Stomachs on legs are proud to present

Posted in: christmas, festival food, food crimes, Iconic eats, Masterchef, mayo, playing with your food, recipes, Salad, Salad Cream, Urbano-Cultural Disorders, Vegetables, vegetarian food | 0 comments | |  

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Fertility festival at Tagata Shrine, Aichi, takes place every year on March 15 when you can encounter phallus-shaped snacks.

source: 我楽侘箱の世界

source: The End of Words

In case you are wondering, they are chocolate-covered bananas.

source: the world or bust

...and okonomiyaki-coated frank.

source: さぁいばぁーきっず

I hope it is not about cannibalism.

source: DAIさん帝国

Happy spring!

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Via So Much Pileup. Why would children need to animate their own wienerschnitzel?

Posted in: German food, Meat, playing with your food | 2 comments | |  

Flank steak is a super flavoursome cut (but not the prettiest) so why not combine the tasty flank with a show pony cut like the Sirloin.

The two cuts make for a superduper tasty cut of beef. Especially when you cook Sirflank in the mid 50°C range for 40 odd minutes, wok sear to finish and serve.



Australian grain fed sirloin on the left, Australian wagyu flank on the right.



A touch of Activa TG-B



Don't waste that wagyu fat.



Rongs patented folding technique.



Compress and leave overnight.



Most likely a pretty picure to follow.

I am off to bed now. Big Friday and Saturday services ahead and no wife to enjoy an after work whisky with.

Oh well. Night to all.

What a day, I'm shagged.

Posted in: creative reconstructions, playing with your food, Thailand | 1 comments | |  

Low Methoxy Pectin and Calcium Lactate will hopefully allow us to stick this fruit together.

Why you ask? Well why not.

But you try to explain to someone who doesn't speak the same language as you about how a bond forms between LM Pectin and a Calcium source .



Thanks to Alex & Aki of course.

Posted in: Bangkok, creative reconstructions, food and beauty, Food Industry, food science, food wankery, NERD, playing with your food, Thai Food, Thailand | 0 comments | |  

Super freezing avocados

It is an amazingly simple task when it comes to blending super frozen items into a fine snow (vivid green coloured snow in this case) especially when you take food close to -196°C in a matter of minutes. The powder/snow that we created made a great finish for a tomato hops broth with a garnish of pure halloumi noodle which we also blended and bound with a percentage of Methocel A15C to form a wonderful salty cheesy take on pasta.



Another cool use for LN2 is its ability to turn liquids into little pearls of yumminess, coconut pearls in this case. We used our mighty Pacojet to spin 100% pure frozen Thai mangos into a creamy sorbet then finished this little pre-dessert with coconut pearls made from fresh Thai coconut cream and then finished the shot glass with freeze dried "organic" banana granules which of course came from Switzerland.








Soft shell crab salad (from the same menu)


Chocolate chestnut dessert, cocoa nib ice cream (also from the same menu)


Chef Rongs very cute two year old son seemed to enjoy the cocoa nib ice cream.

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Posted in: (con)fusion, 98% flavour free, art food fashion, Chicken, creative reconstructions, life imitating food imitating life, NYC, playing with your food, sarcastic tones, Squeamish eats | 1 comments | |  

Pita Pocket

Source


Toast Ring


Fish Flip Flops

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Does one of your baby boomer or older parents have access to the intertubes and even their own email and spend their days emailing you inane hallmark style emails full of "jokes" and other tidbits to "brighten up your day"

Mine does. So I thought I would post the following so you too can feel my pain.











There's more where this came from

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