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Fashion designer pierces meat, fruit and flowers for sexual still life arrangements


 
Victor Barragan’s first fashion line combined some simple pieces with high-impact accessories—think leather gloves, denim sack dresses, and massive hoop earrings, but accented with an actual eggplant toted around as a purse. The clothes are fun, but it’s Barragan’s Instagram that I really like. He styles produce, meat and flowers with piercings—studs and hoops—for a distinctly “Retro S and M Centerpieces” vibe. Barragan’s work is very tongue-in-cheek, and he doesn’t shy away from the whimsy of his pierced still lifes, saying:

“I started working with food a while ago, creating still lifes, using diverse elements – like gold, diamonds and piercings. My work on Instagram has a sense of humor; it’s always something weird but not creepy. I had this idea to make organic accessories that could feel like they were alive.”

The Instagram itself isn’t actually SFW—unless you’re lucky enough to work in a gay porn friendly office?—but I’ve compiled some of the best food and floral piercings below—technically safe for work, but one or two is still a little visceral. Scroll with caution.
 

 

 
More pierced meat and things, after the jump…

Posted by Amber Frost | Leave a comment
Restaurant launches Pokémon burger (but not to go)
08.24.2016
09:34 am

Topics:
Amusing
Current Events
Food

Tags:
Pokemon
burgers
Pokeburgs

007pokeburg7.jpg
Get yer laughing tackle round this!
 
Contrary to parental advice it is now possible to play with your food and eat it.

The Down-N-Out restaurant in Sydney Australia launched a range of burgers yesterday based on Pokémon characters.

The limited edition “Pokéburg” comes in three day-glo flavors—Pikachu, Bulbasaur, and Charmander.

Described as being “too adorable to eat” the Pikachu Pokéburg is a sumptuous feast of processed former cow smothered in cheese and relish served in a bun with “tiger chips” for ears.

The Bulbasaur is the healthier option consisting of burger, lettuce, pickle, avocado, broccoli, relish and onion. While the Charmander is a apparently an orange-colored “volcanic” cheeseburger concoction. (That one was gonna be called the “Trumpburg” apparently, but #peopleweresaying that it might put some off their food.)
 
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Hungry gamers(?) queue to chew the face off Pikachu.
 
When the Pikachu, Bulbasaur, and Charmander Pokéburgs went on sale for the first time yesterday, they sold out within one hour of the restaurant opening.

The Pokéburg is limited to one burger per customer. At present it is only available to eat in. So no Pokéburg go.
 
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More after the jump…

Posted by Paul Gallagher | Leave a comment
Meet the original Dairy Queen: Work by America’s first known butter sculptor
07.29.2016
08:38 am

Topics:
Art
Feminism
Food

Tags:
butter sculptures
Caroline S. Brooks

5butterscul.jpg
 
Caroline Shawk Brooks (1840 – 1913) charged the public a quarter a pop to come and watch her create sculptures from butter. Brooks was America’s first known butter sculptor. Her work attracted thousands of visitors to galleries when it was exhibited. Her most famous sculpture was of the blind princess Iolanthe from the verse drama King René’s Daughter by Danish poet Henrik Hertz. This beautiful butter sculpture alone drew a staggering two thousand paying visitors when it was exhibited for two weeks at a Cincinnati art gallery in 1874.

Brooks was born in Cincinnati, Ohio. From a very early age she exhibited considerable aptitude in painting, drawing and sculpture. Her first known sculpture was a bust of Italian poet Dante made of clay taken from a local stream.

By twelve she had won her first award—a gold medal for her sculpture of wax flowers. But alas a career in art was not considered a suitable occupation for a young woman. Brooks married a railroad engineer. Together they moved from Memphis, Tennessee to a farm in Phillips County, Arkansas. It was here in 1867 that Brooks made her first butter sculptures.

Taking her lead from neighboring farmers’ wives—who made small floral designs using butter molds—Brooks began making original butter sculptures to supplement the family’s income. Rejecting the sculptor’s traditional tools—perhaps because they were difficult to obtain and too expensive—Brooks used the traditional dairy farmer’s “common butter-paddles, cedar sticks, broom straws and camel’s-hair pencils” to make her buttery creations.

For around two years Brooks developed her sculptural talents. She then took time out to raise her daughter Mildred and work on the farm.

In 1873, Brooks returned to butter sculpture when she made a bas relief for her local church. This particular work became the stuff of legend—it proved so popular people visited the church from neighboring states. One man from Memphis commissioned Brooks to produce a large butter sculpture of Mary Queen of Scots. It was the start of Brooks’ professional career as a butter sculptor.

The very same year, Brooks produced her most famous work Dreaming Iolanthe, which was reviewed as a work of art by the New York Times. The paper said the “translucence” of the butter:

...gives to the complexion a richness beyond alabaster and a softness and smoothness that are very striking…no other American sculptress has made a face of such angelic gentleness as that of Iolanthe.

By public demand—and because of the obvious impermanence of her sculpting materials—Brooks made several versions of Dreaming Iolanthe. One version was exhibited at the Centennial Exposition or World’s Fair in Philadelphia in 1876 where it was described as the “most beautiful and unique exhibit” on show.

Unfortunately, Brooks did have her detractors—mostly idiotic men who claimed that only a man could be responsible for producing such beautiful, perfect butter sculptures. Brooks was unfazed. She decided to set up a workshop demonstrating her sculpting talents to a panel consisting of board members from the Exposition, a handful of newspaper hacks and a few of her most vociferous critics. In under two hours, Brooks produced yet another Dreaming Iolanthe.  It killed all criticism dead—much to the chagrin of a few cigar-chompin’ male chauvinists. Brooks was thereafter hailed as the “Butter Woman.”
 
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A newspaper advert for Brooks demonstrating her talent as a butter sculptor at the Armory Hall, Boston in 1877.
 
Following directly on from her success at the Centennial Exposition, Brooks was asked to sculpt a life-size version of Iolanthe which was then sent to Paris for exhibition at the World’s Fair in 1878. It was a tremendous success. Brooks was now internationally recognized as a talented, pioneering butter sculptor.

Eventually she moved on from sculpting in butter to working with marble, stone and clay. However, Brooks always said she preferred working with butter as it was more malleable and delivered better results. Her later works included marble portrait busts of Thomas Carlyle, George Elliot, James A. Garfield, Emanuel Swedenborg, and members of the Vanderbilt family.

Apart from dealing with petty and truculent men, Brooks had to devise ways to transport her butter sculptures far across land and sea. Brooks invented special tanks filled with ice which kept her work chilled. This was understandably problematic on long ocean voyages where maintaining the correct temperature was difficult. When her work arrived in France, Brooks found it amusing to see customs officials itemise her work not as sculptures but in terms of pounds of butter.

Due to the nature of her materials there are only a few photographs of Brooks’ butter sculptures available. But thankfully what we do have is a beautiful testament to Brooks’ extraordinary talents. Someone should really think about making a film about this pioneering artist’s life.
 
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Feminist artist Caroline S. Brooks in front of one of her butter sculptures.
 
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‘A Study in Butter’ Life-sized version of ‘The Dreaming Iolanthe,’ ca. 1878.
 
More of Caroline S. Brooks’ butter sculptures, after the jump…

Posted by Paul Gallagher | Leave a comment
Shark-shaped tea bags that release gruesome bloody red tea
07.20.2016
09:38 am

Topics:
Animals
Design
Food

Tags:
sharks
tea


 
Yesterday I blogged about gnarly pimple-popping cupcakes and today I’m blogging about shark-shaped tea bags that slowly release blood red tea. I’m not trying to gross you folks out, I swear! These tea bags are a bit more subtle in the “gross out” department, anyway.

The shark tea bags are designed and made by Japanese manufacturer DaiSho Fisheries. I don’t know that much about the company and Google translate isn’t helping that much. I believe—but don’t quote me—that their sole purpose is making novelty tea bags. Either way, I dig this design. I can’t vouch for the flavor of the tea, though. Hopefully it’s good.


 

 
via Laughing Squid

Posted by Tara McGinley | Leave a comment
There are cupcakes you can squeeze that look like giant pimples
07.19.2016
10:18 am

Topics:
Amusing
Food
Unorthodox

Tags:
Cupcakes
pimples



 
Okay, sure, so this is probably just totally gross and unnecessary, but hey, in my defense, my job here at Dangerous Minds is—often, not always, but often—to expose you, our dear readers, to the bowels of Internet hell. And this, unfortunately, includes posting about cupcakes that look like giant cystic pimples that you can actually squeeze! Blessed By Baking, in California came up with this idea because of the Internets’ obsession with pimple-popping videos on YouTube by Dr. Pimple Popper. Apparently people are strangely satisfied by watching videos of pimples and blackheads being extracted.

So naturally the next step with this obsession is to make squeezable pimple cupcakes, right? Ew.

According to Blessed By Baking, the cupcakes taste awesome. The yellow pus-like substance is actually custard or lemon curd. To be honest, I wouldn’t touch this shit. No way!

 
via Daily Mail

Posted by Tara McGinley | Leave a comment
Cooking with blood: Food porn NOT for the faint of heart
07.15.2016
07:07 pm

Topics:
Food

Tags:
cooking
blood
Nordic


 
Nordic Food Lab is very weird, very cool, very specific project—a non-profit that attempts to “explore the edible potential of the Nordic region.” Countries with extreme winters aren’t known for their agricultural bounty, but Scandinavia has been inhabited by humans since at least 6,600 BC, so that means rediscovering a lot of food that’s been nearly abandoned by those contemporary and so-often cosmopolitan descendants of Vikings—or in the inspiring words of Nordic Food Lab, “(re)valorising the despised and forgotten.” So what did they come up with during their culinary experiments with animal blood? Some really appealing-looking food, actually!

Of course, plating and presentation can fool the eye—what about flavor though? Apparently it depends on a lot of biological factors:

We discovered that taste perception in general differs between male and female tasters, and younger and more elderly, with women generally having an increased sensitivity towards metallic taste. Perception thresholds for bitter and sweet compounds vary not only between the sexes, but also with monthly-changing hormone concentrations in women that influence their nervous system. Decreasing thresholds during menstruation means that women will perceive bitter compounds more easily at these times. Unfortunately no research has been done on changes in metallic taste-perception during the menstrual cycle, since metallic taste via ion-channels is a rather young discovery. During our own tests of our blood pastry products, however, this difference became obvious to us.

So apparently if you’re a lady on the rag, blood tastes worse to you? How counterintuitively fascinating! Nonetheless, article author Elisabeth Paul has some high praise for the blood recipes, which also have the added benefit as an egg alternative for those with allergies. Blood of course, clots, making it a somewhat difficult ingredient to work with, but if you want to make your own blood foods, Nordic Food Lab has recipes on the site, along with best practices for handling blood—they used pig’s blood if you’re curious.

If you’re more of an audiovisual learner, check out the video below of the charming Swede walking you through a how-to for traditional Finnish blood pancakes after the jump…
 

 

 

Posted by Amber Frost | Leave a comment
Artist creates huge portraits of cult icons from donuts
07.08.2016
09:52 am

Topics:
Amusing
Art
Food

Tags:
portraits
donuts
Candice CMC

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‘Alfred E. Neuman’ looking kinda doughy
 
Move over Chuck Close! Candice CMC creates art so good you could almost eat it. Well, not quite.

From the back of the room Candice’s large portraits of iconic cult figures from film, television, the arts and sciences look like bright, beautiful, Pointillistic paintings. Up close—they’re donuts.

Hundreds of photographs of tasty-looking donuts arranged by color, texture and tone—chocolate, vanilla, pink strawberry, blueberry, sugar glazed with sprinkles on the top. If they were real donuts instead of just photographs I s’ppose the big temptation would be to just eat ‘em all up.

Candice CMC is an artist, photographer and graphic designer—and her donut portraits are currently on show across Europe. However, if these pictures get your taste buds watering—you can order out as they are for sale.
 
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‘Marilyn with Blue Earrings’—Marilyn Monroe.
 
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Mister Spock from ‘Star Trek.’
 
More donut portraits after the jump…

Posted by Paul Gallagher | Leave a comment
File under ‘Russian mystic recipes’: How to make Gurdjieff’s special salad
06.24.2016
11:42 am

Topics:
Food
Occult

Tags:
Gurdjieff


 
It’s hot. It’s miserable. If you wash down a triple cheeseburger and a bucket of fries with a milkshake in this weather, you could die.

Why not whip up a batch of Mr. Gurdjieff’s special salad instead?

Gurdjieff’s teaching is very strange and doesn’t lend itself to summarization, but one of the fundamental ideas is that people are asleep and need to wake up. (Colin Wilson named his book on Gurdjieff The War Against Sleep.) Approached with care and full attention, all sorts of everyday tasks can aid in waking up, especially preparing and eating food. As Dushka and Jessmin Howarth—Gurdjieff’s daughter and her mother, respectively—explain in It’s Up To Ourselves:

Of all the examples Gurdjieff might have used to illustrate the essential aspect of his teaching, “quality of attention,” he chose the one experience that all human beings share: “When you do a thing, do it with the whole self, one thing at a time. Now I sit here and I eat. For me nothing exists in the world except this food, this table. I eat with the whole attention. So you must do—in everything. To be able to do one thing at a time—this is the property of man, not man in quotation marks.”

So if you eat this salad with the right kind of attention, maybe you’ll learn something. And if you believe John Shirley, Gurdjieff’s salad cured Frank Lloyd Wright’s gallbladder trouble, so maybe it will mend your aunt’s dyspeptic gut, too.
 

Gurdjieff at the dining table with his student, Lord Pentland
 
Gurdjieff’s niece, Luba, describes the preparation of the special salad in her Memoir with Recipes but does not give measurements or step-by-step instructions, presumably because Gurdjieff never made the salad the same way twice. She warns that preparing the dish takes all day and “costs the earth,” since you “put anything you can find” in it:

Chopped tomatoes, cucumbers, radishes, celery, any vegetables you can find — only raw vegetables. Not lettuce, because lettuce gets very soft. It used to have nuts in it; it used to have green olives you cut in pieces away from the stone; it used to have sometimes prunes in small pieces — it was like a dustbin. Chutney — he used to put lots of chutney. Sweet chutney that must be cut in small pieces, because chutney generally comes in nice big pieces. And he used to like those little green things in vinegar — capers. Twenty, thirty things used to go in that salad. Sometimes he would even put apples — any kind apples. I think he would put anything he could find in there.

There was always put in some tomato ketchup. I remember they used to bring it from England because we couldn’t find any in Paris. And dressing he just put on a little bit vinegar and then some oil.

The Howarths’ book gives its own recipe for the special salad, which you can find here, but this recipe from the Gurdjieff Foundation of Del Mar is the least intimidating of the bunch and certainly does not “cost the earth”:

1 large sweet onion, finely chopped
4 very red tomatoes, diced in half inch pieces
2 cucumbers, diced in half inch pieces (pickling or goutas with the smaller seeds)
3-4 pickled cucumbers diced small
¾ cup freshly squeezed grapefruit juice
1 cup pickle juice
¾ cup apple cider
¾ cup tomato juice
1 Tbsp tomato paste
3-4 Tbsp Dijon mustard
1 Tbsp white sugar
1 pint apple chutney, diced into ½” pieces
1 handful finely chopped parsley
1 handful finely chopped fresh dill
Salt, pepper, cayenne, paprika and curry powder to taste.
Tarragon

This recipe will serve twelve to fifteen people depending on the size of the portions. Since this is such a special dish (and it is also time consuming to dice all the vegetables), you will want to prepare this for company. However it does keep well for three or four days after it marinates, and I love having leftovers as the flavors get a bit stronger each day.

As you dice the vegetables add each of them to a large mixing bowl and mix. Add the juices, the tomato paste, the mustard, the sugar and the chutney and mix again. Add the parsley, dill and the seasonings. It should be pleasantly hot and spicy. Cover and marinate in a cool place for two days before serving. Add a bit of tarragon before serving.

More Gurdjieff after the jump…

Posted by Oliver Hall | Leave a comment
Switzerland to open Europe’s very first ‘fellatio cafe’
06.24.2016
10:54 am

Topics:
Food
Sex

Tags:
Switzerland
fellatio


 
An establishment where customers would receive oral sex while drinking lattes and cappuccinos is anticipated to open in Geneva, Switzerland, by the end of 2016.

The “fellatio cafe,” as it is being termed, is based on similar establishments in Thailand—the cafe would cater to men (yes, just men) ordering a coffee and choosing their preferred prostitute on an iPad.

The company behind the plan is called FaceGirl. For an upfront fee of £42 (about $60) patrons would receive a morning joe job while drinking their beverage at the bar.

A representative from the company named Bradley Charvet told the newspaper Le Matin that “In five or ten minutes, it’s all over.”

In Switzerland, prostitution is legal and sex workers are required to have permits to operate. Establishments with 2 or more prostitutes are required to register as massage parlors.
 
via Dazed

Posted by Martin Schneider | Leave a comment
Man vapes world’s hottest chilli pepper. It doesn’t end well for him.
06.17.2016
12:34 pm

Topics:
Amusing
Food

Tags:
Russel Hawkins


 

“Don’t try this bullshit at home”—Russell Hawkins

Everyone meet Russell Hawkins. Mr. Hawkins grows Carolina Reaper chili peppers. The Carolina Reaper is currently ranked as the hottest pepper in the world and Hawkins decided—for whatever reason—to vape the shit out of his homegrown pepper stash. Not only does he vape the pepper on video, he proceeds to snort some (why not?) and then rub some in eyes (why not?). Sounds like a plan to me.

As you can imagine, none of this ends well. At the end of the video, you find yourself asking, “How in the hell is this man still alive?” Methinks Hawkins has been vaping the Carolina Reaper a lot longer than he admits to.

The video really gets going around the 3:27 mark. Enjoy!

 
via Geekologie

Posted by Tara McGinley | Leave a comment
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