Filed under: Meat
Meat. It’s what’s for … wearing? If you’ve got a ton of salami and bacon, some clear vinyl and about six hours to kill, then yes. The lovely ladies of Craftzine stumbled across this creation, crafted by one Jia Jem for her “Aqua Teen Hunger Force“-themed birthday party (she dressed up as Meatwad, the show’s cartoon meatball). While the dress proved to be a hit with just about everyone but vegetarians, it was a one-wear affair, and no, she didn’t eat it after she wore it.
Raw meat apparel isn’t exactly new: The Canadian artist Jana Sterbak once made a gown using 50 pounds of raw flank steak, and the folks behind Hats of Meat have been crafting their eponymous chapeaus for a few years now. But this meat dress appears to be the most wearable, if only because it has a zipper and vinyl strips around the hem to catch all of the drippings (oh, the glamour).
Regardless of whether or not you yourself are tempted to don, say, prosciutto pants, this dress is bound to inspire some strong reactions. What do you think: Is the meat dress an inspired creation? A greasy abomination? Or the perfect answer to the perpetual conundrum of what to wear?
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Filed under: Vegetables, Recipes, America, Comfort Food, Retro cookery, Vegetarian/Vegan, Summer
In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.
When I was a kid, pea season was a mixed blessing. On the bright side, it meant that we would get fresh sweet peas on the table. Whether from our family garden or from a local farmers’ market, the just-harvested peas were invariably sweet, crunchy and delicious. On the other hand, our regular servings of fresh peas translated into hours spent on the porch shelling the bright green pods. Even under the best circumstances, it was dull, tedious work.
My mother’s pea salad recipe, which combines the sweetness of peas with the light flavor of dill, tended to overshadow the peas with a heavy helping of sour cream, mayonnaise and scallions. My modified version, included below, lets the flavor of the peas shine through, but retains the original’s cool summer flavors.
Get the recipe for dilled pea salad after the jump.
Continue reading Flashback to the Seventies: Dilled Pea Salad
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Filed under: Cocktails, The Hungry Bride
A gorgeous photograph in a recent blog post on Southern Weddings caught my eye and had me thinking about signature cocktails and their presence at a wedding. Along with gorgeous flowers that showcase a color scheme, signature cocktails have become centerpieces in their own right, mimicking themes, hues and even the season.
Bright, colorful glasses of alcoholic or non-alcoholic drinks can catch the eye of every guest. Of course, an open bar is nice, but as waiters walk around with specially made drinks, who doesn’t want to find out what the bride and groom have chosen to represent themselves — will it be fruity, dry, spicy, hot or cold?
Beyond the actual drink, couples can customize their drink with specialty glassware, the platter they’re served on and even the stirrers. Companies such as ForYourParty.com specialize in printing a couple’s wedding date, initials and the like on the stirrers.
Every time Jon and I visit D.C., a quick trip to Jaleo for either lunch or dinner is a must. Their sangria is to die for and we immediately knew that we wanted to serve that as our specialty cocktail. Sweet, but not too sweet, sangria will be served in tall glasses (like in the picture), a pretty deviation from the wine glass presentation. We felt it was a little easier to drink out of and it made it a little bit more easy-going.
Jaleo’s recipe for their white sangria and more after the jump.
Continue reading Signature Cocktails – The Hungry Bride
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Filed under: YumSugar
Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here’s what they’ve got cooking this week:
Spice things up the Tunisian way with a harissa made with garlic and chili paste.
Starbucks takes its first steps towards being healthier and greener with a new menu and more eco-friendly water faucets.
Impatience Inspected: How long will you wait for a table?
Cherries are in season in parts of the country, which means it’s time for cherry-flavored salad, sauces, mojitos, margaritas, clafouti and ice cream sandwiches.
Shrimp and cocktail sauce gets a new twist with a mixture of avocado, corn and mango.
Seven teas to keep you ice-cold all summer long.
Be still, our sugar-loving hearts — a butterscotch pudding recipe that takes less than 20 minutes to make.
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Filed under: Television/Film
In uncertain times, we count on simple pleasures: Home cooking, unemployment checks and the heady mix of ego, chutzpah and alcohol-fueled drama we have come to anticipate from “Top Chef.”
So when Bravo announced that “Top Chef Masters,” the show’s latest iteration (hosted by Kelly Choi, right), would be given over to established culinary superstars, fans had reason to worry: Would decorum and professionalism win out over brash experimentation? Would upstart bickering be replaced by upper-crust camaraderie? Would the fauxhawk go the way of the dodo?
The answer after the inaugural hour is a qualified “yes.” But what “Top Chef Masters” loses in amateur hour enthusiasm it gains in hyper-astute commentary. It is a knowing look at what it means to be a celebrity chef in an era when celebrity chefs are often made overnight on cable TV. Every week, by stripping four different “masters” of their sous chefs, sommeliers and Cuisinarts — in one instance forcing them to make do with nothing more than a dorm room’s toaster oven, microwave and hot plate — it resets the bar for gourmet ingenuity.
Read on to learn about the Girl Scout mafia’s dessert tastes and prosciutto-popcorn risotto.
Continue reading ‘Top Chef Masters’ – No More Drama?
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