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Watch a cheeseburger dissolve in hydrochloric acid
07.28.2014
06:56 am

Topics:
Amusing
Food
Science/Tech

Tags:
chemistry
experiments

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This is what happens when you put a cheeseburger in hydrochloric acid.

Or as we all have some hydrochloric acid “churning about” inside of us, this is how we more or less digest our food.
 

 
Via Nerdcore

Posted by Paul Gallagher | Discussion
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Aleister Crowley’s curried rice recipe
07.24.2014
01:37 pm

Topics:
Food
Occult

Tags:
Aleister Crowley


 
English occultist Aleister Crowley wasn’t merely a poet, painter, mountain climber and the Great Beast 666, he was also an aspiring chef, his specialty apparently being lethally hot curries.

Here’s a passage referring to his “glacial curry” taken from his autohagiography, The Confessions of Aleister Crowley:

“The weather made it impossible to do any serious climbing; but I learnt a great deal about the work of a camp at high altitudes, from the management of transport to cooking; in fact, my chief claim to fame is, perhaps, my “glacier curry.” It was very amusing to see these strong men, inured to every danger and hardship, dash out of the tent after one mouthful and wallow in the snow, snapping at it like mad dogs. They admitted, however, that it was very good as curry and I should endeavour to introduce it into London restaurants if there were only a glacier. Perhaps, some day, after a heavy snowfall”

The exact method by which Crowley made his “glacial curry” has been lost to time, but if you’d like to make some magick in the kitchen tonight, The Master Therion’s recipe for his, I suppose infamous curried rice dish, “Riz Aleister Crowley” was found among his papers at Syracuse University in New York.

Unfortunately, The Great Beat didn’t list any actual quantities for the ingredients, but Nico Mara Mckay added the ratios, which can be modified to make any quantity

Riz Aleister Crowley (to be eaten with curry)

Ingredients
- 1 cup brown basmati rice
- sea salt
- 1/4 cup sultanas
- 1/4 cup slivered almonds(1)
- 1/4 cup pistachio nuts
- powdered clove
- powdered cardamoms
- turmeric powder (enough to colour the rice to a clear golden tint)
- 2 tblsp. butter

Steps
Bring two cups of salted water to a bowl. Throw in in the rice, stirring regularly.
Test the rice after about ten minutes “by taking a grain, and pressing between finger and thumb. It must be easily crushed, but not sodden or sloppy. Test again, if not right, every two minutes.”
When ready, pour cold water into the saucepan.
Empty the rice into a colander, and rinse under cold tap.
Put colander on a rack above the flames, if you have a gas stove, and let it dry. If, like me, your stove is electric,  the rice can be dried by placing large sheets of paper towel over and under the rice, soaking up the water. Preferably the rice should seem very loose, almost as if it it has not been cooked at all. When you’ve removed as much water as you can,  remove the paper towel.
Place the rice back into the pot on a much lower temperature.
Stirring continuously, add the butter, sultanas, almonds, pistachio nuts, a dash or two of cloves and a dash of cardamom.
Add enough turmeric that the rice, after stirring, is “uniform, a clear golden colour, with the green pistachio nuts making it a Poem of Spring.”
 

 
You can find larger, readable versions of Crowley’s original cooking narrative here and here.

Via Music is the Heart

Posted by Richard Metzger | Discussion
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Billy Bob Thornton hates on ‘Cupcake Wars’
07.22.2014
12:42 pm

Topics:
Amusing
Food
Television

Tags:
Billy Bob Thornton
Cupcake Wars


 
I never thought in a million years that I’d ever be typing out a title that says, “Billy Bob Thornton hates on Cupcake Wars.” I wouldn’t even think Mr. Thornton would know about such a show! But he does.

And he doesn’t like it.

If you don’t know what Cupcake Wars is, it’s a mind-numbing reality-based competition TV show on the Food Network where people are judged by their cupcake-making abilities. Apparently there’s a rather large audience—who don’t even get to taste the cupcakes for crissakes—that watches this show. I’ve only ever seen it briefly at the gym (I know, Cupcake Wars on at the gym, right?) but for the life of me, I can’t figure out why anyone would care about this stuff.

Anyway, Billy Bob sorta nails it with America’s (and perhaps the World’s) fascination with shitty reality television.

We don’t need one show about cupcakes, as far as I’m concerned. But you know what, if you’ve got one, okay, that’s fine, let’s have a show about cupcakes. But does it have to be a fucking competition? Do you have to have cupcake ‘wars’? And I’m sure people who have been in war kind of take offense to that. Because seriously, it’s not that goddamn dangerous to make a cupcake.

I’m not going to lie, tho… I do love me some cupcakes every now and then. I can’t take a side.

 
via D-listed

Posted by Tara McGinley | Discussion
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Pizza-themed ‘punk’ albums are stupid, but funny
07.18.2014
09:11 am

Topics:
Amusing
Food
Music

Tags:
Pizza


 
I kinda hate myself for blogging this, but yet, here I am… fucking blogging this! I laughed at a few these, okay?! The Richard Hell and The Voidoids album cover with the Domino’s Pizza character the Noid is sorta genius. Or maybe not. Perhaps I’m just easily amused.

So why do these exist, you ask? Riot Fest is holding an online contest where folks are asked to “pizzafy” any punk album of their choice and a winner will be chosen on July 31, 2014. The winner is picked by Internet voters. 
 

 

 

 

 
More after the jump…

Posted by Tara McGinley | Discussion
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Incredible H.R. Giger bar puts you in the belly of the Xenomorph
07.10.2014
10:34 am

Topics:
Art
Food

Tags:
H.R. Giger

Giger Bar
 
H.R. Giger’s art is among the most recognizable in existence—it’s very easy to identify something he made, and the unbelievable bar attached to the museum dedicated to his work in Gruyères, Switzerland, is no exception. Amazingly, it’s not the only one in existence—at various times four locations have been able to boast a Giger Bar, two in Switzerland (the other one is in Giger’s birthplace, the town of Chur), one in New York City, and one in Tokyo. But the ones in Switzerland are the only ones that are open today.

The New York branch was located in Peter Gatien’s legendary Limelight nightclub in the Chelsea neighborhood, but once it closed in the 1990s, the Giger Bar closed with it. The story of the ill-fated Tokyo version is even more fascinating:
 

A fourth Giger bar was located in Shirokanedai, Tokyo in the late 1980s. Giger dissolved his involvement with this location after facing frustrations with Japanese building codes and with the Japanese company behind the bar, which created the bar after only rough preliminary sketches. Giger had wanted private booths that functioned as individual elevators which traveled up and down the interior four stories of the design. This design was problematic given restrictions caused by earthquake resistant engineering. Giger disowned the Tokyo Giger Bar and never set foot inside. Within a few years, the establishment was out of business.

 
Giger Bar
One of Giger’s sketches for the bar
 
The description of the bar on the museum’s website is suitably Gigerian:
 

The interior of the otherworldly environment that is the H.R. Giger Museum Bar is a cavernous, skeletal structure covered by double arches of vertebrae that crisscross the vaulted ceiling of an ancient castle. The sensation of being in this extraordinary setting recalls the tale of Jonah and the whale, lending the feel of being literally in the belly of a fossilized, prehistoric beast, or that you have been transported into the remains of a mutated future civilization.

 
The Giger Bar is open every day of the week, except that between November and March it is not open on Mondays.
 
Giger Bar
 
Giger Bar
 
Giger Bar
 
Giger Bar
 
More after the jump…

Posted by Martin Schneider | Discussion
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You must sip it: DEVO’s Jerry Casale and his blue-collar wine
07.09.2014
10:31 am

Topics:
Class War
Food

Tags:
Devo
Wine


 
Celebrity wines are fairly common, even Megadeth bonehead Dave Mustaine has one (along with Tool’s Maynard James Keenan, Primus’s Les Claypool and, of course, Sting), but for founding DEVO member Gerald Casale to start his own wine estate and brand, 50 by 50, is a downright subversive act.

Jerry grew up in Akron, Ohio at a time when being around good wine was still confined to families with money. Self-taught working-class sommeliers and oenophiles were not populous groups. He told wn.com:

Listen, I grew up blue-collar in Ohio. I ate what people ate there, which was basically macaroni and cheese, pizzas, overcooked brown rump roast, bologna sandwiches … any cheese was Velveeta and any wine was Night Train.

Moving to California with the band in the ‘70s, he became interested in wine and over the years educated himself in the finer details of his hobby here and abroad, visiting vineyards while on tour. A life-changing epiphany-like wine boner occurred in France when a tour promoter gave him a glass of Domaine de la Romanée-Conti. “Discovering wine is one of the most special experiences you can have, like seeing a great film or falling in love,” he said in an interview with Wine Searcher. “When you taste a great wine, and you haven’t grown up privileged to be around wine, that makes you understand why people talk about wine. It’s unforgettable.”

Jerry told Wine Spectator:

When we signed with Warner Bros. Records and moved to California [in the late 1970s], a world opened up to me. We hit California not only when there was an explosion in the music scene, but there was a revolution in cuisine. All the restaurateurs were now famous and had cookbooks out and were new and young and were stretching food consciousness… I met them all, and they were DEVO fans! I got to eat and drink in their restaurants and ask a lot of questions. I started from zero and learned and learned and learned. Touring completed the picture. In Europe, I was able to visit vineyards. It was a revelation.

Eventually Jerry was well versed in wine lore to be qualified to work for the Wine House in Los Angeles, teaching classes about wine appreciation for three years in the ‘90s when DEVO was not active. (Interestingly, the Davis Enology & Viticulture Organization program at UC Davis’s acronym is DEVO). He is down to earth, completely lacking in snobbery, and talks about wine like a normal person, not like a pretentious ass. He described his wine classes as being unintimidating:

I taught beginning and intermediate courses. But I guess I had the same basic advice for them that Famous Amos (Cookies) did: ‘Start from where you are’. Quit worrying about it. Let’s demystify things. Wine is 50 percent farming and 50 percent artistry. But the farming is really the foundation. It’s as easy as ‘I like oranges, I like bananas, but I don’t like pineapples.’ You don’t like zinfandel? Fine, don’t worry about it, no matter who shoves a zinfandel at you and says ‘this will blow your mind and it’s $300 a bottle.’ You can find decent wines at every price point.

In 1985 he was set to buy land in California on which to start a vineyard but this plan was scrapped when Warner Brothers dropped DEVO. Four years ago he was still talking about starting his own vineyard with a partner, going so far as to have soil tests done in Napa, and now with the help of winemaker Kenn Vigoda, he has started a 23-acre estate, with a tasting room based on the “50 by 50 house,” the legendary, never-built, 60-year-old blueprint of a glass house designed by architect Mies Van Der Rohe (one of whose apprentices was the grandfather of musician and producer Vess Ruhtenberg). The DEVO merchandising potential for the 50 by 50 estate is endless, aside from pun-heavy wine names. DEVO energy dome hat wineglass charms?

Jerry on Burgundy:

When you get a great bottle of Burgundy, it blows away a great bottle of anything else. You can drink your way through mediocre Burgundies in the pursuit of the ultimate one, so it’s a holy grail quest. What I love about Burgundy is that the wine is so friendly when you get a good one, and it doesn’t leave you beat up. It’s so personal with the food—anything from grilled salmon to lamb chops to duck. You can even have it with some pizza.

Jerry on Pinot Noir:

It’s like a high-strung woman. When it’s right it’s so right. When you get a good one, they just turn you around; you’re addicted.

Jerry on wine and class structure:

Luckily, there’s a certain amount of middle class egalitarian ethic left in the wine world. The rest of the world has gone back toward medieval times when 10 people owned everything and everyone else was serfs.

“Wine Booty” with Gerald Casale, taped in front of a live audience of wine aficionados in Napa Valley back in May:

 

Posted by Kimberly J. Bright | Discussion
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Eating lunch with the dead
07.03.2014
09:21 am

Topics:
Belief
Food

Tags:
Cemetery
lunch

01daedmol.jpg
 
For two days each year, one week after Orthodox Easter, families gather in cemeteries across Moldova to eat lunch over the graves of departed loved ones.

Often wearing their best clothes, the families bring food, drink and favorite treats to share together as they celebrate the life of their dead relative. Prayers are said, candles are lit, a glass of wine poured for the deceased and placed on their tombstone, symbolically keeping the dead part of living family life.

Italian photographer Carlo Gianferro documented this “lively” and spiritual Moldovan tradition in 2010, where “The dead do not speak but watch from above, participate and thank.”
 
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More lunch a la cemetery, after the jump…

Posted by Paul Gallagher | Discussion
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Life-size, anatomically correct chocolate skulls
06.25.2014
09:01 am

Topics:
Food

Tags:
Chocolate Skulls


 
Damn, these are really, really well done! Bravo! Etsy shop BlackChocolateCo. makes these marvelous-looking human skull replicas with 3.3 lbs. of chocolate. If dark chocolate isn’t your thing (I get migraines from the stuff) you can choose whatever type of chocolate you dig and they’ll make one for you. Not that I would eat this, tho. It’s too damned pretty.

The skulls are handmade, finished and then dusted in fine cocoa powder in a sterile environment and will be edible for up to 6 months when kept in a cool, dry area (NOT in a fridge).

If you just want to display it (again, in a cool and dry area), it will practically keep forever (we have one kept in a glass box on our book case).

Each skull will set you back around $120.00 + shipping.


 

 
Via Geekologie

Posted by Tara McGinley | Discussion
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Cooking with the Jesus Lizard’s David Yow on Pancake Mountain
06.24.2014
03:54 pm

Topics:
Food

Tags:
David Yow
Pancake Mountain


 
Yo Gabba Gabba isn’t the only kid-vid with indie rock crossover appeal—the wonderful Pancake Mountain was started in 2004 by Scott Stuckey (yes, he’s one of those Stuckeys) as a public-access show, and is now being produced by PBS Digital. Hosted by puppet Rufus Leaking, the show has had guest appearances from music luminaries like Tegan & Sara, Flaming Lips, Arcade Fire, Ian McKaye, George Clinton, M.I.A., St. Vincent—this could go on forever.

While older episodes remain available on DVD, the show’s YouTube channel is a bit disappointingly sparse, given the show’s history of amazing guest appearances. However, just hours ago they uploaded an insane cooking segment with David Yow of the Jesus Lizard. Watch and learn, good people.
 

 
Previously on Dangerous Minds:
David Yow talks to Dangerous Minds about ‘The Jesus Lizard: Book’
Cat Scratch Jesus Lizard: David Yow channels his inner B. Kliban

Posted by Ron Kretsch | Discussion
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Celebrate the 20th anniversary of Guided By Voices classic ‘Bee Thousand’ with ‘Beer Thousand’ beer
06.20.2014
10:42 am

Topics:
Food
Music

Tags:
Guided By Voices
Dogfish Head


 
This weekend marks the 20th anniversary of Guided By Voices’ lo-fi indie classic Bee Thousand, and the popular Delaware-based microbrewery Dogfish Head is celebrating with the release of “Beer Thousand.”

Released on June 21, 1994, Bee Thousand was the last album GBV recorded for the Cleveland, OH (later, St. Louis, MO) based indie label Scat Records, before moving on to chug from bigger kegs on Matador Records for Alien Lanes. The album remains one of the band’s most lauded efforts, and was named the greatest indie album of all time by Amazon’s editors in 2009. It’s typical of most of the band’s output at the time, characterized by brilliantly addled little fragments of songs, brief and luminous glimpses of British-invasion inspired pop.
 

 
But enough about rock, let’s talk about the beer.

Just as Dogfish Head has always brewed the beers we want to drink instead of bending toward trends and tradition, Guided by Voices has always made the music they want to listen to.

“We’re only making records for ourselves,” GBV frontman Robert Pollard says, “I’m going to put exactly what I want on them.”

To celebrate that independent spirit and the 20th anniversary of the band’s classic album Bee Thousand, Dogfish Head has brewed BEER Thousand. This imperial lager, chosen to echo the copious amounts of lager that fueled GBV’s garage recordings, is brewed with 10 grains and 10 hop varieties, and clocks in at 10% ABV.

10x10x10 = BEER Thousand.

“I can’t believe it’s been 20 years,” says Pollard. “But I’ll drink to that.”

 

 
10% ABV! Because who needs to remember stuff, really? The beer won’t be released to the public until early autumn, so if you’re in one of the 30 states they sell in, you have that to look forward to. While you wait, enjoy these clips of GBV’s hometown (Dayton by God Ohio) show from the same year as Bee Thousand’s release. Some of this material can be found on GBV vocalist Bob Pollard’s wonderfully-titled DVD The Devil Went Home and Puked
 

 
More vintage GBV after the jump…

Posted by Ron Kretsch | Discussion
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