Halloween is not until next Sunday but I will be busy making my yard, child, and self scary.
Please enjoy watching Buddy make a Zombie Cake.
Showing posts with label weirdness. Show all posts
Showing posts with label weirdness. Show all posts
Sunday, October 24, 2010
Thursday, September 23, 2010
Alien Cakes
What's cooler than being infected by an alien and having the alien decide it's done with you and come bursting out of your guts? A cake depicting the event and having all your friends eat it.
Gross Alien cakes brought to you by LA Weekly.
http://blogs.laweekly.com/squidink/baking/10-grossest-alien-chest-burste/
The cake above in my opinion (and mine is the only opinion that counts until you leave a comment telling me what a moron I am) is the the finest of all the examples (and not just because it's covered in fondant, although that helps it to look smoother and more professional). Enough actual cake to feed the hungry crowd with plenty of gore to set the proper mood. Other cakes in the set had amazing ideas but the composition of it was off... too much slime, too much gore, not enough cake. The gore-to-cake ratio depends on you and your guests, of course but my personal taste (you may be surprised to know!) leans toward more edible cake. Gore is awesome but I want people to actually eat it once I've made it.
(Geez I hope that last comment doesn't bring a bunch of Al Gore Googlrs in here... won't THEY be surprised???)
Gross Alien cakes brought to you by LA Weekly.
http://blogs.laweekly.com/squidink/baking/10-grossest-alien-chest-burste/
The cake above in my opinion (and mine is the only opinion that counts until you leave a comment telling me what a moron I am) is the the finest of all the examples (and not just because it's covered in fondant, although that helps it to look smoother and more professional). Enough actual cake to feed the hungry crowd with plenty of gore to set the proper mood. Other cakes in the set had amazing ideas but the composition of it was off... too much slime, too much gore, not enough cake. The gore-to-cake ratio depends on you and your guests, of course but my personal taste (you may be surprised to know!) leans toward more edible cake. Gore is awesome but I want people to actually eat it once I've made it.
(Geez I hope that last comment doesn't bring a bunch of Al Gore Googlrs in here... won't THEY be surprised???)
Wednesday, September 08, 2010
Sculpted Camera Cake
It's not a gory severed head, which I know would make you smile. It is an opportunity to learn. Yaaaay learning!!
From Geekologie.com
It looks complicated but it's the details that make it.
(...and that's what you want to accomplish. It should look difficult and amazing without causing you a coronary in the process.)
You can see that it is two simple layers of cake inside. If I were making this cake I would not use cream cheese icing, which is standard with Red Velvet. I would use a sweet, shortening-based icing (like the recipe from Wilton or the white 'bucket' Buttercream icing that bakeries use) which will do two things: 1) it will allow the fondant to stick to the icing; and 2) it will allow the cake to sit at room temperature without making the fondant buckle or sag.
The icing layer is thin so it doesn't add a lot of moisture to the fondant, which will cause tearing or bubbles.
The fondant can be tinted gray and then dry-brush a pearl powder at the end to achieve a sheen.
Writing and other small details can be made with royal icing or the same Buttercream you used in the cake. Both the Wilton icing and the bucket icing will air dry without affecting the fondant, much.
From Geekologie.com
It looks complicated but it's the details that make it.
(...and that's what you want to accomplish. It should look difficult and amazing without causing you a coronary in the process.)
You can see that it is two simple layers of cake inside. If I were making this cake I would not use cream cheese icing, which is standard with Red Velvet. I would use a sweet, shortening-based icing (like the recipe from Wilton or the white 'bucket' Buttercream icing that bakeries use) which will do two things: 1) it will allow the fondant to stick to the icing; and 2) it will allow the cake to sit at room temperature without making the fondant buckle or sag.
The icing layer is thin so it doesn't add a lot of moisture to the fondant, which will cause tearing or bubbles.
The fondant can be tinted gray and then dry-brush a pearl powder at the end to achieve a sheen.
Writing and other small details can be made with royal icing or the same Buttercream you used in the cake. Both the Wilton icing and the bucket icing will air dry without affecting the fondant, much.
Wednesday, September 01, 2010
Something To Aspire To
The amazing winners of the Threadless Cake Contest. The idea of the contest was to choose a design from one of their awesome t-shirts and turn it into a cake.
http://www.threadcakes.com/winners
If you click on the cake photos there are photos of how the cakes were assembled. If you're feeling reeeeally click-ish you can see the winners from last year and their instructional photos as well. Tons of great material here for the DIY set.
http://www.threadcakes.com/winners
If you click on the cake photos there are photos of how the cakes were assembled. If you're feeling reeeeally click-ish you can see the winners from last year and their instructional photos as well. Tons of great material here for the DIY set.
Sunday, July 11, 2010
So You Wanna Be a Creepy Cake Decorator?
The beginning is always a good place to start and since we (that’s you and me!) are learning some of this stuff together, I figure I’ll just give some basic decorating information so we are on the same page. Those of you who already decorate and are just here for the pictures… you can check out my flickr.
There are online tutorials that show a lot of this stuff, so whenever possible, I will post those so you can actually see a person decorating. Then, I hope you’ll go practice because you can’t get better of you don’t practice.
But even BEFORE basic decorating, what do we need to do? That’s right! Go Shopping!!!
You can’t decorate a cake with the back of a spoon or with a butter knife. That’s just not the kind of creepy we’re going for around here. So, here is a list of basic equipment and why you need it.
The Whats:
8-inch offset spatula [Wilton 13-inch]
4.5-inch offset spatula (rounded end) [Wilton 8-inch]
4.5-inch offset spatula (tapered end) [Wilton 8-inch]
Some companies measure the whole spatula, some only the blade. The smaller number is of course, the blade measurement.
small, sharp scissors that will ONLY be used for food or food preparation
(no hair cutting scissors here!)
pastry bags
decorating tips #10, #3, #21
professional turntable (don’t go away yet!)
Ok, let’s start with that. If you buy ONLY these basics you will be set back around $50.00. If you were to buy grocery store cakes, you would spend that much on just a couple of cakes. We have to be smart about this. All of these things should be purchased new EXCEPT the professional turntable. Buy one of those on eBay. They’re easy to clean up and if they have a few scratches or dings, who cares??? It’s going under your cake board. A new turntable will soak you for $60. I got mine for five dollars plus about seven dollars shipping because they are really heavy. If you intend to decorate more than one cake it will pay for itself. Don’t get lured in by the tilting turntable or the one that spins by itself. They will not work well for cakes larger than 8-inches and you’ll just be dissatisfied. Get the heavy-duty one!
The Whys:
8-inch offset
The 8-inch blade is the perfect length to ice the whole side of a cake. Shorter, and you will have lines. Longer, and your arm will get tired from having to hold your elbow at a higher angle while decorating.
4.5-inch offset (rounded)
I use this for mixing smaller batches of icing color, filling parchment bags (I’ll get to those later), and smoothing fillings in between cake layers
4.5-inch offset (tapered)
I use this for smoothing an area I have piped to fill a design with color and for quick fixes of things like, a speck of cake in your icing.
Small, sharp scissors
I use Fiskars 5-inch Non-stick scissors. They are VERY sharp, the blades taper to a sharp tip. I like that they are very small and don’t take up a lot of room in my case.
Pastry bags
I prefer the professional type disposables but unless you work in a bakery, they seem to be impossible to get. I also use Wilton disposable. They are smaller, shinier and more slippery than the professional bags but, they work. You can get a box of 100 for around $20. Pretty great when you don’t have to wash them!
Decorating Tips
I suggest you buy a Wilton or Ateco #10 round tip for piping borders (the higher the number the larger hole) plus a #3, if you’ll be writing with icing. Most people also like a #21 star tip for piping shell borders, so let’s go for that too. They run about $1 each. You can buy couplers if you want, they also run about $1 each. Sometimes, if I know I’ll be using multiple tips with the same color I’ll use a coupler, but mostly I just stick the tip in the end of the decorating bag and leave it there for the duration. Decorating tip sets end up being wasteful, usually. I have a $50 set and use maybe 3 or 4 of those tips. The standard types of tips (for flowers, ribbons, and leaves) can be purchased individually.
Now, GO SHOP!
Thursday, July 08, 2010
The Good, The Bad, & The Ugly -- A New Beginning
Sometimes, change is good. Like, when I changed over to a Gluten-Free lifestyle and my belly didn't hurt EVERY day. I still make some mistakes in the Gluten-Free realm, but it's getting easier and I'm having fewer cravings, which makes me happy. I am sad that so many fun and creepy candies have Gluten because I really did enjoy buying all that candy and writing about it.
One drawback about being an artistic Pisces is, I get bored easily. Usually mid-way through a project I decide it's not fun any longer and tend to just drop it thinking, "Oh, I'll come right back to this in a day or two." That two days often becomes a year without my noticing.
So, bet you're wondering where my artistic head is off to now... huh? It's like watching a train wreck. You know something is going to happen that you probably don't want to see but you can't look away and then your dumb little brother comes along and changes the channel to watch sports before you actually get to the good and gory part!
I AM an unusual girl. How's that for a segue?
I love cakes. Baking cakes, creating new recipes, decorating cakes, going to cake shows and trying to figure out how the heck some people can make all those beautiful, amazing works of art that no one will ever eat.
I love scary stuff. Halloween, monsters, scary movies. I bet you didn't know I had my Halloween costume picked out in March. I decorate my yard and enjoy going to haunted houses (I even live in a real haunted house, but shhhh... that's our secret. We don't want any ghost hunters in here tearing up the place looking for ectoplasm).
After some heavy thinking, I've decided to marry these two crazy kids: Cakes and Creeps and see if I can't just make something I really enjoy and maybe you'll like it too. (Like the train wreck you got to see over and over because you hit the TiVo before your brother grabbed the remote.)
One drawback about being an artistic Pisces is, I get bored easily. Usually mid-way through a project I decide it's not fun any longer and tend to just drop it thinking, "Oh, I'll come right back to this in a day or two." That two days often becomes a year without my noticing.
So, bet you're wondering where my artistic head is off to now... huh? It's like watching a train wreck. You know something is going to happen that you probably don't want to see but you can't look away and then your dumb little brother comes along and changes the channel to watch sports before you actually get to the good and gory part!
I AM an unusual girl. How's that for a segue?
I love cakes. Baking cakes, creating new recipes, decorating cakes, going to cake shows and trying to figure out how the heck some people can make all those beautiful, amazing works of art that no one will ever eat.
I love scary stuff. Halloween, monsters, scary movies. I bet you didn't know I had my Halloween costume picked out in March. I decorate my yard and enjoy going to haunted houses (I even live in a real haunted house, but shhhh... that's our secret. We don't want any ghost hunters in here tearing up the place looking for ectoplasm).
After some heavy thinking, I've decided to marry these two crazy kids: Cakes and Creeps and see if I can't just make something I really enjoy and maybe you'll like it too. (Like the train wreck you got to see over and over because you hit the TiVo before your brother grabbed the remote.)
Saturday, February 28, 2009
Giant Gummy Bear on a Stick
Perfect for filling that giant empty corner of the kid's Easter basket.
From Vat19.com
Vat19 touts themselves as purveyors of curiously awesome products and this giant candy is no exception. After watching the curiously awesome video accompanying the product, I'm hooked! I know CheesePuff would love getting one of these in her basket from Mr. Cottontail on the morning of April 12, 2009.
Vat19 also has other curiously awesome products that I never knew I needed until scanning the files. A coffee mug with a picture of Vincent Van Gogh whose ear disappears when the mug is filled with hot liquid? Curious! Adhesive bandages with Batman-style ka-POW! statements? Awesome!
From Vat19.com
Vat19 touts themselves as purveyors of curiously awesome products and this giant candy is no exception. After watching the curiously awesome video accompanying the product, I'm hooked! I know CheesePuff would love getting one of these in her basket from Mr. Cottontail on the morning of April 12, 2009.
Vat19 also has other curiously awesome products that I never knew I needed until scanning the files. A coffee mug with a picture of Vincent Van Gogh whose ear disappears when the mug is filled with hot liquid? Curious! Adhesive bandages with Batman-style ka-POW! statements? Awesome!
Monday, February 16, 2009
Marshmallow Peeps Diorama Contest
Get your Peeps, Bunnies, and hot glue guns ready!
Found on Flickr
Each year several newspapers hold contests to see who can do the craziest thing with Marshmallow Peeps within the confines of a shoe box.
My lovely Auntie sends me the clipping from the St. Paul Pioneer Press in hopes that I will secretly submit an entry and somehow win the contest. Last year I had a pretty good idea and I still have it tucked away, for now. If the urge strikes me, I may follow through and finally send in an entry.
This year, I see the Pioneer Press is making it harder for me. They are allowing video. I can't quite tell from the article if that means two contests or if the videos will be judged against the still photos.
Entries are not yet viewable but will be available some time in the near future at http://www.twincities.com/peeps .
I'll let you know if I win.
Found on Flickr
Each year several newspapers hold contests to see who can do the craziest thing with Marshmallow Peeps within the confines of a shoe box.
My lovely Auntie sends me the clipping from the St. Paul Pioneer Press in hopes that I will secretly submit an entry and somehow win the contest. Last year I had a pretty good idea and I still have it tucked away, for now. If the urge strikes me, I may follow through and finally send in an entry.
This year, I see the Pioneer Press is making it harder for me. They are allowing video. I can't quite tell from the article if that means two contests or if the videos will be judged against the still photos.
Entries are not yet viewable but will be available some time in the near future at http://www.twincities.com/peeps .
I'll let you know if I win.
Visit the Marshmallow Peeps where they live at Just Born. Join contests, join the Fan Club (you do get stuff, but it's not free), or just enjoy the cute.
Oh, and by the way, most Peeps are Gluten-Free, but be sure to check the label (I noticed the Peppermint Stars at Christmas time were not Gluten-Free).
Oh, and by the way, most Peeps are Gluten-Free, but be sure to check the label (I noticed the Peppermint Stars at Christmas time were not Gluten-Free).
Saturday, November 29, 2008
Ritz Crackers Mock Apple Pie
For some time I have been planning to post this recipe but it slipped my mind until now. MrG talked about on numerous occasions because he recalled seeing it on the back of the box of Ritz Crackers for years. He says, "When Chuck Yeager hit Mach One, Ritz Crackers achieved Mock Apple Pie."
It's something you just have to see to believe.
Mock Apple Pie
It looks like Apple Pie. I'll bet it even smells like Apple Pie with the addition of cinnamon. But there's no apples in Mock Apple Pie. The apples mock us in our stupidity from the produce drawer of the fridge. Yummy, tasty, juicy apples. Were apples truly that hard to come by in the 1960's that Ritz had to come up with an alternative for dessert?
Sadly, Mock Apple Pie is not Gluten-Free so I'm afraid all I can do is dream about this treat. *commence with the snickering*
It's something you just have to see to believe.
Mock Apple Pie
It looks like Apple Pie. I'll bet it even smells like Apple Pie with the addition of cinnamon. But there's no apples in Mock Apple Pie. The apples mock us in our stupidity from the produce drawer of the fridge. Yummy, tasty, juicy apples. Were apples truly that hard to come by in the 1960's that Ritz had to come up with an alternative for dessert?
Sadly, Mock Apple Pie is not Gluten-Free so I'm afraid all I can do is dream about this treat. *commence with the snickering*
Thursday, October 30, 2008
Good Friends
You know you have good friends when they secretly send the perfect gift... what could be a more perfect Halloween present than giant eyeball, candy slime with body parts, and stickers with hairy backs and armpits???
...just the fact that it's all Gluten-free!
...just the fact that it's all Gluten-free!
Thank you THANK YOU Karan!
(I do apologize for the hack-editing job. I don't have the fancy photo editor I used to have.)
Sunday, September 28, 2008
Halloween at Michael's
Michael's Craft Store is one of my favorite places to browse at Halloween. They have an extensive collection of animated mini-village scenes in stores that are really cool. Apparently you can't buy them on the Michael's website.
This year Michael's has a nice variety of Martha Stewart craft products. If you have been unable to muddle through the copying of her stencils in the Martha Stewart craft magazines or website, Michael's now makes them for you.
A few treasures made it into my shopping basket including some Martha Stewart Baking Cups. Because one can never have too many cute papers for cupcakes.
The four styles you see on the right come in one pack of the Martha Baking Cups. There are two more packs of Baking Cups on the lower left that are Wilton. Only one of these styles was available when I checked the Michael's website and none were available on the Wilton website.
I found a couple of fun candies that I hadn't seen at Michael's before. Slithering Snake Suckers from Bee International were surprisingly affordable. The 12-inch snake (stop snickering, fools) was under $1.50. The flavor key on the package reverse says the candy snake can be found in
Green = Apple
Red & White = Strawberry
Black & Orange = Grape
Orange & Yellow = Orange
On my trip, there were only two snake flavors available so I'll keep an eye out for other varieties (more shopping? Why, it's research for my blog... really Dear!).
I also found Halloween Gummy Tape Worms from Kandy Kastle. Two tasty gummy worms in one pack. I didn't see varieties of this pack but inside my pack were an orange worm that tasted like orange and a green worm that tasted like lime. Each flavor worm can be pulled independently of the other so you could just eat your favorite or share with a friend (or fiend).
This year Michael's has a nice variety of Martha Stewart craft products. If you have been unable to muddle through the copying of her stencils in the Martha Stewart craft magazines or website, Michael's now makes them for you.
A few treasures made it into my shopping basket including some Martha Stewart Baking Cups. Because one can never have too many cute papers for cupcakes.
The four styles you see on the right come in one pack of the Martha Baking Cups. There are two more packs of Baking Cups on the lower left that are Wilton. Only one of these styles was available when I checked the Michael's website and none were available on the Wilton website.
I found a couple of fun candies that I hadn't seen at Michael's before. Slithering Snake Suckers from Bee International were surprisingly affordable. The 12-inch snake (stop snickering, fools) was under $1.50. The flavor key on the package reverse says the candy snake can be found in
Green = Apple
Red & White = Strawberry
Black & Orange = Grape
Orange & Yellow = Orange
On my trip, there were only two snake flavors available so I'll keep an eye out for other varieties (more shopping? Why, it's research for my blog... really Dear!).
I also found Halloween Gummy Tape Worms from Kandy Kastle. Two tasty gummy worms in one pack. I didn't see varieties of this pack but inside my pack were an orange worm that tasted like orange and a green worm that tasted like lime. Each flavor worm can be pulled independently of the other so you could just eat your favorite or share with a friend (or fiend).
Sunday, September 14, 2008
Ch- Ch- Ch- Changes
You know how sometimes you get a really great idea about something in the middle of the night or during a dream and you don't take the time to write it down thinking, "This is so amazing I could never forget something like this." Then the next time you're thinking about that particular thing it seems so much less amazing and you wish like crazy you could recall your exact original idea? Well that's where I'm. Full of all kinds of great dreams and ideas and no time to stop and write them all down.
Over the summer I decided to leave the bakery and go back to working full time in a factory. Prior to my Pastry and Cake work I was a Quality Inspector for various types of factory-made products. Currently, it's electronic circuit boards.
My decision to leave the bakery was not an easy one. I still very much love the hustle of the kitchen environment. Thankfully, one of my Bakery Managers has enough heart to keep me and allows me come in and play around with the cakes on occasion. It's tough cutting back though. I still have that itch to bake and create. I guess my new co-workers and my blog readers will be the beneficiaries of my creative outlet.
I have been getting back up to speed with my fellow bloggers (because losing my old computer with all the great blog links really stunk) and I see some of them are going through changes as well. Change can be a good thing. How boring would we be if we we never changed, eh? A long time ago, a really smart man I knew had a plaque on his wall that read, "Do what you've always done and you'll get what you've always got." I try to remind myself of this when something changes that I'm not yet prepared to face.
With all this said, I hope you're assured this goofy blog will continue on, until that changes too. Baking, cooking, a little gardening sometimes, and lots of silly, crazy, edible stuff I find around the Internet or in my local dollar store will continue to trickle in here. Oh, and don't forget, Halloween is right around the corner. I hope to share some of that with you too.
Thanks for reading here. I'll try to keep it up.
Over the summer I decided to leave the bakery and go back to working full time in a factory. Prior to my Pastry and Cake work I was a Quality Inspector for various types of factory-made products. Currently, it's electronic circuit boards.
My decision to leave the bakery was not an easy one. I still very much love the hustle of the kitchen environment. Thankfully, one of my Bakery Managers has enough heart to keep me and allows me come in and play around with the cakes on occasion. It's tough cutting back though. I still have that itch to bake and create. I guess my new co-workers and my blog readers will be the beneficiaries of my creative outlet.
I have been getting back up to speed with my fellow bloggers (because losing my old computer with all the great blog links really stunk) and I see some of them are going through changes as well. Change can be a good thing. How boring would we be if we we never changed, eh? A long time ago, a really smart man I knew had a plaque on his wall that read, "Do what you've always done and you'll get what you've always got." I try to remind myself of this when something changes that I'm not yet prepared to face.
With all this said, I hope you're assured this goofy blog will continue on, until that changes too. Baking, cooking, a little gardening sometimes, and lots of silly, crazy, edible stuff I find around the Internet or in my local dollar store will continue to trickle in here. Oh, and don't forget, Halloween is right around the corner. I hope to share some of that with you too.
Thanks for reading here. I'll try to keep it up.
Saturday, August 23, 2008
Halloween Stinks
Get in the mood early.
Halloween fragrance by Jesus Del Pozo at drugstore.com
Sweet Cinnamon Pumpkin Shower Gel at Bath & Body Works
Halloween Bath Set from Colorful Images.com
A message to the Googler from Antioch, California...
Gummy Fetus candy? I like your thinnin' Baba Louie but it doesn't seem to have been invented yet. Why? Cuz it's really sick to want to eat a fetus. Even a candy one.
Other baby-theme candies to try:
Baby Bottle Pop
Sugar Babies
Lollipops in the shape of baby feet
Cry Baby gumballs
Gummy Sea Babies
Licorice Babies
Chocolate Babies (sic)
Baby Stick Climbers
and a product I'm not familiar with: Baby Lucas Candy from Mexico in flavors of Mango, Spicy Orange and Chamoy (Isn't that what I dry my car with after a wash?)
I have answered a question about storing Confectioner's Sugar at Ask a Pastry Chef
Halloween fragrance by Jesus Del Pozo at drugstore.com
Sweet Cinnamon Pumpkin Shower Gel at Bath & Body Works
Halloween Bath Set from Colorful Images.com
A message to the Googler from Antioch, California...
Gummy Fetus candy? I like your thinnin' Baba Louie but it doesn't seem to have been invented yet. Why? Cuz it's really sick to want to eat a fetus. Even a candy one.
Other baby-theme candies to try:
Baby Bottle Pop
Sugar Babies
Lollipops in the shape of baby feet
Cry Baby gumballs
Gummy Sea Babies
Licorice Babies
Chocolate Babies (sic)
Baby Stick Climbers
and a product I'm not familiar with: Baby Lucas Candy from Mexico in flavors of Mango, Spicy Orange and Chamoy (Isn't that what I dry my car with after a wash?)
I have answered a question about storing Confectioner's Sugar at Ask a Pastry Chef
Tuesday, February 12, 2008
Sauerkraut Website
http://www.sauerkrautrecipes.com/
This website has lots of tasty sauerkaut recipes... including desserts!
Got a sauerkraut recipe to share? Send it to them and they may publish your recipe.
I've been working hard testing chocolate icing recipes and I'll be getting those results up soon at: Ask a Pastry Chef
Technorati tags sauerkraut+weird food+German
Saturday, December 01, 2007
Bacon Chocolate Bar and Bacon Extras
I first heard about bacon infused chocolate at Food Chronicles ~ Back of the House. I was instantly intrigued, as I'm sure you are!
I read more about it here.
Their sentiments are mine exactly: the mad, dangerous, lovely chocolatiers of Vosges Haute Chocolat have seen fit to bestow upon the world a bacon candy bar.
Yes, you read that correctly.
Said bar consists of applewood smoked bacon, alder smoked salt, deep milk chocolate, and the contents of every fever dream I've had since young girlhood.
The Bacon Exotic Candy Bar is currently sold out on the Vosges website, but I, for one fully intend to press my nose up against my monitor until they're back in stock.
That blog also features a few more stories on lovely bacon flavored foods (i.e. bacon cotton candy!) so check them out.
A blog named Holy Shitake has a bacon post that requires mentioning because I have been thinking about this recipe since I first read it two years ago.
Okay well, as long as I'm on a bacon roll, I give you this website. Weird Meat "documents experiences eating strange food, as I travel around the world. What is weird to one, is normal to another. I want to find out why. Includes articles, travel stories, photos." Some highlights from weird meat (and I assure you I found no low lights) include Deep Fried Sand Worms in China and Hermaphrodite Frog Guts (he explains it's like a sweet soup) also in China. There are many more foods and many more countries and just so you know, this blog spurred me to purchase Crocodile Jerky on my recent trip to Florida though I haven't yet been brave enough to try it. True, WeirdMeat Blog doesn't include bacon so what is it doing as part of this post? I have no idea, so there.
I'm a little tired, so sue me.
Technorati tags bacon+chocolate+weird food+Weird Meat+food+candy
I read more about it here.
Their sentiments are mine exactly: the mad, dangerous, lovely chocolatiers of Vosges Haute Chocolat have seen fit to bestow upon the world a bacon candy bar.
Yes, you read that correctly.
Said bar consists of applewood smoked bacon, alder smoked salt, deep milk chocolate, and the contents of every fever dream I've had since young girlhood.
The Bacon Exotic Candy Bar is currently sold out on the Vosges website, but I, for one fully intend to press my nose up against my monitor until they're back in stock.
That blog also features a few more stories on lovely bacon flavored foods (i.e. bacon cotton candy!) so check them out.
A blog named Holy Shitake has a bacon post that requires mentioning because I have been thinking about this recipe since I first read it two years ago.
Okay well, as long as I'm on a bacon roll, I give you this website. Weird Meat "documents experiences eating strange food, as I travel around the world. What is weird to one, is normal to another. I want to find out why. Includes articles, travel stories, photos." Some highlights from weird meat (and I assure you I found no low lights) include Deep Fried Sand Worms in China and Hermaphrodite Frog Guts (he explains it's like a sweet soup) also in China. There are many more foods and many more countries and just so you know, this blog spurred me to purchase Crocodile Jerky on my recent trip to Florida though I haven't yet been brave enough to try it. True, WeirdMeat Blog doesn't include bacon so what is it doing as part of this post? I have no idea, so there.
I'm a little tired, so sue me.
Technorati tags bacon+chocolate+weird food+Weird Meat+food+candy
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