Belgian bacon pudding? Or would you prefer an Austrian chocolate burrito? Released this April, recipe book ‘Cognitive Cooking with Chef Watson’ certainly suggests a few challenging ingredient pairings. However these appear less surprising when you discover they’ve been created by a computer.
Posts Tagged: Food
There’s nothing quite like the pride you put into making a bacon sandwich: the Saturday morning ritual; the selection of ingredients; the skill of assemblage. Not to mention the bacon itself – sizzling, crisp and succulent – pressed between soft slices of bread that’ve been laminated with butter and sauce (red, brown or both). Who wouldn’t want to make the most of it?
‘This is one small step for ice cream and one giant leap for moustached-kind.’
To celebrate the stratospheric success of Movember, protein ice cream brand Wheyhey sent its last tub of limited-edition banoffee ice cream into space, complete with a pink ‘tache.
In the professional kitchen, it’s generally accepted that a few flying expletives really help a dish come together. In a cookbook however, it’s a bit of a shock to find recipes in which the language is just as ripe as the ingredients. With the launch of their vegan recipe book, Thug Kitchen show they’re not afraid to throw in a generous helping of sweariness.
What happens to the feathers of chickens killed to make nuggets? To the wool of lambs slaughtered for Sunday roasts? Or the hide of cows used for meat?
Hang on, we can answer that last one. At least, we can if you live in New York. Husband and wife team Andrew Tarlow and Kate Huling are a restaurateur and leather goods specialist respectively. They both require one common ingredient – cattle – so they use the same cows.
Stone-cooked? Flame-grilled? Pah, you ain’t seen nothing yet. Food design studio Bompas & Parr has collaborated with a team of scientists and artists to cook meat with lava and high-voltage electrical currents.
Many drunken nights end in kebab ecstasy. But what about the morning after? Do you Detox with a fruit juice and a salad? Or do you ‘Retox’ by chowing down on more unhealthy nosh? A café has cropped up in East London where you can do both. (But not at the same time, obviously.)
You’ve seared the scallops. You’ve cooked a steak. Now, you could be printing dessert. We give you the incredible… Foodini.
The brainchild of Barcelona start-up Natural Machines, Foodini is designed to cut down the process necessary in certain dishes. It can print your nosh according to precise measurements of height, width and depth – unfortunately, you still have to cook it yourself.
Pinterest is changing. Soon you’ll be able to use specific pins for food, retail products and movies. Then you’ll be able to click through and actually buy what you’ve been drooling over, rather than just dreaming about it.
Imagine your ultimate burger. A succulent, handcrafted patty? Yes! Lovingly topped with all the extras? Of course! But wait. Now, thanks to San Francisco-based Momentum Machines, you can enjoy a burger created by robots – in the world’s first ‘no chefs’ restaurant.