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Edible Link Sausage
Today was not the best day ever (I am annoyed at myself for my lack of resilience); I was going to do a political link spam but even with some good news to put into it my spirits cannot bear that subject right now. So have instead one of my favorite subjects, food.
http://fatboo.com/2012/01/konnyaku-fruit-jelly.html The images are gorgeous; once I have enough money to buy a silicon mold (and the konnyaku mix) I need to try this with fruits and candied flowers. (And to remember to warn everyone to chew them thoroughly -- they melt well above body temperature.)
I went looking for it because of a post I read about wagashi, a type of Japanese sweet, which are often made into exquisitely artistic shapes. Many are transparent or translucent, sometimes containing embedded ingredients, so I looked into the translucent gel and found it's often made of konnyaku, kudzu starch, agar, and so on.
Speaking of pastry making: http://simplystated.realsimple.com/2012/03/16/ribbon-adjustablebaking-pan/ A ribbon that forms an adjustable baking pan. I'd love to try it outby making a penis cake. Also, http://www.handletheheat.com/2013/07/the-ultimate-guide-to-chocolate-chip-cookies.html A self-described "Ultimate Guide to Chocolate Chip Cookies". It does look very informative on the effects of different ingredients and techniques.
Meanwhile, I found this article about ice cream in futuristic packaging: http://www.wired.com/design/2013/07/ice-cream-of-the-future-could-totally-change-the-way-you-eat/ On the one hand edible packaging would reduce waste and be useful, but on the other, one of the purposes of packaging is to keep the food clean and uncontaminated, not least by being removable.
From the future to the past: http://deepsouthmag.com/2012/12/the-real-roots-of-southern-cuisine/ One of the major sources of Southern US food ways was the culinary knowledge brought by the slaves. This article goes into fascinating, illuminating, educational depth on the subject.
Last but not least: no matter how badly a dish may fail, it could always be worse:
http://www.buzzfeed.com/rachelysanders/people-worse-at-cooking-than-you-food-fails
http://fatboo.com/2012/01/konnyaku-fruit-jelly.html The images are gorgeous; once I have enough money to buy a silicon mold (and the konnyaku mix) I need to try this with fruits and candied flowers. (And to remember to warn everyone to chew them thoroughly -- they melt well above body temperature.)
I went looking for it because of a post I read about wagashi, a type of Japanese sweet, which are often made into exquisitely artistic shapes. Many are transparent or translucent, sometimes containing embedded ingredients, so I looked into the translucent gel and found it's often made of konnyaku, kudzu starch, agar, and so on.
Speaking of pastry making: http://simplystated.realsimple.com/2012/03/16/ribbon-adjustablebaking-pan/ A ribbon that forms an adjustable baking pan. I'd love to try it out
Meanwhile, I found this article about ice cream in futuristic packaging: http://www.wired.com/design/2013/07/ice-cream-of-the-future-could-totally-change-the-way-you-eat/ On the one hand edible packaging would reduce waste and be useful, but on the other, one of the purposes of packaging is to keep the food clean and uncontaminated, not least by being removable.
From the future to the past: http://deepsouthmag.com/2012/12/the-real-roots-of-southern-cuisine/ One of the major sources of Southern US food ways was the culinary knowledge brought by the slaves. This article goes into fascinating, illuminating, educational depth on the subject.
Last but not least: no matter how badly a dish may fail, it could always be worse:
http://www.buzzfeed.com/rachelysanders/people-worse-at-cooking-than-you-food-fails