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The bleakest, saddest book EVER written
10:34 am



The title kinda says it all, does it not?

There are some terrific reviews (natch) for Marie T Smith’s Microwave Cooking for One on Amazon. One reviewer claims it was a “cure for lonliness” [sic].

Learn more (or shed some tears) at the official site for Microwave Cooking for One.

Thank you kindly, Barbara Rininger!


Posted by Tara McGinley | Discussion
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Japanese ‘vagina bread’ is a real thing
01:08 pm



This strawberry cream bread which is being marketed as “cherry blossom-shaped” clearly looks like a vagina, or well, a cluster of vaginas.

The tasty treat is a collaboration between holographic superstar “Hatsune Miku” and Japan’s biggest chain of convenience stores, Family Mart.

Predictably, people are shouting from the rooftops (just message boards so far), “OBSCENE!”

To me this just looks like something out of an early David Cronenberg film. Yuck!

Via Laughing Squid

Posted by Tara McGinley | Discussion
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‘Twin Peaks’ Cherry Pie recipe
08:35 am


Twin Peaks
Cherry Pie

Via Lynch Net:

The Recipe

8 inch Crust: 1-1/2 c. flour, 1/2 c. Crisco, 1/4 c. ice water

Mix flour and Crisco with fork. Add ice water. Mix with your hands. When blended, roll into ball and refrigerate overnight. To roll out: flour both rolling pin and flat surface, split ball in two, roll out 1/2 to fit pan and 1/2 for lattice.

Filling: 3 c. cherries (pitted, sour frozen); 1 c. water; 1c. Baker’s sugar; 4 T. cornstarch; 1/8 t. salt

Thaw cherries at room temp and strain (yields 2 c. juice). Taste for sweetness, more/less sugar may be needed. Add 1 c. water to make 3 c. juice (reserve 1 c. juice for cornstarch mix). Dissolve cornstarch in 1 c. juice, stir with whip. Combine 2 c. juice, 2/3 c. sugar, salt, and bring to a boil. Add cornstarch mix, cook until clear, about 5 min. (if cooked to long, syrup gets gummy). Remove from heat, stir in 1/3 c. sugar (blend thoroughly). Pour mixture over cherries, fold with wooden spoon, cool (stir mix while cooling to prevent scum from forming on top). Pour mix in pie shell. Top completed pie with lattice crust.

Bake @ 425 degrees for 35-40 min.

Previously on Dangerous Minds:
Kind of Spicy: Miles Davis’ recipe for ‘South Side Chicago Chili Mack’

The Freddie Mercury Chicken Dhansak

George Orwell’s recipe for Christmas pudding

Via The World’s Best Ever!

Posted by Tara McGinley | Discussion
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Battle of the David Lynch baked goods: ‘Blue Velvet Cupcakes’ or ‘Eraserheard’ cake pops?
12:03 pm


David Lynch

I can’t decide which non sequitur confection best captures the morbid nature of the Lynchian milieu, what say you?
cake pops
(The artist behind the cake pops also does full casts of Vincent Price’s head in chocolate!)

Posted by Amber Frost | Discussion
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The Need to Feed: Lydia Lunch goes ‘Martha Stewart’ with a decadently delicious new cookbook
04:07 pm


Lydia Lunch

No Wave underground legend, feminist icon, artist, author, actress, musician and all-around troublemaker Lydia Lunch is now the author of a cookbook, The Need to Feed: Recipes for Developing a Healthy Obsession for Deeply Satisfying Foods, a “hedonist’s guide.”

Via email Lydia answered a few questions.

Dangerous Minds: Our mutual friend, author Chris Campion, told me that you were coming out with a cookbook, and via hoighty-toighty publisher Rizzoli, even, and that seemed somewhat out of character for you. Chris assured me that you were indeed a *most fantastic gourmet chef* and that your culinary skills were a not-so-very well-kept secret. The recipes in The Need to Feed—a Lydia Lunch-esque title if ever there was one—seem to bear that out, but still, how did a cookbook by Lydia Lunch end up being published by Rizzoli? It seems like there must be a story there…

Lydia Lunch: A few bizarre coincidences led up to me pitching the idea to Rizzoli. I had written the introduction to Cesar Padilla’s book Ripped: T-Shirts from the Underground, which they had published in 2010.

I kept seeing it everywhere. Artist Martynka Wawrzyniak, R.Kern’s partner, had originally pitched the book to Rizzoli and worked on it with Cesar. I was on a rare visit to New York shortly after its publication and met with Martynka. She suggested we pitch something to Rizzoli together and was instrumental in making The Need to Feed happen.

Around the same time someone had sent me an article from the TV Guide, in which Michelle Forbes claimed I was the inspiration for her character in True Blood. A witchy vixen who throws orgiastic bacchanals full of food laced with intoxicants in order to celebrate the resultant pandemonium. This inspired me to pen The Need to Feed.

Martynka is Vegan, loves food and to cook, shares my political disgust with the US Food industry and is a brilliant artist in her own right. Acting as editor and co-conspirator, she was able to push forward my politics, sass and vitriol, not the typical fare of a book that deals with food.

DM: And so now you are the proud author of a cookbook.

Lydia Lunch:I wrote the recipes with Marcy Blaustein, a friend of many years who left the thankless confines of the music industry to concentrate on catering in Hollywood, because as she once said “Everyone loves you when you feed them.” She’s just opened her first restaurant in Los Angeles called Eat This on Santa Monica and Hudson.

DM: Since I’ve never been invited to one, what are your dinner parties like? And what is the secret ingredient for a perfect Lydia Lunch dinner party?

Lydia Lunch: A great mix of people, enough time to enjoy the evening (long Sunday afternoons are actually best). Easy, spicy, tasty finger foods, great music, stimulating conversation…A relaxed atmosphere where people leave full of LIFE.

I asked Lydia if there was just one dish that was her favorite from The Need to Feed and she said it would be her jerk chicken marinade recipe:

I Said Jerk That Chicken!

If it’s hot…no doubt I’m going to want to stick it in my mouth. Just the way I am. I love any food that makes me break a sweat. Slowly savoring the healing heat as it penetrates every cell, kick starting the nerve endings and revitalizing the synapses as they gush with endorphins. Gooey good fun! Jamaican jerk marinades are magic to the mouth. The combination of heat, sweet and pungency create a powerful tangy rush of oral delight! Jerk is exotic, deeply penetrating, incredibly satisfying and yet highly addictive goodness. Gotta love it.

1-tablespoon ground allspice
1-teaspoon ground cinnamon

1/2-teaspoon ground nutmeg

1/4-teaspoon cayenne pepper

1 teaspoon ground black pepper

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

6 scallions, green tops only, thinly sliced

2 small yellow onions diced
2 large cloves of garlic minced
1 inch of fresh ginger minced
2 - 3 Scotch Bonnet chili peppers deseeded and chopped
1 tablespoon dark-brown sugar

1/2 cup fresh squeezed orange juice

Juice of 1 lime
1/4 cup red-wine vinegar

1/4 cup low sodium soy sauce

1/4 cup olive oil


Toast the allspice, cinnamon and nutmeg in a dry pan on low heat for 1 minute. Transfer to a blender adding cayenne, black pepper, thyme, scallions, onions, garlic, ginger, chili peppers, brown sugar, orange juice and lime juice, vinegar, soy sauce and olive oil. STAND BACK! And blend. Refrigerate for a few hours.

Use as marinade for chicken, turkey, pork or vegetables. Lather both sides of meat in jerk sauce and marinate for at least 2 hours in the fridge. Reserve the rest of the marinade for dipping. Grill, broil or bake. Use to brush on vegetables before grilling. Serve with rice and Mango Salsa.

Mango Salsa:

2 tablespoons brown sugar
3 tablespoons freshly squeezed lime juice
1 tablespoon minced ginger
1 mango, diced
1 cucumber, diced
1 small red onion thinly sliced
1 tablespoon of fresh cilantro minced
Sprinkle of cayenne pepper

Combine all of the ingredients and allow to marinate and to chill for 1 hour.

*Word of warning: Wear plastic gloves when handling hot chili peppers. Especially Scotch Bonnet…you touch yourself and the neighbors will hear you scream. You touch someone else, they will be calling the police.

Posted by Richard Metzger | Discussion
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The Freddie Mercury Chicken Dhansak

One of the things I enjoy most about reading biographies is the little personal details, which reveal much of what a subject liked or disliked. For example, Freddie Mercury liked Quality Street assorted candies; enjoyed Stolichnaya vodka; and had a love of spicy food.

According to Peter Freestone, who worked as Freddie’s personal assistant for more than a decade, Chicken Dhansak was one of the singer’s favorite meals. Peter (aka Phoebe) has now written-up the recipe for this mouth-watering dish over at, where he explains:

Chicken Dhansak

This Indian inspired dish rose up the popularity stakes because it embraced two separate dishes, a dal which for Freddie was always a moistening accompaniment and a ‘curry’ meat dish which often, on its own, tended to be dryer. Living in Earls Court, both Joe [Fanelli] and I had easy access to supermarkets where every spice known to mankind was stocked as a matter of regular principle. The area was such a melting pot of nationalities that for anyone not to have been able to buy fenugreek seeds would be for the property market in the area to plummet in value immediately!

25 gm channa, 25 gm moong, 25gm red and 50 gm toor lentils
125 ml oil
650 gm boneless chicken 2cm cubes
3 med onions
2 cloves garlic
410 gm tinned tomatoes
1 medium aubergine chopped
1 large potato chopped
115 gm spinach (frozen)
100 gm fresh coriander
50 gm fresh mint
1 teaspoon cumin seeds
1 brown cardamom
5cm cassia bark
½ teaspoon black mustard seeds
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon ground fenugreek seeds
½ teaspoon chilli powder

Wash the lentils thoroughly, making sure you remove all the grit and residual husk. Soak together overnight.
The following day, cook the lentils in twice their volume of water for approx. 30 minutes. While the lentils are cooking, heat the oil in a heavy saucepan and fry the meat at a high temperature for 5 – 10 minutes until browned. Remove from the saucepan and keep in a warm place.
Fry the cumin seeds, cardamom, cassia bark and mustard seeds adding the onions, garlic and salt. When they have turned a golden brown, add the tomatoes and cook for about 5 more minutes.
Add the remaining chopped vegetables, mix and cook for 10 minutes.
Add the lentils and roughly mash everything together.
Add the meat and rest of the spices. Mix well and cook gently for a further 40 minutes.
Add the fresh coriander and mint and cook for at least 10 minutes.
Serve with plain boiled rice.

It is more than a decade since I met Peter for a documentary I was producing called When Freddie Mercury Met Kenny Everett. Peter had written an insightful and highly enjoyable book on his day-to-day life working for Freddie. I met Peter in Prague, at his city apartment, where we filmed the interview, before taking some walking shots on the Charles Bridge. Peter was charming, delightful company, and if you are interested, you can ask Phoebe questions about his life with Freddie here.



Posted by Paul Gallagher | Discussion
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Passport photos of famous faces
01:11 pm



Vintage Everyday has compiled a nice selection of passport photos of some famous mugs from the past. The Man in Black couldn’t look more thrilled…

Here are a few choice selections. To see more, visit Vintage Everyday.


A few more after the jump…

Posted by Tara McGinley | Discussion
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Massive Attack’s ‘Teardrop’ played with vegetables
01:59 pm


Massive Attack

According to j.viewz, eggplant makes for a good bass drum stand-in.

Via Nerdcore

Posted by Tara McGinley | Discussion
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Pizza-flavored beer: Are you not at least intrigued?
11:18 am



It’s exactly what it sounds like!

My fascination with this-flavored-thats is well-documented, but what makes pizza-flavored beer so awesome is the nature of its novelty. It’s not the result of cultural difference, like cola chicken potato chips in China. And its not self-aware irony, like kitschy, retro bacon-flavored toothepaste.

I don’t even get the impression its reveling in absurdism, à la bacon-flavored sexual lubricant. No, these are just two people who simply thought pizza-flavored beer sounded delicious.

The goal was to create a beer that would pair with a wide variety of foods, especially our favorite, Pizza! In the end, we were pleasantly surprised that this “mess” turned out to be the best thing since the guy with chocolate that bumped into Ralph Mouth & mixed up the chocolate with the peanut butter! Indeed, the world will love “Pizza Beer”.

Facing a difficult task, we immediately did an internet search to gather information on using the “oddball” ingredients in creating a beer. Certainly someone had published such a recipe! We found beer made with garlic, hemp seed, coriander, hot peppers, maple syrup, honey, citrus peels & more. But what about tomatoes & the possibility of combining all of our favorite flavors into this beer? We then grabbed our favorite book written by a fellow Chicago Beer Society member, Randy Mosher. He wrote a book called “Radical Brewing” which has been read cover to cover a few times. Randy mentions a lot weirder stuff than pizza spices. He talks about mushrooms, hot rocks & stuff that is really radical! In a quandary, we called one of our best friends & creative brewmasters in the world, Kris Kalav. We told him of our quest to make this really cool brew & wanted to know if he had any experience brewing with tomatoes. After he stopped laughing, we bounced a few ideas around and Voila! “Pizza Beer” was on it’s way to fame. To our knowledge, our home brewed concoction is the “World’s First Culinary Beer.”

Now, being homebrewers, we enjoy the freedom to create whatever we want. We usually refer to a book by Ray Daniels called “Designing Great Beers” when creating a style of beer that we intend on submitting to a contest. We usually concoct the recipe by memory & measure ingredients the way your grandmother did, pinch of this, smidgen of that. Something happened that day. We figured if this really turned out like we want it to, we better be able to duplicate it! Lo and behold, the amazing “Pizza Beer” was born.

Look at that website! Look at the comic sans! And the animation! And the graphics! You wouldn’t troll me with false earnestness, would you, Tom and Athena Seefurth, of Campton Township, Illinois?

Would I still want to drink this if it was sold in some bar in Williamsburg? Of course! I can easily disregard atmospheric pretension in favor of carnal pleasures. But is my heart warmed at the eccentricity of this couple’s innovation? I’m not made of stone!

Posted by Amber Frost | Discussion
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Absinthe candies
11:07 pm



These are worth buying just to own the tin they come in. Sadly, the “absinthe” candies contain no absinthe. Why not? The prohibition against absinthe has been lifted worldwide. Perhaps, the company that makes these will include some of the real deal in future batches. I can’t imagine anyone eating enough of them to see the Green Fairy. But the taste of actual absinthe is wonderful.

Available from the weirdos at Archie McPhee.

Posted by Marc Campbell | Discussion
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