Cupcake Cannon

Ok. This is one of the best things we've seen in a long time.  The cupcake cannon. 
Made to promote Johnny Cupcakes (they don't make real cupcakes, so ease ye grumbling belly) at Kamp Grizzly in Portland.  The Kamp made a steam punk cannon to eat cupcakes at 120 psi (that's pounds per inch, ladies).

We wish we had been there to take a cupcake or two in the scuba mask.  Next time give us a ring in advance, we will be ready and armed...with sprinkles.


CUPCAKE CANNON from kamp grizzly on Vimeo.

A Donut To Wear

via Married To the Sea

Meat Sections

Butchers are now the trendiest guys around, generally those mustached and those with really incredible graphic design.  And we get it.  Graphically speaking, there is something so seductive about that ubiquitous meat cuts image.

And that brings us to Meat Sections - a charming blog by a young woman named Alyson who draws a different Meat Section every day based on the traditional butcher imagery.

We love them. So strange, so grotesque, so cute and lovable.

Buy prints in her etsy shop.

 

This Memorial Day, We'll Be Making Sandwiches

This weekend, we're going to be making sandwiches in the park, on the roofdeck, on the fire escape, in an air conditioned movie theater, and in the swimming pool by the lake house.

There's more where that came from over at The Huffington Post, where we did a round up of our all-time top 11 songs about food from the 80's and 90's, from Ween to Squeeze to The 10,000 Maniacs (not lame!) to Tom Waits.

Where We Will Be This Weekend: Parked

Everyone loves a good food cart - everyone.  So this weekend head over to the BKLYN Yard and kick off summer officially!

BKLYN Yard
388-400 Carroll St.
Brooklyn, NY 11231

The Geometry of Pasta

Chef Jacob Kenedy of London's West End Italian restaurant Bocca di Lupo has paired up with designer Caz Hildebrand of Here Design (the team behind the amazing crates of promotional Hendricks Gin cucumbers) to produce a gorgeous encyclopedia of the many glorious variations of noodle. The Geometry of Pasta is organized alphabetically by pasta shape and includes over 100 original recipes and introductions to weird and wonderful new pastas: radiatori, named for their likeness to a radiator, served with a "warming red pepper and whisky sauce", paccheri, "huge, smooth, thick tubes", with a squid and tomato sauce, and twisted gemelli with green beans and cinnamon.

Check out this rad video:

The Geometry of Pasta from Pan Marketing on Vimeo.

And here's a look inside the book, via The Import.

Delicious Distractions

On Google today an homage to the original eating video game, pacman. Check it out..you can even play right there on the homepage! nom nom nom...

For every other day of the year play here.

miss pacman herself..

Le Mythe Dita

Very often product placement leaves a bad taste in our mouths, but in this case, we are smitten with the new limited edition of "Paparazzi" water by Perrier fronted by none other than the epic Dita Von Tease.  

via styleite

Is Me Really Monster?

This one from one of our favorite publications, McSweeny's.  Always Genius.

COOKIE MONSTER SEARCHES DEEP WITHIN HIMSELF AND ASKS: IS ME REALLY MONSTER?

BY ANDY F. BRYAN

- - - -

Me know. Me have problem.

Me love cookies. Me tend to get out of control when me see cookies. Me know it not natural to react so strongly to cookies, but me have weakness. Me know me do wrong. Me know it isn't normal. Me see disapproving looks. Me see stares. Me hurt inside.

When me get back to apartment, after cookie binge, me can't stand looking in mirror—fur matted with chocolate-chip smears and infested with crumbs. Me try but me never able to wash all of them out. Me don't think me is monster. Me just furry blue person who love cookies too much. Me no ask for it. Me just born that way.

Me was thinking and me just don't get it. Why is me a monster? No one else called monster on Sesame Street. Well, no one who isn't really monster. Two-Headed Monster have two heads, so he real monster. Herry Monster strong and look angry, so he probably real monster, too. But is me really monster?

Me thinks me have serious problem. Me thinks me addicted. But since when it acceptable to call addict monster? It affliction. It disease. It burden. But does it make me monster?

How can they be so callous? Me know there something wrong with me, but who in Sesame Street doesn't suffer from mental disease or psychological disorder? They don't call the vampire with math fetish monster, and me pretty sure he undead and drinks blood. No one calls Grover monster, despite frequent delusional episodes and obsessive-compulsive tendencies. And the obnoxious red Grover—oh, what his name?—Elmo! Yes, Elmo live all day in imaginary world and no one call him monster. No, they think he cute. And Big Bird! Don't get me started on Big Bird! He unnaturally gigantic talking canary! How is that not monster? Snuffleupagus not supposed to exist—woolly mammoths extinct. His very existence monstrous. Me least like monster. Me maybe have unhealthy obsession, but me no monster.

No. Me wrong. Me too hard on self. Me no have unhealthy obsession. Me love cookies, but it no hurt anyone. Me just enthusiast. Everyone has something they like most, something they get excited about. Why not me? Me perfectly normal. Me like cookies. So what? Cookies delicious. Cookies do not make one monster. Everyone loves cookies.

Me no monster. Me OK guy. Me OK guy who eat cookies.

Who me kidding? Me know me never actually eat cookies. Me only crumble cookies in mouth, but me no swallow. Me can't swallow. Me no have no esophagus. Me no have no trachea. Me only have black fabric throat. Me not supposed to be able to even talk.

Me no eat cookies.

Me destroy cookies.

Me crush cookies.

Me mutilate cookies.

Me make it so no one get cookies.

Everyone right. Me really is cookie monster.


Image Via Zoe Wiezo - but we removed the watermark because it was hurting our feelings

An Etsy Find Close to our Hearts

Yet another reason why we love Etsy so much: we came across these beautiful (and affordable! -- $20-24 per piece) printed plastic necklaces on Etsy, made by a woman named Cheri, "a mother, daughter, sister, craftsperson and friend" living in a hundred-year-old stone house in Santa Cruz. Read an interview here, and visit her Etsy shop, MamasLittleBabies, here.

A Desk for a Proper Lady

This one comes to us from Old Man Emerson, a gentleman who knows his liquor.  After all dear readers, how did you think we got a taste for the stuff? Now we have a craving for this Art Deco piece - a gorgeous gem of a desk made of mahogany - restored to perfection.  The desk was made for a Midwestern bootlegger and speakeasy owner from prohibition times.  Hidden away in the desk are compartments for a bar and a cash drawer - perfect for today's working lady!

Get it from Modernism Gallery in Coral Gables, Florida.
Work on Ladies, Work on.

What's Your Hair of the Dog?

The Manhattan Cocktail Classic Gala. We went. We saw. We conquered. We still have a headache.

And now we ask you to weigh in over at The Huffington Post, where we chronicled it all... So, do tell, what's your hair of the dog?

John Sinish, the Oompa Loompa on the left of the photo below, attended the events, and he'd be drinking buffalo grass vodka in his backyard the next morning. Head on over to the HuffPo food section for more of the merriment.

Dude Food Books

There is no shortage of insight and hilarity from the men on the subject of food and cooking these days. Josh Ozersky's recent article in Time magazine talks about rise of "dude food," and Esquire was just honored with a James Beard Foundation award for its blog "Eat Like a Man." Now it looks like we girls have some beach reading from the boys - some old, some new. Why choose between food and sex when you can have both (and read about it, too)?

Don't Say We Didn't Warn You

This weekend, bid farewell to sobriety and "well, well, hello there" to the social buzz, as the Manhattan Cocktail Classic takes over town. Tonight's sold out kick-off gala is being hosted at the New York Public Library, where attendees (no doubt attired in top hats and swingy dresses) will be treated not only to limitless beverage and food, but "wild and/or scandalous performance art."

As the website details:

Please note that the Manhattan Cocktail Classic will not be held liable for any injuries suffered (whether physical or emotional) by Gala attendees due to pre-existing phobias pertaining to open spaces, confined spaces, heights, clowns, and/or exotic birds. Don't say we didn't warn you.

So, obviously, we'll see you tonight at the NYPL. And we'll be chronicling it all over at The Huffington Post.

And since we'll all need a hair of the dog, the festivities start right back up again tomorrow at 11 am at the Official Bar at the Astor Center. The Stories from Behind the Bar series run throughout the weekend and the beginning of next week at the top cocktail destinations in town. Tickets are still available to events at the Brandy Library, Macao Trading Co., PDT and Huckleberry Bar.

Most excitingly, you can still score a seat to:

Chasing the White Dog in Manhattan: The History of Moonshine with the Legendary Junior Johnson and the Craft Distilling of Today

Event Date: 5/16/2010, 6:15 pm
with Junior Johnson (Legendary Moonshiner), Joe Michalek (Founder of Piedmont Distillers) and Max Watman (Author of "Chasing the White Dog: An Amateur Outlaw's Adventures in Moonshine")

Author Max Watman will lead a lively panel discussion with legendary moonshiner, Junior Johnson and craft distiller, Joe Michalek. They'll discuss the roots of moonshine in the American South and Moonshine's present day renaissance. Junior Johnson will share his first-hand experiences as a bootlegger in the old days - outrunning revenuers on the back roads of North Carolina, how he distilled the best 'shine around and how he parlayed those experiences into NASCAR stardom. Max Watman, who's become a moonshine expert in his own right, will enlighten the audience on traveling the nation in search of distillers on both sides of the law. Joe Michalek will bridge the gap between moonshine's past and the craft distilling of today. He will speak to his own journey from moonshine enthusiast to professional craft distiller and how Piedmont Distillers' process couples moonshine traditions with distilling innovations to ensure superior quality spirits in every batch.

The seminar will include a Q & A from the audience, tastings of the alcohol at the various stages of the distillation process, straight samples of the finished spirits and cocktails crafted from Junior Johnson's Midnight Moon and Catdaddy Carolina Moonshine.

Sunday, May 16th, 6:15pm - 7:45pm
The Gallery at Astor Center, 399
Lafayette at East 4th Street
Limited to 50 attendees

Please sir, may I have another?

Sleeves under White Sleeves

Over at eater national, Joshua David Stein, our favorite knuckle tattoo enthusiast food writer imagines the hidden ink of our industry's greats. Josh: we want more!

Ms. Alice Waters of Chez Panisse sporting traditional San Fran ink.

Mr. Jean-Georges Vongerichten, the father of modern French cuisine in New York City, is adorned with the Lord's Prayer, natch.

Mr. David Chang actually bought the skin of a dead merchant marine and uses it as an overcoat.