Posts Tagged ‘ Food ’

The Good Ol’ Cajun Shrimp.


Cajun shrimp, regardless the backdrop, doesn’t matter the pan it’s in, no matter who takes the photo, Cajun Shrimp is one of those dishes, that, regardless of its simplicity in nature, is exquisitely intricate. We would write a whole piece about it… but there’s not too much to say. So here’s a recipe for the physical equivalent to “Netflix & Chill”.

Osaka’s Sushi Harasho.


Leading Osaka’s fine restaurant scene is a master chef who seeks for the most natural way to savor sushi. “Gentle sushi” as he describes it, Harasho’s cuisine is minimalist in approach while founded on classic Edomae principles. Focusing on the pure flavor of the fish, the restaurant continues to earn two Michelin stars and allure gourmands from across Japan and abroad. Relocated to a new location in the southeastern end of the city, Chef Ko Ishikawa has invested time and energy in curating a space worthy to serve top-class sushi. Found in a quiet residential neighborhood, the picturesque entrance is set with curated greenery and a kawara tile roof, creating a peaceful ambiance. Behind the thick noren curtain, a tall vase of seasonal flowers, arranged by the chef’s sister, welcomes all those who make the pilgrimage.

 Taking more than six months to complete, the interior of the restaurant is built using traditional sukiya-style architecture, the fine work by Sankakuya, a group of Kyoto craftsmen. Lit up with spotlights, the 23-feet hinoki wood counter stretches long and wide, allowing as many as eleven guests on one side, and two chefs on the other. The chairs are set slightly apart, setting a luxurious scene for the exquisite meal to be commence.  As you sit down in your chair, your eyes naturally gravitate toward the single piece of art behind the counter. The flower-shaped plate with deep gray tint is a masterpiece by Imaizumi Imaemon, the legendary Iro-Nabeshima porcelain artist and a Living National Treasure. Surrounded by works of true craftsmen, here is Ishikawa’s mastery on display.

Jon Bernthal Gets Punished On Hot Ones.


Since its debut, Hot Ones has been an amazing look at celebs semi outside of their comfort zones, and answer questions while having their tastebuds burnt out. But seeing people playing against character is always quite refreshing. From seeing Kevin Hart loose control of his mouth to the point that he was almost drunk, to finding out that Stone Cold Steve Austin is actually quite a open and chatty kinda dude, many of the episodes show people in a light they are not normally under. Jon Bernthal is most known for playing Shane in ‘The Walking Dead’, or The Punisher on Netflix, but seeing him out of character, he’s quite an entertaining guy as it. Check out his interview with Hot Wings below.

The 10 Best Places To Get BACON. (not for the faint of heart.)


Sunnyside Pizza

Bar Cento. Cleveland, OH (address and info)


This Ohio City spot does its own meats in-house, including pancetta, which is laid down on a pepper-coated crust before being topped with provolone and eggs. Those eggs basically fry in the grease as the pie cooks at a high temp. The result? A pizza with egg yolk and bacon juice as its sauce base.


B’B’B’ Bacon Burger

Slater’s 50/50. San Diego, CA (address and info)


No conversation about places to get bacon in America would be complete without mention of Slater’s 50/50. The place was a pioneer in creative applications of bacon, and their patties are half beef and half bacon (hence the name), so pretty much anything you get here is going to satisfy that craving of yours. But of all their menu items, the B’B’B’ Bacon Burger is the most likely to make your jaw drop (both in awe and in order to fit the damn thing in your mouth).


The Death Muffin

Diesel. Atlanta, GA (address and info)


Diesel’s “Bacon Explosion” — a bacon-stuffed, bacon weave-wrapped sausage loaf covered with maple syrup and cayenne — already sounds pretty daunting. Add to it cheddar & a poached egg, and put it all on an English muffin, and you’ve got a menu item that totally warrants the moniker of “The Death Muffin.”


Chicken-fried bacon

Sodolak’s Original Country Inn. Snook, TX (address and info)



All the reasons you’re not eating chicken-fried steak are dumb, but the reasons you’re not eating chicken-fried bacon are probably dumber. This is the most American food, hands down, end of discussion. Sodolak’s is where it’s been made the longest, and nowhere else has it been so enthusiastically perfected.


Bacon Loves Lobster Roll

BarBaconNew York, NY (address and info)


If you’re an indecisive person who likes bacon, BarBacon might be the wrong place to go. The menu here doesn’t have a single dish on it without the stuff (with the exception of a few cocktails), so we recommend attempting the four-variety bacon tasting beforehand just so you can cleanse your palate of everything that isn’t pork. And when you’re done with that, you’ll probably get their Bacon Loves Lobster Roll. Just saying.


Heart Attack Dog

Cousin’s Grubhouse. Philadelphia, PA (address and info)



Grubhouse is essentially a temple to bacon, and its been practicing its religion for a long time. Open since the 1950s, Grubhouse has been serving up bacon in endlessly creative and delicious varieties longer than most places have been in business. Some highlights are their Elvis Melt (bacon, banana, peanut butter, and “bacon powdered sugar”), and their bacon-wrapped, chili-topped Heart Attack Dog.


The Notorious Bacon Sundae

Green Goddess. New Orleans, LA (address and info)

Looking at the rest of this list, and seeing that (for the most part) these are all savory bacon interpretations, we knew we needed something that would cap off the hypothetical meal that is this article sweetly. Enter: the Notorious Bacon Sundae. It’s made with coffee pecan brittle ice cream & bacon caramel, and is topped with Nueske’s applewood bacon, plus the hopes and dreams of every American.


The bacon sampler

Tails & Trotters. Portland, OR (address and info)

This Stumptown butcher shop specializes in all things pig, from house-cured ham to porkstrami and, of course, bacon, which you can watch them slice behind the deli counter. That includes pepper and applewood, plus pancetta, unsmoked strips, British back bacon, and Canadian bacon, which has way better healthcare than its American counterpart. There’s a sandwich counter, though it rarely has bacon. Lucky you, you can grab it to go — or score it online — to do wonderful things to your own sandwiches.


Ol’ Reliable. Chicken & Waffles w/ Bacon

Bacon. Austin, TX (address and info)

When Bacon opened in 2011, pork-minded Austinites rejoiced. This sanctuary of swine’s menu is nearly entirely bacon-based, so you can’t really go wrong. But the move here is the chicken and waffles, a mountain of poultry whose secret weapon is the thick chunks of bacon they can bake right into the batter.


The Whole Bomb

Kaiser Tiger. Chicago, IL (address and info)


This West Loop beer hall does a lot of wonderful things with bacon, including wrapping it around dates and deep-fried meatballs. But for a real assault against your ventricles, go for the Whole Bomb. A glorious mutation of meatloaf, the thing starts with 2lbs each of ground beef and pork, which is wrapped up in a 16-strip bacon weave that sits on the smoker for three hours. The 5lb log is then sliced off for sandwiches or, more ideally, is just eaten like a burrito while you weep alone in the dark.

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…


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“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

Culinary Hacks.


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.

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.

The Two Most… “Interesting” Videos On The Internet This Week.


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I had an interesting time this week combing through articles, photos, and videos on the internet, and two specific things, not only caught my eye, but will cease to leave my mind.  The first of which is the new Samsung Galaxy S7 commercial featuring Weezy himself.  Lil Wayne has said that his debut role in Apartments.com’s Super Bowl ad was “dope” and the “illest idea ever.”  He loved it so much that he’s now taken a new role in Samsung’s Galaxy S7 ad campaign. The rapper said he plans to do more acting in commercials in the future.  Adweek asked Lil Wayne if he’d like to be in more ads and he responded: “Hell yeah, I do … it was kind of different to have to actually follow the rules, and that was cool. Being on the set and knocking it out, it was fun.” The commercial itself is hilarious, and quite “different”.  Check the method below.

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The second internet clip that is now seared into my memory, is the Pixar spoof from writers/producers Seth Rogen and Evan Goldberg.  “Sausage Party” may look like it’s headed for an NC-17 rating, but the creators assured advanced audiences at SXSW that it has already been awarded an R rating by the MPAA. It is directed by Greg Tiernan and Conrad Vernon. And it is definitely not for children, so keep them far, far away.  Seth Rogen headlines this adventure as a hotdog just looking to get laid inside a delicious bun. But he soon discovers his destiny lies upon a different path. The film features the vocal talents of a who’s who of today’s comedy stars. The ensemble also includes Kristen Wiig, Jonah Hill, Bill Hader, Michael Cera, James Franco, Danny McBride, Craig Robinson, Paul Rudd, Nick Kroll, David Krumholtz, Edward Norton, and Salma Hayek.  Check the trailer below.

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}

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

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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The Art Of Plating.


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With my affinity for both cooking, and fine dining, it used to seem as though certain dishes only seem to be accessible at the best restaurants on the planet. The website ‘The Art Of Plating’, has luckily made it a point to demonstrate to chefs, and food aficionados alike how to get your plates to look like they came from the kitchen of a 5 star restaurant.  Check some of their examples, and make sure to pass by their site.

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Sydney’s ‘Prettiest’ Beach House.


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From the beginning, Pretty Beach House set a new standard not just because of its exquisite location and its exclusive home-like setting of just four private villas, but it also exceeded all expectations in terms of cuisine.  We stayed there every year and consistently kept it on our 10 best places to stay list, together with Castello Di Reschio in Italy , El Palauet in Barcelona land Saffire in Tasmania.  But it late 2012, a fire destroyed much of the main pavilion and our favorite resort closed for more than two years for complete restoration.  The main pavilion is elegantly restored with decommissioned railway timbers from 1883 and each of the four pavilions – Treetops, Bayview, Hideaway and The Retreat – are beautifully appointed with works and craftsmanship of local and international artists and artisans.

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The resort continues its tradition as a foodies paradise with its spectacularly cool new kitchen led by distinguished chefs and restaurateurs, Stefano Manfredi and Julie Manfredi Hughes, whose incredible cuisine impresses us every single time.  The interior design of the villas is un-pretentious and  beautifully fitting for the environment. Natural fibres, muted colours and restful accents create a perfect setting for the views of the incredible landscape with hundreds of old gum trees standing there like living sculptures.  The villas interiors are luxurious but not over the top and feature raw, natural materials which blend in with the more ‘designer’ elements. Privacy is paramount which is why, three of the four villas also has its own private swimming pool. The villas have their own old school record player along with a selection of vinyl, iPods with songs already loaded on it, king size beds have linen sheets, bathtubs and wireless internet (for online-junkies) so there’s nothing else to do but slide from day bed to pool and back again in a haze of sedation, facilitated by attentive staff who materialise at your every whim.

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Gucci Makes PICKLES Now?


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Artist Peddy Mergui created a series of food packaging, extended from the lines of luxury brands. His exhibition ‘Wheat is Wheat is Wheat’, currently presented at the Museum of Craft and Design in San Francisco, displays the collection of crafted boxes, containers and cases, each bearing a familiar trademark of a well-known brand.  Nike, Tiffany, Gucci and Apple are logos featured on the packs, which are aesthetically described by visual elements and characteristics appropriate to each label. To see the whole series, click here.

via ignant

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The Future Of Cooking.


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You probably don’t realize it, but you’ve been cooking inefficiently. We’re not talking the funky way you cut an onion or the lack of prep before starting a recipe, we’re talking about the pots and pans on your stove top. Flare Pans were designed with the help of Dr. Tom Povey, a rocket scientist from Oxford, in an effort to help you cook faster and better. Each pan allows the heat from the burner to be distributed evenly across the base and sides which will cook your food faster (44% faster) while using less energy and without burning or scorching the food around the edge. They belong on wedding registries everywhere.

via CoolMaterial

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Japan Airlines Has Quite The Menu.


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As the blog evolves, we’ve started to cover different topic, food is one everyone needs, and we haven’t talked about enough.  Hiroki Yoshitake, chef at the Parisian restaurant Sola, has created a new in-flight menu for Japan Airlines.  Through August 31, first-class and business passengers on Japan Airlines will enjoy meals by the chef and co-owner of Michelin-starred restaurant in Paris.  In first class, caviar, smoked salmon and beef tenderloin are among the high-end dishes travelers will enjoy. Business class passengers, meanwhile, will savor foie gras mousse and sauteed lobster, among other offerings.  Passengers can end their meal on a sweet note with a light tropical fruit cream, a bergamot-infused milk chocolate mousse and a light cookie.  The new menu is available only to passengers in these two classes on flights between Paris and the airlines’s Japanese destinations.  In September, Japan Airlines will introduce a new fall menu from Shinichi Sato, the chef at the Parisian restaurant Passage 53, accompanied by a dessert course from pastry chef Jean-Paul Hévin.  Tasty as hell.

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Wheat is Wheat is Wheat | Peddy Mergui


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In an exhibition titled Wheat is Wheat is Wheat, designer Peddy Mergui wraps over a dozen basic food products – from fruits to coffee and salami – in high-end designers’ patterns and big brands’ famous packagings in order to elicit reactions based on brand recognition. Meet Apple’s iMilk, Prada’s flour, and Burberry’s butter. “High-end brands are not selling the products, they are selling the lifestyle,” Mergui tells The Verge by phone. But now, those brands are beginning to branch out, “extending products to a lot of fields that did not use to be there.” Mergui says that people who have seen his exhibit have had a strong response. “People really liked it,” he said. “I felt a bit confused. You’re just buying flour, or milk, or whatever – this is a basic thing.” Wheat is Wheat is Wheat is currently showing in San Francisco at the Museum of Craft and Design and will be there through June 15th.

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Talking Toasty.


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We don’t really cover food too much on the blog, but her recipe haven ‘Toasty Talk’ is a step above noteworthy.  At 23 years old, Lewis & Clark College graduate Zoe Ching has the cooking chops of a pro, and the blog to prove it.  After attending Good Keuken Culinary School and working as an assistant recipe developer and researcher for chef & writer, Laura Russell, Zoe is now pursing her career aspirations and personal interests through writing Toasty Talk.   They say a picture is worth a thousand words, well a good meal can exemplify the best feelings, warmest memories, and closest moments in peoples lives.  Click any of the pics to check out a blog about food and everything that comes with it.

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Delicious Maps of Countries Around The World Created From Native Foods


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Artists Caitlin Levin and Henry Hargreaves are authors of project called Food Maps. It’s a series of detailed maps of different countries and continents, created from the delicacies for which each place is known. The United States’ map is a glorious quilt of wheat and corn. India is the richly colored mosaic of spices. Maps of Australia and Japan feature love of their citizens to seafood. And so on. These maps show how food has traveled the globe – transforming and becoming a part of the cultural identity of that place. If you like such food creativity then you should also check delicious flags of different countries also made from food.

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Culinary Art Illustration


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This character design of culinary arts are animated illustrations of how fun food can be.

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Learn To Play With Your Food.


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Pixelate is a Guitar-Hero-style eating game in which players compete in a one-minute showdown to see who can eat the most food in the correct order. (Yeszir) A digital interface built into a custom dining table shows players which foods to eat and when, while the game detects whether they’ve eaten the correct food by measuring the food’s resistance on the fork. Pixelate gameifies the act of eating, challenging players to consider whether they think before they eat, or eat before they think.
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Brussels Airlines Hires Michelin Starred Chef


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Passengers on the Belgian airline will be able to savor a meal created by one of the top names in contemporary Belgian gastronomy: triple Michelin-starred chef Geert Van Hecke. The chef, who has presided over his Bruges restaurant De Karmeliet for over 30 years, has prepared a starter with smoked Damme eel, tarragon yogurt sauce and mashed fennel. This first course will be followed by a dish of “Bruge-style shrimp,” curried sweet potatoes and steamed snow peas. Flemish beer and cheese will accompany the meal. This menu will be offered to business class passengers on long-haul flights leaving from Brussels for destinations in Africa or the US. The collaboration with Geert Van Hecke is the first in a series of tie-ups in Brussels Airlines’ “Belgian Star Chefs” initiative. Every four to five months, the company will invite a different celebrity chef to renew its business class menu with gourmet dishes based on seasonal, regional ingredients.

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