Like a Bawsss!

If you wanna make an omelet, you gotta tie slabs of bacon to your feet and go hot skillet skating.

1931, a comely lass greazes a massive skillet before engaging a 7,200 egg omelet.
Read the whole story here.

State Fair of Texas Fried Food Awards 2011

Fried bubblegum, buffalo chicken flapjacks; State Fair of Texas fried food awards keeps it real. 

"...a buffalo chicken strip coated in flapjack batter, rolled in jalapeno bread crumbs, deep fried to a golden brown, skewed, and served with a side of syrup."

Check out the whole story by the hot, greasy, powdered sugar team at Pegasus News.

There haven't been many updates at the Temple of Food lately. We're trying to keep it on the hardcore edge of cuisine now and simply adding bacon to stuff isn't cutting it anymore. You really gotta make gastronomic waves to catch a nod here. With that said, may we present:

The Placenta Cookbook

Ginger, lemon, jalapeño pepper, afterbirth...

 

NyMag.com is reporting on one woman's quest to take her organ meat addiction to the next level. Don't you dare click on this link and read the whole story complete with disgusting photos.

Since we're swapping afterbirth stories...

Years ago I worked in a healthfood store and we would receive sample products from vendors encouraging us to carry their product. One day we got something called Placentagen - yup, a facial beauty product made from human placenta. It was bright red and slimy/sticky and you can save $6.00 by purchasing it on Amazon. The listing mentions that there are no "Animal Ingredients"..?

In that same week another vendor dropped off samples of "Wild Seal Oil". Anti-aging skin treatment harvested from Canada's wild Northern seals. Looks like that product didn't exactly take off. That must have been a desperate week at the anti-aging idea factory. 

Hey Y'all! Fried Cheesecake and Powdered Sugar Sauce

Spicy! What's in that? Onion?

New Chilli Pepper Contends for World's Hottest

Marcel de Wit, of the Chilli Factory in Morisett, Australia is cranking out what may be the world's hottest strain of chillies, the Trinidad Scorpion Butch T.

Chilli potency is measured on the Scoville scale. A jalapeno, as used in Tabasco sauce, contains about 5000 Scoville heat units; a bird's eye chilli packs between 50,000 and 100,000.
The Trinidad Scorpion Butch T sample topped 1.46 million. Guinness World Records says the present record holder is the Naga Viper chilli, measuring 1.38 million.

Watch some Auzzie blokes toss 'em down the ol' chatterbox. Skip to about 3:15 for the money.  

Extreme Chocolate Chip Cookies

Chocolate Chip To The Maxxx!!! Well, not so extreme for the Temple Of Food but some interesting ideas on a classic. Click on the cookie for the whole slideshow of cookie madness:

Here are some other sweet savory and quease-worthy chocolate recipes. I mean really, vegan black bean brownies? Maybe with a scoop of breast milk ice cream. Maybe... Click on the image below for full recipes.

Healthy Eggs Recipie from China

Ugh! This egg tastes like it was boiled in urine, then peeled, then boiled in urine again for a day and a night.

"...the very best (pee) comes from boys under 10 years old. They pee in buckets and we collect it fresh every day."

Link to the article.

New Modernist Cuisine Book

Modernist Cuisine is a six-volume, 2,438-page set that is des­tined to rein­vent cook­ing. The lav­ishly illus­trated books use thou­sands of orig­i­nal images to make the sci­ence and tech­nol­ogy clear and engaging.

With a $700 list price, you better be serious about food!

Buy the book at Modernist Cuisine

Toast & Pea Butter

I was marveling last night about how much work really goes into a simple piece of toast. From grain, to flour, the scientific wonders of yeast and sugars, properly baking the loaf, slicing and then toasting the slices. A humble piece of toast is often taken for granted in this age of convenience.

After all the hard work of preparing toast, the modern foodie needs an appropriate crown for this golden canvas. What could be more pretentious than spending 5 hours refining green peas in a medical centrifuge to produce a tiny schmear of pea butter. Ground, frozen peas are spun at ridiculously high speed and eventually split into 3 interesting layers, water, fat and fiber.

Apparently you can really taste the pea-ness.





Check out the article at Jet City Gastrophysics

Polar Bear Cake

That seal looks tasty... Having some fun creating buttercream characters. A little difficult to work with but the black on white is a good combo. When making black icing, start with chocolate then add black coloring or else it will take forever.

Breast Milk Foods

UPDATE: The ice cram has been confiscated: Read the article here.

I love hardcore food lovers who push the boundaries. England's The Icecreamists took it to a whole 'nother level with their Baby Gaga flavor made with real human breast milk.

Read the article here

"The Ice Cream The Sex Pistols Tried To Ban" - BBC Radio One
Visit The IceCreamists

When Daniel Angerer (who destroyed Bobby Flay on Iron Chef America) head chef at Klee Brasserie (NY) isn't taking not-at-all-creepy family portraits, you'll find him cranking out America's finest breast milk cheese. Early reports indicate it tastes like... cheese.

Read the article here

Daft Coke

Not much detail on what formula will be used. Interesting marketing idea, Daft Punk really working the commercial angle with Tron 2.0 and now Coke. 

Read the whole story here

Heinz Introduces New Bottle

Heinz is partnering with Coke (what a perfectly nutritious combo!) to introduce the latest in green packaging "a new plastic bottle made partially from plants". Way to partially go!


Read the whole article here

...And me without my spoon.

The NY Times profiles Army rations of various nations.

Mashed Potato Rose

While practicing buttercream roses I wondered if it would be possible to make roses out of an actual food product, like mashed potato. A boiled and hand mashed potato worked as good as the butterctream in a piping bag. A few minutes under the broiler browned off the tips nicely. The mashed-pea leaves are pretty weak though and not worth the trouble, probably mint leaves would be better.

-Caketallica