dogs reign supreme during the summer season, but not all dogs have their day.  Below is a great list of 12 different gourmet dogs that can switch up your barbecue routine, the links to all the recipes below.  Check the methods.

Spicy Taco Dogs
Add a crunch to your weenies by placing them inside taco shells.

Get the recipe at Self Proclaimed Foodie.

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BBQ Bacon & Crispy Onion Hot Dogs
These barbecue-infused hot dogs need to be added to your cookout menu ASAP.

Get the recipe at Will Cook for Smiles.

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Chicago-Style Hot Dog
Chicago might be known for their deep dish pizza, but their hot dogs are out of this world, too.

Get it at Seeded at the Table.

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Hawaiian Hot Dogs
Toss a few tropical ingredients on top for a sweet Hawaiian twist on the American classic.

Get the recipe at The Endless Meal.

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Jalapeno Popper Hot Dogs
If you’re craving a spicy dinner, these cheesy hot dogs will hit the spot.

Get the recipe at Life Tastes Good.

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Homemade Corn Dogs
This copycat recipe is inspired by the lightly sweet corn dogs from the happiest place on Earth.

Get the recipe at Dessert Now Dinner Later.

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Breakfast Hot Dogs
Take advantage of hot dog season by eating them for breakfast.

To get the recipe just click here

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Loaded Buffalo Hot Dogs
Heat up your hot dogs by drizzling them with buffalo sauce.

Get the recipe at That Oven Feelin’.

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Pizza Dogs
The kids are going to love these dogs topped with mozzarella cheese and mini pepperonis.

Get the tutorial at Taste and Tell.

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Tex-Mex Hot Dogs
Add on fresh, tasty flavors from the South for a new summertime favorite.

Get the recipe at Country Cleaver.

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Chili Dogs.
Smothered in hot chili, cheese, and onion, this loaded hot dog is far from boring.

Click here to get the recipe.

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Grilled Reuben Dogs
Swap the meaty links for corned beef in this deli sandwich-inspired transformation.

Click here to get the recipe.

Culinary Hacks.


Get In The Veggie Zone.


In today’s society, it’s easy to forget about eating the right things. There’s often a time I’ll find myself making a sandwich and look to the fridge for inspiration, only to be greeted with empty shelves and a packet of ham…bleak. I may be lucky to have a bag of mixed salad leaves which have not held up. With the use of urban gardens, aeroponics, and hydroponics – healthy eating is now more accessible as ever.  The AeroGarden Harvest Touch set out to make sure big city living, with all of the hustle and bustle, doesn’t mean neglecting the importance of a balanced diet.

Diet isn’t the only importance regarding urban gardening, it’s a hugely important aspect in the future of sustainable farming.  The overall design for the indoor garden is warm and approachable. The form doesn’t threaten to dominate the interior layout/design of its environment. The indoor garden greets you with a large 360 open view space – which not only gives the impression of the garden taking up less space that one thinks but also giving the user a quick ‘one glance’ update on progress/growth.

AeroGarden’s Harvest Touch was designed to integrate seamlessly into a city dwelling environment, allowing anyone to grow their very own vegetables at home. The system is soil free and harnesses its growth through the use of 100 high power performance LED lights, enough for optimal growing conditions year round while sitting nicely on your countertop. There is an intuitive LCD display to help the user through every step of the way.

Flaming Cupcakes Of Love?


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Call me easily amused, but these little torch-topped cupcakes delight me.  Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal.  I’ve been looking for something different to serve for Valentine’s dessert, and this is definitely different.  The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match.

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This more of a gentle suggestion post more than a straight up recipe, but when it comes to the actual cupcake, you feel free to use whatever type of cupcake and frosting you choose. Obviously chocolate would work well the strawberry, but I know you’ve got moxy, so that inventive nature of yours and come up with something dope.  However, the flaming strawberries themselves have a bit stricter of guidelines.

strawberry

Notes for flaming strawberries:

  • Any alcohol below 80 proof will not ignite well.  I used 80 proof which makes a small blue flame.  Note: some have had trouble getting 80 proof to ignite – lots of people are recommending Bacardi 151 as a fail-safe.
  • You can add a little sugar to the inside of the strawberry to sweeten things up.  However, the flame seems to last longer without the addition of sugar.
  • Make sure to use a liquor that you like.  Vodka is a good choice if you want very little flavor.
  • Alcohol evaporates, so light the strawberry soon after you spoon the liquor in.
  • Room temperature alcohol ignites better than refrigerated.
  • Do I have to say it?  Probably not, but my conscience will not let me go without.  Do not attempt to eat a flaming strawberry.  It has a relatively short burn time, lasting about 30 seconds to 1 minute. So, enjoy but be careful.  Use your noodle.

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Have You Ever Had A Floating Drink?


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We almost chose not to blog this incredible creation from Nikola Zistakis, simply because the staff wanted them for themselves, but we chose not to be selfish.  If holding a fancy glass of bourbon scotch wasn’t classy enough, the Levitating Cup makes The act of drinking even cooler. The cup/glass hovers magically over its base, almost as if it’s attained nirvana, or is being abducted by aliens.

Using quantum levitation to achieve this feat, the cups are made from shatter-proof faux glass and come with chrome plated magnetic underside. The glasses/cups come in great variety, depending on whether you’re a juice, beer, coffee, wine, or even a dessert person. Plus, since these glasses are connected to their bases through a magnetic field, they don’t accidentally tip or spill over. They just pirouette around on spot in their own elegant style.  To pick up some of your own right here.

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via Yanko

What Is ‘The William’?


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The William is an innovative stove top concept that utilizes the full surface area potential for cooking. It also ditches knobs and dials for touch screen control. Even though items placed on the surface of The William don’t automatically heat up. They are automatically recognized, but only when the user is ready to cook and activates the surface by tapping the control panel. Then, when a signature is recognized, the user has to manually raise the temperature in order for the signature to receive any heat.  That all may seem a bit complicated, until you check out the video below.

Stateside Sandwiches (Pt.1)


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Design student Kelly Pratt has started a tasty creativity challenge called Stately Sandwiches, where she makes a sandwich inspired by each of the 50 states and turns it into a poster design before consuming her creation.  I didn’t know how accurate these were until I saw hawaii and New Jersey.  Check and see if yours is accurate.

minnesota-stately-sandwiches massachusetts-stately-sandwich maryland-stately-sandwiches louisiana-stately-sandwiches Kentucky-Stately-Sandwiches kansas-stately-sandwiches iowa-stately-sandwich indiana-stately-sandwiches illinois-stately-sandwiches hawaii-stately-sandwiches georgia-stately-sandwich connecticut-stately-sandwiches colorado-state-sandwich California-Stately-Sandwiches arizona-stately-sandwich alabama_stately-sandwiches

 

The Greatest Breakfast Food Ever.


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So the good folks over at FoodieCrush.com continuously come up with new and inventive ways to put people in a food coma and whilst searching new and inventive ways to make myself fat, I stumbled upon the Smoked Salmon Quiche.  It eats like a pizza, and tastes like a dream (if you’re any good in the kitchen)

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The full recipe can be found on FoodieCrush by clicking here.  The combination of puff pastry, eggs, smoked salmon, and tabasco hot sauce (YES, there’s hot sauce in that), was amazing.  Just imagine the version we cooked over here is the same one in the photos.

Smoked-Salmon-Quick-Quiche-001

via foodiecrush

Some Of The Most Beautiful Food Dishes In The World.


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There’s so much that be said for a beautiful looking plate of food.  Restaurants all over the world compete to have not just the best tasting, but also the best looking.  Take a look at some of the most beautifully and uniquely presents dishes from all over the planet.

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At the much-celebrated El Bulli on the Catalonian coast, Ferran Adria; continually pushes food boundaries with dishes like Snails on a Tin. Adria; surprised the food world earlier this year by announcing that he would close his restaurant in December 2011.

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At the Michelin-two-starred Noma, René Redzepi’s fierce devotion to regional ingredients like Nordic musk ox and beetroot from Sweden’s Gotland island are on display in brilliant dishes like this one, composed of intensely flavored discs.

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At the Bazaar by José Andrés, mussels marinated in smoky pimentón-accented vinegar are served in a tin can, as an ode to Spain’s excellent canned escabeche (seafood preserved in vinegar).

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At Manresa, David Kinch pays homage to the iconic farm-egg dish at Paris’s L’Arpège: egg yolk poached in its shell with sherry vinegar, cream, and maple syrup. Among Kinch’s twists: He accents it with Tasmanian pepper.

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At his two-table restaurant, Yoshiaki Takazawa’s complex, almost theatrical dishes includes one that mimics falling snow: a piece of yellowtail, mountain vegetables and edible lily bulbs are served tableside with a dressing chilled so low—minus 328 degrees Fahrenheit—that it takes on a powdery texture that steams on contact.

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The innovative Davide Scabin is known for conceptual dishes like the Cyber Egg: caviar and poached egg in a plastic bubble, served with an X-acto knife.

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Daniel Humm (an F&W Best New Chef 2005) of Eleven Madison Park juxtaposes extravagance (caviar pearls, oyster gelée) with classic French comfort food (a vichyssoise of potatoes and leeks)—all inside an oyster.

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A year’s worth of experimentation went into Andoni Luis Aduriz’s voluminous edible bubbles, made with sun-ripened berries and beetroot. The Michelin-two-starred Mugaritz was destroyed by a kitchen fire earlier this year, but Aduriz plans to reopen it this summer.

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Seafood genius Eric Ripert juxtaposes the high and low in this playful dish of white tuna poached in olive oil, topped with delicate sea beans, crispy potato chips and a light red-wine béarnaise sauce.

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At Alinea in Chicago, the always-forward-thinking Grant Achatz (an F&W Best New Chef 2002) serves hearts of palm stuffed with five different fillings—from vanilla pudding to truffle-pumpernickel puree—on five separate pedestals.

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This new dish by chef de cuisine Timonthy Hollingsworth at the renowned French Laundry combines carefully shaved frozen foie gras with pickled huckleberries and blossoms from the restaurant’s garden.

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Jean-Georges Vongerichten’s elegant Eggs Caviar offers buttery, soft-scrambled eggs served in the shell, topped with whipped cream and a spoonful of caviar.

 

Vice Eats With Action Bronson.


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Vice followed the multi-talented Action Bronson from the kitchen to the stage during this year’s Bushwick Block Party. Action headlined the party and also ran his very own food truck, supplying the masses with gourmet goodness. Action’s vision of having his own food truck was made possible by Ray-Ban’s.

Cheesy Oven-Baked Pizza Fries


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These baked french fries are so easy to make, and always a total hit! They’re loaded with awesome, cheesy pizza flavor and they’re healthy, too!

Cheesy Oven-Baked Pizza Fries ~ These Oven-Baked Pizza Fries are so easy to make, and always a total hit! Loaded with cheesy pizza flavors for a deliciously fun twist! A great snack or appetizer … and perfect for game day! {www.TwoHealthyKitchens.com}

 

Cheesy Oven-Baked Pizza Fries ~ These Oven-Baked Pizza Fries are so easy to make, and always a total hit! Loaded with cheesy pizza flavors for a deliciously fun twist! A great snack or appetizer … and perfect for game day! {www.TwoHealthyKitchens.com}

Nutritional Mods for Healthier Pizza Fries

Roast ’em, Don’t Fry ’em – The first thing I had to do was just ditch the frying. Obvious, right?!? And totally easy! Roasting potatoes at a high heat in the oven produces a wonderful, crispy, golden-brown exterior and a fluffy interior. So much great flavor and texture without the frying!

Load ’em Up (the Right Way) – These Pizza Fries get a big wallop of flavor from antioxidant-rich spices. Yum! Tasty little antioxidants! And, dipping your fries in pizza sauce offers up even more layers of awesome pizza-y flavor, plus great lycopene from the cooked tomatoes.

One of the best ways to healthify practically anything is to start by looking for ways to add in more veggies.  Colorful peppers and onions are fantastic additions, and you can add anything else you like, too – think mushrooms, tomatoes and olives. And sure, you can add some pepperoni or sausage if you’d like. Just be sure you go with reduced-fat options like turkey pepperoni, and try to focus more on the veggies than the meats!

 Cheesy Oven-Baked Pizza Fries ~ These Oven-Baked Pizza Fries are so easy to make, and always a total hit! Loaded with cheesy pizza flavors for a deliciously fun twist! A great snack or appetizer … and perfect for game day! {www.TwoHealthyKitchens.com}

How to Be a Potato Rock Star

Making the Cut – It’s really up to you how you’d like to cut your potatoes – have ’em your way, for sure! But if you start with jumbo (restaurant-sized) russets, or want to try thin shoestrings or round wafer fries … all of those things will affect your baking time slightly, so just keep an eye on your potatoes while they’re in the oven. For this recipe, we used standard-sized (not restaurant “jumbo”) russets, and cut each into 12 fries that were thin enough to offer lots of golden, crispy exterior, but thick enough (kind of like steak fries) to have satisfyingly fluffy insides, too. Here’s how we cut our potatoes:

Cheesy Oven-Baked Pizza Fries ~ These Oven-Baked Pizza Fries are so easy to make, and always a total hit! Loaded with cheesy pizza flavors for a deliciously fun twist! A great snack or appetizer … and perfect for game day! {www.TwoHealthyKitchens.com}

Potato Equality – What’s most important when cutting your potatoes is ensuring that – whatever size and shape you decide on – you make all your potato pieces as similar in size and shape to each other as possible, so they all bake evenly in the oven.

Potatoes Like Their Space! – You know why potatoes are grown on big, spacious farms? Because they definitely like their real estate, especially when it comes to oven-baked taters! Another big key to Pizza Fry success (or success in roasting any veggie) is spreading your veggies out on the baking sheet. Our big 14×17″ baking sheet is at maximum capacity with about 1 1/2 pounds of potatoes, but you can see that there’s still just a little space between each french fry. That’s critical for good roasting.

Cheesy Oven-Baked Pizza Fries ~ These Oven-Baked Pizza Fries are so easy to make, and always a total hit! Loaded with cheesy pizza flavors for a deliciously fun twist! A great snack or appetizer … and perfect for game day! {www.TwoHealthyKitchens.com}

If veggies are piled on top of each other or closely touching, they tend to steam more than roast, and you’ll miss out on that crispy-crunchy-golden exterior we’re going for here. If you feel like your baking sheet is too crowded or you want to make a double batch, just use two baking sheets instead of thinking you’ll be ok cruising by with only one.

Because really … would you want to skimp on this to save yourself digging out a second baking sheet:

Cheesy Oven-Baked Pizza Fries ~ These Oven-Baked Pizza Fries are so easy to make, and always a total hit! Loaded with cheesy pizza flavors for a deliciously fun twist! A great snack or appetizer … and perfect for game day! {www.TwoHealthyKitchens.com}

 

Cheesy Oven-Baked Pizza Fries ~ These Oven-Baked Pizza Fries are so easy to make, and always a total hit! Loaded with cheesy pizza flavors for a deliciously fun twist! A great snack or appetizer … and perfect for game day! {www.TwoHealthyKitchens.com}

Instant Herbs In Any Kitchen.


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No. It’s not sorcery. The Verdure (brilliantly designed by Seoyeonjin Choi) is most definitely an automatic herb planter. Just place the seeds in the appropriate place and fill the water reservoir, and it’ll grow on its own, water itself, even give itself sunlight.

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The auto-planter makes use of capillary action to water itself. This allows the soil to suck in water from a reservoir whenever it goes dry. The Halogen lamp is strong enough to enable photosynthesis, and the reflector in front of it multiplies the light.  Another awesome feature is the collector basin and scissors that enable you to cut and pick the herbs/leaves whenever you need them for cooking. Fresh from the source.

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What Happens When You Mix Asia, Cuba, And New York?


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It’s Asian cuisine engineered by a Cuban born and raised chef done with a Latin twist. It speaks true to the character of New York City as its innovative, appeals to the senses and runs the fine line between sophisticated and whimsical. There’s a representation through the food of one man’s dream to make it big in New York, this man being chef Luis Pous but more importantly it holds a much larger significance within a unique social context. The menu is exquisite and genuinely original. From black bean & plantain empanadas to ginger & papaya marinated palomilla, there’s something for every persons taste. What’s most fascinating is how chef Pous has found intricate and delicate connections between two cuisines which traditionally have never mixed. It’s a classic example of art imitating life as the worlds of innovation and cultural diversity have originated from within a social context and transferred into an exciting gastronomical experience. It’s the New York mentality which has allowed such an amazing thing to occur.

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The vision and inspiration behind the menu is particularly interesting as it’s an exploration by chef Pous into the evolution of Cuban cuisine. His belief being that the menu he has developed is a representation of where Cuban food would be had they had access to a wider range of global ingredients within the past 50 years.  Food is only really half of this amazing tale though. The other 50% is in Asia de Cuba’s sleek and modern design. Its clean, minimal, classical and a great interpretation of old Havana within a modern context. Conceived by renowned designer Rafael de Cárdenas this beautiful layout has characteristics of 1950’s Hollywood, it’s a little ‘mad men’, somewhere cool to escape the streets in salvation of a good drink and a nice meal.

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via Cool Hunter

10 Examples Of The Worlds Best Plating.


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When you hear the words “goose liver”, not too many pleasant images come to mind, and I highly doubt the picture above is one of them.   The beauty of plating food is that you can make art out of food, and yes, the photo above is actually goose liver.  I was attempting to plate some ground lamb, rice, and zucchini, recently, and I considered the difficulty involved with making food look as beautiful as it can for the people who will be eating it.  EliteTraveler has compiled a photo gallery of 10 of what they consider the most beautiful plates in the world.  Check the method.

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Poached Scottish lobster tail with lardo di colonnata, vegetables ˆ la grecque and coral vinaigrette

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Marjoram Roasted Rack with Morel Panna Cotta and Fava Beans prepared by Daniel Humm, Executive Chef of Eleven Madison Park in NYC.

[#Beginning of Shooting Data Section] Nikon D3X 2011/04/28 12:58:47.78 Time Zone and Date: UTC+1, DST:ON Lossless Compressed RAW (14-bit) Image Size: L (6048 x 4032), FX Lens: 28-70mm F/2.8D Artist: Copyright: Focal Length: 70mm Exposure Mode: Manual Metering: Matrix Shutter Speed: 1/80s Aperture: F/11 Exposure Comp.: 0EV Exposure Tuning: ISO Sensitivity: ISO 100 Optimize Image: White Balance: Auto, A1, M1 Focus Mode: AF-S AF-Area Mode: Contrast AF AF Fine Tune: OFF VR: Long Exposure NR: OFF High ISO NR: OFF Color Mode: Color Space: Adobe RGB Tone Comp.: Hue Adjustment: Saturation: Sharpening: Active D-Lighting: OFF Vignette Control: Normal Auto Distortion Control: Picture Control: [SD] STANDARD Base: [SD] STANDARD Quick Adjust: - Sharpening: 5 Contrast: +1 Brightness: 0 Saturation: 0 Hue: 0 Filter Effects: Toning: Map Datum: Image Authentication: OFF Dust Removal: Image Comment: [#End of Shooting Data Section]

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Foods In All Their Colors.


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Photographer and food enthusiast Brittany Wright sets up intricate culinary still lifes that focus primarily on the differentiation of fruits’ and vegetables’ coloration. Wright captures a rainbow of colors in foods ranging from heaps of apples to carrots plucked freshly from the earth. Each photograph focuses on the produce against a stark white background, a way to display the food’s vibrant shades without distraction.

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The Seattle-based photographer is fascinated by capturing the aging process of vegetable and fruits, displaying the variety of forms each piece takes during ripening and decay. Wright even includes fruit harvested from her own backyard, photographing raspberries both plump and shriveled.  Wright’s client list is diverse, including brands Dry Soda and Samsung as well as (appropriately) several farms. You can see more colorful gradients and food-based imagery on Wright’s Instagram.

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via Junk Culture

A Good Look At The Kitchen Of The Future.


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Why should a kitchen be a permanent fixture? The Cut kitchen reimagines this hub of the home as a sculptural piece with personality – a place to both entertain and adapt to the needs of its users. The basis of the kitchen is a 3D figure that’s been cut in two pieces. The two parts then rotate and fix into position to present configuration choice to suit the aesthetic of the space and user needs. A line cuts through the top block creating the slot for a table surface.

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The table can slide horizontally and rotate. The user can ultimately decide the final configuration of their kitchen. Additionally, the ceiling space becomes completely functional. A sequence of rhythmic profiles with inset LEDs create a changing configuration of elegant hanging space and incorporating units that gently slide down from the framework for use as both display and storage. Reminiscent of dancing piano keys, the ceiling system accentuates its ability to play different tunes depending on use, mood and audience.

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Food Cubes?


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In 2014, Dutch newspaper De Volkskrant contacted conceptual design studio Lernert & Sander to create a piece for a special documentary photography issue about food. Lernert & Sander responded with this somewhat miraculous photo of 98 unprocessed foods cut into extremely precise 2.5cm cubes aligned on a staggered grid. Looking at the shot it seems practically impossible, but the studio confirms it is indeed the real thing. The photo is available as a limited edition print of 50 copies printed on 40 x 50cm baryta paper signed by the artists for about €500.

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