Entries tagged with: food
25 result(s) displayed (201 - 225 of 388):
Packaging based impulse buying at the market kind of day. But i was craving fresh cookies too… and while killing time at Mother’s down in Newport Beach… the packaging on the Eat Pastry vegan cookie dough jars sucked me right in with their playfully complex graphic label. The San Diego based line has a few flavors of cookie dough (Choc Chunk, Vegan Gluten-Free Choc Chunk, Peanut Butter Choc Chip, Chocoholic Chunk, Cinnamon Ginger Spice, and Oatmeal Raisin Choc Chip) ~ and its really the speakeasy-esque eyes peeking over what is either an open book or a mustache on the front as well as the fun fonts that lured me in first. And of course there’s the lady with the monkey on her shoulder ~ both enjoying cookies. And the mustache shaped barcode that can’t be ignored! Take a peek at the lovely packaging on the next page… cute branding continues to the Eat Pastry website as well. And i have a few cookies coming out of the oven in a few!
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!
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…
Lovely new piece from Reiko Kaneko for her 2011 collection, The Boat. Too cute that it got its name from the factory floor workers! The contrast of the natural fiber rope handle and the hand made English fine bone china is just stunning… perfect as a bread basket, fruit bowl, or anything else you dream up! See more pictures on the next page…
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!
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!
Ice balls are definitely a huge 2010 trend! Down to the last week of 2010! From The Macallan Ice Ball Machine to the Muji Silicone Ice Ball Mold… and freshly arrived from Maker’s Mark, Bourbon Ball Mold! Also i recently acquired some Fred & Friends Brain Freeze ice brains as another ice ball alternative for scotch and bourbon sipping. So check out the Maker’s Mark and Brain Freeze variations on the next page!
‘Tis the season for a bit of overindulgence and there is no better way to get started than with some gorgeous, droolworthy inspiration from Tasteologie and Liqurious. To find out more about each temptation, click on its individual image.
“It’s a 60’s post modern gingerbread house. Although I hesitate to call it a house… It’s more of a Palazzo.” And then i can’t help giggling. And then once i stop… can’t help but note what an awesome gingerbread palazzo that is! The whole Acura Season for Reason ad campaign by RP& is pretty cute ~ though there’s a tiny part of me that wants the ridiculousness they mock in the ads more than reason! See the chestnut roaster and the awesome xmas tree/live reindeer/etc, as well as the Gingerbread Palazzo ad on the next page!
On fun collaborations, last week Kiehl’s and Jeff Koons teamed up to launch the annual Holiday Creme de Corps: A Wonderland of Merry in NYC, and Anna went to go check it out for us. Highlight? Besides Koons in person? CRACK PIE BITES! Who knew they did these in mini form? Also, Cake Truffles - with sprinkles? Momofuku catered the event, and the food looks lovely (lots of pics on the next page!) So take a look at the world of pop art meets skin care meets deliciousness that descended up on NYC that night, see the festivities (and the adorable retro americana decor!) on the next page!
This post is the second of three gift guides sponsored by Xfinity. Focused on themes of gifts and gadgets that help us push the boundaries of how and where we watch TV! As usual ~ content is all me, and they’re sponsoring me to do it! And for the official bit: “This post is brought to you by Xfinity from Comcast. Watch all your favorite shows from anywhere with Xfinity TV. The views expressed here are solely those of the author and do not necessarily represent the views of Comcast or its partners”
Today we’re taking it into the kitchen! A peek at gadgets/accessories to help you when you’re in the kitchen and porting TV over, whether for entertainment or following along your favorite cooking shows - pausing, rewinding, using the TV as your live cook book of sorts… also take a peek at some Tasteologie Editors’ favorite cooking show indulgences all on the next page!
Is molecular gastronomy ready to go main stream? Tucked in the rear of the new Marina del Rey Jamaica Bay Inn on Mother’s Beach (where we were quickly warned not to go in the water!) ~ there is a newly opened restaurant, Vu. With the look of an all-american restaurant in a business hotel perched on the marina, it is so well lit, we felt no shame in grabbing a camera for a few food snap shots! My friend kept joking that if we were going to do the molecular gastronomy thing, we may need to go for burgers after… but the dishes here were far more filling than we expected! With deep fried grits, pork belly, bacon powder, collard green fluid gel, goat cheese hush puppies, micro cilantro/arugula/basil, aerated cream cheese, apple roe, sweet tea poached lamb, chicken fried watermelon, coffee-glazed cous cous, and more… it’s a fascinating experiment to taste! Chef Kyle Schutte has crafted quite the mix of comfort foods and local socal deliciousness! See some of the dishes we tried on the next page… and here are the Vu menus.
Gift Guide time! In addition to the NOTCOT Holiday Coupons and the many Holiday Giveaways that will be unfolding daily… today is a Gift Guide for the Kitchen! as sponsored by Starbucks who is celebrating their 12 Days of Sharing with us by hiding fun goodies, all over NOTCOT.org! Ready for a bunch of fun product picks to surprise anyone’s culinary side? See the next page!
Here’s a look at the adorable packaging of Fearless Chocolates ~ to be fair, the elephant logo and the actual bite taken out of the chocolate when you unwrap it have won me over. Cute graphic details too! See all the packaging details on the next page ~ including a gold badge/sticker thing!
Gift Guide time! In addition to the NOTCOT Holiday Coupons and the many Holiday Giveaways that will be unfolding daily… today’s gift guide is all about deliciousness (that you can order and have surprise someone at their doorstep)!!! It’d hard for anyone to turn down delectable delights ~ especially when they are this beautiful or surprising! (You won’t believe some of the flavors!!!) See it all on the next page…