Display Search Results for "bacon"

The world’s first burrito vending machine hits LA

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Monday 20 January 2014

Thank heavens, burrito-less nights are now a thing of the past! At least for the citizens of Los Angeles. The world’s first burrito vending machine, Burrito Box, offers six varieties: uncured bacon with egg and cheese, roasted potato with egg and cheese, free-range chicken with beans and rice, shredded beef and cheese, roasted potato with […]

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The Giant Gippsland: Australia’s monster earthworms

Inigo del Castillo Contributor

By Inigo del Castillo in New Eco on Thursday 16 January 2014

First spiders, then crocodiles, now Anaconda-sized earthworms? Australia is really making it hard for me to pay them a visit. The Giant Gippsland, which can be found in Gippsland in the south-eastern part of Australia, is 31 inches long and one inch thick. That makes it the world’s largest species of earthworms. But worry not, […]

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The perfect holiday dinner for gamers, Christmas Tinner

Inigo del Castillo Contributor

By Inigo del Castillo in Tech on Saturday 14 December 2013

With gamers still in their honeymoon phase with the newly-released PS4 and Xbox One consoles, it’s going to be pretty hard to separate them from the computer – even for a festive dinner on Christmas day. UK video game retailer GAME decided to capitalize on this opportunity and came out with the “Christmas Tinner,” a […]

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Eat hearty with the help of skull-shaped egg molds

Inigo del Castillo Contributor

By Inigo del Castillo in New Products on Saturday 2 November 2013

Have a bit of the macabre for breakfast and your mornings will never be the same. Eat death with a side of bacon, and if you survive, nothing will faze you afterwards. Cranky boss? Psshh I ate death for breakfast. And I went back for seconds. To use this wonderful contraption, just crack open two eggs into the rings and enjoy!

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Small fry in the Big City: Potatopia comes to New York

Rachel Oakley Contributor

By Rachel Oakley in New Food and Packaging on Tuesday 22 October 2013

New York is a foodie’s paradise. From Michelin star restaurants and world-class chefs to mouth-watering food trucks stationed on the side of the street—this city is alive with delicious eats, anytime of day or night. But what draws my attention as a self-confessed “college-grade foodie” (aka I never grow old of ramen noodles or pizza) […]

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With Eau de Toast you can smell like, erm, warm bread every day

Inigo del Castillo Contributor

By Inigo del Castillo in New Products on Saturday 5 October 2013

Bread lovers, rejoice! Before, you can only eat toast, but now, you can smell like one. Created by The Federation of Bakers, this limited edition scent aims to challenge the fashion for bread-free diets. What? A toast-free diet? That’s preposterous! Though, personally, I have some reservations about this toast-perfume. Is it just toast without the […]

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The Out Of The Ordinary auction in London

Rachel Oakley Contributor

By Rachel Oakley in New Events on Friday 6 September 2013

If you’ve always wanted to get your hands on an authentic triceratops skull or a set of Francis Bacon’s paintbrushes, now is your time. Christie’s in London is holding a very interesting auction come September 5, aptly named Out of The Ordinary. Of course, the auction will have all the usual Christie’s stuff, like paintings, […]

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Charlie & Co: Burger heaven in Sydney

Cormack O'Connor Contributor

By Cormack O'Connor in New Food and Packaging on Wednesday 24 July 2013

No matter what time of the day, a good burger is a good burger. We are firm believers in this and it is with no shame that we confess to having eaten breakfast, lunch and dinner at Charlie & Co Burgers in Sydney. It’s a magical place where chili, beef, chicken, bacon, cheese and tasty […]

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Epic donut zinger’s the kind of dish you get when you challenge the chef

Low Lai Chow Contributor

By Low Lai Chow in New Food and Packaging on Friday 14 June 2013

How do you invent a dish like the Donut Zinger, which combines sriracha, chicken, marshmallows and peanut butter into something that’s quite… indescribably epic? Well, you challenge the chef. The odd dish was concocted when Bjorn Shen, the owner and chef of Artichoke Cafe & Bar, decided he needed some culinary simulation and got people […]

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Now you can subscribe to cocktails too

Low Lai Chow Contributor

By Low Lai Chow in New Trends on Monday 10 June 2013

These days, you can subscribe to anything in the world. We’ve already got the bacon base covered, and now we’ve discovered a subscription service to… cocktails. Every month, Julibox literally delivers two careful curated cocktail recipes to your doorstep with all the ingredients you need to mix them yourself, including the spirits and mixers. There’s […]

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MY SECRET PLAYLIST by Widows

Zolton Contributor

By Zolton in New Music on Friday 7 June 2013

AdvertisementWidows are Jams. F. Kennedy and Bobby Evans – an eclectic rap duo from Los Angeles, formed out of the ashes of previously awesome LA rap group, Brother Reade. Widows are playing in San Francisco on Thursday June 13 at 111 Minna Gallery with support from Antwon and Alexander Spit. It’s all the name of the Colors of Tequila traveling pop-up series being presented by Olmeca Altos Tequila and which will be celebrating the best in drink, food, music and art.

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Ramen chocolate: for the bravest culinary adventurers

Annie Churdar Contributor

By Annie Churdar in New Food and Packaging on Wednesday 5 June 2013

I used to work at a place that combined chocolate and bacon together in a dessert. Most customers I tried selling it to were usually disgusted, but there were the brave few who would give it a try. And thing this is, they almost always loved it. There’s just something delicious about sweet and savory combined together.

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Faux historic food: stuff George Washington ate, and more

Low Lai Chow Contributor

By Low Lai Chow in New Art on Tuesday 5 March 2013

Sandy Levins has the coolest job. She makes sure the kitchens and dining rooms of historic houses and museums are well-stocked with era-appropriate replica food. For just the smokehouse of George Washington’s Mount Vernon estate, Levins was commissioned to make 70 pieces of meat out of clay, papier-mâché and plaster of Paris. That’s 70 hams, […]

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Happy swimming pigs in the Bahamas

Tristan Rayner Contributor

By Tristan Rayner in Cool Travel on Tuesday 5 February 2013

Living on the tiny uninhabited island of Big Major Cay in the Bahamas, these wild pigs swim in the tropical waters, happy to show off their piggy-paddlin’ skills to amazed tourists who regularly visit. The pigs swim out to yachts and boats in the hope of finding a free lunch and are surprisingly adept in the clear salty water. (Let no one mention salty bacon at all)

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Chocolates mixed with random edibles

Low Lai Chow Contributor

By Low Lai Chow in New Food and Packaging on Monday 4 February 2013

Chocolate is just chocolate, right? Not when it comes to Chocomize, which makes customized chocolate bars that you can stuff a multitude of pretty random stuff in, like 23 karat gold flakes, mini pretzels, graham teddies, bacon bits and Monkey Munch. Yes, you can even have them stick a candle in it. Sadly, the wax isn’t edible.

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