Food & Life
Friday, May 25, 2012
Food & Life Puddin' Pops at DBA Barbecue
Posted by Andrea Duke on Fri, May 25, 2012 at 11:12 AM
- DBA Barbeque
- DBA Barbecue's Puddin' Pops
The creation came as a late night epiphany while Matt Coggins from DBA Barbecue was craving something sweet. The following day Matt headed to work, poured some banana pudding into a paper cup, stuck a stick in it, and froze it. Thus, the creation of the Puddin' Pop. Matt took the creation to the next level and began adding bacon, liqueurs, chocolate, and Girl Scout cookies.
Just in time for summer, the head meat man at DBA Barbecue has conjured up a variety of flavors including Peanut Butter Banana, Chocolate Thin Mint and Banana and Candied Bacon.
The pops will also be available cart-side as they hit the streets during Virginia-Highland's Summerfest next weekend.
Thursday, May 24, 2012
Food & Life Ridiculous faux food menu at GoogaMooga
Posted by Andrea Duke on Thu, May 24, 2012 at 3:49 PM
Last weekend at Brooklyn's GoogaMooga, some guys were seen passing out restaurant flyers as guests left the food festival. While that might seem pretty normal at an event like this, it wasn't. The cheeky characters handed out faux food menus that featured items like Facebook Fries for $6, Dead Dog (co-plated with yam clippings and a leafy sage dumping) for $16, and a bowl of Norman Paste topped with Irish Freckles at the cost of "whatever you got".
Check out the full menu to see if you'd dine on some of these delectable dishes.
Food & Life Whiskey Dick can be a good thing
Posted by Andrea Duke on Thu, May 24, 2012 at 1:34 PM
- epicmealtime.com
- Whiskey Dick lube brought to you by Epic Meal Time
The guys behind Epic Meal Time are notorious for grossing people out with their ridiculous and gluttonous meals on YouTube, but now they have made a crossover venture into the world of sexual pleasure. Introducing Whiskey Dick, a personal lubricant with a sour-mash! Yes, you read that right, Whiskey Dick. Somehow these guys have once again managed to give us something that no one really knew they wanted.
Whiskey Dick is aged in hard oak casks for four years and is "truly the gold standard of booze-flavored personal lubricants." The water-based lube promises a velvety smooth finish and has already won a Triple Gold Medal Award at the 10th Annual Great American Sex & Drinking Festival and the Quadruple Gold Medal at the the Pan-Euorpean Schmiermittel Festival in Germany.
So yes, whiskey dick can be a good thing, but we'll leave it to you to see if Whiskey Dick help can you rise to the occasion after a night of heavy boozin.'
Check out their promotional video on YouTube:
Wednesday, May 23, 2012
Food & Life Barbecue FAIL(s)
Posted by Stephanie Dazey on Wed, May 23, 2012 at 9:30 AM
What's the number one way to ruin a beautiful summer day of backyard grilling? Lighting yourself on fire like this guy. Looks like someone wasn't paying attention in kindergarten. For the love of barbecue: stop, drop, and roll, man!
More fun (and borderline terrifying) barbecue fails here, and here, and here! And this one has nothing to do with grilling, but "Kitchen Fire, Mormon Missionary" popped up on YouTube and I couldn't help but click. But seriously, grill safe out there this summer! Human flesh and fire tend not to mix.
Tuesday, May 22, 2012
Food & Life Why restaurant music is so damn loud
Posted by Cliff Bostock on Tue, May 22, 2012 at 3:12 PM
- www.flickr.com/photos/matthijs/3290859398/
As it turns out, loud music often has nothing to do with the restaurant.
Today, at another venue, I encountered insufferably loud music again. A diner, with even less tolerance than me, insisted that the manager lower the volume. As it happened, the man was in the music business himself. He explained that, to his great annoyance, most music today is literally recorded to be loud. Doing so is part of the so-called "Loudness Wars."
The problem is caused by extreme compression of the dynamic range of music. This sacrifices the subtle quality of music for the high volume that recording companies think most listeners like. Even if you turn down a track recorded with extreme compression, you still don't get high-quality sound. And, of course, if your volume is set at a "normal" level, the compressed tune is going blare loudly anyway.
So, next time you're in a restaurant with intolerably loud music, tell the server you don't appreciate the dynamic range compression.
Food & Life Diana Skoglund: When food porn wasn't food porn
Posted by Cliff Bostock on Tue, May 22, 2012 at 1:49 PM
- Sandy Skoglund/itsnicethat.com
This is an example of Sandy Skoglund's prescient food-porn photography in the '70s. As ItsNiceThat.com says:
Sandy Skoglund’s fine art photography in the late 1970s – before internet, digital cameras and blogs – wouldn’t look out of place on any contemporary still-life photography blog now, 34 years later. Three cheers for Sandy for being one hell of a trend-prophet and a revolutionary photographer.
Check out the link above to see more of Skoglund's food porn. It's all brilliant and funny, and some of it is psychedelic-like.
(HT: Michael Erickson)
Food & Life Guy pours beer from iPad
Posted by Stephanie Dazey on Tue, May 22, 2012 at 12:07 PM
No magic wand necessary for German magician Simon Pierro who creates the illusion of beer flowing out of an iPad into a plastic cup. Pretty neat-o. The beer level on the iPad even gets lower as the cup gets full.
Monday, May 21, 2012
Food & Life Stumbled upon: Cupcakewurst
Posted by Stephanie Dazey on Mon, May 21, 2012 at 2:38 PM
- cupcakeproject.com
- Making cupcakes in sausage form
Cupcakes and sausage is kind of a no brainer...NOT. Sausage is great and all, but for a non-professional cook, the sight of slowly injecting a slimy pig/lamb/cow intestine full of ground meat can be less than appetizing. Interestingly, stuffing a casing full of cupcake batter isn't much better. But what has two thumbs and doesn't give a damn? Stef over at Cupcakeproject.com. She came up with a method and recipe for the fascinatingly weird Cupcakewurst.
Food & Life Irwin Street Market: vote for more ice cream and little pies
Posted by Cliff Bostock on Mon, May 21, 2012 at 1:30 PM
Jake Rothschild also provides space in the market for budding entrepreneurs. A famous example is the King of Pops. The Lilliputian Baking Co. also occupies the market. I sampled one of their tart-size pecan pies last week: crumbly crust with halved pecans over a sweet-potato filling.
Rothschild, by the way, is applying for a $250,000 grant to grow his business. Twelve of the grants are being offered through Mission: Small Business, a project of Chase and Living Social.
Applicants need 250 votes to qualify for the competition. Consider voting for Jake's by going to the Mission home page. Log in with your Facebook account, then fill in the search box with "Jake's Ice Cream," then vote.
Meanwhile, I am anxiously awaiting the arrival of Jake's honey-fig ice cream, my favorite in the city. Jake grows the figs for the ice cream himself. In fact, he is now farming, along with all of his other pursuits.
Food & Life The five-second rule put to the test
Posted by Andrea Duke on Mon, May 21, 2012 at 10:03 AM
- topnews.in
- Five-second rule okay for bread and jam
While you're busy munching on your lunch, someone accidentally bumps into you and there goes your sandwich. You pick it up quickly because you're minding the five-second rule. But, have you ever really stopped to think about if that rule is actually legit?
Researchers at Manchester Metropolitan University decided to test the old rule by examining ham, a biscuit, bread with jam, cooked pasta and dried fruit after they had been dropped on the floor for assorted amounts of time. Though these are seemingly random bits of food, the researchers picked them because they are actually pretty common, everyday items that we consume.
