Leftovers: Imploding Cake, Powdered Alcohol, and More


Now imagine this, but imploded [Photograph: Amber Gibson]

I'm a big fan of Lagunitas Brewing, so I was glad to hear that they were building a facility in Chicago. What I didn't expect was that, according to Chicagoist, it's going to be the largest brewery in Chicago. Eventually it will produce 1.3 million barrels a year! —Nick Kindelsperger, Chicago Editor

I'm a huge Bryan Fuller fan (Wonderfalls anyone? See a penny, pick it up!) and I love Hannibal because of the great acting, the ridiculous plot lines, and visual feasts in every episode. I recently discovered the food stylist's blog where every episode she goes through the ridiculous asks of Fuller and consultant Jose Andres—stitch together two pig haunches to simulate a human thigh? Not a problem! It's really fascinating stuff that gives you a deeper dive into the incredible food porn scenes and all the work/thought that goes into them. I'm getting hungry now... —Leang Chiang, Sales Ops Manager

Here's an interesting piece on using Sichuan peppercorns to better understand the nervous system. —Maggie Hoffman, Senior Editor

This is a month old already, but no less interesting for it: Will Oremus' profile on Blue Bottle coffee's plans for rapid expansion is a fascinating read. —Ben Fishner, Ad Ops Admin

Will we all be toting alcohol snuff boxes in the future? If this powdered alcohol ever gets approval, we might... —Daniel Gritzer, Culinary Director

Obviously I'm very interested in all news jam related, so I was intrigued by the San Francisco Gate's recent taste test of apricot preserves. And, to be honest, a little surprised that Smucker's took top honors. —Carrie Vasios Mullins, Sweets Editor

IMPLODING HONEY CUSTARD CAKE. IMPLODING HONEY CUSTARD CAKE. IMPLODING HONEY CUUUSTAAARD CAAAKE. It is something I want. Right now. And you should, too. —Robyn Lee, AHT Editor/Art Director

I'm planning a trip to New Orleans next month, and suffice it to say that the 'where to eat' component of the research has been nothing short of overwhelming. Critic Brett Martin's account of NYC chefs Riad Nasr and Lee Hanson's whirlwind trip, however, is a good place to start. "There are still few things as primal as the spring ritual of lining up shoulder to shoulder like lions at a kill, to devour thousands of steaming crimson crawfish," he writes. "It may be the closest modern man gets to sacking Carthage." Count me in! —Jamie Feldmar, Managing Editor