Always a sucker for mini foods.
Always a sucker for mini foods.
Fat & Furious Burger
French graphic designers Thomas and Quentin have created what are probably the most awesome and imaginative burgers you will ever come across. What started out as a project to spice up lunch-time, evolved into Fat & Furious Burger, a mind-blowing series of cleverly-styled experimental burgers inspired by current news headlines.
Everything behind this click through link is gorgeous.
Moules frites is a dish for all seasons. In the summer, mussels cooked in wine with garlic and shallots taste light and fresh; in the winter, a steaming bowl of mussels in broth will warm you right up. Unfortunately, the ocean isn’t so cooperative with the “for all seasons” mentality, and even though you can get mussels in restaurants all year long, they’re really best during fall, winter, and early spring, when the water is colder. Instead of fries, use crusty rustic bread warmed in the oven — it will soak up all the delicious broth left in the bowl. These mussels are best served with the wine you cooked them in, or if you’re splurging, a nicer version of the wine you cooked them in. If you’re feeling a bit more Belgian than French, they’re also great with a cold wheat beer. Bon appetit!
Mussels with White Wine, Fennel, and Tomato
Two pounds P.E.I. mussels, or whatever’s fresh at the store (blue mussels are also great)
One bottle of white wine, preferably dry and not too sweet
One large shallot, finely chopped
Four cloves of garlic, finely chopped
One or two springs of fresh thyme
1/2 fennel bulb, thinly sliced (or shaved, if you have a mandolin)
One large tomato (I used a huge heirloom), cut into bite sized pieces
Three tablespoons unsalted butter
Parsley, finely chopped
Salt and pepper to taste
Things I made.
There’s nothing like a warm scone on a chilly fall day. The SoCal heat isn’t quite gone, but it’s still the season for curling up with a book and a cup of tea, and a scone is a perfect culinary companion. Even though there’s not much you can do wrong with a scone (these would be great with blueberries or chocolate chips), the best thing you can do to enhance the experience is to follow the example of the English. Find the nearest store that carries clotted cream, grab a jar of your favorite jam or fruit preserve, and spread both liberally on a plain version of these scones. It’s tea time somewhere!
See the recipe here.
Bringing England back with Yumchaa tea and homemade scones like it’s my job (it sort of is).
Inspired by The Flavor Bible and some completely serious instructions from my hot-sauce-loving friends to “put Sriracha on everything,” I put Sriracha on everything. This is the resulting guide: a rundown of what’s good and what’s not, plus a few potentially surprising recipes. What do you put Sriracha on?
See the guide and four spicy recipes here.
Things I made that are spicy-delicious.
Avocado, lime, goat cheese, mint, and olive oil
Corn gone viral? You’re looking at an ear of a corn variety called “Glass Gem”, grown by Greg Schoen of Seeds Trust. This is real corn! How does it grow this way?
First you have to understand a few things about corn. Each corn kernel is actually a sort of unique plant. A corn plant’s male parts (the “tassels”) sit at the top of the stalk, and drop pollen downward. Unfertilized ears (the female parts) catch the pollen with the sticky ends of their corn silks. Each corn silk (I hate when that gets in my teeth) grabs a pollen grain, shuttles it allllllll the way down inside the ear, eventually creating one kernel for each pollen-silk-ovum combination. It’s one of the more interesting and inefficient breeding schemes I know of.
If you’ve taken genetics, you know that the parents’ genes will combine by chance, leading to certain ratios of inheritance in the offspring. This is the basis of Mendelian genetics (great Khan Academy video here).
With corn, we’ve simply carefully bred all the interestingness out of them. Native Americans were used to multi-colored corn, because corn plants held many varieties of color genes that could combine at random. Now all we are left with are one-color clones.
This “Glass Gem” corn is the other extreme of the spectrum, a combination of corn color hybrid genes and random pollination. It’s almost too pretty to eat!
(via Discover Magazine)
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