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!
Entries tagged with: cooking
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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!