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06.09.08 by Cosette @ 12:44 am  We get very busy here at the Technocave, but we also like to eat really good food. And since it takes just as much time (and more money and gas) to go out and get good food as it does to make it ourselves, we've been striving to cook more. Last summer, we found a great article in the New York Times with a list of 101 "recipes" for the summer. They can be taken more as guidelines than anything else, and that's how we've been using them. We want to share the more successful of our creations with you. Tonight's meal was a New Joe's Special from Coast City. Granted, it may look a little barfy in the picture, but it was really yummy in person! Categorized as: Food
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06.06.08 by Cosette @ 2:08 pm  Today is National Doughnut Day, and to celebrate, participating Krispy Kremes are giving away a free doughnut of your choice! They ask that you call first to make sure your store is participating. And to find your nearest yummy fat-and-sugar pill pusher, here's a store finder. What a great way to celebrate Friday! Image courtesy of Krispy Kreme. Thanks to Consumerist for the headsup! Categorized as: Food
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05.27.08 by Widge @ 3:34 am  Kittiwat Unarrom is a baker in Thailand. And an artist. Also in Thailand. But he doesn't just, let's say, make you a loaf of bread. He makes you bread...in the shape of, oh, a severed head. Or a severed limb. Call me crazy, but I've never seen bread that looked like...realistic body bits. I mean seriously realistic. To the point where you'd think Tom Savini was in the back making cupcakes or something. Who comes up with the idea to make body parts-shaped bread? "The bread is made out of dough, raisins, cashews and chocolate. He just adds his own touch to the finished product." Yeah, I think the "own touch" part is "substituting a real body part for the supposedly bread body part." Think about it--nobody probably actually eats these things, so how would you ever know? You could make a sandwich with slices of a severed head. Gah. Seriously. Dr. David Gallaher is to blame for ruining your lunch. Categorized as: Food
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05.24.08 by Widge @ 2:03 pm  The blog Jacket Lunch Box posts works of culinary art. The premise is simple: take a bento lunch box, which is common in Japan, and then use the ingredients to compose album artwork. There's scads of them on the site. And to think: fully licensed bento boxes are a heretofore unknown source of music industry revenue. It could be bigger than ringtones! Although the DRM on these things will cost a fortune to develop, so it can in turn be circumvented with a spork developed by a twelve-year-old. Categorized as: Food
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05.23.08 by Widge @ 4:43 am  The thing about Haagen-Dazs is that they do not screw around. Their regular flavors are evil enough, but when you start getting into their Reserve line, that's when it gets evil and creative. Take for instance this flavor--their latest Reserve variation. Now: fleur de sel. You might think to yourself: is that the Beethoven piece I learned to play on piano when I was eight or is that French girl from the Harry Potter series? It's neither. It means "flower of salt" and fleur de sel caramels, which are slighty salty and very sweet caramels, are coated in chocolate and slapped into this concoction. The rest of the stuff is caramel ice cream with caramel ribbons and a bit of French sea salt. So scads of caramel, a bit of chocolate and just a touch of extra salt. And it tastes just like it sounds. The caramel trifecta is rich as hell, the chocolate is a nice way to ground the sweetness and the salt is just enough to give it a little mild zing. I can't eat more than a few spoonfuls of this thing, because it's a like a sugary sweet rocket cocktail. In other words, it is damn good. Almost ludicrously so, like caramel ice cream where the dials go to eleven. Highly recommended. Categorized as: Food and Reviews
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