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Hypnotic video of molten lava cooking and then consuming a can of ravioli
11.14.2013
12:58 pm

Topics:
Environment
Food

Tags:
Lava


 
There’s something oddly soothing about this can of Chef Boyardee ravioli being swallowed up by lava still I can’t help wonder how dangerous getting this footage must’ve been?

And why Chef Boyardee ravioli anyway? SpaghettiOs are funnier!

 
Via Nerdcore

Posted by Tara McGinley | Discussion
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‘Do you really need that second helping?’ Shameware to help you with your diet!
11.10.2013
09:29 am

Topics:
Amusing
Food

Tags:
shameware

Intervention-ware
 
It’s difficult to understand who the market for this product is—dishes and mugs that the owner will presumably use every single day, with shaming slogans in a bland typewriter font. Their maker is Fishs Eddy, a perfectly reputable purveyor of dishes and glasses and so forth based in New York with a bent for making whimsical and retro tableware—I’ve bought items from them myself. They have a fantastic line of baseball-themed plates, mugs, and glasses as well as this charming skyline-themed stuff.

You can see the dinner plate, side plate, bowl, and coffee mug for yourself on this page. Fishs Eddy calls it “intervention-ware”—I’m calling it “shameware.” The side plate says in big type, “Big mistake.” It seems to come from a slightly different set from the others, which all use stronger and smaller type. The plate has four slogans, one of which is “For the love of god stop eating.” And so forth. Since coffee doesn’t really fit into the dieting paradigm, the mug just tells you you’re being obnoxious.

These products are clearly intended for gag value, as it’s almost impossible to imagine anyone buying this or giving this dinnerware as a present—if so, the purchaser/recipient is probably defining a whole new demographic of ultra-ironic über-hipster, but it’s so “on the nose” that even that crowd wouldn’t like it, no?
 
Intervention-ware coffee mug
 
Intervention-ware side plate
 
Intervention-ware plate
 
Intervention-ware bowl
 

Posted by Martin Schneider | Discussion
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The most unappetizing appetizer
11.01.2013
09:03 am

Topics:
Art
Food

Tags:
Appetizer


 
As disgusting as this looks, it’s rather clever in its unappetizing appetizer kinda way.

Dan Whalen crafted the ear-shaped bowl, put some pesto sauce in it and then made the “Q-tips” out of balls of mozzarella cheese and lollipop sticks.  I shudder to think what this guy would do with fondue.

Posted by Tara McGinley | Discussion
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Luis Buñuel makes a perfect martini
10.23.2013
03:21 pm

Topics:
Food
Movies

Tags:
Luis Bunuel

image
 

I can think of no better way to celebrate one of cinema’s greatest directors, Luis Buñuel, than to toast his life and art with an icy glass of his favorite martini, made (of course) according to his very own special recipe.

Buñuel was the director of such masterpieces as Un Chien Andalou, The Exterminating Angel, Belle de Jour, The Discreet Charm of the Bourgeoisie and That Obscure Object of Desire. He was a master of cinema, who created a body of work that has rarely been equalled.

But I digress, for it’s not his films I want to tell you about. No. Rather I want to share with you Buñuel’s personal recipe for the perfect martini, which he described in his autobiography, My Last Breath.

Here is what the dear man wrote:

‘To provoke, or sustain, a reverie in a bar, you have to drink English gin, especially in the form of the dry martini. To be frank, given the primordial role in my life played by the dry martini, I think I really ought to give it at least a page. Like all cocktails, the martini, composed essentially of gin and a few drops of Noilly Prat, seems to have been an American invention. Connoisseurs who like their martinis very dry suggest simply allowing a ray of sunlight to shine through a bottle of Noilly Prat before it hits the bottle of gin. At a certain period in America it was said that the making of a dry martini should resemble the Immaculate Conception, for, as Saint Thomas Aquinas once noted, the generative power of the Holy Ghost pierced the Virgin’s hymen “like a ray of sunlight through a window-leaving it unbroken.”

‘Another crucial recommendation is that the ice be so cold and hard that it won’t melt, since nothing’s worse than a watery martini. For those who are still with me, let me give you my personal recipe, the fruit of long experimentation and guaranteed to produce perfect results. The day before your guests arrive, put all the ingredients-glasses, gin, and shaker-in the refrigerator. Use a thermometer to make sure the ice is about twenty degrees below zero (centigrade). Don’t take anything out until your friends arrive; then pour a few drops of Noilly Prat and half a demitasse spoon of Angostura bitters over the ice. Stir it, then pour it out, keeping only the ice, which retains a faint taste of both. Then pour straight gin over the ice, stir it again, and serve.

‘(During the 1940s, the director of the Museum of Modern Art in New York taught me a curious variation. Instead of Angostura, he used a dash of Pernod. Frankly, it seemed heretical to me, but apparently it was only a fad.)’

Buñuel’s love of martinis was no affectation, as he had to have his favorite cocktail every day, and famously remarked:

“If you were to ask me if I’d ever had the bad luck to miss my daily cocktail, I’d have to say that I doubt it; where certain things are concerned, I plan ahead.”

And yes, Buñuel was a proselytizer for martinis, even including a scene in his Oscar-winning film The Discreet Charm of the Bourgeoisie in which the main characters spend time discussing and preparing this thirst-quenching cocktail.

But we can do better than that, for here is Buñuel himself, showing us exactly how to make the perfect martini.

¡Salud!

Posted by Paul Gallagher | Discussion
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David Lynch’s quinoa recipe video is as Lynchian as it gets!
10.23.2013
07:55 am

Topics:
Food
Movies

Tags:
David Lynch
quinoa


 
So here’s the deal. David Lynch made this highly entertaining video of himself explaining how to prepare a quinoa recipe of which he’s particularly fond as an extra on the DVD of Lynch’s 2006 movie Inland Empire. The video made the rounds a couple of years ago, and then the lawyers got involved and it was pulled down.

Now it’s back, but, well, in a compromised fashion: it looks like crap, it’s been broken up into two separate YouTube files, and there’s at least a couple of minutes missing, it seems—but take it from me, it’s still worth a look. Tongue lodged firmly in cheek (I reckon), Lynch manages to bring both his famously gee-whiz affect and his random, surrealist sensibility to bear on his sure-to-be-delicious quinoa concoction.

When you make the transition to the second video, the thought will cross your mind that a mistake has been made, that this is not the same video—trust me: it is.

These videos have been up since February, but I’d imagine that further exposure will endanger its existence on YouTube—watch it while you can! I’m awfully glad I did.

Truly, Lynch is a born performer—can we get this guy a cooking show, for goodness’ sake?? And definitely, definitely let Lynch have final cut.

David Lynch’s Quinoa Recipe, Part 1:

 
David Lynch’s Quinoa Recipe, Part 2:

 
After the jump, the recipe itself, as transcribed by Jack Cheng….

Posted by Martin Schneider | Discussion
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Edible Willie Nelson
10.18.2013
03:43 pm

Topics:
Current Events
Food
Music

Tags:
Willie Nelson cake


 
Austinite Natalie Sideserf baked this fantastic Willie Nelson cake and it was the big winner at Austin’s Sugar Art Show and Cake Competition.

Perfect for the munchies, which Willie knows a thing or two about. The Bread-headed Stranger.


 
Previously on Dangerous Minds:

Horrifying Willie Nelson vagina tattoo (NSFW)

‘Crazy’: Willie Nelson tokes up for Marriage Weed-quality

Willie Nelson’s ‘audition tape’ for The Hobbit 2

 

Posted by Marc Campbell | Discussion
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Wash down that spicy KISS steamed meat bun with some ‘Cold Gin’
10.17.2013
06:38 am

Topics:
Food
Music

Tags:
Kiss

Kiss spicy steamed meat bun
 
It’s been a good month for KISS. Earlier this week it was announced that they were nominated for consideration to be inducted into the Rock and Roll Hall of Fame, along with 15 other acts, including Nirvana, Linda Ronstadt, Peter Gabriel, Yes, Link Wray, and the Zombies.

Later this week KISS will commence a quick tour of Japan, with one gig in Osaka and three shows in Tokyo, two of them at the legendary Budokan. To celebrate their arrival, the Circle K Sunkus convenience stores yesterday began selling its promotional line of KISS Super-Spicy Chili Tomatoman meat buns.
 
Kiss spicy steamed meat bun
 
As the report from RocketNews24 describes the experience of eating this delicacy:

Mr. Sato purchased the lone dumpling for 100 yen (US$1), and dashed back to the office. When he peeled back the wrapping he was in awe of the stylish Kiss logo branded on the top of the bun. ...

When he broke the black bun in two a glowing red tomato paste could be seen inside. It was so red Mr. Sato’s eyes stung a little. It certainly looked hot, but how does it taste? The display case had said that it contained the habanero chili pepper which once held the Guinness World Record for hottest chili.

After biting into it, tears began to roll down Mr. Sato’s face which he wiped off with his Destroyer T-shirt. It was every bit as hot as the lava like substance it looked like. Probably it was too hot, but anything less just wouldn’t be rock and roll so he accepted the spicy intensity with pleasure.

As an added bonus, the wrapper had the Peter Criss/Eric Singer Catman logo printed on it. There are five wrappers to collect; one for each member and one with all of them and the Kiss logo. Mr. Sato was hoping for a Gene Simmons Demon wrapper but it would have to wait for next time.

 
The eight-year-old me would have done just about anything for one of these wrappers, I tell you.
 
KISS logo wrapper
 
Here’s KISS performing “Cold Gin” in Cobo Hall, Detroit, in 1975:

Posted by Martin Schneider | Discussion
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Experience the ‘Gummi Bear Cleanse’ with this 5-pound sack of sugarless treats
10.15.2013
08:15 am

Topics:
Amusing
Food

Tags:
Haribo Gummy Candy

Gummy Bears

Every now and then, the Internet decides to gang up on a poor defenseless product on Amazon—and the results are invariably awesome and hilarious. Classics in the genre include “The Mountain Three Wolf Moon Short Sleeve Tee” (2,640 comments and counting) and “Tuscan Whole Milk, 1 Gallon, 128 fl oz” (1,490 comments and counting).

I just came across another one—this time the focus is on the gastrointestinal difficulties you may experience if you decide to consume the entire contents of the “Haribo Gummy Candy, Sugarless Gummy Bears, 5-Pound Bag.” At a mere $25, it’s a steal—you can’t afford not to.

Here’s a quick taste of the wit on display:

“During this time, the gummi bears, hereafter referred to as The Fuel, were being carefully processed in the fuel system of Space Ship Me. I can only assume that The Fuel is a highly advanced binary propellant because it is non-reactive and benign in storage and even during initial ingestion. But as with all binary propellants, when mixed with the complementary other half of the pairing, the results are highly energetic.”

I suppose, in a way this is NSFW. Visually it’s just another Amazon page. The NSFW element will be your helpless laughter as you read it.

Posted by Martin Schneider | Discussion
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Henry Rollins working at Häagen-Dazs, 1981


 
Fun photos of Henry Rollins (and Ian MacKaye) back when he worked at a Häagen-Dazs, circa 1981.

Apparently Henry was a model employee at his Washington D.C. area Häagen-Dazs franchise. He was promoted to assistant manager!

More images available like this in the book Punk Love by Susie J. Horgan.

Previously on Dangerous Minds:

Listen to Henry Rollins and Ian MacKaye’s 2-hour DJ set on KCRW
 

 

 

 

Via BuzzFeed

Posted by Tara McGinley | Discussion
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The Father, The Son and the ‘Sacrilicious’ Ghost Burger (or ‘Who wants to say grace?’)
10.02.2013
09:41 am

Topics:
Food
Music

Tags:
Ghost
Kuma's Corner

Ghost burger
 
Kuma’s Corner in Chicago specializes in hamburgers—big, juicy burgers. They really like their punk and heavy metal and frequently name their burgers after their favorite bands. They have a wicked sense of humor, too—on their Facebook banner image they call themselves “Purveyors of the Bovine Genocide.” I’m not super familiar with Chicago—but I really like the Kuma’s attitude, and I really hope they are (or are rapidly on their way to becoming) a beloved Chicago institution.

They have two locations, Kuma’s Corner on 2900 Belmont and Kuma’s Too on 666 W. Diversey Parkway. Every month each location introduces a new themed burger that’s only available for that month and only available at that location.

This month, the Belmont location’s themed burger, which pays homage to the heavy metal band Ghost from Linköping, Sweden, is a doozy. The thing about Ghost is that they’re not just any heavy metal band: They’re a bit like the Residents in that they haven’t disclosed their true identities and they’re really theatrical. The five instrumentalists all wear identical black robes on stage, and the lead singer, who goes by the name Papa Emeritus II, wears skull make-up and the garb of a Catholic Cardinal.

Here are the ingredients of the Ghost Burger, according to a Facebook blast they sent out when October arrived:
 

In the spirit of our undying reverence for the lord and all things holy, we give you the Ghost which we think is a fitting tribute to the supreme blasphemous activities carried out by the band itself.
10oz patty
Ghost chile aioli
Slow braised Goat shoulder
Aged white cheddar cheese
Red Wine Reduction (the blood of christ)
with Communion Wafer garnish (the body of christ)

 
A communion wafer! MMMMM mmmmm, blasphemy never tasted so good. As Facebook user and Kuba’s fan Chris Ptacek wrote, “Holy shit you line crossing motherfuckers! Sacrilicious!”

Here’s Ghost playing “Con Clavi Con Dio” at Hellfest:

 
(Thank you Emily Dovi!)

Posted by Martin Schneider | Discussion
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