Archive for the ‘food’ Category
Conflict Kitchen is a restaurant in Pittsburgh that only serves food from countries the US is in conflict with. Started as a special project by John Peña, Jon Rubin, and Dawn Weleski, Conflict Kitchen serves take-out style food, and the entire restaurant identity changes every four months to highlight a new country. The first iteration of the project, Kubideh Kitchen, dishes up Iranian cuisine. For just $5, you can try a kubideh sandwich, a national dish in Iran consisting of spiced ground beef wrapped in homemade barbari bread with basil, mint, and onion. All this comes packaged in a custom wrapper with interviews from Iranians on a variety of subjects ranging from poetry to politics.
The Little Cake Parlour makes the cutest little sweets, with a creative twist: Alice in Wonderland inspired treats, luscious lip cookies, and big-eyed owl cupcakes—oh my! And continuing the delectable trend, eye-catching photos of their fancy sweets are accentuated by the lovely graphic design of their website.
[ via The Little Cake Parlour ]
There’s nothing sweeter than dressing up your cupcakes in cute wrappers that come in pink zebra stripes or look like flowers! Awwww. These are from Emerald + Ella, a Sydney-based online shop.
[ via thedesignfiles.net ]
Hákarl, also known as Putrefied Shark, is perhaps Iceland’s most infamous traditional delicacy. This eye-popping blast to the palate will drive tears to your eyes, and likely cause your gag reflex to flare up at first bite. Most commonly served with toothpicks as bite-sized cubes resembling cheese, these harmless looking babies reveal no hint of the overpowering aroma that awaits adventurous foodies.
Hákarl’s distinct ammonia-heavy scent is reminiscent of rotten cheese mixed with industrial-grade cleaning products. Moist, with a fishy texture and a consistency slightly akin to bamboo shoots, this pungent dish packs a serious punch. Said to be an acquired taste even for Icelanders, brave travelers can try pinching their noses to take the shock value down a notch, but they’ll still have to contend with the strong ammonia aftertaste that lingers as a result of tasting even the tiniest morsel.
They Draw and Cook is a blog featuring inspired illustrated recipes and food art. Cooked up by professional illustrators Nate Padavick and Salli Swindell, the idea blossomed while the two were on a family vacation and Nate threw together a pasta dish based on a meal he once had in Berlin. Said dish included figs. Salli bought the figs. She began painting them. Food fused with art. From there the pair set out to create an illustrated recipe book, which also became a blog featuring yummy artwork by talented artists all around the world. A new delicious post is added daily and there’s now a separate Kids Draw and Cook blog for aspiring food lovin’ artists 16 and under. Bon Appétit!
[ via theydrawandcook.com ]
Sarah Kaufmann is also known as “The Cheese Lady”. With 16 years of experience working in the dairy industry, Sarah has made the medium her own, carving up notables like a 300-pound gorilla and a six-foot-long cheddar gator for the University of Florida! Although Sarah usually creates her cheese sculptures in her San Diego and Cincinnati studios, she can also be found sculpting cheese in person at festivals, fairs, and other special occasions. I don’t think I could bring myself to bite into one of Sarah’s lovely creations.
Seven Definitive Tearooms Making Steam in Los Angeles
If you are as particular about your tea as I am, you already know that L.A. is a mecca for tea lovers. From rose petal elixirs served in tearooms on Melrose Avenue, to sleek tea-based cocktails you’ll discover out on the town, L.A. is stronghold for both unique and classic tea spots. The following are a sampling of the city’s steamiest hot spots:
1. Jin Patisserie
Jin Patisserie takes afternoon tea to the beach—Venice Beach, that is. Nestled behind an orange door on eclectic Abbot Kinney Boulevard, Jin Patisserie’s tranquil garden welcomes tea goers with soothing sounds of fountains and urban forests of bamboo. The owner, Kristy Choo, hails from Singapore and is a graduate of the California Culinary Academy in San Francisco. Her teahouse is a fresh blend of Asian aesthetics and fusion pastry concoctions.
Fried rice, a timeless Chinese classic, is a great choice if you want a quick, easy, and delicious meal. You can toss this together in about 20 minutes. Here’s what you’ll need:
We love this crock-pot chili recipe, made with white beans…especially on a rainy day! It’s simple to make:
1lb Great Northern beans, soaked
1 medium onion, chopped
3 cloves garlic, minced
2 cans (4 oz each) green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons cayenne pepper
1/2 teaspoon salt
2 lbs skinless, boneless chicken breasts
2 chicken bullion cubes combined with 14 1/2 oz of water
1 can (14 1/2 oz) reduced-sodium chicken broth
1 cup water
Boil 6-8 cups of water in a medium pan and add the beans. Boil at a rapid boil for 2 minutes, then remove from heat and cover. Let the beans soak for 1 hour, then drain and discard the water. Meanwhile, cut the chicken into 1 inch pieces. Place everything in the slow cooker and stir it up. Cover and cook on LOW for 10 hours or HIGH for 6 hours. Bon Appétit!
* adapted from the Rival Crock Pot Owner’s Guide