Not a Macintosh apple

15 12 2008

Those crazy Japanese! :)

Some guy in Japan loves Apple so much, he took the apples from his own Fuji apple orchard and made these:

image taken from wierdasiannews.com

image taken from wierdasiannews.com

He printed up custom stickers of iPods and the Apple logo, put the stickers on his Fuji apples while they were still young and on the trees and when they ripened they came out looking like this:

close-up-apple

image taken from wierdasiannews.com

Hey does this count as copyright infringement? :P





A cake for every occasion

15 12 2008

Gives Marie Antoinette’s famed remark “Let them eat cake” a whole different meaning.

MEAT cake:

image taken from geekologie.com

image taken from geekologie.com

That is essentially three large hamburger patties with ketchup between the layers and frosted with mashed potatoes. yack.

If you want to make this cake for the holidays, click here.  You also get a play by play pictorial of how this cake is assembled.





Reading the fine print

15 12 2008

I have had Domino’s delivered to me on occasion but I never noticed the fine print before.

Read the very last line printed on the bottom of the box.

image taken from slice.seriouseats.com

image taken from slice.seriouseats.com

Too funny!





A “croak” monsieur

15 12 2008

WSJ had an interesting article about bullfrog farms…and offers up recipes too.

frog

Craig Hopson, executive chef at Manhattan’s One if by Land, Two if by Sea, says of the frog: The finest cuts are off the hind legs of a mature bullfrog. Frogs, unlike other animals and fish, remain tender no matter the size and age. “With these frogs, the meat is white and almost translucent.” His take is to debone a leg, stuff the cavity with foie gras, bacon and more frog meat, and then tempura-batter and fry.

Thirsty for more? Read the article, get the recipes and try them yourself.





Brand thy self

15 12 2008

Do you love food so much that you would ink it on your body permanently??

image taken from seriouseats.com

image taken from seriouseats.com

…and if so, what would you get? I’d probably brand myself with a pig or something since me like the porky goodness.