Cooking for Geeks

While perusing the Amazon Kindle bookstore today for some cookbooks I stumbled upon “Cooking for Geeks: Real Science, Great Hacks, and Good Food” by Jeff Potter.

From Amazon’s page

More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350 F/175 C and others at 375 F/190 C? And how quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes — from the sweet (a “mean” chocolate chip cookie) to the savory (duck confit sugo).

Read more…

I must say that the book is really intriguing me. I just am not sure that I want to drop $15.39 on an e-Book, but it’s in my wish list… just waiting for me to buy it. Will this fool and his money soon be parted?

If the answer is yes… you can expect a review shortly.

Chocolate + Customize = Chocomize

I saw this today on uncrate.com, and just had to share!

From uncrate.com:

Chocomize

With a name like Chocomize ($6), you might think about a service that lets you customize your chocolate bars. And you’d be correct. Pick your chocolate bark base and add more than 100 different kinds of fruits, nuts, herbs, and candies, or simply select from one of the company’s best-selling bars, like the Smores Bar with graham teddies and mini-marshmallows, the Candy Bar with gummi bears, chocolate candy, and Nerds, or the Spicy Special Bar with black peppercorns, mini chipotles, and cayenne pepper.

I did some poking around at Chocomize and boy am I curious. From things like macadamia nuts to edamame, cinnamon to cardamom, butterscotch to candy orange slices you could really make some wild combinations. I will be ordering shortly and I will report back!

Sorry Chris, no Rainbows!

Keep your melon cool

As I’m sure anyone reading the blog or listening to the podcast knows by now, I’m a bit of a Japanophile. I’m constantly amazed by the gadgets and tools that are available in that country including this little beauty… the Watermelon Cooler!

From Picnics Not Weird Enough? via Switched.com

Apparently, enjoying a fresh slice of watermelon isn’t a strictly American experience; just check out this Japanese-made watermelon cooler. According to Crunch Gear, it also has the ability to warm your melon (for whatever reason), or anything else you put under its plastic dome. For about $230, you can wheel your watermelon right up to the beach and bask in your lack of frugality.

Read the rest of the story at From Switched.com

It is crazy and expensive and reminds me of the Fisher Price Push Popper toys of my childhoold (which of course has been updated! (amazon link)

Maple Bacon Coffee—Via Uncrate

Hmmm… I like maple flavor, I also like bacon (who doesn’t?), and coffee is just what I drink everyday… but somehow Maple Bacon Coffee doesn’t sound all that appetizing to me. Who knows?? It may taste wonderful. Someone want to try it out and let us know?

From Maple Bacon Coffee…

Even if you don’t have time to cook, you can still start your day the proper way with a cup ofMaple Bacon Coffee ($8). Imbued with maple, bacon, and (obviously) coffee flavors, this unique roast isn’t the boldest or darkest around, but it is the only one that will give you all the flavors of a proper breakfast without having to eat one. [Thanks, Derrick]

Kitteh bento

Had to share this bit of cuteness, from My Food Looks Funny:

Unicorn on the cob

UNI-CORN CORN HOLDERS

Unicorns, mythological beings of light and magic or perfectly adapted holders of corn? With these exquisitely sculpted horned ponies, you can have your corn and eat it too! Uni-Corn Corn Holders will be a fantastical addition to your next corn-eating festivity.

This set comes with 4 pairs of unicorns (8 total), two for each cob. Dishwasher safe.

from http://www.perpetualkid.com/unicorn-corn-holders.aspx

Poutine pizza, via Serious Eats

Poutine Pizza: What Is and What Should Never Be

Posted by Adam Kuban, April 7, 2010 at 8:25 AM

[Photographs: Foxtongue on Flickr]

I realize that I’m the guy who put Peeps on a pizza, so I don’t have much room to talk, but … poutine pizza? Really?

If you feel like combining the iconic Canadian treat with our favorite cheesy delight, you can find it at Brado Pizza in Vancouver, British Columbia. Flickr member Foxtongue and her friends ordered the thing and took photos.

Brado Pizza

1399 Commercial Drive, Vancouver BC V5L 3X5 (map)
604-251-7251
See the original article.

Dancing Robot Waiters

I was scanning thru my feeds this morning (I’m woefully behind on lots of them) and saw this from DVICE. It’s about a Japanese restaurant in Thailand called Hajime where the food is served by four robots that resemble Japanese Samurai. The robots travel along a track and bring food to your table that you cook Shabu Shabu style. They even dance for you if they’re not too busy.

Check out the original story at DVICE, and check out this video of Hajime on YouTube.

Final Answer… once and for all—Filling is Better!!! (Maybe)

A while back JJ posted a poll about which is more important in a sandwich: the bread or the filling. I must say that I fall on the side of thinking that the filling or content of the sandwich is more important. Yes, I do like bread but, I always wish that they would put enough filling in sandwich, at least to make it look like the picture. Right?

Someone must be listening… KFC this week announced that they are testing something called “The Double Down”—an idea that was brought up back in August. What’s a “Double Down?” It is bacon and cheese between two pieces of fried or grilled chicken which are used in place of bread. No bread whatsoever!! I’m not sure if I should be happy or scared to eat this delectable morsel of goodness. I am happy that they are thrusting the filling into the lead role but I would probably miss having a little bread.

Each Fried Chicken Double Down will have 540 cals. and Grilled Chicken one will have 460 cals. Of course, with all these fillings, they are loaded with a lot of sodium and fat. I will probably give the “Double Down” a try but I don’t know if I can eat these on a regular basis. Look for it April 12, 2010. Dammit let’s go eat some KFC.

Peepshi. Yes.

While I hate Peeps, this is interesting:

How to Make Peepshi = Peeps Sushi
Good Eats! A Weekly Roundup from Serious Eats

Every week we bring you our favorite posts from our friends at Serious Eats. This week: Peeps Sushi, aka Peepshi!

From http://www.thekitchn.com/thekitchn/roundup-food-blogs/how-to-make-peepshi-peeps-sushi-good-eats-a-weekly-roundup-from-serious-eats-112887