Don’t be left hungry for the Day of the Dead! But please, stay neat and tidy while preparing. Above we see the US Handmande CALAVERAS SUGAR SKULLS ROCKABILLY SKELETON LATINO PATTERN COTTON FABRIC REVERSIBLE APRON, “2 APRONS IN 1″, APR 1016. In case you are wondering, there are plenty more Sugar Skull Aprons where that one came from.
Want to make your own sugar skull for Dia de los Muertos? Of course you do. Here’s how!
October 22, 2013 1 Comment
Three hours is not enough. That’s how long the First Annual Sriracha Festival will last.
Randy Clemens, author of two of the easiest books ever to be written in the history of ever (The Sriracha Cookbook: 50 “Rooster Sauce” Recipes that Pack a Punch and The Veggie-Lover’s Sriracha Cookbook: 50 Vegan “Rooster Sauce” Recipes that Pack a Punch) is behind the idea along with Josh Lurie of Food GPS.
Considering that Sriracha goes with everything, perhaps there will be some surprises at the L.A. Sriracha Festival. It will cost you about $50 to find out on Sunday, October 27, from 3 pm to 6 pm at LOT 613 in the downtown L.A. Arts District. Or, you could just take that $50, go grocery shopping and just squirt some of that delicious, delicious hot sauce on anything and everything you buy. It will taste good.
Then again, the festival is officially sponsored by the maker of the iconic condiment, Huy Fong Foods and David Tran will be making a special appearance. Shaking the hand of the man who changed condiment history might be worth it alone. Be sure to lick your fingers afterward.
October 17, 2013 No Comments
Blast off to eat some space cookies!
Turns out building a spaceship isn’t rocket science after all. In fact, not only is starship construction suitable for children of all ages, but it is delicious too. The Suck UK SK COOKIESPACE1 3D Cookie Space Cutters offer proof of that, right here on Terra Firma.
October 14, 2013 No Comments
Bring the beer can chicken inside. Except forget the beer can. Well, forget to put the beer can inside the chicken that is, because this roasting rack is ready to stand up to the task without any help.
Suitable for indoor use or out on the grill, the Cuisipro Stainless Steel Dual Roasting Rack is a versatile little kitchen accessory that doesn’t lie down on the job. Unless you want it to; then you use it in the horizontal position just like a traditional roasting rack. But when it’s time to turn things on end, the gadget transforms to a vertical roaster ready for all your indoor beer can chicken sans beer can needs. Considering that the better beers come in glass bottles, this is probably a good thing. (Basting with beer is still okay.)
October 8, 2013 No Comments
The Joseph Joseph Worktop Saver, USA Gastronomy Map is “made in the United Kingdom by Joseph Joseph, masters of form and function,” according to the product description. It goes on to say that what you are seeing is a “12-inch by 16-inch worktop saver; made of toughened glass; heat resistant to 536-degree F.”
What it doesn’t say is what the heck Smettanick is.
There you see it, up at the top of Montana: Smettanick. Turns out, this caught the eye of many back in 2011.
According to a nifty little write up in the Seattle Weekly about this very design (by a British designer), Smettanick is a Russian sour-cream cake whose preferred spelling is “smetannik.” (Check out a recipe for smetannik here.) As for its popularity in Montana? Only Montanans know. However, the map is not a total loss: the inclusion of “ultimate buffets” in Nevada is not much of a head-scratcher, although it’s probably a good guess that Nevadans eat more than pine nuts and casino buffets.
October 2, 2013 1 Comment
Little known fact: wind-up robots are powered by cracking nuts. Proof of this is clearly seen above as these two Robot Nutcrackers wait for instructions. Who knew the eventual robot uprising would be so delicious?
These beechwood ‘bots are suitable for cracking small hazelnuts and almonds or large walnuts and are available in Small Red or Large Blue. Luckily for us humans, it doesn’t appear they have automatic operation quite yet, so they’ll need to keep us around for a while to keep feeding them.
September 30, 2013 No Comments