Wolves in the Snow

Wolves in the Snow is a visceral-looking entree for the carnivore inside us: splatters of blackberry-beet gastrique. roast venison portioned by pulling the meat apart with forks. a bed of cauliflower puree.


(photo from LAweekly.com)

Now, to be clear, I have no idea how good this actually tastes. I wonder if the torn edges of a roast feel good in the mouth or not. But I most definitely like how awesome this looks.

Read more about Craig Thornton, the chef behind the dish, here:
http://blogs.laweekly.com/squidink/2010/12/wolvesmouth_wolves_in_snow.php
and here:
http://blogs.laweekly.com/squidink/2010/11/wolvesmouth_craig_thornton.php

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I made this find while browsing tastespotting.com

Ikea cookbook = visually delicious minimalism

I had a vague idea about illustrating some recipes by shooting the mise en place along with required utensils, and then I saw this:


ingredients for Mandelmussla (almond shells)


Mandelmussla: finished!


ingredients for Pepparkakor


ingredients for Fina Kanelbullar (cinnamon buns)

These are photos from a new cookbook IKEA released in Sweden titled Hembakat är Bäst, ("Homemade is Best").

Credits:
Client: IKEA, Joel Idén
Agency: Forsman & Bodenfors, Sweden
Art director: Staffan Lamm, Christoffer Persson
Copywriter: Fredrik Jansson, Anders Hegerfors
Account director: Susanna Fagring
Account manager: Ewa Edlund
Retouch: Factory, Henrik Lagerberg
Photographer: Carl Kleiner
Stylist: Evelina Bratell

Beat me to the punch. But I think I will still give it a shot.

See some more pics from the book here:
http://blog.craftzine.com/archive/2010/09/swedish_ikea_cookbook.html
and here (along with some more info from the design agency behind the book):
http://www.dezeen.com/2010/10/01/homemade-is-best-by-ikea/

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I believe I spotted this one on my friend Elle's site: http://elleluna.com/woah

unsatisfying: Hostess Powdered Donettes

Oh, Hostess powdered donettes...I swear you used to satisfy, but your velvety white dusting has become a chemical concoction of what I imagine to be sugar, powdered melamine, and titanium dioxide. The donut itself is more palatable, but also suffers a flat industrial taste.

Some time between my college years (the late 90s) and the mid-2000s (the times when I had occasion/impulse to pick up a 6-pack of powdered donettes), Hostess, and seemingly all powdered mini-donut makers, must have changed their recipes. I swear the donuts, especially the powdered sugar, now have an astringent flavor/texture.

Still so cute, but now so wrong. And so I mourn the passing of the [once-satisfying] powdered donette.