Entries tagged with: food
25 result(s) displayed (26 - 50 of 402):
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!
Spiralizing is AMAZING. “How did we not do this as kids?” was the first thing Shawn and i wondered the first time we played with it. Inspired by Vangie Ogg’s Instagram, i impulse bought the Benriner Spiral Slicer (more info in japanese at the Benriner site.) The first time, we were having so much fun, i forgot to take pictures! Who knew it was so easy to make Zucchini Pasta?!?! And today, the NOTpuppy, Bucky, even got some yam pasta! And these “noodles” can be as long as 7-8 feet even! Ridiculously fun and delicious. Take a peek on the next page at the Spiral Slicer and some of our creations.
On fun surprises, Simplethings has fun messages inside their pie boxes! The new Simplethings in Westwood just soft opened on saturday, and we popped by to check it out for lunch and brought some mini “cutie pies” home! Inside the tiny cutie pies box is “life is short. enjoy the simplethings.” and inside the simple pies box is “you make good decisions.” ~ ahhhh validation by pie box. Take a peek at the fun on the next page!
Here’s the latest from London-based editor and resident zoologist, Justine Aw when she went to check out the 2013 Experimental Food Society Spectacular in London! A meadow of sugarpaste flowers billowing in the wind created by Rosalind Miller Cakes.
Phew! What a whirlwind of a weekend it has been in Seattle. Check out delicious food, incredible coffee, endless apples, so many craft brews, a peek in the Boeing factory, a look inside the Rem Koolhaas Library, timelapse vids, and more inspiration.
While Shawn was in NY earlier this week, he came home taunting me (and my juice addiction) with pictures of Summers Juice & Coffee that was just opened by one of his closest friends, Alex Kleinberg. So, here’s a peek at the fun design details and deliciousness. Congrats, Alex!!!
On happy places, you can’t help but smile when you arrive at the freshly opened Summers Juice & Coffee in Williamsburg, Brooklyn. We’ve enjoyed following their Instagram all summer as Alex Kleinberg and Christopher Taha (and their friend, Steffan Elzinga, of Wood Mgmt.) got their hands dirty and converted the 50 year old bodega space into their adorably refreshing neighborhood juice/coffee/pastry/sandwich spot. They found surprises like exposed brick and a large window under the drywall, which combined with some reclaimed wooden fence planks (which turn into herringbone ceiling and counter facade) and the addition of concrete flooring and counters, projection surf flicks, a stunning red surfboard on the wall, and a fun surf mural on the roll gate… it’s easy to forget there was a bodega there!
As for the food and drinks, Summers isn’t just fun decor, Shawn swears by the egg sandwich. (Here’s a peek at the making-of THE Egg Sandwich!) Part of the secret is definitely the parker roll from Clinton St. Baking Co. and the spiral of sriracha… also the bacon + avocado… oh, and the cheese folded in the fried egg. But i digress, with Alex’s history at his family’s award winning Clinton St. Baking Co., it’s no surprise the food and juice is delicious. (For Clinton St. fans, they also carry their pastries!) And as for coffee, they brew Brooklyn Roasting Company goodness. But, back to the visuals - take a peek inside Summers Juice & Coffee on the next page!
On delicious surprises, today’s LA to San Diego road trip lead us to the discovery of the new Lobster West in Encinitas. As their site says, “Lobster West is bringing New England’s love affair with lobster to the West Coast! As a family business, we are proud to offer fresh, sustainable and delicious Maine lobster rolls (along with crab rolls, shrimp rolls, seafood chowders, locally-grown organic salads and more).” As for where their lobster comes from, “We source all of our lobster directly from our friends who fish the icy cold waters of Maine and then we ship them overnight to Southern California, ensuring freshness in every bite! Our sweet and delicious Maine lobster is 100% certified and sustainable, and is served up in our favorite form - the lobster roll!” And you can taste the fresh deliciousness while you watch footage on their TV hanging over the door of their fishermen (lobstermen?) in action! We had to try their shrimp and lobster rolls… and couldn’t resist trying their monstrous whoopie pie… Looks like this one may make the list of our usual socal roadtrip pit stops between our usual taco/burrito joints! OH! It’s also worth noting that you can ask for Gluten-Free rolls! They use Udi’s. Take a peek at all the details and their menu on the next page!
p.s. Spontaneous trip = spontaneous pics, so all the pics are from the HTC One (vs giant dslr!)
Here’s the latest from NOTCOT’s London-based editor and resident zoologist, Justine Aw.
Our adventures with Baileys began a few weeks ago, at the enigmatic Dennis Severs House, where we joined Bompas & Parr for a secret event which promised Culinary Alchemy, marbled foods, chocolate and rhapsodomancy. We didn’t know much, but marbling was suggested and a touch of alchemy… Once inside, we learned about the years or development behind Baileys’ Chocolat Luxe, which officially launches today at Harvey Nichols and will be available more widely from October. The new liqueur combines Belgian chocolate, Irish whiskey, and cream (alongside Madgascan vanilla and other delicious ingredients).
Baileys Chocolat Luxe was revealed among a sumptuous brunch of treats from Lily Vanilli with a marbled theme. The swirling marbling, mixing of chocolate, whiskey and cream is key to the new Chocolat Luxe as is its decadence, captured beautifully by the venue of the launch, which even included a dining room train! More photos of the teaser launch and Chocolat Luxe on the next page!
EPIC Bar. The name is perfect, as these bars are truly EPIC. Gluten free, paleo friendly, grass fed protein bars that are impressively branded (from their packaging to graphics… sprinter van to bandanas… hats, matchboxes, booths and more!) Based out of Austin, TX, these bars went wild across the internet a few months back (we even had it on NOTCOT.org) and we’ve been meaning to order some to try, so when we ran into the EPIC Bar booth at OR, it was like its own little oasis tucked along the wall in one of the pavilions, and we had to taste them all.
I wasn’t sure what to expect out of a “protein bar” that was made of meat and packaged to resemble something like a clif bar wrapped like an artisanal chocolate bar… my head could never figure out what to expect, but it turns out it tastes more like something between a sausage/beef jerky/energy bar… think meaty with a little fruit mixed in. The flavors are Turkey/Almond/Cranberry, Bison/Bacon/Cranberry, and Beef/Habanero/Cranberry. They are all delicious, but i think my favorite is the Bison currently! I expected it to be tough to taste as good as the packaging, but it does, and it’s definitely worth trying ~ especially if you’re on a high protein, paleo, etc diet. They even had a 9 month shelf life, and each bar has one of those little “do not eat”moisture absorbing packet, so it’s perfect to stash as a snack in case of emergencies. Take a peek at the fun booth, design details, and more on the next page!
p.s. See more of our Outdoor Retailer Show adventures here!
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.
On fun surprises, it’s hard not to smile when the box from Byrd’s Famous Cookies (since 1924!) shows up! With large text saying “May your cookie jar never be empty” to a big picture of their iconic cookie jar… and that Savannah, Georgia ribbon graphic… it just makes the experience of unboxing and the anticipation that builds even better. Inside the box are a precisely packed cookie jar and lid filled with a pound of their quarter sized little cookies. The Cheddar Pecan ones are addictively delicious, and i’m hearing good things about the key lime too. You can refill your cookie jar by the pound, but to make your gift even more delicious, you can gift someone Byrd’s Never Empty Cookie Jar that will have refills sent for 3, 6, or 12 months. Take a peek at the unboxing of the goodies on the next page!
p.s. Their history from 1924 to now is a fun read too.
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!
Here’s the latest from London-based editor and resident zoologist, Justine Aw!
Earlier this evening, I headed to the previously featured urban food hub, FARM:shop Dalston for a preview of “Sunday lunch in 2063, an exploration into the sustainability of food and drink in the luxury sector”, part of Hendrick’s Carnival of Knowledge which will be part of the Brighton Fringe, Edinburgh Fringe and London Cocktail Week later in the year. The lectures will be presented jointly by mixologist Ryan Chetiyawardana (Mr. Lyan), Shay Ola (Rebel Dining Society) and Duncan McRae (Hendrick’s British Ambassador) and our taster was hosted by the menu’s creators. Intrigued by sustainable luxury and “edible curiosities made from insects”, I wasn’t sure what to expect. More photos and a look at the menu on the next page!
Going through my phone, and due to an unfortunate delay in what was going to be sponsored content, i just rediscovered some Atlanta adventures i’d been saving to share with you guys!
While in Atlanta for the Final Four, we tried a few delicious restaurants… and one noteworthy detail is definitely the Black Tea Ice Cubes in the cocktails at The Spence (from Chef Richard Blais, winner of Bravo’s “Top Chef All-Stars” )! When you’re first sipping on the drink, you know there’s a tea bag like tag and string hanging out of the glass, and some kind of huge ice cube, but it’s unclear how it all connects until you sip through it (and as it melts) only to find the cube on the end of the string! While ice on a string would have amused me already, finding out that their actually freeze black tea in the cube made even more sense… Take a peek at the details and a few more pics (and a video!) on the next page…
This post is part of the NOTlabs Laser Challenge: The ground rules are: Shawn and I are alternating days with executing and sharing a Laser Cutter involved experiment! And most importantly - we’re supposed to have fun, explore ideas, and it’s less about a fully formed product/concept at the end of the day, but more about seeing where the experiment takes us!
Here’s Laser Challenge #8! Since Bucky, the NOTpuppy, LOVES paper (receipts especially) and flying/jumping insects (moths and crickets are his favorite)… and he also destroys toys and devours treats nearly instantaneously these days… on a hunt for fun, healthy, affordable, and amusing… for today’s challenge i laser cut SEAWEED! (The everything-free dried seaweed sheets you can buy for sushi making) I figured, it’s dog friendly deliciousness, feels like paper, and cut in the right shapes it flies and flutters like his bugs! And it is AMAZING… with a flick of the wrist (and depending on the breeze) it will fly and float and flutter around in ways he can barely anticipate as he leaps and contorts in every which way to devour them. While it was nearly impossible to get a good video of them (and Bucky’s pretty fast!) the movement of these little guys mimic Maple Seeds ~ the ones that look like little propellers! And while having fun experimenting with shapes for optimal flight, Shawn and i also noticed our home states of California and Tennessee looked like they might work too… and they work awesomely! So take a peek at the laser cutting of these dog treat/toy seaweed flyers and the madness that ensues when we play with feeding them to Bucky on the next page!
p.s. If you have ideas, or want some laser cutting done, or want to play with us… feel free to use the contact form or leave a comment! And if you’re curious about the laser cutter we’re using, here’s the unboxing.