Archive for the ‘ Food ’ Category

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.

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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.

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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.

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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.