Entries tagged with: cooking
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Here’s the latest from London-based editor and resident zoologist, Justine Aw as she shares more awesome happenings in London!
There’s no arguing the fact that Sam Bompas and Harry Parr are passionate about food… and architecture, technology, experiences, and where they all intersect! Their projects have dabbled in the cutting edge of food and food science as well as its history and role in our culture, and you can we’ve been covering their incredible adventures for the last 5 years. They are now embarking on a new adventure, the British Museum of Food with the tagline “from field to table, mouth…and beyond”. Get a first peek inside the opening in London’s Borough Market on the next page! You won’t believe the British menus, stunning buttferflies, massage chairs and more…
In early November, Shawn and i decided to try a challenge: for 30 days could we go carb free (yup, no rice, pasta, tortillas, etc!), no processed, minimal sugar (minimal! not none - we were trying to be realistic and set ourselves up for success), and no alcohol? We were curious how it would make us feel, how our bodies would react… of course a week into it, i’m already going stir crazy (i get bored easily!) and need to figure out how to mix things up a bit. Thank goodness for his self control (enough for both of us!) or i clearly never would have made it.
To keep it intellectually interesting i also needed different missions weekly to learn some new skills, acquire some new tools… which kind of turned into a cookbook reading mania and kitchen upgrade. I wanted to find ways to essentially short cut to having an understanding and intuition about what i’m cooking and how things work - not simply follow directions. So with this approach to learning while experimenting for our nutritional lifestyle change - i began exploring a different side of cooking reference books. Amazingly, after the 30 days, we’ve been feeling energized, lighter, and healthier - so we’re going to try to keep it going! Surprising side effect - i’ve dropped about a dozen pounds, and he’s dropped 20 something. Crazy, right? Anyhow, rounding up some of what NOTlabs instagram followers have been seeing peeks of - see the deliciousness, tools, and cookbooks that have i wish i had long ago!
Ok, so by now, it’s pretty well known that BioLite with its “Energy Everywhere” tagline - has everything you need to not only survive, but charge your gadgets whether you’re camping or weathering inclement weather. With their first product, the CampStove you can get things heating with twigs - no fuel needed! AND the energy can be used to power your devices via USB. The Portable Grill is the perfect add on to expand its capabilities… and my favorite, the KettlePot is a brilliant multipurpose piece that not only serves as a pot and kettle, but also a brilliant case/space saver for the CampStove itself! As they keep expending the line - there is now also a Base Camp stove, as well as the KettleCharge for those times when your power goes out, but you can still light the stove - simply boil and charge!
So yes, they are all incredibly functional for a multitude of situations. And our NOTFZJ80 Land Cruiser feels just a bit safer with them packed - just in case! But what i love even MORE than that about the line - is the packaging and design details! Everything is so thoughtfully created… from the minimal recycled packaging that just pops off the shelf (making them extra awesome holiday gifts!) to the playfully elegant color choices, and smart details that make them intuitive to use. They were kind enough to send over the CampStove and Portable Grill before our epic Alberta Adventures, and we had to add the KettlePot into the mix too! Check out all the packaging and design details on the next page!
What happens when a professional chef (Jennifer Scism of Annisa and more) has to spend a lot of time in the backcountry? Good To-Go gourmet dehydrated meals! I’ll admit i was first drawn in by the bright, bold, playful packaging - especially that background pattern! But when it comes to dehydrated meals it’s all about the taste - and the ease of rehydration. Think of it as fancy cup o’noodles? They say “Each recipe was developed with one goal: to elevate your expectations of what trail food can taste like.” Currently there is Thai Curry (Spicy yellow coconut curry with vegetables and jasmine rice), Smoke Three Bean Chili (Traditional chili with corn and caramelized onions), and Herbed Mushroom Risotto (Classic risotto with sautéed mushrooms and basil pesto). We received one of each to try and had a little faux-backpacking dinner out in the yard last night to try it out. Basically just tear it open, add boiling water, zip it back up, let it sit for 20 minutes - then bon appetit! See all the close ups on the next page!
Here’s the latest from NOTCOT’s London-based editor and resident zoologist, Justine Aw.
An evening of fruit salad and jelly, taken in through kaleidoscopic glasses and hosted in a masonic temple, within a hotel, in the heart of the City of London. The festivities were all to celebrate the launch of Bompas & Parr’s latest book, Tutti Frutti with Bompas and Parr and friends! A self-published, collaborative piece, the new book features architectural pineapples, the spaces of banana control, how blue became the international colour for raspberries and a luxurious host of fruity recipes from a host of characters including Sam Jacob of FAT, Alexis Gauthier, Martin Parr, Justin Piers Gellatly of St John, Joana Vasconcelos, Inventory Studio and more. More photos of the celebration of fruit and jelly on the next page!
This week’s roundup from Tasteologie and Liqurious includes Strawberry Rhubarb Cocktails, Chocolate & Peanut Butter Cannolis, Grilled Artichokes with Crab Filling and more. To find out more about each post, click on its individual image.
Alessi Il Tempo della Festa Timbale Moulds are a set of 6 architecturally inspired silicone molds that come in black, white, and three transparent colorways designed by Mario Trimarchi. As they describe, “Ever since the end of the 1500s the shapes of desserts, cake moulds and timbales have been evolving, often imitating or reproducing forms found in architecture and nature. Mario Trimarchi, with this series of six Timbales for sweet and savory preparations.” Depending on what you’re making, you can layer in different colors and substances to create surprising jello shots, cakes, and more! Take a peek at sketches, initial molds, and more on the next page!