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Massive Attack’s ‘Teardrop’ played with vegetables
02.17.2013
04:59 pm
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According to j.viewz, eggplant makes for a good bass drum stand-in.

 
Via Nerdcore

Posted by Tara McGinley
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02.17.2013
04:59 pm
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Pizza-flavored beer: Are you not at least intrigued?
01.30.2013
02:18 pm
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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
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01.30.2013
02:18 pm
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Absinthe candies
01.24.2013
02:07 am
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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
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01.24.2013
02:07 am
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Kind of Spicy: Miles Davis’ recipe for ‘South Side Chicago Chili Mack’
01.23.2013
01:12 pm
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From John Szwed’s Miles Davis biography, So What: The Life of Miles Davis. Page 145:

Miles Davis’s South Side Chicago Chili Mack

1 tablespoon bacon grease
2 pounds ground lean chuck
salt and pepper
1 red pepper
1 green pepper
3 large cloves of garlic
2 teaspoons cumin
2 teaspoons chili powder
1 can tomatoes
1 can beef broth
1/2 jar of mustard
1/2 shot glass of vinegar
pinto or kidney beans

Apparenlty there were no instructions in the book on how to prepare Miles’ Chili Mack. But I did find the method here, you know, if you’re curious or want to test it out for yourself.

Posted by Tara McGinley
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01.23.2013
01:12 pm
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The most insidious lobbying group in US politics: The National Frozen Pizza Institute
01.11.2013
10:59 am
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pizza
 
Okay maybe they’re not really the most insidious lobbying group in US politics… but hey, they’re still pretty bad.

Even the most starry-eyed of patriots knows that corporate lobbyists are the puppeteers behind the majority of US politicians, but sometimes the specificity of these groups boggles the mind. They’re like Catholic saints—there’s one for everything.

The National Frozen Pizza Institute is actually a subsidiary of the American Frozen Food Institute—which already seems ridiculous. But why does frozen pizza need its own lobbyists? Why, to protect their god-given rights to exploit labor, of course! From the “Labor and Immigration” section of their website:

NFPI opposes efforts by the National Labor Relations Board to impose new workplace rules, similar to provisions contained in card-check legislation rejected by Congress, which would severely limit the ability of employers to engage employees, while robbing many employees of a ballot, during labor organizing proceedings.

Experienced immigrant food workers employed on American farms and packaging plants are a critical part of America’s food supply.  NFPI supports the adoption of comprehensive immigration reform policies that address the unique needs of American food makers by providing seasonal immigrant laborers with realistic avenues for temporary legal status while they work in the United States.  NFPI opposes efforts to impose the mandatory use of the federal “E-Verify” system by employers that do not adequately address the workforce needs of food makers.

“Card-check legislation” refers to a system by which unions would be able to form with a majority sign-up—more easily than they do now. But how will Big Pizza exploit migrant labor if that happens?

If that’s not insidious enough, remember all the hullabaloo about Congress declaring pizza a vegetable?  Yeah, that was the Pizza Lobby! And if you check the “Nutrition” section of their website, they can tell you how much they love providing healthy lunches for America’s school children!

A glance at their monthly newsletter Pizza Piece (come on, they couldn’t call it The Slice?) shows they’ve had their doughy little hands in everything from fighting dairy market controls to GMO labeling.

The capitalists… they stole my pizza.

Posted by Amber Frost
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01.11.2013
10:59 am
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John Wayne Gacy’s Christmas cooking tips
12.25.2012
05:21 am
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Gacy’s last supper.
 
John Wayne Gacy gives some Christmas cooking tips while being interviewed at Anamosa State Penitentiary in Iowa. Gacy was serving a 10 year sentence for sodomy and used his considerable skills in the art of the cavity search by stuffing dozens of turkeys in the prison cafeteria’s kitchen. His tender and saavy approach to hearts, gizzards and livers, quickly propelled him to the position of head cook.

After serving only 18 months of his sentence, Gacy was released from Anamosa and moved to Chicago where got a job as a short-order cook and worked his way up to managing three Kentucky Fried Chickens before getting into the clown business. A career trajectory not unlike Guy Fieri’s.

Shortly after this interview was conducted, Gacy’s father died from cirrhosis of the liver on Christmas Day 1969. Could this have been the karmic blow that sent Gacy spiraling down the food chain into the murky depths where evil dwells?

Gacy’s last meal was 12 deep-fried shrimp, a bucket of Original Recipe chicken from KFC, french fries and a pound of strawberries followed by a shot of sodium thiopental.

Next week: Lee Harvey Oswald’s recipe for stuffed cabbage.
 

Posted by Marc Campbell
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12.25.2012
05:21 am
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(Weirdo) Fancy French porcelain
12.19.2012
01:33 pm
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Fancy French porcelain vases, serving platters and plates reworked with bands, musicians, popular 1980s TV shows, skate mags and a few downright inexplicable images, by Pierre Blanc.

Each piece is signed, numbered and dated by the artist.

They’re all for sale at Le Garage Pierre Blanc.
 

 

 

 
More after the jump…
 

READ ON
Posted by Tara McGinley
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12.19.2012
01:33 pm
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Stay Puft Marshmallow Man s’more
12.17.2012
01:17 pm
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Stay Puft S’more by Michigan-based artist Brad Hill at deviantART.

Looks painfully delicious.
 

 

 
Via Hey Oscar Wilde!

Posted by Tara McGinley
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12.17.2012
01:17 pm
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The House that Punk Ate: CBGB Gingerbread House
12.17.2012
11:56 am
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I noticed this CBGB gingerbread house has been making the rounds on Facebook. I’m not exactly sure who made it, but from my incredibly thorough Google sleuthing it appears Lizz Trudeau‘s Flickr stream may be the original source.

The Bowery bums give it a nice, historically accurate touch…

 

Posted by Tara McGinley
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12.17.2012
11:56 am
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Lay’s markets ‘cola chicken’ flavored potato chips in China
12.14.2012
09:49 am
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Chinese Lay's
 
Cola is actually an amazing meat tenderizer—folks in my family have poured a can of Coke on the Christmas ham for years. Apparently in China, it’s common practice to pour it on chicken and cook it out in a stir-fry, leaving a sweet, tangy flavor. As far as I know, I have never eaten cola chicken (though sometimes in Chinatown, I just point at things, so I suppose it’s possible), but this new Lay’s potato chip flavor attempts to capture the magic. Unfortunately, they don’t seem to be available in the U.S. (greatest country in the world, my ass).
 

 
Via Ad Age

Posted by Amber Frost
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12.14.2012
09:49 am
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