Wacky illustrations of concept food stands

Inigo del Castillo Contributor

By Inigo del Castillo in New Illustration on Thursday 13 March 2014

A Skeletor-managed breakfast and cereal bar? Getting served dragon wings by a legit witch? Bacon served by a manly lumber jack? Now these are food stands I’d love to keep coming back to! Portraits of America’s Food Stands is a set of illustrations by California-based artist Christopher Lee, wherein he imagines food stands with extreme […]

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Cacti that you can eat: DIY house plant cupcakes

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Saturday 8 March 2014

Here’s a tasty dessert that tree huggers and masochists will enjoy. Brooklyn-based baker Alana Jones-Mann has created cupcake replicas of cacti house plants, and she tells us how via this DIY article.

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Guy eats rotten meat and has never been healthier

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Monday 3 March 2014

Oh man, when this guy was told to eat only food that’s fresh, I think he took it too literally. Derek Nance has been eating raw meat – fresh and rotten – for the past six years. It all started when he contracted a mysterious illness that makes him puke every time he tries to […]

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Artist creates amazing animal designs out of pancake batter

Inigo del Castillo Contributor

By Inigo del Castillo in New Art on Monday 3 March 2014

Nathan Shields wields his magical pancake batter to create amazing and delectable works of edible art, all the while taking care of the kids. We’ve featured this former math teacher turned stay-at-home dad in a past post, featuring his Star Trek-inspired pancakes. Now he’s back with more of what he calls ‘Saipancakes’.

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Introducing the Quadruple Bypass Burger: an 8,000 calorie monster

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Wednesday 26 February 2014

How honest is honest? How about displaying your dead customer’s cremated remains as a reminder to others that your restaurant is indeed, unhealthy. That’s what ‘Heart Attack Grill’ owner, Jon Basso, did to show that there is no false marketing in his famous – and deadly – establishment. The Las Vegas restaurant is famous for its ‘Quadruple Bypass Burger’, an 8,000 calorie monster that’s equivalent to five days’ worth of food. In the last three years, two Heart Attack Grill spokesmen have already died while snacking on a burger.

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Dumb Starbucks Coffee gets shut down

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Monday 17 February 2014

‘Dumb Starbucks Coffee’, the infamous parody of the world famous coffee chain, has been shut down by the Los Angeles County Health Department. Not because of copyright violations, but on the account of the café failing to acquire proper health permits. Last weekend, the mock café opened in Los Feliz, instantly creating a buzz and attracting long lines of curious people, each waiting at least an hour to get a taste of the free dumb coffee.

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A wedding cake straight out of a horror movie

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Tuesday 28 January 2014

Here’s a wedding cake that’s to die for. Texas-based husband and wife David and Natalie Sideserf had a wedding cake that was, unique, to say the least. Being the owners of a specialty cake shop called Sideserf Cake Studio, they ditched tradition and baked a bloody cake featuring their severed heads on a platter with […]

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Now available: beer flavoured jelly beans

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Monday 27 January 2014

Ask and you shall receive. And so, after decades of getting denied their beer-flavoured jelly bean, Jelly Belly fans’ wishes have now been granted. It took the giant candy company three years of experimentation to perfect the formula, but finally, they’ve included the wheaty, clean, and crisp taste of a German Hefeweizen Ale-inspired draft beer jelly bean to their 100 flavour lineup.

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NY Times discovers the science behind what makes Nacho Cheese Doritos so alluring

Rachel Oakley Contributor

By Rachel Oakley in New Food and Packaging on Monday 14 October 2013

We’ve all got a favorite snack. But it just so happens that the Nacho Dorito is the best! This little slice of heaven was featured in the New York Times by Michael Moss, who visited a scientist to discover the psychobiology behind what makes Nacho Cheese Doritos so alluring. The verdict? It’s a combination of […]

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How to make Hemingway’s perfect hamburger

Low Lai Chow Contributor

By Low Lai Chow in New Food and Packaging on Monday 30 September 2013

Two thousand newly digitized documents of Ernest Hemingway’s personal papers in Cuba (where he lived from 1939 to 1960) recently made their way to Boston’s John F. Kennedy Presidential Library and Museum — among which were ‘instructions to the household staff, including how to prepare his hamburgers: ground beef, onions, garlic, India relish, and capers, […]

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Ever tried a charcoal donut before?

Inigo del Castillo Contributor

By Inigo del Castillo in New Food and Packaging on Thursday 19 September 2013

Move over Cronut, there’s a new donut in town. Dunkin’ Donuts Thailand has released 27 special doughnuts that will be the new black (pun intended). The world has seen and tasted the black hamburger, the black ice cream, and the black curry, but feast your eyes on Dunkin’ Donuts’ black dooughnuts. Made from an edible […]

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PubCakes: Cupcakes made from craft beer

Low Lai Chow Contributor

By Low Lai Chow in New Food and Packaging on Thursday 15 August 2013

Craft beer. Cupcakes. We never thought we’d find any food that could contain both in this lifetime, but we were wrong. San Diego native and founder of PubCakes, Misty Birchall, has launched a Kickstarter appeal to cover the costs of shipping her boozy cake mix. The stretch goal is the dairy-free Coffee Stout Chocolate Sauce, […]

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Living Food: the next culinary trend?

Contributions Reader Find

By Patrick Robineau in New Trends on Wednesday 14 August 2013

Our friends at PSSSST! recently featured a very interesting article relating to Living Food. Is this the future of culinary experiences after Molecular Gastronomy? This project explores new culinary experiences through developments in synthetic biology, and finds its lineage in haute cuisine and molecular gastronomy. The food behaves like a living creature, entertaining us through […]

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Now you can create a Gummy Bear replica of yourself

The Urban Grocer Contributor

By The Urban Grocer in New Food and Packaging on Friday 1 March 2013

There was the gummy bear chandelier and the gummy bear dress, which wowed us with their off-the-wall foodie WTF. Nothing, however, could prepare us for this latest gummy creation: a jelly replica of you. Now on offer in Japan, men can create spitting images of themselves in gummy form thanks to Tokyo’s FabCafe – the same café-cum-design-studio that […]

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Mouth Full of Sardines: Just a blog dedicated to sardines, that’s all

Low Lai Chow Contributor

By Low Lai Chow in Cool Websites on Saturday 9 February 2013

Sardine eaters of the world, you can come out of the closet now — and duck into your computer screen. Mouth Full of Sardines is possibly the biggest resource of sardines you will find anywhere. It comes with open tin mugshots, nutritional value, country of origin, descriptive taste profiles and reviews. All tins are not […]

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