*rugenius - 02.23.11 , 01:11 - 0 Notes

Tasteologie + Liqurious Roundup

roundup tasteologie #4901 tasteologie #4893 tasteologie #4957 tasteologie #4969 tasteologie #5015 tasteologie #4914 tasteologie #4917 tasteologie #4993 tasteologie #4959 tasteologie #4919 liqurious #5394 liqurious #5387 liqurious #5397 liqurious #5383 liqurious #5407

A warming, golden roundup from Tasteologie and Liqurious. To find out more about each dish, click on its individual link and for more taste inspiration, there’s plenty more on the sites!

*notcot - 02.17.11 , 14:58 - 1 Notes

Dressed by Marcel Wanders for Alessi

wanders1.jpg I don’t throw dinner parties, but ‘Dressed’ created by Marcel Wanders for Alessi makes me want to. This white porcelain table set and stainless steel cutlery are just stunning. He always fine that delicate line between modern minimalist and ornate, a strangely over the top yet still simply refined feel. And the photography of the settings with painted porcelain dolls is rather cheeky and playful.

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*rugenius - 02.16.11 , 17:20 - 0 Notes

Tasteologie + Liqurious Roundup

roundup tasteologie #4713 tasteologie #4820 tasteologie #4777 tasteologie #4825 tasteologie #4761 tasteologie #4796 tasteologie #4741 tasteologie #4826 tasteologie #4673 tasteologie #4829 liqurious #5366 liqurious #5373 liqurious #5367 liqurious #5374 liqurious #5365

There’s plenty to drool over at Liqurious and Tasteologie. To find out more about these delicacies, click on their individual images.

*notcot - , 10:50 - 1 Notes

Absolut + Cotton Candy Foie Gras Pops

foie1.jpg First things first, sorry i’ve been quiet. Bottom line, ferverish for a few days that ends up being strep - sucks. Combined with a bit of travel craziness, and right into Grammy parties in LA, i might have overextended a little this month… BUT loading up on antibiotics, chicken soup, coconut water, pudding, etc… and hopefully back to normal by tomorrow?

That being said ~ Cotton Candy Foie Gras Lollipops at The Bazaar at the SLS in Beverly Hills are always awesome. Especially when you have the guy there making them non stop, its mesmerizing. Popped by Primary Wave’s annual Pre-Grammy Party, this year celebrating their 5 Year Anniversary. On fun stuff to share, it was a great chance to try out the new Absolut Wild Tea (black tea + elderflower!) in some of their new cocktails… and being The Bazaar the food was of course molecular gastronomy goodness… and my favorites have always been their Cotton Candy Foie Gras Lollies and the dark chocolate covered pop rocks… so i couldn’t help taking lots of pics of the Lollipop guy set up outside at the party doing his thing! Check it all out on the next page!

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*notcot - 02.12.11 , 16:40 - 0 Notes

Kahlúa Part III: The Lab! 96.2% Rum

kahluarum.jpg So many pictures from the last week in Mexico with Kahlúa… first the adventures in the rainforest with coffee plants… then a look into the factory with the giant roasting and grinding machines… and this last part was just too amusing to me not to share. You know i love peeking into the labs and scientific parts of these places… sample liquids in plastic water bottles, glass beakers, and all that fun stuff… oh, and getting to taste the 192 proof sugarcane based rum that is blended with the coffee, sugar cane syrup, and more to make Kahlúa. Anyhow, go take a peek inside the lab on the next page!

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*notcot - 02.11.11 , 06:41 - 1 Notes

Kahlúa Part II: Coffee Roasting/Making

roasting6a.jpg A continuation of Kahlúa Bean to Bottle Part I, where you saw how coffee comes from the plants in the field to be dried in their green state… next stop was Mexico City where we visited the Pernod Ricard factory where all Kahlúa for the world begins. This time it was insane to see how you make huge VATS of coffee from all those beans! From the huge bags of Green Coffee that has been aged a few months, to being roasted perfectly en masses, then ground, then cold pressed into enormous vats of espresso! Ready to see some of the large machinery up close? On to the next page!

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*rugenius - 02.09.11 , 04:40 - 0 Notes

Tasteologie + Liqurious Roundup

roundup tasteologie #4455 tasteologie #4562 tasteologie #4608 tasteologie #4516 tasteologie #4571 tasteologie #4598 tasteologie #4568 tasteologie #4588 tasteologie #4508 tasteologie #4482 liqurious #5317 liqurious #5323 liqurious #5319 liqurious #5338 liqurious #5337

Enjoy a bit of midweek indulgence with this sumptuous roundup from Tasteologie and Liqurious. To find out more about each delectable post, click on its individual image.

*notcot - 02.08.11 , 22:20 - 1 Notes

Kahlúa Bean to Bottle Part I

coffeebean000.jpg I must admit that i was rather lacking in knowledge about how coffee comes to be. I love a nice cup of espresso, and Kahlúa Especial has always been a coffee-licious favorite to have around the house… but before today, i couldn’t have told you what a coffee tree looked like… and definitely couldn’t have identified the cherry like fruits! So when Kahlúa invited me down to Mexico to learn about the 7 year Bean to Bottle process, i couldn’t resist a Mexican adventure into the rainforest to catch up! It’s been an absolutely surreal day wandering the rainforest, learning about the coffee making process, and even learning to make tortillas during lunch up in the coffee sanctuary while looking down on coffee plants and sugar cane fields on a perfectly sunny day. SO many pictures taken, but before i crash (and early flight to mexico city in the morning!) here’s a peek at where coffee comes from… starting at the plant to the roasting… check out all the pics on the next page!

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*notcot - 02.03.11 , 08:42 - 3 Notes

Chin Chin Labs: Nitro Ice-Cream Parlor

ice0.jpg Tanks of liquid nitrogen! Kitchen Aid Mixers! Swings! Lab coats! ICE CREAM! So many awesome elements come together at Chin Chin Labs, the new Nitro Ice-Cream Parlor in London. The combination sounded too fun not to send Justine and Charles to go check out, and they came back with lots of pics and stories of their adventures watching the spectacle unfold in the tiny shop. See all the pics and read more on the next page…

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*rugenius - 02.02.11 , 01:11 - 0 Notes

Tasteologie Roundup

roundup tasteologie #4436 tasteologie #4378 tasteologie #4387 tasteologie #4217 tasteologie #4292 tasteologie #4384 tasteologie #4298 tasteologie #4335 tasteologie #4308 tasteologie #4323 tasteologie #4329 tasteologie #4315 tasteologie #4317 tasteologie #4356 tasteologie #4377

Get inspired for some February feasting with this delectable roundup from Tasteologie. To find out more about each dish, click on its individual image.

*notcot - 01.21.11 , 23:50 - 4 Notes

Roll n’ Pour Jiggers + Macallan + Mooo

jigger1.jpg Leave it to The Macallan Ambassador, Graeme Russell, to always find me the fascinating design details in the world of Macallan. After yesterday’s Masters of Photography Albert Watson launch in NYC, we hopped a train up to Boston for a scotch tasting dinner at Mooo in the XV Beacon (where i’m currently curled up in the four poster bed with the toasty fireplace at my toes). Design discovery of the dinner? Vintage Roll n’ Pour Jigger… this particular design makes me think of a unicorn! Also, take a peek at the vintage Macallan’s (awesome labels and bottles) and photographs from the Watson limited edition series that adorn our table in their wine cellar on the next page…

p.s. Any Boston shopping tips? I have some free time tomorrow to wander Boston for the first time in years and years before hopping a train back to NYC on sunday…

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*notcot - 01.12.11 , 23:30 - 4 Notes

Gravy IN Biscuits: Tasteologie Week In Review

gravyinbiscuit.jpg So for a slightly different format than our usual weekly roundups, here’s a post from Tasteologie Editor, Jackson!

This past week at Tasteologie we’ve seen a great variety of wonderful food inspiration. The standout this week is an abundance of foods wrapped in carbs of some sort. Every culture seems to have their own take on this combination. Dough is great. It’s made from pantry staples, and has served for centuries to stretch out limited food supplies through the lean months. It once extended life spans, but is now an delicious opportunity for indulgence. The dumpling/calzone/empanada remains a great comfort food, connecting us to that part of our culinary history.

It is in that spirit that we turn a breakfast favorite inside out! Above you can see our incredibly easy, mini Gravy IN Biscuits, like a savory cream puff or bao! Simply fold semi-frozen veggie sausage gravy inside biscuit dough and then bake. The freezing of the gravy gives the biscuit dough time to set, and keeps the outside on the outside and the inside on the inside. They are best hot out the oven and have the same delicious familiar flavors of the classic breakfast… just slightly out of order.

Now take a look on the next page at some of the delicious inspiration we’ve encountered, as well as some Liqurious drinks!

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*rugenius - 01.05.11 , 01:07 - 0 Notes

Tasteologie + Liqurious Roundup

roundup tasteologie #3694 tasteologie #3646 tasteologie #3652 tasteologie #3665 tasteologie #3650 tasteologie #3629 tasteologie #3613 tasteologie #3666 tasteologie #3607 tasteologie #3620 tasteologie #3625 tasteologie #3612 tasteologie #3680 tasteologie #3670 tasteologie #3627 tasteologie #3683 tasteologie #3697 tasteologie #3703 tasteologie #3708 tasteologie #3672 liqurious #5194 liqurious #5199 liqurious #5200 liqurious #5201 liqurious #5198

This week’s Tasteologie and Liqurious roundup is truly sumptuous, brimming with delectable colors and textures. To find out more about each delicious post, click on its image.

*notcot - 01.02.11 , 19:15 - 1 Notes

Mavea Pitcher: Design Details

mavea00.jpg Is Mavea new to you? It was to me… looked a lot like Brita? Then i found out the story “Brita started in 1966 when Heinz Hankammer had the idea of optimizing normal tap water. He named the company after his daughter Brita. Its headquarters are in Taunusstein near Wiesbaden in Germany. In 1988,[6] The Clorox Company, based in Oakland, California, entered in a licensing-and-distribution agreement with the German company for North and South America. In 2000, Clorox acquired the sole rights to the brand in North America and Brita agreed to a noncompete clause until 2005. In 2008, Brita returned to the North American market under the brand Mavea.” (via Wikipedia) SO, Mavea pretty much IS Brita, anywhere except North America…

SO, that aside, when a Mavea Elemaris was sent over to me, i was intrigued what was the same, what was different… and the design and quality grabbed me instantly! Particularly this one feature… you can fill it without opening it! Due to a brilliant counter-weighted pod in the cap! Also the handle grip feels great, as well as the soft grip handle and non-slip base. I’m seeing it pop up around the supermarkets like Whole Foods lately, so even though the filters are a different shape from Brita, they are becoming almost as easily accessible. Water tastes great too… but the design details have won me over for this one! See more detailed pics on the next page!

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*notcot - 12.29.10 , 21:33 - 1 Notes

Tasteologie Top 100 of 2010

roundup tasteologie #2582 tasteologie #2267 tasteologie #3441 tasteologie #3081 tasteologie #1522 tasteologie #2460 tasteologie #2747 tasteologie #2062 tasteologie #2910 tasteologie #1841 tasteologie #2920 tasteologie #3097 tasteologie #1853 tasteologie #2016 tasteologie #2282 tasteologie #1755 tasteologie #2555 tasteologie #1779 tasteologie #2433 tasteologie #1772 tasteologie #1774 tasteologie #1464 tasteologie #1536 tasteologie #1345 tasteologie #2273 tasteologie #1502 tasteologie #1444 tasteologie #1659 tasteologie #1768 tasteologie #2128 tasteologie #2310 tasteologie #1973 tasteologie #2361 tasteologie #1771 tasteologie #2559 tasteologie #1761 tasteologie #1289 tasteologie #1437 tasteologie #2805 tasteologie #1951 tasteologie #2221 tasteologie #2104 tasteologie #1417 tasteologie #2209 tasteologie #2215 tasteologie #3249 tasteologie #2825 tasteologie #3044 tasteologie #2511 tasteologie #2158 tasteologie #1551 tasteologie #2459 tasteologie #2709 tasteologie #2857 tasteologie #1765 tasteologie #2372 tasteologie #2197 tasteologie #1982 tasteologie #2285 tasteologie #2632 tasteologie #2534 tasteologie #1321 tasteologie #1506 tasteologie #2317 tasteologie #2596 tasteologie #3119 tasteologie #2291 tasteologie #1677 tasteologie #1888 tasteologie #3106 tasteologie #2670 tasteologie #1588 tasteologie #1856 tasteologie #1925 tasteologie #2883 tasteologie #2003 tasteologie #1476 tasteologie #3137 tasteologie #1642 tasteologie #1862 tasteologie #1542 tasteologie #2082 tasteologie #1350 tasteologie #2188 tasteologie #2290 tasteologie #3200 tasteologie #2170 tasteologie #2840 tasteologie #2347 tasteologie #2356 tasteologie #2416 tasteologie #3124 tasteologie #1282 tasteologie #2541 tasteologie #2065 tasteologie #2125 tasteologie #1594 tasteologie #1620 tasteologie #2835 tasteologie #2690 Ok it hardly seems fair to do a Top 100 of 2010 Tasteologie roundup… when Tasteologie is such a baby! Launched only on September 15th, 2010, it’s a mere 3.5 months old, but even then, it has nearly 4000 posts! Posts of delicious inspiration from recipes on amazing blogs we admire, to announcements of restaurants we’d love to try, to culinary experiments that fascinate, to art and design inspired by food, and so much more! So here are 100 of the top algormagically picked posts from Tasteologie, so far! Click the pics to explore them! I can’t wait to see what delectable delights will inspire us in 2011!

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