Entries tagged with: food

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Tasteologie: Thanksgiving Inspiration!

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Anyone else still deciding what to cook for Thanksgiving? While figuring out our menu, and exploring options to spice things up or surprise people a bit… here’s some of the fun i found on Tasteologie! Click the pictures to find out more.

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The Honest Kitchen: Scratch & Sniff for Dogs


The Honest Kitchen has launched a holiday scratch & sniff story… for dogs! The free storybook packed with samples, Is that my dinner?, does not actually have scratch & sniff DOG FOOD (like i initially would have guessed)… but rather scents you can find around the holidays… and people food! After all, The Honest Kitchen is all about people quality food for dogs. The agency behind this cute holiday story is RTO+P, according to Adweek.

Take a peek at the promotional holiday storybook up close on the next page as i let Bucky flip through it… the hard part was keeping him from trying to jump right to the ending.

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INSPIRATION: North Park, San Diego


Sometimes you just need to get away… catch up with an old friend… take a day trip… for tacos… and donuts on the beach… and check out some fun new shops… and that’s just what we did! Day trip to San Diego to see the new spots in North Park… and cruising up the coast to see what’s new in Del Mar, Solana Beach, Encinitas, Carlsbad, Oceanside… and stopping off in the OC for soup dumplings and puffles! Check out the inspiration and goodies we found along the way on the next page!

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Halloween: Food With Eyes

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On hilarious food trends happening at TasteologieFOOD WITH EYES! Some adorable, some creepy… all amusing! To find out more and make your own - click the squares!

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British Museum of Food: Bompas & Parr


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…

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Stewart & Jasper Orchards: Newman, CA


Just pulled into a little seaside hotel in Cambria, CA as we slowly make our way down the coast from SF to LA… this road trip has been filled with little adventures squeezed in between official work commitments… including the discovery of Stewart & Jasper Orchards company store in a little strip mall off the 5 freeway in Central CA - filled with locally grown and produced treats and gift baskets. Their website says “Stewart & Jasper, a family-owned almond company on the West Side of the San Joaquin Valley, is well known for its commitment to product quality and customer service. We are an almond grower, huller/sheller, processor, exporter and retail marketer with over 60-years experience in farming and food production.” They’ve been doing their thing since 1948 and is still run by 2nd and 3rd generation family members.

On a quick gas stop in Patterson, CA, the store caught my eye and we had to pop in… I was so dazed from roadtripping for hours, i didn’t even think to take pictures, but Google Maps has it covered. You walk into the store, and you see wall to wall sweet nutty treats, beef jerky, jams, candies, and more… part of an old PICK UP TRUCK (also filled with treats and gift baskets)… and the whole back half of the store is an adorable wine/beer area! At first, I thought it was a Harry & David like brand - with fruits and gift baskets, until i looked more closely at the offerings and noticed a huge section of Glazed Almonds with flavors like: Strawberries & Creme, Cinnamon, Orange Creme Brulee, Caramel Latte, Peaches & Cream, Butter Toffee, Pralines & Cream, Birthday Cake, Caramel Apple, Snickerdoodle, Key Lime, Root Beer Float, Razberry Cheesecake, and more… and that was only the glazed almond wall! There were also quite a surprising variety of chocolate covered almonds (i.e. Dark Chocolate Chipotle, Coffee & Creme, White Chocolate Coconut), chocolate covered fruits in a range of colors, as well as more traditional basic nuts, jams, butters and far more than i can remember.

My curiosity couldn’t resist trying some Birthday Cake Glazed Almonds, Almond Smore’s Mix, and Yogurt Covered Raisins. By the time we nibbled on them up to SF, we were hooked. While I first picked them for sounding intriguingly amusing, we were more surprised by how delicious they all were! Sharing some with friends, we looked up the Stewart & Jasper Orchards website thinking it’d be easy to see the rest of the available flavors and order more online to try. To my surprise, the website only shows a slim selection of their offerings, and I learned they only have 4 stores all in the center of California. Their orchard/factory and store are in Newman (apparently you can get tours!) not far off the 5, and the other 3 stores are in Patterson (also off the 5), Modesto, and Monterey. So on the drive down, we took a little detour in Monterey to see that store, pick up treats to share, and find out more! While there we not only bought two bags full, but also learned more about the family run company, factory, and that even though they are far too busy to update the website regularly, you can call the Newman store at any time to find out more about seasonal flavors, custom gift baskets, and placing orders to ship all over the US. Since you can’t see much on the Stewart & Jasper Orchards website, take a look at some of their more surprising offerings on the next page!

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MARCH: Jollypop

jollypop0.jpg Here’s the latest from London-based editor and resident zoologist, Justine Aw as she explores London Design Week 2015!

Jollypop! These beautiful, natural lollipops by March have such lovely branding and packaging, and look deliciously designed. When flipping through Justine’s pictures, i stopped immediately at these and had to know more. Not only are they playful to look at - but their booth had them displayed on sound dampening pyramid foam!

Who is March? “MARCH is product invention studio based in Vilnius, Lithuania.We like new materials and technologies. We like good design. And we like good concept even better.” Martynas Kazimierenas and Egle Opeikiene definitely sound like our kind of people. I love that they go on to say “MARCH is anti-designerism. Most new designer products are unnecessary in our overproduced world. Besides, every new production have impact to the environment. New products have to be better in their concept, not just appearance. MARCH is new concept + new technology + new material = new goodness.” We need more designers who think like this.

Ok - but back to those Jollypops that we found at Tent London 2015… double sided cherry lollipop! And they are all handmade. see all their loveliness on the next page!

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Bulls Bay Saltworks


UPDATE: The great branding was designed by Fuzzco!

I just discovered Bulls Bay Saltworks while meandering about online and these amazing line art logos of sea creatures taking on lighthouses pulled me right in. Aren’t they adorably incredible? As i started to get past that… the SALT! From how it looks, to how it’s made, to the story and incredible couple, Rustin and Teresa Gooden, behind it all… i’m late night smitten and wanting to go to South Carolina.

Here’s how they explain the salt making process, “On our home property, we evaporate water in a big greenhouse that we call the solar tunnel. Our salt is crystalized using solar and wind evaporation, harvested by hand and set aside to complete the drying stage.” As for why their saltwater is extra special, “Bulls Bay is located in Cape Romain National Wildlife Refuge, which contains a Class One Wilderness Area and is home to one of the healthiest saltwater ecosystems and known for its acclaimed oyster clusters, clams and other seafood.” For even more details, go read up on the Bulls Bay Saltworks FAQ. For now - go lust after the lovely packaging of their products with me on the next page!

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Flor de Lis Restaurante - Guatemala City

flor0.jpg The ultimate meal isn’t just about the food. It’s about the flavors, the plating, the ambiance, the decor, the company, the conversation… and it all came together perfectly at Flor de Lis. Though, you know what’s impossible? Taking photos that do it all justice while armed with just an iPhone and bouncing between great conversation and delicious bites you need to taste as soon as they reach the table. So consider this post a teaser of the reality of a meal at Flor de Lis… but honestly, you need to get to Guatemala City to properly experience it for yourself (or if you’re lucky, we can get them to come do a pop up in LA! or NY? or Miami?)

Backing up a moment - i’ve shown you our amazing Guatemala adventures as well as the story of Flor de Lis’ Pingüi and our Puma Penguins… so you’ve seen peeks of Flor de Lis, but a proper post is definitely overdue! The plating is so stunning! And it all tastes… SO GOOD. To be honest, when Harold reached out about the penguins, with our few hours in Guatemala City, I had to find my way to Flor de Lis, so of course we happily accepted when Harold invited us to dinner with his fiancè and Chef Diego Ruben Telles. Chef Diego is originally from Guatemala and after cooking in Spain and training in Denmark at NOMA, he’s returned to experiment with modernized Guatemalan cuisine.

I’m not kidding when I say the meal was one of the best i’ve had in some time. Situated in Guatemala City’s modern Paseo Cayala (think mini city with-in the city complete with private security - it reminds me of a huge Santana Row with luxury shopping, homes, offices and more which will continue expanding the next few years) - Flor de Lis is a delicious modern twist on traditional Guatemalan flavors and ingredients. While Chef Diego often described the plates as ‘simple’ with regards to the minimal ingredients used, the way he transforms a single ingredient (like a carrot!) into multiple textures (think charred, powdered, saucey) on the same plate is a masterful transformation that i’d consider molecular gastronomy. In addition to using local ingredients (as local as the plants growing right next to our table!) their stunning plating includes traditional Guatemalan pottery, wood, ceramics and more in a whole new context. They want you to truly experience and enjoy the food - so while the plates may look too pretty to disrupt at first, the smell will pull you in, and once you grab a piece with your fingers and taste the sauces, the ultimate compliment is for the chef to see you licking up every last drop! Flor de Lis serves up a delicious, relaxed, beautifully modern experience all around that can’t be missed if you’re in Guatemala City. See the iPhone pics of our experience on the next page!

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Ice Screw Apple Corer + Apple Ribbon Galette

galette00.jpg On random inspiration from our Ice Climbing Adventure in Johnston Canyon last week - i feel ridiculous saying this - but when i was playing with the ice screws that we were hanging from, all i could think was… APPLE CORER! The one i’d been using previously was hard to aim accurately (honestly, most apples don’t have perfectly vertical cores!), sprayed a mess of juice all over, and were hard to get the cores out of. The ice climbing screws are precision engineered to make a perfect hole and displace the ice out of the center. The Black Diamond Express Ice Screw even has a little crank knob that flips out to make it even easier once you get it going. Inspiration comes from everywhere, right?

I’ve also been experimenting with different things i can do with my Benriner Spiralizer - mostly because it’s so fun, and its fascinating to see how a recipe changes when you alter the form of the ingredients! So coring the apples, then using the spiralizer to slice the apples into ribbons (basically take out the blade with teeth), creates a delicious pie filling! Much more tender than the usual chunky apple slices, yet they still hold their form nicely. I love the way it tastes and feels! (You’ll understand once you try it!)

So freshly home, and catching up - I had to make an Apple Ribbon Galette inspired by our Alberta Winter Adventures! So the apples are cored with the ice screw from ice climbing in Johnston Canyon, Banff, they were sliced up on the cutting board i made with Oliver Apt, Edmonton, and spiced with apple pie spice from Silk Road Spices, Calgary! Check out my Apple Ribbon Galette recipe and more on the next page!

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Duchess Bake Shop & Provisions

duchess0.jpg This post is part of our special NOTCOT Alberta Great Escape series thanks to our friends at Travel Alberta. In Part I, we roadtripped up from LA for a fall adventure. In Part II, we are experiencing all that Alberta Winter has to offer! Follow the series to see what inspires us along the way!

If there’s one place that keeps coming up on Edmonton lists that you HAVE to try, it is Duchess Bake Shop, as well as their specialty baking store Provisions by Duchess, next door. The bakery has clearly become a destination for foodies and macaron lovers everywhere, and as soon as you step in, it’s easy to see why. Tucked away in a strip of shops, you enter an ornate, yet modern, parisian feeling spot filled with world class pastries made daily from scratch. And if you’re inspired to make your own, Provisions is filled with the who’s who of pastry cookbooks, specialty ingredients, baking tools, and even their new self published Duchess Bake Shop Cookbook - complete with 80 recipes for their most loved pastries from the bakery.

While our culinary adventures in Edmonton surprised us - so many delicious new restaurants filled with modern interiors I loved, and incredibly nice folks. Heading to Duchess near lunch hour was a bit more like Disneyland! But worth the chaos. One thing to note if you make the pilgrimage to Duchess is that they are not open Mondays, and if Monday happens to be a public holiday (in this case Family Day), they are also closed Tuesday. Luckily, we were driving to Jasper on Weds, so managed to squeeze in a quick stop to check it out, have a quiche and croque monsieur, and pick up a box of treats to enjoy on our road trip! Of course, once i got there and peek at the cookbook, it warranted a longer read… so check it all out on the next page!

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Slingshot Yogurt Drink

slingshot0.jpg On packaging based impulse buys at the supermarket… was intrigued by this Slingshot “Yogurt protein drink with a crunchy shot”. The strange ring around the neck of the bottle is filled with toasted oats, chia seeds, and almond bits . It’s like a Yo Crunch in drink form (before YoCrunch apparently turned into candy/cereal/super sugary branded mix ins?). I tried the peach flavor which was pretty bleh - but the packaging is most intriguing! See details on the next page.

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On amex points + meat/veggies + a challenge...

cooking0b.jpg 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!

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Break Bar: Dandelion x Snarkitechture

snarkchoc0.jpg WANT! Cool Hunting’s latest CH Edition goes Willy Wonka with their Break Bar: a Chocolate bar done only the way Dandelion Chocolate x Snarkitecture can. In a limited edition of 500 pieces, 5 of them will include a magical “White Ticket” that can be redeemed for the non-edible gypsum sculpture in the exact same form as the Break Bar. As for the chocolate itself - it is made from 70% chocolate made from Maya Mountain, Belize beans, this six ounce bar is the equivalent of three standard Dandelion Chocolate bars. And if that doesn’t make it the perfect gift (even for yourself) - All proceeds benefit Southern Exposure, a San Francisco-based non-profit organization committed to supporting visual artists since 1974.

Ready to see the fun packaging and chocolately goodness up close? To the next page!

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Cadillac Road to Table: Atlanta

0-cadillac.jpg This post is in partnership with Cadillac. A few weeks ago, they invited us out to Atlanta to participate in Road to Table: A Cadillac Culinary Experience in partnership with Saveur Magazine. I’m excited to share our awesome experience test driving the CTS-V to the acclaimed Restaurant Eugene and Holeman & Finch.

On my first trip to Atlanta last year for the Final Four, we were starving and flew in pretty late. Hunting for a great restaurant, we happened upon Holeman & Finch Public House - it was a beautiful gastropub of sorts with delicious craft cocktails and even more delicious gastropubby southern comfort foods. So when I got the invitation to head out to Atlanta to join Road to Table with Cadillac, and saw that the chef was Linton Hopkins of Restaurant Eugene and Holeman & Finch - I was ecstatic. When we stumbled in that first time - we thought we’d just gotten lucky with such a delicious spot. Turns out Chef Linton Hopkins behind it all is a James Beard winner and multi-time nominee, a Food & Wine Magazine ‘Best New Chef’, and his restaurants make many national restaurant lists… it all started to come together. And on top of that, getting a chance to test drive and experience the new Cadillac CTSs and Escalades… we hopped right on the plane! See the details of our adventure on the next page!

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8 days in 100 Instagrams: Alberta, Canada

use00.jpg This post is part of our special NOTCOT Alberta Great Escape series thanks to our friends at Travel Alberta. In Part I, Shawn, Bucky, and I are loaded up in the NOTFZJ80 spending a week in Alberta roadtripping, camping, and exploring all that we can fit in… follow the series here to see what inspires us along the way!

WOW. It’s surreal to be home in Los Angeles - after putting 4000 miles on the NOTFZJ80 in 2.5 weeks as Shawn, Bucky, and I headed up from LA up through the middle of the US, spent a week in Alberta, Canada, and came home down the west coast… Even as i work on making sense of our many pictures and adventures, SO much has happened and been experienced along the way! One of the most important things i’ve learned on this Alberta adventure - be ready for ANYTHING - from hot weather into a snow storm - from camping to luxury hotels - from stuck in traffic to being alongside amazing creatures. You just never know what might be around the corner…

When I was counting things up, i couldn’t believe how much has happened in our 8 days across the border alone, which i’ve shared in exactly 100 @NOTlabs Instagram pictures! So as fun as breaking it all up is, the epic nature of our adventure seemed like it deserved a post of its own - all 100 instagram pics in chronological order to relive it all in one scroll! See it all from crossing the border to Waterton to Calgary to Canmore to Banff to Jasper to more Calgary to Drumheller and more on the next page.

p.s. Why an Instagram picture roundup of the whole trip? When i look back to remember this adventure - going through hundreds of pictures to make posts is one thing - refiltering it all through a new lens… but the Instagrams in order with their captions… THESE are the things that got us at the exact moments they were happening (or very close to it, depending on cell reception) - looking through/reading all of these are the 8 days as we got excited about things in real time!

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Hotel Arts, Calgary

arts0.jpg This post is part of our special NOTCOT Alberta Great Escape series thanks to our friends at Travel Alberta. In Part I, Shawn, Bucky, and I are loaded up in the NOTFZJ80 spending a week in Alberta roadtripping, camping, and exploring all that we can fit in… follow the series here to see what inspires us along the way!

One of our favorite Calgary spots is definitely their designer boutique Hotel Arts in the heart of downtown. Dog friendly, well located, and awesomely designed? Amazingness! And as far as Bucky was concerned, it was his first luxury hotel experience (days after his first hotel experience ever)… and i’m pretty sure he thinks that walking into them now means belly rubs and excited greetings from the valets and front desk ladies are standard. They also spoiled him (and us!) with treats when we got in - that are so beautiful! I’ve never seen a fruit+chocolate platter displayed quite like the one above! And their fun greetings on the plates - even special Bucky ones… so cute. We also got to check out the newly redesign interiors by B+H Architects - including my favorite custom made bedside tables (minimalist with USB and outlets in the base)! Take a peek inside the lovely new rooms and goodies on the next page!

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Inspiration: LA to Yellowstone to Glacier

precanada0.jpg Almost a week into our adventure to go explore Alberta, Canada… and first time curled up in a hotel (now in Calgary!) to catch up and give you a proper update. As the last post told you, Bucky, Shawn, and I are adventuring north in the NOTFZJ80. A mix of remote roof top tent camping and hotels as we work our way around. Here’s the update from LA blowing through Las Vegas and Salt Lake City heading up into Yellowstone, around Montana, into Glacier as we got ready to cross the border to Canada into Waterton as our first Alberta stop. Here’s a peek at everything from what we saw on the road to the magical sites in national parks to roadside bison, sunsets, pasties (and cocktail pasties!), google map detours that turn into off road courses to get around highway closures, dozens of miles of dirt roads to get to the perfect camp spot by a lake, unexpected little towns, ridiculously good huckleberry pancakes and pie, and one of the most epic drives i have yet to experience (Going-to-the-sun Road!)… ready to get the quick version of the last few days? To the next page!

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Obsession/Trend: Enamelware

enamelware.jpg So it all began with the adorable Mexican Loteria espresso/shot enamelware set our friends gave us… combined with the NOTFZJ80 progress and camp gear shopping… which lead to Shawn admitting his nostalgic side wanted some old school enamelware… which lead me down an internet rabbit hole of all things enamelware… so since i fell all the way down there ~ what i found was everything from gaudy to adorable, hipster to classic, and even the Polish manufacturer that seems to be behind many of the recent ones popping up now! Is enamelware the new mason jar? Take a peek at some of the best ones i found on the next page… they come in all shapes and sizes, with printing around the exterior, interior, handle, and even base!

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Good To-Go Gourmet Dehydrated Meals

gtgmain.jpg 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!

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*notcot in food+drink - 2 Notes

Kellogg's Cereal: Good. Night. Snack.

nightcereal2.jpg I don’t know why this is so amusing today. Apparently Kellogg’s has created “Limited Edition Packaging” for some of their cereals - having them go dark. They actually have the night sky filled with stars instead of their brighter usual boxes… I thought my mom was joking - so she scanned over a coupon as proof. My first thought was - are there glow in the dark marshmallow stars inside? Second thought - are there really people out there who didn’t know they can eat cereal at ANY hour? Third thought - what’s going on with the cereal industry to need to change ONLY the packaging to tell people they can eat cereal at night?!?!?!

But maybe it worked - when we noticed the box of twilight Mini Wheats - we bought it. And i had to take pics of how absurd the packaging is to share with you. And now i’m totally having some at night… See it all on the next page!

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NOTCOT.org + Tasteologie Roundup

roundup notcotorg #57649 notcotorg #57629 notcotorg #57643 notcotorg #57605 notcotorg #57638 notcotorg #57613 notcotorg #57654 notcotorg #57608 notcotorg #57659 notcotorg #57616 notcotorg #57637 notcotorg #57610 notcotorg #57653 notcotorg #57621 notcotorg #57609 notcotorg #57632 notcotorg #57617 notcotorg #57636 notcotorg #57622 notcotorg #57626 tasteologie #62381 tasteologie #62469 tasteologie #62379 tasteologie #62322 tasteologie #62362 What inspires me? Here’s a taste of what’s recently come up on NOTCOT.org as well as visual deliciousness from Tasteologie. Click the pics to find out more.

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*rugenius in food+drink - 0 Notes

Tooth-tingling Icecream with Bompas & Parr


Here’s the latest from London-based editor and resident zoologist, Justine Aw.

When we heard Bompas & Parr were teaming up with Colgate we didn’t know what to expect. But when we heard it’d be a chance to check out their new studio space (and kitchen!), we knew it’d be a treat and glimpse inside their delicious and fantastic world.

The event turned out to be an interesting tooth-testing evening of making our own bizarre icecreams using liquid nitrogen and a host of unusual ingredients. Find out more on the next page.

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NOTCOT.org + Tasteologie Roundup

roundup notcotorg #57441 notcotorg #57448 notcotorg #57435 notcotorg #57439 notcotorg #57459 notcotorg #57429 notcotorg #57434 notcotorg #57420 notcotorg #57431 notcotorg #57425 notcotorg #57422 notcotorg #57451 notcotorg #57457 notcotorg #57447 notcotorg #57419 notcotorg #57453 notcotorg #57438 notcotorg #57443 notcotorg #57436 notcotorg #57456 tasteologie #61179 tasteologie #61095 tasteologie #61131 tasteologie #60675 tasteologie #61147 So much inspiration over at NOTCOT.org and deliciousness at Tasteologie this week! Click the squares to find out more about any/all of them!

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Skoop: The Mad Science of Mother Nature

skoopmain.jpg Packaging isn’t everything, but gorgeous, playful, happy graphics, branding, and simple inforgaphics never hurt… and with Skoop it definitely grabbed my attention ~ enough for a post on NOTCOT.org and a few inquisitive tweets. Well one thing lead to another, and next thing i know, a box of Skoop goodies arrived on the doorstep! And as far as supplements go, compared to what you find in a look at GNC or Whole Foods, these will definitely stand out and make you look twice!

Though the graphics were the first things to grab my attention, the proposition of the Skoop A-Game “Super Simple Superfoods” are intriguing in their own right. These powdered supplements you shake up mixed with anything from water and chocolate (almond) milk or oatmeal or yogurt are being positioned as a playful path to SUPER you! It’s less about diets or meal supplements but that extra something to help boost your potential… and nothing says that like comparisons to fueling up with premium… or a cape on a human icon. For those years when it felt like i was living on airplanes and in hotel rooms, i used to always have some Macro Greens on hand to help balance things out. They were the best tasting at the time… though that wasn’t saying much. So i was skeptical and curious about how Skoop would taste! First reaction, definitely sweeter and more palatable than expected, yummy even in the chocolate milk combination. So far we’ve only tried milk, chocolate milk, and almond milk - all not bad with both variations.

Also fun, they included some of our favorite Blender Bottles in the surprise package! The design of the BlenderBall, which is a springy, spherical wire whisk has always made me smile - and they work wonderfully when shaking things up. So this week we will be taking the Skoop 5-Day-Challenge to get SUPER and it couldn’t be better timed with the endless projects and sleepless nights, i can use all the boosts i can get! Take a peek on the next page for all the unboxing and details!

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