New Zealand's Hell Pizza is introducing rabbit pizza
just in time for Easter. And they're advertising it with billboards covered in rabbit skins. To make the pizza, they combine the rabbit meat with spiced beetroot and horopito relish, and then add pine nuts and cream cheese as toppings. Hell Pizza says it's a "beautiful subtle flavor". [guardianlv.com
Austria-based artist Anamaria Finta went vegan two years ago. And for some reason that change inspired her to start making art out of her food.
A lot of her art pieces seem to rely heavily on cream cheese and yogurt, both of which (last time I checked) aren't vegan. So I'm assuming she must use vegan substitutes for these.
So actually, I'm not sure what her art has to do with veganism at all. But it is nice food art. [via Today.com
"Brewed with roasted goat brains and cranberries." Soon to be sold by Dock Street Brewery
Vicky Knoop wanted to make a a scary over the top birthday cake
for her boyfriend. So she put together a very realistic rendition of 'split-face' from John Carpenter's The Thing. Her effort was even praised by John Carpenter himself via a note from his wife Sandy to Vicky. Great job, so good in fact that I don't know if I could have eaten it!
Picture from Yahoo Images.
It's a question that comes up often this time of year. What wines and beers should I pair with girl scout cookies?
The Pittsburgh Post-Gazette
interviewed experts to find the answer. Basically, you want sweet wines and beers, but they offer some more specific recommendations. For instance:
a sparkling Shiraz, or a hoppy, chocolatey American porter.
a fortified wine (such as R.L. Buller Victoria Tokay), or a dry, Irish stout aged in bourbon barrels.
Read the full list
It worked. I want to shop there now.
Research to produce sausage
containing probiotic properties is being undertaken in Spain. They are working with bacteria found in baby poo to make the specialized sausage. The idea is to make getting probiotics from food easier for people who do not like dairy products such as yogurt.
Line up for your very own hamburger grown in a petri dish!! Volunteer tasters concurred that it tasted "close to meat".
Here's the "faux" burger fried up and ready to serve. It does look tasty.
Here's the link to the future hamburger:
Don't forget to read the "insect-based" burger information.
You want that "beetle-burger" with mustard?