July 16, 2009
When you want a delicious meal, which airline do you fly?
Airline chefs around the world attempt to restore respect for their profession back to the golden era of airline cuisine.
"By far the best part of the journey has been the food," wrote Imperial Airways passenger George Cooper to his mother. "I have feasted from London to Mandalay on foie gras and ox tongue, roast beef and spiced lamb, lime jellies and the best peche Melba I have ever eaten."That was in 1936, and officially the last time anyone had a good word to say about airline food.
It's a fact that deeply irritates Thomas Harker, executive chef with LSG Skychefs, a catering giant that serves 56 airlines from its Heathrow kitchens. He describes the airline entree as a miraculous consequence of culinary alchemy. [from Times Online, thanks for the tip FreeW
Click here to find out which airline to fly for the very best in haute cuisine.
Posted by Cakehead at 04:52 PM | Comments (1)
September 10, 2008
Tax Cut to Buy Cakes
Money cake from Kelly Sweet Rewards
Since tax cuts mean we can buy more cakes, we were thrilled to find this calculator to help us make our decision on election day. Find out how many more cakes you can buy if Obama is elected versus McCain using this handy calculator.
[From Daily Kos via hanks http://icebergwedge.wordpress.com/2008/09/09/this-is-awesome/]
Posted by Cakehead at 12:59 PM | Comments (0)
June 09, 2008
Fat Leak on the Rails
Cake photo from Send Cakes to Pakistan
On Friday, The Chicago Tribune reported animal fat leakage on the tracks of a Chicago commuter line.
Commuter rail service on Metra's Union Pacific West Line was temporarily halted at the height of the afternoon rush hour because a stalled freight train leaked animal fat onto the tracks, Metra officials said Friday.
Pork belly politics, animal fat leaks? What's next? An oil slick at Bush's Texas ranch? Ah, the Texas Ranch. Has anyone begun to market a ranch dressing honoring our president, once he's finally left office. The name: "Bush Ranch Dressing" probably won't sell many bottles, but if spilled on the train tracks there might be less slick and more friction.
Posted by Cakehead at 01:47 AM | Comments (0)
May 01, 2008
Super Sized Salad
If you're looking for a big salad topped with ranch dressing for lunch, head over to Penn Station near 33rd Street and 7th Ave, Manhattan. You may need some rock climbing gear to reach the lettuce leaves -- but once you've scaled the billboard you will not be disappointed in the serving size. [thanks to Anna and her cellphone camera]
Posted by Cakehead at 01:45 AM | Comments (0)
April 17, 2008
Whole Foods Barbecue...no, not the grocery store
our muse: the spitted goat. we will cook our animals whole this barbecue season.
With the Brooklyn weather report calling for temperatures approaching 80 degrees Fahrenheit tomorrow, we've declared the official start to barbecue season this Friday night. Every year we pick a barbecue theme and run with it. Last year the focus was on wild game, or as we like to call it, "game gone wild." The year before it was all about cooking meat as slowly and at the lowest temperatures possible -- aka "slow foods" meat. This year we're going for the "whole foods" theme. No, we're not getting corporate sponsorship from the grocery store. What we mean is we're keeping the animal intact (minus the innards and skin/fur) and slow roasting the animal whole.
This will be our first time trying our hands at the "whole" animal approach to barbecuing in our backyard. In Rwanda there was the attempt to roast a whole goat at our house in Kigali. We found a chef skilled at the art of skewering and roasting whole animals. The plan was that he would show up with the raw goat and teach us how to rub and prepare the meat, build a fire pit and skewer the kid up for roasting. But we knew our ability to communicate failed when he arrived with a towering platter of carved up goat meat -- very tender, but the cloven footed beast was not intact for roasting. Needless to say until now we're still virgins with spit cooking. Friday night this will change. And we plan to tackle the art of whole food roasting throughout the summer. Check back for updates on the fiascoes that we're sure will ensue.
Posted by Cakehead at 05:08 AM | Comments (1)
October 25, 2007
The Sneeze Tests Out the Domino's Pizza Ordering Robot
We've all lost hours at a time, filling out online surveys, purchasing wedding gifts from online registries, or buying groceries from Fresh Direct. Now prepare to block out even more online purchase time to place your Domino's pizza orders. As The Sneeze reveals in their investigative pizza ordering report -- not only can you choose from a multiplicity of toppings, you can also choose the quadrant of the pizza where the toppings should be placed.
Regardless of your feelings about Domino's, the fact that you can order it online without having to talk to a human being is fantastic. Type a little on your computer and magically a pizza shows up at your door. It's the closest thing we have to Star Trek's food synthesizer...But I also love the amount of control they give you. Beyond choosing your crust, each topping comes with your choice of "light," "normal," or "heavy." Just like tampons. (Am I right, ladies?) But what I've become obsessed with is that when you only want a particular topping on half of your pizza, they make you specify WHICH HALF. LEFT or RIGHT.[from The Sneeze]
**warning: In no way are we advocating the purchase of Domino's Pizza. In fact, we're saying don't eat the stuff. Here's why.
[Thanks for the tip Jeff at AndIamnotlying.com]
Posted by Cakehead at 09:16 PM | Comments (0)
October 18, 2007
Cookie Gift
A few weekends ago we attended a wedding. Next to our plates, we were presented with the greatest gift of all: a little bag of homemade cookies. With the hope that other guests were on strict carb-free diets, we lingered deep into the night, hoping to gather up the gifts that were left behind. We managed to scrounge up a wide assortment of cookie flavors: chocolate-chocolate chip, chocolate chip and lemon sugar. The cookies were made by a little start-up bakery in Hoboken, NJ called Sugar Flower Bakery.
Posted by Cakehead at 04:36 PM | Comments (1)
October 16, 2007
Restaurant Reduces Carbon Footprint by Serving Local Squirrel
squirrel meat image from The Gastronomic Diary
The Famous Wild Boar Hotel in North West England is serving up free grey squirrel pancakes to hungry diners.
The restaurant at Crook, near Windermere, in Cumbria, is giving diners the chance to try the canapes free of charge. The grey squirrels were caught in the hotel's 72-acre woodland grounds and have been prepared by head chef Marc Sanders.[from the Daily Mail]
But you don't have to cross the Atlantic to eat this gamy delicacy. With Steven Rinella's book, The Scavenger's Guide to Haue Cuisine you too can prepare a 45-course banquet that includes squirrel as one of the less exotic dishes.
Using the 1903 Le Guide Culinaire by master chef Escoffier, Rinella sets out to
shoot, fish, slaughter, raise (as in pigeon husbandry), gather and otherwise procure the ingredients for these dishes himself, with help from his fishing and hunting buddies. Rinella's girlfriend is a vegetarian, and he's aware that this project may seem distressing to some, but he offers a spirited defense of choosing to "make his own food." Rinella's year took him all over the U.S. and Canada with plenty of unusual outdoor adventures: frog gigging, eeling, "glassing" for elk, making headcheese and sparrow-trapping. Preparing the feast, with its huge list of ingredients, took more than a week, with hard-breathing last-minute tension. Some dishes worked, some didn't (e.g., Crayfish Mousse, and Elk and Antelope Kidney Pudding). This unusual memoir could serve as a tasty gift for sporting types.
Posted by Cakehead at 03:51 PM | Comments (0)
October 10, 2007
Two NYC Dining Guides Compete for Your Love
Today, the 2008 New York City Zagat's Restaurant Guide hits the bookstores and so does the 2008 New York City Michelin Guide.
For the first time, the latest editions for 2008 of the two restaurant guide books were published on the same day.The guides generally agree on the quality of a number of the restaurants. Per Se, Jean Georges and Le Bernardin remain the only restaurants in New York with Michelin's highest rating, three stars, and each was among the top seven restaurants in Zagat, with 28 of a possible 30 points.
[From NYTimes]
We're awfully proud since our neighborhood restaurant, Dressler, just was awarded a Michelin star! It is one of only three "outer borough" restaurants to receive this distinction -- Peter Luger, a block away in Williamsburg, and Saul in Brooklyn's Cobble Hill, Dressler are the other two.
Posted by Cakehead at 02:02 PM | Comments (0)
September 26, 2007
Edible Designs by Katja Gruijter
edible shortbread tiles
Dutch Food Designer, Katja Gruijter uses food and drink as her materials. From her bread trays, bread bag and shortbread tiles, her work is beautiful to look at and keeps the salivary glands functioning.
[via Culiblog]
bread plate in the form of a painter's palette
edible bread bag
Posted by Cakehead at 11:16 PM | Comments (0)
Williamsburg stays sweet. Domino Sugar Factory Gets Landmark Status
Domino Sugar Factory image from Curbed
The Domino Sugar Factory in Williamsburg, Brooklyn is protected against developers and wrecking balls.
The Landmarks Preservation Commission voted unanimously Tuesday to give landmark status to the Domino Sugar Factory along the Brooklyn waterfront. The cluster of three brick buildings was completed in 1884 and at the time stood as the largest sugar refinery in the world. The refinery closed in 2004 and was acquired by CPC Resources, the development arm of the Community Preservation Corporation, which plans to convert the building and surrounding property into residences.[from AM New York]
However, it seems that there wasn't enough sugar to sweeten the deal and keep the beautiful, yet creepy Adant House around. According to Curbed,
The landmarking left out some historic structures including the Adant House next to the Williamsburg Bridge, which has its own fan club. If the New Domino plan is approved, meanwhile, the Old Domino would be surrounded by buildings up to 30-40 stories tall.
Posted by Cakehead at 10:06 PM | Comments (0)
September 25, 2007
Prison Food Convention
As part of their Conventional Wisdom series, Slate visited the exhibition hall at this year's conference for the prison food industry. The lesson school children should take from the video is they're better off eating prison food than school lunch, since the prison system demands higher quality food than the school system.
[from Slate via BoingBoing]
Posted by Cakehead at 02:34 PM | Comments (0)
September 11, 2007
Is Commitment Ceremony Cake Tastier than Wedding Cake?
According to FoodReference.com September is National Biscuit, Chicken, Honey, Mushroom, Papaya and Potato Month. But September for us means weddings. A lesbian wedding in a red states, a heterosexual wedding in a blue state. Every weekend of September we will be eating some form of commitment cake. For this reason we're declaring that September is officially Wedding Cake Tasting Month.
We'll report back at the end of the month to let you know whether commitment ceremony cake tastes better than civil union cake and how hetero wedding cake compares to both.
Posted by Cakehead at 04:44 AM | Comments (1)
September 05, 2007
World's Top 50 Restaurant Results are In
Unless you're in the disposable income tax bracket, you're once again going to be disappointed by the financially inaccessible poll results. But in case you're curious or are disciplined about saving for a dinner splurge, here are the top 50 restaurants in the world, according to people who get paid to dine at these eating institutions. You'll find us on a cheap tapas crawl in San Sebastian or a pastry crawl in Paris or grazing the taco stands of San Francisco. Oh, and Per se somehow made it on the list -- despite reported nose dives in meeting expectations.
1. El Bulli, Montjoi, Roses, Spain (Nr. Barcelona) -- World's Best Restaurant, Best Restaurant in Europe
2. The Fat Duck, Bray, Berkshire, U.K. (Nr. London) -- Chef's Choice (voted for by last year's 50 Best)
3. Pierre Gagnaire, Paris, France
4. French Laundry, Yountville, California, USA -- Best Restaurant in the Americas
5. Tetsuya's, Sydney, Australia -- Best Restaurant in Australasia
The other 45 top restaurants click here.
Posted by Cakehead at 02:33 PM | Comments (0)
September 04, 2007
Gourmet Lunch Ladies
Photograph: Chris Radburn/PA
Each fall, returning to school meant access to rectangular pizza slabs, steak-ums and tatter tots -- food that was off limits at home during the summer months. School lunch was a treat. But some students in Maine will no longer be served meals like this on the marbleized plastic partitioned trays. Thanks to the hard work of our dear friend, Amanda Beal, in our homestate of Maine, many students will be eating well this fall. California has been doing this stuff for a while. But we feel a certain amount of pride given our ties to the little state.
Even the pickiest eater would've appreciated the scene in the kitchen of the Maine Organic Farmers and Gardeners Association. Trays stacked with orange and yellow carrots, miniature yellow summer squash and purple and green jalapenos crowded the counters. Colanders overflowed with heirloom tomatoes and scrubbed potatoes. Bouquets of fresh herbs awaited chopping.The 11 "lunch ladies" from Boothbay Harbor, Yarmouth and Hall-Dale Elementary School in Hallowell quickly got to work, weighing ingredients, peeling vegetables, slicing and dicing. At once, a cacophony of sounds filled the room -- a whisk on a stainless-steel bowl, the clang of metal pans, the whir of a food processor shredding carrots. Soon, the aromas of cilantro, sauteed onions and pot-pie gravy mingled in the air.
On the menu: For their first course, diners can choose from Autumn Harvest Corn & Chevre Pudding, Maple Roasted Root Vegetables or Carrot-Ginger Soup. For the main course --make that the Maine course -- offerings include Italian-Inspired Pasta with Maine White Beans & Veggies, Chicken Pot Pie with Maine Mashed Potatoes or an organic Barbecue Beef Burger. Sides include Aroostook Wheat Berry Salad, Heirloom Tomato Salsa and Carrot-Raisin Slaw. And for dessert, the mouth-watering lineup includes Pumpkin Snack Cakes, Wild Blueberry Cobbler and Maine Apple Gingerbread.
[from Bangor Daily News, by Kristen Andresen]
The corporate cafeteria of midtown Manhattan sound grim in comparison. We may have to return home, live with the parents and head back to school.
Posted by Cakehead at 02:13 PM | Comments (0)
July 02, 2007
Better than the Food Network: Public Access Cooking Show
The Merrill Howard Kalin Show is our new favorite cooking show. There is speculation that the host of this public access cooking show broadcast out of Palatine, Illinois is not actually mentally retarded. It almost doesn't matter if he is or not. Whether Merrill is slamming down lettuce heads for salad, piling chopped fruit on jiggling jello or preparing chicken, his approach and commentary guarantees to entertain.
This video is the holy grail brain bomb of public access television. So much so that you need to watch it all in complete silence, possibly more than once, to really pick up on every subtle and bizarre nuance. It could use a commentary track, really. Every dish he tries to make is a disaster, every prep technique he uses is either wrong or flat-out dangerous, and then, just when the ship really starts sinking, he starts in with the impersonations. You can rationalize laughing at this video by saying you're laughing WITH him, but remember: no matter how you justify it, if you laugh at this video you are going to hell.
[Cracked.com via Kevin K.]
Posted by Cakehead at 05:22 PM | Comments (0)
July 13, 2006
AP's NASA reporter should be moved to the Kitchen Beat
We can relate to the oral fixation that plagues reporters. As we all know, smoking stimulates brain function which is why so many reporters smoke (or used to smoke) while writing. Now that smoking has been officially deemed unhealthy, reporters are having to find new ways to satiate the oral fixation. Some suck lollipops while writing. Others, as with this Associated Press reporter on the NASA beat, find ways to incorporate food and kitchen metaphors into their stories. From "Astronauts Spackle in Space":
The main job of Discovery astronauts Michael Fossum and Piers Sellers, squeezing out putty-like sealant and patting it down, went slowly as bubbles kept appearing in the peanut butter-like material designed to fix cracks in the shuttle's delicate heat shield.....Sellers provided a bit of excitement when the spatula -- about the size of a normal kitchen tool -- he used to spread the sealant disappeared when he wasn't looking.
Our mouths are watering just thinking about the peanut buttery goodness.
Posted by Cakehead at 12:04 AM | Comments (0)
July 11, 2006
Sugar Headache
Gummy Steaks via Candy Addict
We have Rob Walker to thank for introducing us to Candy Addict in his NY Times column, Consumed, last Sunday. The titled of this article was entitled "Short and Sweet".
The article focused on how mainstream candy makers are introducing limited edition versions of our favorite junky treats as a marketing stategy to get consumers to purchase the delectable treasures while supplies last. We think the stategy is brilliant. If you're like us, you felt a sense of loss when you learn that KitKat introduced KitKat Milkshake and you didn't get to try it. They're capitilizing on that sense of urgency that people feel when they learn that a fancy new product has been introduced and may not be around in a month.
We'll be certain to remain on the lookout to ensure that future limit editions are not missed. We confess we were mildly disappointed when we learned that the limited edition version of our favorite movie snack, Junior Mints Inside Outs, went away before we got to sample them.
While we're impressed with Mars & Co.'s tricks to move their gooey products off the shelf, we're even more impressed with Brian Pipa of Candy Addict:
http://candyaddict.com/blog/2006/04/26/gummi-chicken-feet/
It's challenge enough to update a blog with multiple entries on a daily basis. Not only is Candy Addict posting regularly, but he is finding enough new candy to review so that he never runs out of material - everything from the ordinary to the obscure. We were particularly moved by his reviews of the gummy steaks and gummy chickens feet.
Posted by Cakehead at 03:32 AM | Comments (1)
July 10, 2006
Collapsing with Hunger
Click on the map to view the accessible restaurants
Just because a building collapsed, doesn't mean Upper East Siders will go without their deliciously expensive restaurants. Thanks to NYC food blog, Eater, diners can navigate their way around the closed streets using the handy map that Eater has put together.
As a result of the building collapse that occurred on the UES this morning, there are intermittent restaurant closures in the neighborhood. (As it turns out, certain streets are closed as well.) An initial survey indicates that 62nd Street mainstay Amaranth may be closed for the day, if not longer; Aureole, Nello and Fred's all remain pretentiously opened. Click through for the area restaurant list and gmap-age.
Posted by Cakehead at 07:34 PM | Comments (0)
June 26, 2006
For those who live to eat, Chowhound has relaunched
For those frustrated with the low-tech Chowhound message board of yester-year, you're in luck. Chowhound has relaunched and will become a part of CNET's Chow.com network.
Don't worry, all you old school Chowhounders. The old version of the site will still be accessible.
To read an interview by Professor Salt with Jim Leff, co-founder of Chowhound click here.
[tip from Kevin K]
Posted by Cakehead at 02:38 PM | Comments (0)
February 15, 2006
Ridiculing Cooking Practices of the Past
It's one of our favorite pastimes. To study old cookbooks to see how tortured diners of the past really were. Actually, we're truly mesmerized by any recipe created during the WWII era and wish that a day would return when kitchen experimenter would bring back the Jell-O suspension dishes without a hint of irony. Until that day arrives, those who share a similar interest in recipes of the past can check out the food section of Cate's Garage- a collection of old recipe pictures with her commentary on how backwards the Greatest Generation really was.
Cate on the image above:
Maybe some of these women were lonely enough [during WWII] to fashion their own, um, men. I truly do hesitate to make fun of WWII-era food. I'm sure it was tough trying to make ends meet! But may we be frank for a moment? Can you imagine trying to serve this to someone--anyone--with a straight face. Boggles the mind, doesn't it? The only thing that makes me think it might have been meant seriously is the fact that there's no garnish of 14 cherry tomatoes in the centre.Pick up bonus points if you can name the five different fonts used in this one advertisement.
Posted by Cakehead at 02:17 PM | Comments (0)
January 27, 2006
Overheard in New York
Everyone knows that the best way to find good eats is through word of mouth. And what better way to find out what to eat and where to eat than from evesdropping on strangers on the streets of New York? Overheard in New York has compiled a special collection of food-related conversations in their " Build Up An Appetite" archive. Here are some of the conversations that were overheard:
Guy: If I ever become a cannibal, now I'll know what cuts of meat to ask for.
--South Street Seaport Museum
Overheard by: Karyn RegalGuy: I had a turkey injected with pomegranate juice once. It was very delicious.
--N trainChick on cell: Yeah, if I'm really hungry it doesn't matter about morals anymore, I'll just dive right into bacon, anything. Totally forget about the vegan thing. So for god's sake don't ever leave me alone with bacon. Or human.
--52nd & LexingtonGirl: So I actually tried garlic knots one day when I wasn't high and I was like, "Wow, these are good...and there's really garlic on them, too!"
--Washington Square Park
Overheard by: buffa
Posted by Cakehead at 03:15 PM | Comments (1)
January 06, 2006
Top 101 Restaurants if you have an expense account
101 examples of expense account dining
[from New York Magazine, "101 Best Restaurants" by Adam Platt]:
When I called my friend the Food Aristocrat with the news that the magazine was adopting a star system for the rating of restaurants, she let out a small, agitated sigh. “Boy, are you screwed,” she said.
We think Adam Platt should be less concerned about his "Food Aristocrat" friend and more concerned about the "Food Masses."
We admit that we'd like to dine at all 101 of the restaurants to which Adam Platt has presented one, two, three, four and five stars in his New York Magazine ranking. We've read the same prior reviews Adam used as leads. We've drooled over the same menus. But the difference between Adam and us is that we don't have an expense account. If I knew that my company was going to pay for meals at 101 plus restaurants of my choosing, I too would choose Manhattan's most expensive offerings.
But while we were drooling over the menus we were also checking out the menu prices. And not one of the restaurants that Adam has presented offers even a remotely reasonably priced meal. Sure the meals are art. They look and taste delicious and best of all you can be assured that the room will be lit by the warm glow of trust and hedgefund money. But now that New York Magazine has hit the stands with its top 101, we guarantee that the lustery glow of the rich at each of these restaurants will have faded and instead you'll be sitting in the muddled light of suckers who have followed the advise of the expense account-touting restaurant reviewer. Who is the New York Magazine's audience if all 101 options present require a couple to burn through $250 in one sitting? Are they the same people who are creating the demand for luxury apartments instead of middle-income housing? And perhaps burn is not the correct metaphor. Tossing your money down the shithole is more apt - because after enjoying your New York Mag-endorsed meal you can be sure that you will have pissed your hard-earned dough down the toilet on an overly extravagant meal.
Maybe New York Magazine is a cheap way for the middle-income people of this city to live vicariously through the rich. If that's what this top 101 is, then more power to you. Unfortunately, I think the list is a restaurant reviewer who has not done his homework. There are thousands of delicious and affordable dining spots throughout this city. Unfortunately, to find them would require relinquishing that free meal at Per Se or WD-50. And with this kind of free ticket, why dig when you can dine.
Posted by Cakehead at 01:49 AM | Comments (4)
September 06, 2005
Salty versus Sweet
Wasabi Funyuns
The Chippie blog reminds all us sweet tooths that salty can be just as good as sweet. The website dedicated to chips in all flavors, shapes and sizes was created by Janet Higdon. She says: "My particularly refined taste in chips has been cultivated by years of eating chips. I have no formal training in food, chip making or chip consumption. Sadly, no one pays me to eat chips."
Posted by Cakehead at 12:53 PM | Comments (4)
August 19, 2005
The universal language of dough....fried dough, that is
South Africa's version of fried dough: Koeksisters - pronounced "cook-sisters"
Beignets, fritters, churros, hush puppies and lokma. Now there is a website dedicated to providing pictures and history of fried dough from around the world. If you're craving multiculturalism, there is no better way to experience it than by eating your way around the globe. Let the folks at Oso Ono (a Hawaiian word meaning fried dessert dough) be your guide.
Posted by Cakehead at 06:59 PM | Comments (0)
August 11, 2005
Eat to Earn Spending Money
We weren't sure whether to categorize this posting in the Slumming It category or Careers in Eating. The free snacks would suggest Slumming It, but since there's a modest paycheck offered, we concluded this qualifies to be cataloged under Careers in Eating. If you are selected, don't forget to add the credit to your resume.
[From Craigslist.com]:
Two-week research study on snacks, flavors and moods. Three short visits to St. Luke’s/Roosevelt Hospital (Amsterdam and 114th) and answer daily questionnaires on the internet. $50.00 compensation, 212.523.1602.
Posted by Cakehead at 05:24 PM | Comments (0)
August 03, 2005
Severed fingers and Catsup Dispensers
The Silicone Finger Protector - now you can chop your onions like you're in a slasher film
Since we've had several mishaps with knives - mishaps that included gushing blood, late night trips to the emergency room, stitches and permanent scars -- we were excited to discover a solution to our kitchen knife klutziness. The brilliant students of MIT have created the silicone finger protector. [Check out this and other unuseless inventions known as the Japanese art of Chindogu]:
This silicone substitute hand is designed to reduce the danger of cutting your own fingers when preparing food. Careless choppers can become carefree, slicing away at high speed, safe in the knowledge that damage done will be to a hand that doesn't mind. It won't recoil from dirty jobs either, so if you happen to be phobic about raw onions, fish scales, or the slippery debris that collects in the plughole of the kitchen sink, allow the fearless silicone fingers to lend a hand.
The Catsup Crapper is another unuseless food-related treasure from MIT via Milk & Cookies
Catsup Crapper
Posted by Cakehead at 05:15 AM | Comments (1)
August 01, 2005
Whiskey Town Supersized Big Gulp
First there was Morgan Spurlock's Supersize Me. For 30 days he ate nothing but McDonald's. That was nothing. Now there's Trevor Moore. In his documentary he sips nothing but whiskey for a full month. [Via Milk & Cookies]:
Click here to view Quicktime clip
We suggest if you're going to follow in Trevor Moore's foot steps, you purchase the last Whiskeytown album and sip away.
Also worth checking out is the Supersize Me, game called Burger Man
Posted by Cakehead at 11:35 PM | Comments (0)
July 27, 2005
For all you aspiring chefs: There's a great future in plastics. Think about it. Will you think about it?
Resin taco
To all the burnt out food service workers we say, bid farewell to your abusive head chef. Flee the land where food rots and perishes. Leave the cooking behind. There's a career awaiting you with sane hours and a vibrant community of people who like to look at food...They just don't like to eat it. The world of plastic food manufacturing wants you for a lifelong career that tempts eyes, but not tastebuds.
June D. Barnard owns Decorate Your World, a company that offers a full catalog of artificial drinks, dishes and desserts. She says, the industry of artificial food production is "bursting with creativity and excitement."
Just look at all the delicious meals you can feast your eyes on. My mouth is watering just looking at that juicy acrylic margarita or that resin taco.
acrylic margarita
Or if you're a big believer in breakfast, start your day off by eyeing this bagel with lox.
”Bagel with lox sits securely on white glass dinnerware”
"They look so real you'll run out to buy the real thing to eat! But you better not bite into one of these. They are only for pretend!"
Have a sweet tooth like Steven Segal and Fez from That ‘70s Show? These delicious chocolates are so realistic that they might even be enough to solve Fez’s Valentines Day dilemma:” [From the KELSO'S CAREER episode, Original Airdate on FOX: February 12, 2002]:
Hyde: (Walks up to Fez who has his back facing towards everyone) Hey Fez, how's it going with not eating the candy? Fez: (Turns around with chocolate all over his mouth) Fine, thank you. (Puts another chocolate in his mouth) ... Fez: (Pours more chocolate on one of Rhonda's chocolate candies) Oh no, I have to, I have to stop eating Rhonda's chocolates! (Puts the candy in his mouth) I'm hopeless! (Looks at the can of Hershey's chocolate and drinks out of it.) ...(Fez is sitting on the couch with one chocolate left in the box. He looks sad.) Fez: Rhonda's going to be so disappointed. All that remains is one lonely candy.
Posted by Cakehead at 11:15 PM | Comments (0)
June 21, 2005
Featured Eating-for-a-Living Job
Lick ice cream cones for a living. Swish fine port about in your mouth on the company card. You've been training your whole life for this job. Now all you have to do is research the cravings of the Denver eating crowd, be slightly handy with wordsmithing and you've got yourself a job. The Denver Post is looking to hire a restaurant critic.
[Job Posting from Journalism Next.com]
Dining Critic/Food Writer
The Denver Post seeks a creative writer and adventurous diner to join its Features staff. We want someone with a passion for finding great meals and a talent for sharing the news through lively writing. The successful candidate will work as the newspaper's chief restaurant critic and contribute regular stories to the weekly Food and Entertainment sections. We want someone with style who will generate real excitement among the eating crowd. Experience as a critic is not essential, but food knowledge is a must.Send your resumes to Carla Kimbrough-Robinson, associate editor/staff development, at The Denver Post, Fax: 303 820-1497 or Email: ckimbrough@denverpost.com.
Posted by Cakehead at 04:28 PM | Comments (0)
