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12 Horrifying Halloween Foods We Dare You to Eat

By Caroline Stanley on

There’s something about browsing through photos of Halloween-themed foods that we find endlessly entertaining. Maybe it has something to do with the insane level of detail that certain people put into creating something that looks incredibly gruesome, yet is totally edible — and in some cases, delicious to boot. With only 20 days to go until Halloween, we thought that now would be a good time to round up some of the scariest eats we could find on the Internet. If you plan on throwing an epic party, we hope you’ll consider adding a few of these truly terrifying food items to the menu — because honestly, what’s a shindig without a Zombie Head Cheese? … Read More

Food

Wanted: Sushi Bazooka

By Judy Berman on

Sure, you love sushi, but have you ever tried to roll your own? We’ve done it once or twice, and while the results can be rewarding, the process can be plenty infuriating for those of us who don’t have a decade or two of experience behind the sushi bar. Luckily, there’s a wide variety of tools to help you perfect your maki technique — but none looks as nearly as fun as the Sushi Bazooka, which you can buy via Japanese distributor Strapya World. Aspiring yakuza chefs can simply load their ingredients into the rocket launcher’s barrel, clamp the two sides together, and a perfect tube of raw fish and rice shoots out the other side, ready to be wrapped in nori. Click through to get a look at the gadget that’s just risen to the top of our most-wanted list, then visit Designboom to see more photos. … Read More

Food

F. Scott Fitzgerald’s Odd Tips for Using Leftover Turkey

By Judy Berman on

He may be known as one of literature’s preeminent party boys, but F. Scott Fitzgerald was apparently no slouch as a homemaker, either. The Crack-Up, a collection of his essays, letters, and other ephemera, includes the author’s extensive list of recipes for the leftover turkey that results from various seasonal feasts. “At this post… Read More

Food

10 Super Bowl Foods That We Forbid You to Eat

By Caroline Stanley on

According to the USDA, the Super Bowl is second only to Thanksgiving when it comes to the average amount of calories Americans consume in one day. And we can’t blame it all on the beer — beloved game-day snacks snacks like pigs in a blanket, buffalo wings, and jalapeno poppers also play their part. But seriously, those unhealthy eats seem tame when compared to some of the stuff that we found floating around the Internet, things like cheese-filled mugs made from bacon and deep-fried cheeseburgers. Click through and peruse these banned foods at your own risk. … Read More

Food

20 Awesome, Terrifying Halloween Cakes

By Nicole Rallis on

In honor of Halloween, some culinary artists are corrupting the sweetness of cake, fondant, and molding chocolate by transforming them into horrifying, ghoulish sculptures. Wounded zombies dripping with blood, grim pumpkins, eyeball-filled cauldrons, and eerie sugar skulls are just some of the All Hallows’ Eve staples that have been re-imagined with the aid of piping bags, buttercream spatulas, and layers upon layers of cake that have been carved down to form seriously creepy creations. In honor of the spooky holiday’s imminent arrival, we’ve rounded-up a batch of exquisitely detailed cakes that’ll give you a fright after the jump. … Read More

Food

New York City’s Definitive Indie Rock Food Map

By Jessica Amason on

Today kicks off the 2011 CMJ Music Marathon – that annual five-day barrage of label showcases, panels, and college radio nerdery. So as the indie music world descends on New York City, we thought we’d help introduce them to what Gotham takes almost as seriously as its tunes: its food.

We’ve created an interactive map of 125 NYC food recommendations from 58 indie artists, scraping everything from bands’ Yelp profiles to sites like Food Is The New Rock. Want to know where to find Hurray For Earth’s favorite slice? Maybe try some Das Racist-approved soup dumplings? We’ve got you covered. After all… it’s hard to rock on an empty stomach. … Read More

Food

Awesome Infographic: The United States of GOOD Sandwiches

By Caroline Stanley on

Prepare to feel hungry. Very, very hungry. Or quite possibly queasy. Last week our friends at GOOD asked their readers to name “the most culturally significant, sustainably produced, locally sourced sandwiches” in their home states. The resulting responses vary from predictable (New York – pastrami on rye; Maine – lobster roll; California – veggie sandwich)… Read More

Food

The Food Truck: A Photographic Retrospective

By Romy Oltuski on

With food trucks parked on the streets of every major city, serving up menu items from coffee to snail lollipops and everything in between, actual restaurants have started almost seem passé. But like so many trends, the food truck is actually a thing of the past, as well. Nineteenth-century ur-food trucks may not have sold their wares out of metal pigs or featured menus devoted entirely to egg salad, but they do date back to the chuckwagons of the 1860s, invented by a smart Texas ranger named Charles Goodnight who realized that putting a kitchen on wheels could solve a lot of people’s problems. Below the jump, we take you through a tour of the early history of the food truck. … Read More

Food

Parent Group Protesting Ben & Jerry’s Schweddy Balls Ice Cream

By Judy Berman on

We were pretty amused to hear, a few weeks ago, that Ben & Jerry’s is producing a new ice cream flavor called Schweddy Balls, inspired by Alec Baldwin, Molly Shannon, and Ana Gasteyer’s classic, NPR-parodying Saturday Night Live skit. Not only is the concept hilarious, but the flavor — rum-spiked vanilla… Read More

Food

How to Make Elvis’s Favorite Fried Chicken at Home

By Judy Berman on

As far as people whose opinions we would trust about fried chicken go, few rate higher than Elvis Presley. He was, after all, the junk-food connoisseur who made the peanut butter, banana, and bacon sandwich a thing. So imagine our delight at seeing that Kottke has dug up an old post from the Google blog, in which the company’s executive chef, Charlie Ayers, tells the story of how he managed to pry the recipe for the King’s favorite fried chicken out of the Waldorf Astoria co-worker who had once been Elvis’s cook. (Spoiler: It takes five days to make.) Using the measurement converter Kottke suggests and Google’s very own calculator, we’ve reproduced Ayers’s “Google-sized” recipe for those of you who are more likely to be frying one chicken than 30. … Read More