what i am snaking on...

warm... soft... fluffy & sweet... smell amazing. The asian sweet potatoes are my favourite. Their texture a bit different than the yams, not orange color, and less sweet I think.

AD: Tokyo subway poster: that's not Santa, you're just drunk

 

The text on this Tokyo subway poster reads, "I look like Santa because you've had too much to drink. It's only October. If you drink, be considerate of the other passengers." 

beautiful food photographs

Check out more food design photographs by Linda Lundgren, food stylist from Sweden.

Butcher's new board

For meat fans, you will love this meat-cutting and serving board by 7-9-13 Design Group. This product is named Nordurmyri. I first saw this in the online store of Birkiland.

what's your flavor?

BBDO business cards

meaning of letters

amazing cookies decor

Like a painting, these cookies look amazing, so much so that one wonders if they should be chewed up and eaten at all. These master pieces are created by Maggie Austin. She also makes some wonderfully beautiful cakes.

winter holidays O joy

season to stuff bellies with deliciousness, permeate senses with tasty aromas, fill up mind and heart with friends and friends.

Pizza Tour of the World

 

 Check out this Pizza World Tour at Tiny Urban Kitchen food blog.

the prime circles

winter is Soup season

Best Matzah ball soup I have so far is from Famous 4th Street Delicatessen. The joy and satisfaction after eating a hot bowl of it is undescribable.

ADs: Beer

Bacon Jam! ummmmmmm........

Here is the RECIPE. Anyone wants to try? let me know how it goes.

Chipotle bacon jam
1 pound of bacon
4 cloves of garlic, minced
1 sliver of onion
1-4 chipotles en adobo (depending on the level of heat you can tolerate)
2 teaspoons adobo sauce (from the can)
2 teaspoons ancho chile powder
1/2 teaspoon allspice
1/2 teaspoon ground Mexican hot chocolate
1 cup of brewed coffee
1/4 cup apple cider vinegar
Black pepper to taste

Method:
Cook the bacon until fat is rendered, but not too crisp. Cut cooked bacon into two-inch sized pieces. On medium heat, cook the onion and garlic in one tablespoon of rendered bacon fat in a medium-sized pot for two minutes. Add the cooked bacon, spices, apple-cider vinegar and coffee. Simmer on low for two hours, stirring occasionally. If jam starts to get dry, add water, 1/4 cup at a time. After two hours, place bacon jam into a food processor, and puree for two or three seconds, tops. You just want to bring it together but still have some chunks.

O Thanks Giving

Since I am going through post-wisdom-teeth-extraction pain, and also taking meds; I can't really eat much on this Thanksgiving. For Thanksgiving, or any American holidays, are days where patriots stuff their faces with food, some even eat till busted. I decided to go on a road trip, passed by Amish Country near Lancaster, and visited Bird-in-Hand, a very friendly place for great food, and lodging too. They served buffet style on Thanksgiving, however, there was no point for me to join since I wouldn't be eating much of the tasty looking food. I bought their pumpkin pie, and I started just eating the filling. O boy, sooo sooo delicious, supper tasty! I can't help to eat the crust too. But I just couldn't, the crust was difficult, still good though.

Amazing Food Explosions!

Martin Klimas received his degree in Visual Communications from Fachhochschule Dusseldorf. His recent series, Exploding Vegetables, is created by firing a projectile into different kinds of fruits and vegetables reflecting our shift towards healthy (bio) food and away from junk food.

flavor changing gum

Bompas & Parr have launched the world’s first-ever artisanal chewing gum factory where their one-of-a-kind gum that changes flavour as you chew will be available to the public for a very limited time. The gum utilizes miniscule capsules that release different flavours as you break down the gum, from strawberry to chocolate and beyond!
And we’re not just talking about boring spearmint here, because flavours range from the zany (like cigarettes and beer yeast) to the wholly bizarre (black caviar or green pepper, anyone?).