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Caitlyn Jenner, John Lennon, Jimi Hendrix, Elvis, Biggie, Beyoncé and more, painted in food
08:50 am

Pop Culture

Jessie Bearden

Jesse Bearden is an illustrator and art director who hails from Austin, TX and has a clear flair for portraiture. Her online portfolio is full of quite nice pencil, ink, and watercolor works, but she really shines when she takes her work to the fridge and pantry. Her Instagram—totally worth following, I suppose it should go without saying—is full of wonderful celebrity portraits that she executed in food. Few of the foods chosen are conceptually pertinent—Caitlyn Jenner rendered in Wheaties (and what I assume must be Cocoa Pebbles?) was a gimme, no? But Bearden’s choices are still inspired: the frosting Beyonce, condiment Notorious B.I.G., bagel John Lennon, chocolate Elvis (SO MUCH BETTER THAN VELVET ELVIS, RIGHT?) and a Hendrix made out of fruit preserves are all great fun. This thread in her personal work looks to be creeping into Bearden’s professional life—she recently did a time-lapse video, for McDonald’s, of herself painting a coffee drinker in McDonald’s coffee.

Hopefully, she didn’t get burned.



Continues after the jump…

Posted by Ron Kretsch | Leave a comment
We want plates! Heroic citizens take a stand against stupid foodie presentation
10:19 am


We Want Plates

Tiny picnic table, but no tiny plates for ease and convenience.
Plates are a pretty ingenious feat of design—a largely flat surface for solid foods, with the perimeter curled upward, ever-so-slightly, so as to contain any wily or runny food as you chow down. It’s a simple, yet elegant, way to dine, but somehow there is this absurd foodie trend of eschewing the noble plate in favor of… basically everything that is not a fucking plate. These are not restaurants I patronize, mind you, these are restaurants I boycott, because while I can appreciate creative culinary presentation, I refuse to eat anywhere that appears to value flash over utility, and apparently I am not alone in just wanting my fucking food served on a fucking plate. This is nowhere close to being “too much to ask for.” A plate???

Enter the noble citizens of We Want Plates, a heroic organization “Crusading against food being served on bits of wood and roof tiles. Chips in little buckets, peas in flowerpots and jam-jar drinks can do one too.” You can join them on Twitter and Facebook, where they publicize the most egregious offenders in hope of shaming them back to their senses. Foodie novelty must be stopped!

Butter… served on a pebble.

Just paper on a plank—not even a little novelty value to compensate for the fact that you egg yolk is about to run any which way.

A ping pong paddle. Note the running sauce/moisture/whatever.

Oh come on!
More of this idiocy after the jump…

Posted by Amber Frost | Leave a comment
Bon crappétit! ‘Shitty Food Porn’ is the most hypnotically, deliciously disgusting subreddit of all
10:23 am



My cupcakes didn’t turn out like I wanted, but ended up perfect for here.
I can’t stop looking at the Shitty Food Porn subreddit, and I’m not the only one—it’s absolutely mesmerizing. I think maybe we’re just so inundated with this never-ending parade of of Instagrammed perfection, we crave representations of reality—even when reality looks barely edible. From what I can tell, there are a three major categories of Shitty Food Porn, though they co-exist on a Venn Diagram, and a dish may inhabit multiple categories at a time. Here is the primer I have developed:

The Failures: This one is tricky, because failure is already a popular genre—particularly with ambitious projects, as seen in Pinterest Fail. What makes Shitty Food Porn failures different is that, unlike Icarus, they did not perish flying too close to the sun. Shitty Food Porn Failures crashed and burned just walking out the door. This is a dish that should be reasonably simple, but the cook somehow made it incredibly unappetizing, if not downright inedible. The above cupcakes are good example.

The Bachelors: These are marked by a tragic austerity of ingredients, bleak presentation and cheap or desperate substitutions—a hotdog bun instead of regular bread, or anything plated on a paper towel, for example. These are often the recipes of the chronically depressed or incredibly poor. This category gets complicated though, as the necessity is the mother of invention. Many Bachelor recipes also display creativity that might qualify them for third category.

The Frankensteins aka The Fat Americans: If these look innovative to you, you’re probably either at a state fair or you’re drunk or high. The Frankensteins usually involve unexpected, even surreal combinations, and/or grandiose ambition. A fried egg on leftover pizza—the ingredients are Bachelor, but there is an innovative spirit to that combination. One could argue it’s inspired!

Proceed at your own risk, and bon crappétit!

Fried egg served on a bed of chilled pizza.

Because why the fuck not

A “cookie” that my dear friends made
More after the jump…

Posted by Amber Frost | Leave a comment
Fast Food Fit for a Foodie: New BUTTERY JACK Burger
10:39 am



Brought to you by Jack in the Box

Expect the unexpected with the new BUTTERY JACK Burger from Jack in the Box. This delicious addition to the Jack in the Box menu features a mouthwatering garlic herb butter brushed on a juicy new patty on a gourmet signature bun.

Check out this video for a tasty tease of what’s to come. Your taste buds #ButterBelieveIt, and if they don’t, head to to see for yourself what deliciousness lies ahead.

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The foodies have invaded our fetishes with pretentious sexual cookbooks
05:44 pm



I spent a decent amount of time trying to debunk both Natural Harvest: A Collection of Semen-Based Recipes and Semenology: The Semen Bartender’s Handbook as satire, but to no avail. The author appears to be totally earnest, as you can see in this Reddit AMA, which contains the somewhat unexpected line, “My shift at the hospital is starting and I need to get to work.”.

But I’m still finding the whole thing difficult to swallow (come on, I had to). It’s not the practice of consuming semen that leaves me skeptical, but the level of pretension being applied to a sexual fetish. Be a freak, of course, but must we put on airs about it?

Perhaps it’s because I’ve always been more gourmand than gourmet, but I just refuse to believe that ejaculate-based cooking is an actual cuisine. It’s more of a past-time, really. And I refuse to acknowledge ejaculate as an ingredient. It’s a garnish, at best! And since the recipes all appear to be pretty classic and relatively straightforward, couldn’t I just buy a regular cookbook and add one more final ingredient? See below for a cocktail demonstration.


Posted by Amber Frost | Leave a comment
F. Scott Fitzgerald’s 13 recipes for turkey leftovers (probably penned while quite drunk)
06:38 pm


F. Scott Fitzgerald

F. Scott Fitzgerald
F. Scott and Zelda Fitzgerald do not care for the quiet domestic life.
Ah, F. Scott Fitzgerald, the patron Saint of Jazz Age hedonism! I never really related to Scott and Zelda’s impulse to infiltrate high society, but man do I love their derision of mundane domesticity; I’m the sort of girl who requires hard liquor to muster up the motivation to do dishes, and one of my greatest lazy dreams is to own one of those robots that cleans the floor for you. Below is an excerpt from one of Fitzgerald’s posthumously published notebooks, an absurdist take on a Good Housekeeping article.

Martha Stewart, he was not.


At this post holiday season, the refrigerators of the nation are overstuffed with large masses of turkey, the sight of which is calculated to give an adult an attack of dizziness. It seems, therefore, an appropriate time to give the owners the benefit of my experience as an old gourmet, in using this surplus material. Some of the recipes have been in my family for generations. (This usually occurs when rigor mortis sets in.) They were collected over years, from old cook books, yellowed diaries of the Pilgrim Fathers, mail order catalogues, golf-bags and trash cans. Not one but has been tried and proven—there are headstones all over America to testify to the fact.

Very well then. Here goes:

1) Turkey Cocktail: To one large turkey add one gallon of vermouth and a demijohn of angostura bitters. Shake.

2) Turkey à la Francais: Take a large ripe turkey, prepare as for basting and stuff with old watches and chains and monkey meat. Proceed as with cottage pudding.

3) Turkey and Water: Take one turkey and one pan of water. Heat the latter to the boiling point and then put in the refrigerator. When it has jelled, drown the turkey in it. Eat. In preparing this recipe it is best to have a few ham sandwiches around in case things go wrong.

4) Turkey Mongole: Take three butts of salami and a large turkey skeleton, from which the feathers and natural stuffing have been removed. Lay them out on the table and call up some Mongole in the neighborhood to tell you how to proceed from there.

5) Turkey Mousse: Seed a large prone turkey, being careful to remove the bones, flesh, fins, gravy, etc. Blow up with a bicycle pump. Mount in becoming style and hang in the front hall.

6) Stolen Turkey: Walk quickly from the market, and, if accosted, remark with a laugh that it had just flown into your arms and you hadn’t noticed it. Then drop the turkey with the white of one egg—well, anyhow, beat it.

7) Turkey à la Crême: Prepare the crême a day in advance. Deluge the turkey with it and cook for six days over a blast furnace. Wrap in fly paper and serve.

8) Turkey Hash: This is the delight of all connoisseurs of the holiday beast, but few understand how really to prepare it. Like a lobster, it must be plunged alive into boiling water, until it becomes bright red or purple or something, and then before the color fades, placed quickly in a washing machine and allowed to stew in its own gore as it is whirled around. Only then is it ready for hash. To hash, take a large sharp tool like a nail-file or, if none is handy, a bayonet will serve the purpose—and then get at it! Hash it well! Bind the remains with dental floss and serve.

9) Feathered Turkey: To prepare this, a turkey is necessary and a one pounder cannon to compel anyone to eat it. Broil the feathers and stuff with sage-brush, old clothes, almost anything you can dig up. Then sit down and simmer. The feathers are to be eaten like artichokes (and this is not to be confused with the old Roman custom of tickling the throat.)

10) Turkey à la Maryland: Take a plump turkey to a barber’s and have him shaved, or if a female bird, given a facial and a water wave. Then, before killing him, stuff with old newspapers and put him to roost. He can then be served hot or raw, usually with a thick gravy of mineral oil and rubbing alcohol. (Note: This recipe was given me by an old black mammy.)

11) Turkey Remnant: This is one of the most useful recipes for, though not, “chic,” it tells what to do with the turkey after the holiday, and how to extract the most value from it. Take the remants, or, if they have been consumed, take the various plates on which the turkey or its parts have rested and stew them for two hours in milk of magnesia. Stuff with moth-balls.

12) Turkey with Whiskey Sauce: This recipe is for a party of four. Obtain a gallon of whiskey, and allow it to age for several hours. Then serve, allowing one quart for each guest. The next day the turkey should be added, little by little, constantly stirring and basting.

13) For Weddings or Funerals: Obtain a gross of small white boxes such as are used for bride’s cake. Cut the turkey into small squares, roast, stuff, kill, boil, bake and allow to skewer. Now we are ready to begin. Fill each box with a quantity of soup stock and pile in a handy place. As the liquid elapses, the prepared turkey is added until the guests arrive. The boxes delicately tied with white ribbons are then placed in the handbags of the ladies, or in the men’s side pockets.

There I guess that’s enough turkey talk. I hope I’ll never see or hear of another until—well, until next year.

Via Lists of Note

Posted by Amber Frost | Leave a comment
An Ode to the Chip Shop: Tickle v Dead Prez

More Scottish food shenanigans, only this time it’s not curry or chilli but an ode to the good old humble Chip Shop by the Scottish rapper MC Tickle, set to the beat of the classic “Hip Hop” by Dead Prez. Scottish people do indeed love their chips (or “fries” for my American friends) and lots of other deep-fried delights, like Mars bars and pizza slices. So much so that it can be hard to find decently priced non-Scottish cuisine on in the major cities without paying top dollar, a fact which is reflected in the poor health of the Scottish people. Yeah, it may not be the healthiest fare, which Tickle acknowledges, but at least eating at your local chippie (rather than McDonalds or KFC) has an upside in that it is supporting your local businesses and agriculture:

“Pizza Hut we say “nuh”
We say fuck Mackie D’s
BK shut your face or that mutt KFC
Pre-chewed meat pseudo food
What is this total shit?
Try and support local business
Aye and buy a poke o’chips”

Tickle v Dead Prez “cHip sHop”

Posted by Niall O'Conghaile | Leave a comment
Scottish chilli eating contest goes wrong
09:27 am



I know this is harsh, and my sympathies go out to everyone injured (including the unlucky “Curry” Kim), but c’mon, it’s also quite funny. Sorry but it is!

From the Edinburgh Evening News:

A CURRY house is under fire after its “world’s hottest chilli” competition went badly wrong, landing two people in hospital. Emergency services had to rush to Kismot Restaurant’s curry-eating challenge, on St Leonards Street [Edinburgh], after competitors started writhing on the floor in agony, vomiting and fainting during the contest. One participant, Curie Kim - pronounced curry - was so ill after sampling the “Kismot Killer” that she had to be taken by ambulance to the ERI twice in a matter of hours.

Participants were required to sign a legal disclaimer prior to taking part in the competition, and two members of the British Red Cross were on hand, but they could not cope with the nature of the injuries sustained. Curry house owner Abdul Ali admitted that he would have to “tone down” the contest, but said the challenge had raised hundreds of pounds for charity CHAS. He added that half of the 20 people who took part in the challenge had dropped out after witnessing the first 10 diners vomiting, collapsing, sweating and panting. Previously the restaurant’s Kismot Killer dish has caused diners to suffer nose bleeds and one elderly man had to go to hospital.

Looks like the “Kismot Killer” is well named. Oh dear!


Via commenter stussyboy99, here‘s a BBC News report about the contest. Victim Curie “Curry” Kim, who is actually American, described the sensation after eating the chilli as being like “a chainsaw covered in tabasco sauce going up and down your esophagus”. Yikes!


Posted by Niall O'Conghaile | Leave a comment
Subverting American Apparel: an interview with the amazing Nancy Upton

You might have seen the name Nancy Upton trending online in the last few days. After taking offence at the language in a recent talent-hunt campaign by American Apparel (a company whose image is already a source of much controversy, and who are looking for a plus-size model to advertise their new range), Nancy decided to do some satirical beauty shots of herself sexily consuming food and enter them into the contest. Well, the photos came out very well and have proved wildly popular with the public, who have voted Nancy into first place in the competition (even though she has stated that she would not accept the prize if the judges chose her to win). 

All in all this is a pretty awesome story, which touches on female sexual empowerment, body image, sexist corporate branding and the acceptability of sizeism within the mainstream. I sent Nancy some brief questions for Dangerous Minds, and she was kind enough to answer them in some detail:

How did you feel about American Apparel before their “plus size” competition? What was it about this particular campaign that made you want to enter?

I feel like they’ve always gone above and beyond other companies in objectifying women. Basically it was the fact that they were trying to take advantage of a new market but make it seem like they were doing people a favor. I answered this a bit with my Daily Beast article.

“The company was co-opting the mantra of plus-size empowerment and glazing it with its unmistakable brand of female objectification. The puns, the insulting, giggly tones, and the over-used euphemisms for fat that were scattered throughout the campaign’s solicitation began to crystalize an opinion in my mind.
American Apparel was going to try to use one fat girl as a symbol of apology and acceptance to a demographic it had long insisted on ignoring, while simultaneously having that girl (and a thousand other girls) shill their products.”



What’s your reaction to being voted no. 1 by the public?

Complete and utter shock. I never expected to actually be accepted into the contest, and I certainly never expected for people (other than friends who knew what I was doing and why I was doing it) to want me to win.

You’ve taken a bit of flack for supposedly insulting large women with the pics - how do you respond to that?

It’s actually very upsetting for me to hear from women that they feel insulted by what I did. I feel like, being a plus-sized woman myself, it should be very apparent that the photos are done to mock people who are the ones judging overweight men and women. Also, that they were done in the spirit of silly shenanigans and having fun being yourself. I feel like watching a plus-sized model get brutally airbrushed or only shot from one specific, slimming angle for an ad campaign is way more insulting. It’s interesting that by insulting a company that has a history of negativity towards women, I’ve managed to insult the same women the company marginalizes.

You have already said that if you do win you wouldn’t accept the prize - but wouldn’t it be better if you did?

Would it be better? I’m not sure. I wouldn’t appear for American Apparel because I disagree with their business practices, specifically their system of advertising. I feel like putting your face on a product or brand you can’t actually get behind is pretty gross. I’m also not sure it would send a great message. I feel like I’ve had an opportunity to make a statement about standing up (or at least satirizing) for what you believe in, and if I turned around and accepted a job from AA, that statement would be negated to a degree.

Do you have any favourite other models in the comp you think should win?

I’m not going to play favorites, but I definitely think the person chosen should ACTUALLY be unknown, especially since there’s no monetary compensation. Some of the women in the competition not only had modeling experience, but are actually signed with agencies. I’ve always been under the impression that once you have representation, you should avoid contests and stunts like this. But what the hell do I know about the world of modeling?

What do you think as to how large people are treated in mainstream culture and fashion in general, and is there anything anyone can do to affect this?

I feel like it’s a dialogue/presence that is always in a flux between shrinking and expanding. For every “fat best friend” throw away character on television, we get one who is brilliantly written and portrayed. Increasingly we see different shapes and looks being incorporated into major ad campaigns and runway work. Are large people treated well across the board? No. Has their level of representation and respect grown from where it was 10 years ago? Yes.

I think people are becoming more and more outspoken about the role of the plus-sized model in fashion, as well as in other aspects of entertainment and art. If we continue to keep those lines of communication open and express our desires directly and dynamically, change will happen.

Are there any designers/labels/outlets you think DO respect plus size people?

I think some designers have cuts that are more generous or have become more generous as time has gone on. Diane Von Furstenberg, for example. I believe they go up to a 14 now, as does Kate Spade, which is interesting considering their clothing line isn’t even the company’s main selling point.

I’m a big fan of the Dove campaigns. They’re very natural and don’t feel patronizing or cheap. They’re honest, simple and encourage individuality. The Gentlewoman had a great article on Adele earlier this year, and I’m a big fan of the way they profile strong, interesting women in their magazine. Target has a great selection of sizes and, I swear, every time I walk in there, the clothes are better and better.

And finally the photographs are beautiful - can you tell us more about the photographer?

Shannon Skloss, the magnificent. She has a website that will be launching soon, but for now you can find her business page on Facebook. She’s incredibly funny, vibrant and talented. We had so much fun on the shoot, and her work is just outstanding. We were introduced through a mutual friend when I needed some headshots done a few months ago, and I’m so glad it worked out that way.

Voting has now closed on the American Apparel “Next Big Thing” campaign, though we await with interest any kind of statement from the company. Shannon Skloss’ Facebook photography page is here.


Posted by Niall O'Conghaile | Leave a comment