It’s not everyday that you wake up to a doorstep with a basket of cucumbers, roses, and gin. Hendrick’s Gin of course… they are calling it “a most unusual bouquet for a most unusual occasion” as “The World’s Most Peculiar Gin Makes Fitting Arrangements to Celebrate Leap Day”… to celebrate the rare 29th of February, they’ve sent a fun arrangement of roses and cucumbers and the recipe for a Scarlet Petticoat! Take a peek at it all on the next page…
Entries tagged with: food
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Bouncing jello shots, party balloon pastry pops and succulent roasted pork belly sandwiches are all part of this week’s mouthwatering roundup from Tasteologie and Liqurious. To find out more about each delicacy, click on its individual image.
This post is coming to you from MiO. Change your water. Change your day. What do you want to change?
Our Tasteologie editor, Jackson, took on the challenge of shaking the usual up to mix and match unexpected tastes for a surprisingly delicious experiment this weekend! Here are his results!
My favorite thing about food, apart from its uncanny ability to keep me alive, is its flexibility. Flavors, textures, ingredients, regions… can all swivel about and inject new life or old comfort into just about anything. Growing up, some of my favorite meals came from visiting relatives down in North Carolina. The flavors of soul food and bbq just make me smile. Other friends have some of the same warm fuzzy feelings of family and home associated with Jewish food during the holidays. Combining the two together seemed like something we had to do.
We’d been playing around with smokers lately and I was keen to put one back to work. Inspiration came in the form of the wonderful smoked applesauce from The Gorbals in downtown LA. On a lazy Sunday afternoon the course became clear… sweet potato latkes with a smoked apple sauce. See the process on the next page…
Exploring the culinary side of LA ~ our Tasteologie editor, Jackson, had a fun chat with Chef Andre Guerrero about their variety of speciality grilled cheeses and beer director Ryan Sweeney about their Belgian brews over at Little Bear. Here’s a look at his latest adventure:
I love grilled cheese. It is the combination of two of humankind’s oldest food products. As it is about ten thousand years old… we’ve had lots of practice in eating and making this comfort food staple. Little Bear, a new bar in downtown L.A., offers a quartet of interesting grilled cheeses to go along with its amazingly well curated selection of Belgian Beer. It is a fantastic addition to Los Angeles’s Arts District and fits into the growing local network of lofts, artists, artisans, film shoots, factories, and restaurants. Little Bear brings nuance and great attention to detail raising otherwise straight forward food and beer into a warm comforting embrace. I couldn’t resist sampling their entire grilled cheese lineup! See more pics on the next page!
What is it about Japanese Kit Kats that are just THAT much more delicious ~ and beautifully packaged ~ and the dark chocolatiness is amazing too… Gave in to this at the Mitsuwa last night and it was too delicious and cute not to share. It looks like you can even add your own messages on the pack of the individually wrapped pairs that are nestled within the matte/gloss mixed outer box. One if particularly twitter looking… take a peek on the next page!
Over the summer, our friend’s at Chandelier Creative had an awesome Surf Shack in Montauk… and around the surf shack, they also have beehives filled with 20,000 honeybees! Well, come new years, a fun jar of honey arrived (part of their 75 limited edition bottles)~ “Our Chandelier bees will each have flown over 500 miles: feeding in gardens from the McMansions in the Hamptons to the surf-side gardens. Our queen bees kept a loving eye over all their devoted workers ensuring they made the best honey possible. So from our hive to yours, we wish you a sweet 2012.” What a fun way to ring in 2012… take a peek at last summer and an unboxing of this playfully delicious honey on the next page!
On silly random impulse buys, these quarter/euro sized button steak thermometers were too cute. They worked just as expected, needle moving once they started to get hot… and had a perfect medium rare deliciousness for lunch. They are just adorable ~ so see a few more silly pics of them on the next page! Tempting to make new images for them with fun icons…
Les Merveilleuses De Ladurée is coming according to Fashion Press ~ yes. That Ladurée. The famous french macaron maker is branching out in to cosmetics. These will only be available in Japan, and are in collaboration with Albion Cosmetics ~ the collection will include blushes, foundations, and lip colors inspired by their sweets. Take a peek at the upcoming collection on the next page!
I’m not sure which part is more fun right now ~ the idea of a Pancake Plate (where, of course, the syrup flows down the slope into its special syrup reservoir to avoid over soaked pancakes!) or the Pirate Chef logo by John Wye, who designed the pancake plates. I could have used these when tackling these pigs in a blanket at the Pancake Pantry last week ~ they ended up a delicious soggy mess when i was slow with consuming them! Love that these are an UncommonGoods exclusive ~ bummer that there aren’t any with the Pirate Chef logo on them ~ see more details (and other pirate chef goodness) on the next page!
This post is part of NOTCOT Having Fun In The Dark series sponsored by Canon Powershot’s Your Second Shot While taking pictures in the dark often means standing super still, you may still end up with more graininess than usual… armed with Canon’s low-light HS SYSTEM, you can trust the tech to help you capture the perfect shot the first time!
I love a good breakfast… and somehow its even more fun when it’s breakfast for dinner. While exploring holiday lights ~ we got hungry ~ and while joking around about breakfast for dinner holiday style ~ the challenge arose to Jackson Stakeman, our Tasteologie editor, to cook us a holiday breakfast for dinner… on his grill! Rising to the occasion he created a delicious variation of Steak & Eggs… and pancakes! All gift wrapped with a bow… and holiday lights! Take a peek at the delicious fun on the next page…
Wine makers and connoisseurs often talk of terroir. The taste that the place imparts on the grapes. You can close your eyes and taste the soils… the micro climate… get a sense of the life of the wine. It’s rare that we think of dinners as having the same property, but after meeting Helene and dining at her Malibu Farm. I now know that the an entire dinner can taste and feel of a place. The dinner was delicious and thoroughly Malibu in every sense. Some of the vegetables were grown on the property, just feet away from where we dined. The salads were dotted with pomegranate and the guest list was gently peppered with Hollywood. Winter soon brought nightfall but a gently heated tent, a live band, and plenty of local wine kept the party going late into the night. Being so close to the roots of one’s food was an amazing experience and I can’t wait to show you the rest.
From our London based editor, Justine Aw…
Some fun highlights from this year’s Experimental Food Society Spectacular exhibition housed in Brick Lane’s Old Truman Brewery! How could we not check out an event that boasted “an awe‐inspiring assemblage of jellymongers, sonic food artists, one‐of‐a‐kind dining conceptualists, cake sculptors, food landscape artists and food magicians”? There were some amazing cakes (including a dodo!), beautiful pieces created from chocolate as well as incredible quail egg cakes (made both from and in the eggs!) and medicinal marshmallows. See more photos of these delicious designs on the next page.
Amazing. Cooking just got way more fun ~ Jackson has been going nuts with some awesome Tasteologie Features as of late ~ and today’s is AWESOME. Baking with CLAY. Smashing it open! And poof — chicken! A full chicken! And another in bread! Equally satisfying… you have to see the pics of the chickens in action!
p.s. So… ca i build a whole clay scene atop the chicken before baking? or have other clay pods attached cooking OTHER things to smash open? Hmmmm… the possibilities!