Israeli designer Nitsan Debbi has created some ‘bread technology’ which I think is amazing. Literally baking working components into fresh loaves, I love how strange and pointless it seems at first glance. The process involves Debbi removing the original casings from various clocks, radios and a flashlight and simply embedded the technology into baking loaves of bread.
A Industrial Design student of the Bezalel Academy of Arts and Design in Jerusalem “the pieces were created to highlight the contrast between high-tech and low-tech”. Want to know the best bit…they are fully functional (hell yes bring it on)!!!
Love the fact someone has been experimenting with some fairly sophisticated weed cooking – I say sophisticated… look it beats hash cakes. Read more on the three course, two cocktail, weed heavy menu here at GQ (via Nerdcore).
Dangerously obsessed with bento but in the main the cutesy nature turns me off (enough of the rabbits please people) – this Jackal from Thir13en Ghosts bento box however is unquestionably amazing (via).
There is also this gruesome bento gem floating about online.
OK maybe I was being a little too harsh on the many amazing bento makers out there with the cutesy dig – top picks of non cute bento boxes below (see water marks for artists who made them). So the big question is what would you like to see as bento? Who knows maybe the EYHO team can make your dreams come true!..
I’ll be honest and say I find beef jerky hard enough to stomach (never eaten it and never will) without having to add green zombie flesh into the equation. Not fussed? Then you can buy it there!
If I say yet another artist has created a series of skulls out of some unusual materials I don’t blame you for drifting off to sleep as the concept has literally been done to death… …but wake up as the art of Helen Altman is rather special indeed. She has created a series of skulls created using kitchen spices with the texture of each revealing its true nature — be it Chinese tea, split yellow mung beans or even mustard seed. Some are clearer than others (the citrus peel skull is not an obvious skull at first glance for example, but when shown as a collection these pieces are incredibly strong.
In the artists own words:
“I only use materials that are safe around my home, the best thing about the skulls is that they are ‘all natural’ and safe for wildlife to eat. That is how the series started. I used birdseed to make feeders for the birds. You can buy those bell-shaped pressed-seed feeders at almost every feed and pet store. A skull shape made as much sense (more sense to me) as a ‘bell’ did and I used all sorts of seeds that could be eaten by birds and other wildlife. I mix and pack the skulls on a table in my back yard and there is usually leftover material. If the media is something the birds like, I’ll put it on a feeder for them. Sometimes the media actually sprouts under the table. The homemade ‘glue’ (my own secret recipe) is also edible.”
Coccadotts Cake Shop has created a unique cupcake – corn-bread muffin base with bleu-cheese frosting and a chicken wing – an inspired PR stunt to promote The National Chicken Council for the Super Bowl. Reminds me something you’d see on Cupcake Wars (along with those hideous women who wear pink and cover EVERYTHING in glitter). Personally I don’t think their online shop is worth a visit and it appears to be a festival of blah.
If chicken cupcakes not your thing then what about cupcakes that just look like chicken?
The Annual Big Tex Choice Awards at the State Fair of Texas has a place in my heart mainly due to the deep fried bubblegum featured in 2011. Sadly it is not fried gum, but marshmallow dipped in bubblegum-flavored extract, covered in bubblegum-flavored dough, deep fried and garnished with blue icing and chiclets. Why not use real bubble gum? Creator Justin Martinez tried, but “It does not work to fry bubblegum…It doesn’t taste good, and you can’t chew it.” He also has form when it comes to frying ridiculous things having previously coated jelly beans in funnel cake batter and deep-fried them.
I love the default ‘just fry everything’ approach at US state fairs which brings me onto some of the other winners… Buffalo chicken in a flapjack (below) won most delicious, I am not sure how. It consisted of a deep fried skewered buffalo chicken strip, coated with flapjack batter, rolled in jalapeño bread crumbs and served with a side of syrup.
As an aside I am desperate to try red velvet chicken wings (second below).
I guess the big question is would you eat deep fried cupcakes or better still macarons? I have a ridiculous urge to try them and love the idea of having a frying station at EYHO this year. Deep fried anatomical heart cake or finger anyone? The mere thought makes me recall in horror which suggests I am onto something.
I do think it’s worth investigating further as from what I have read deep fried cakes taste really good, really really good. Willow Bird Baking described their Deep Fried Cake Batter tastings brilliantly (I think they liked it). Their deep fried cake batter cookie down shown below.
Deep Fried Cake Batter Cookie Dough is like a birthday party held on a flippin’ yacht in the French Riviera, with David Beckham serving you lemonade while Posh Spice feeds Whinny sugar cubes. Oh, and with Prince performing “Raspberry Beret” in one of his funky outfits. And with Nigella Lawson in the galley whipping up cupcakes. And with one of those little bendy straws in the lemonade.
Tempted to try for yourself? Cupcakes Take The Cake have more information and recipe link.
Or perhaps you want to try deep frying Oreos?
Earlier today @stylistmagazine asked it’s followers what their favourite cookbooks were – it took me less than a second to decide it was the 1973 Les Diners De Gala by Salvador Dali. It’s about £100 so very expensive for a cook book but very reasonable for a work of art: it’s illustrated throughout with drawings by Dali featuring both color photos of some of the recipes and several double page color artworks.
This also reminds me fo this 1941 Newsreel and my desire to replicate this dinner, dress as a unicorn and spend the night in a red velvet bed. Can you imagine the pressure of having to think of a costume for a Dali hosted dinner…
Surrealist artist Salvador Dali designs and hosts a party held in the Bali Room of the Hotel Del Monte, Monterey, California. The event was titled Night in a Surrealist Forest and it was a fund raiser to help European artists displaced by the war.
Whilst the purpose of this blog is mainly to track the fun & chaos happening in the run up to Evil Cakes it’s also about showcasing the best in creativity and food, examining the use of food PR & marketing in a fresh way (no news generation surveys or flash mobs on us). So whilst this story may be about a pizza, not cake or other sweet treats, it’s also a brilliantly clever way to use food to promote hunger issues and 100% belongs here. On paper using pizza companies to promote hunger seems a f*ck awful idea, but as it turns out it is an inspired decision.
The risky advertising campaign (my favourite type) was cooked up by Paraguay ad agency ONIRIA/TBWA. It worked with two pizzerias in Paraguay who for a period of time had deliberately slow service with the aim of helping their customers begin to understand the needs of those affected by hunger. Their client Food Bank Foundation. When the food eventually arrived the customer would see a note in the box explaining: “When you’re hungry, you understand hunger.”
Read more at Springwise via @olivia_solon.
Sadly I don’t think this Yoda pizza would have been on the menu.
Check out these meat guns from Russian artist Dimitri Tsykalov, super disturbing but I guess that’s the point…
He also did a series of amazing fruit and vegetable carved skulls, the watermelon skull collection shown above; I have such a fondness for edible skulls of any sort (except real ones).