adventures of a food nerd...
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holytoastedcheesesandwiches HOLY TOASTED CHEESE SANDWICHES! -
jahnnasbrain a cacophony of miscellany
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Life-Altering Invention of the Day: The Sprayracha is a thing. A thing that actually works. Holy schnikes.
[worldsbestever]](http://25.media.tumblr.com/tumblr_m4wgz4po5V1qzpwi0o1_500.jpg)
Life-Altering Invention of the Day: The Sprayracha is a thing. A thing that actually works. Holy schnikes.
(via flavorpill)
The No-Fuss Dessert Generator is an online detailed poster that shows how to create nearly 800 different desserts. It was created by How to Cook Everything series author Mark Bittman for The New York Times (who is also behind the The Everyday, Anytime Egg-Combination Generator).
sometimes you just don’t feel like heating up the stove and cooking. our solution? a quick cheese plate dinner. at the farmer’s market this saturday we picked up some salumi from salume beddu (check out their website here). we got a salamino calabrese which is a spicy salami with chile and wine and we got a finocchiona which was a tuscan salame with fennel, peppercorns, orange and lemon zest, and white wine. pair it up with some favorite cheeses (we happened to have fresh mozzarella on hand for this project), some great bread (we had baguette from our favorite bakery, companion bakers), and some wine, and you’re all set. also accompanying our meal was some of the new garlic parmesan dipping sauce for bread from companion—it had capers in it which made josh supper happy. (check companion out here.)
we drank wine from a box, and it was…pretty good, actually. not the best wine we’ve ever had, certainly, but it was definitely drinkable and went well with food, and for $10.99 for the two bottle box and $16.99 for the four bottle one, go for it. this was the wine cube brand, and it’s available at target. they even have it in single-glass juice box type containers, too, which we think would be great for picnics.
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today’s breakfast: homemade waffles with a bit of molasses on the side.
You’ve had the deep-friend baconaise. You’ve munched the Taco Bell Dorito-shell taco. You’ve scarfed down the lasagna burger. You’ve even munched on the McDonald’s mummy after supping on McRibs. But are you ready for the awesomeness of Cupcakewurst? Oh, you think that’s just an elongated cupcake? Nope: It’s what happens when you bake a cupcake inside a sausage casing.
These intriguing, if challenging, treats are the creation of The Cupcake Project. Stef, the site’s writer, has apparently made it her mission to push the boundaries of baking, which is an awesome ambition, to be sure.
Ok, so, technically it is an elongated cupcake, but it’s also a cupcake that’s contained in a thin wrapper made of digestive tract. Though I suppose if you’re OK with eating a hotdog there’s no reason to shy away from the cupcake variant.
Stef outlines the process of baking the cupcakewurst in great detail on her blog. She recommends baking in the oven at 325º and filling the casings up only halfway with cupcake batter. This way, the wurst are less likely to burst during baking. As for the buns, she used homemade “Long John” donuts — which are basically just long donuts. The “ketchup” is a homemade rasberry sauce.
Is anyone out there ready to take up the challenge? We’re sorely tempted.
Visit The Cupcake Project to plenty of photos of the cupcakewurst-making process.
[via Geekosystem]
i’m totally fascinated by this. i’m pretty sure i would eat it, given the option. /jrg
added note from jahnna: the cupcake project is based here in st. louis, and we’re totally delighted that stef’s getting good play on the interwebs for her awesome creations! (josh notes that he can’t imagine another city, actually, that would be better suited to the creation of a cupcake in a sausage casing.)
2012 urban farm update! all of the tomato and pepper plants are coming along nicely, and we’re just starting to see some flowers come out on the tomato plants. the bay laurel tree is continuing to recover from its winter outbreak of scale bug. last year’s rosemary plant is still going strong, and the lemon thyme and sage are coming in quite nicely. we’ve, unfortunately, had a casualty in the form of the oregano plant, but we’re going to replace the plant and start over now that it’s warm enough for the plants outside at night. the basil plant is recovering from its leaf trauma from being shipped, and we’re optimistic that it will make a full recovery eventually. the chives are thriving, and the parsley is getting its legs under it after a shaky start.
hope your urban and suburban farms are off to a good start as well!
-jahnna.
last night we tried the new ahi tuna appetizer at pf chang’s. raw diced tuna on top of seared tuna? a win for this tuna lover.
we never did get back to you about how they were.
the watermelon vodka got high praise from the folks we gave it to as gifts. the liquor from the rum cherries was very popular in alcoholic cherry sodas this winter when a little taste of summer was needed. josh absolutely adored the blueberries in gin and keeps reminding me to do them again this year, and he also loved the peach bourbon.
