Photograph from JoshBerglund19 on Flickr Really, Japan? The nation already has the largest number of vending machines per capita (about one for every 23 people) and won't even stop at eggs. According to witness Josh Berglund, this one is refrigerated and refilled regularly by nearby farmers, with each compartment selling 10-12 eggs for 300 yen (roughly $3). Since part of the vending machine experience is watching purchased items take that daredevil free fall, this one doesn't really seem fair. [via Wired] Previously Incredible Japanese Vending Machines Coca-Cola Vending Machine Robot in Japan...
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I've gotta be honest with you: I don't think I'd ever heard of eggs on yogurt before. But why not? I love eggs. I like* yogurt. Why not try putting them together? To me, it's an unlikely combo that sounds just crazy enough to work. Serious Eats intern Emily Koh shot this photo and uploaded it to Photograzing recently. As she says, "You can't go wrong with poached eggs, and combining it with the yogurt and the slight spiciness from the chili oil = genius combo." Thanks for making me ultra hungry during my morning web-surfing, EKoh. :-P * I won't kid you: I like yogurt but eat it mostly as part of a healthy breakfast....
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You know all those ridiculous gadgets you can plug in to your computer's USB port? This might be the most cracked I've seen yet. A DIY USB-powered cooking pan. The video, after the jump....
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Photo from erincooks on Flickr Happy Friday, everyone. Here's two raw yolks to wake you up. As M.F.K. Fisher once said, "probably one of the most private things in the world is an egg, until it is broken." These two must feel pretty vulnerable exposing their naked selves to the world. If you look really closely, you'll notice the left is slightly bigger and a deeper yellow. Erin of ErinCooks explained that it was from a chicken on her grammy's farm. Compared to the "lame organic grocery store egg" on the right, the superior one was a product of a "fabulous Disney-esque life full of table scraps, grain, and white bread."...
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The blog Sweeetheart Fever posts about a novel way to cook eggs: bake them in muffin tins. If it weren't so hot out, I'd try it this week. I can imagine plunking one of this muffin-tin eggs on an English muffin with some good, sharp cheddar. Mmm....
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coloribus.com A McDonald's in Chicago is featuring a billboard of a giant egg that cracks open at 6 a.m. and stays open until 10:30 a.m. to represent the time that eggs are available on the menu. It's a cool way target early risers, but as for the post-breakfast crowd, they'll just see a giant white blob. [via BuzzFeed] Related In Videos: The Off-the-Menu McDonald's Brunch Sandwich...
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Stuff.co.nz Oh, the crazy, tasty things kids do these days. Albany, New Zealand-based gelato maker James Oliver of Zest Gelato is only 22 years old, but his unconventional flavors are already making a mark. His bacon-and-egg-flavored ice cream won a silver medal at this year's New Zealand Ice Cream Awards, while his manuka honey gelato and his toasted coconut, lime, and mascarpone ice cream both grabbed golds. He also won a silver medal for his poached pear and blue cheese ice cream, which contains pears Oliver poaches himself and chunks of blue cheese. This is not your father's French vanilla. [via Coldmud]...
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What is it about a burst poached egg that makes me hungry? Better yet, a burst poached egg whose golden yolk is running all over spears of roasted asparagus? See Su-Lin's before and after photos of her asparagus and egg dish. Previously Photo of the Day: Budae Jjigae Serious Sandwich: The Trini 'Double' Photo of the Day: Jamón Ibérico de Bellota...
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This off the menu Le Bernardin dessert is good enough for the First Lady.
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Ask Metafilter answers the question, "What is the relationship between the age of a consumed raw egg and the risk of food poisoning, and what factors influence it - in general, but also specifically to salmonella?"...
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