MISSION CHINESE

Mission Chinese from Sunday Paper on Vimeo.

Whoa, this is crazy. Reading the title, I thought this was some kind of short on the interesting real-life restaurant here in SF called Mission Chinese Food. Started by chef Danny Bowien, it's being called one of the ten best new restaurants in the US. Crazy because it started as a "pop-up" restaurant in the very ordinary and somewhat seedy Lung Shan restaurant in the Mission District.

But this short film has nothing to do with the real Mission Chinese except the location and name. It's really a very well done Chinese gangster short. hahahaha...! mind trip. watch it.

Rummy Bears and Other Boozy Concoctions

Pisco Bears

Like Gummy Bears? Want to get hammered too? Infuse beloved Gummy Bears with booze..! Don't feed them to your kids...!

Check it out on Serious Eats

The technique is really simple:
• Empty a bag of Gummi Bears into a jar or bowl or some other vessel. And they need not even be bears! Really any member of the Gummi Animal Kingdom will do (we also tested Trader Joe's Gummy Tummy Penguins).

• Time to select your booze. You could go in many, many directions here. Rum was an obvious choice because, c'mon, Rummy Bears were too good to deny. Let your bar shelf inspire you: try gin, tequila, vodka, Campari, whiskey...

• Pour enough liquid over the gummies to completely immerse and cover them, with a little liquid peeking out on top.

• How long should they infuse? Many sources suggest three to four days in the fridge. We left them sitting out on the countertop and after a few hours, their little bear bellies swelled up and they already tasted pretty boozy. Between five to eight hours was the sweet spot for us to achieve the best squish. The bears will lose their firm chew and take on a texture of jiggly Jell-O. They should still be pleasantly squishy, not liquefied. Over-infuse them and they'll just become a gelatinous mess of bear ooze.

Rummy Bears


Negroni Bears


Old Fashioned Penguins


Tequila Straw-Bearries


Aviation Bears


Sangria Bears


Bellini Bears


Hot Teddy


Bear Appletinis

Transforming Gingerbread House

ok, this is seriously geeky but in a holiday sort of way. "Gingerbreadtron" built by Brian Hall. Well done.

My transformers inspired gingerbread house. For more pictures and how we built it visit http://brianhall.ca/gingerbreadtron. Edit: Just to clarify: the outside of the house is made of real gingerbread and candy attached via icing to a cardboard frame. You can see some of the cardboard after it transforms. The gingerbread and candy was very tasty although it was a little tricky to pull off.

via www.neatorama.com

What's For Dinner? Lobster Motorcycle..!!

Interestingly these are not sculptures of motorcycles using lobster shells, but an actual Lobster Motorcycle Meal. Displayed recently at a culinary conference in Fuzhou, China.







via: Geekologie

Candy Crystal Skulls by Cryptocurium

Like candy? What about Candy skulls? Hells yes...! Solid rock hard candy skulls. Not sure I would want to eat mine. I think i'd just keep it on the shelf knowing that I could eat it in an emergency. Buy yours at the Cryptocurium for $10 each.

With their history shrouded in mystery and the dubious claims of their discoverers doubted by modern science, Crystal Skulls are truly an enigma. Do they possess supernatural powers or are they simply clever modern day forgeries? What better legendary artifact to launch our Treasures & Mysteries Series of candies and chocolates!

Each skull measures 3 1/2 inches long by 2 1/2 inches tall (about the size of a baseball) and is made of solid hard candy. Each has also been mystery flavored with six different flavor possibilities.The skull pictured has been dyed an ethereal green however custom color requests are welcome as always.



What is the Cryptocurium?
We are a New Jersey based custom chocolate and candy maker producing "handmade edible art" focusing on the strange and macabre with a Lovecraftian bent.



via:BoingBoing

Clone and Stormtrooper Easter Peeps...!

The working mom behind Sugar Swings is awesomely talented and freakishly cool for coming up with the highly detailed Clone and Stormtrooper Peeps..! She even challenges you to name all of them. wtf? GeekMommy...!!



via: Neatorama

Great Mazinger 2 Foot Tall Cake..!

wow, this 2 foot tall wedding cake baked by the nerds at Whipped Bake Shop in Philly gets props for sheer engineering. Like how did you get it to stand up? How are those arms not falling off? This cake satifies both the foodie and mecha in me. Thanks for posting hellopike..!

Our first sweet is a surprise groom’s cake. Here’s Tranzor Z fully assembled and awaiting his entrance at the Tyler Arboretum. Except for a food-safe structural skeleton and glowing LED eyes, he’s all edible–all two and a half feet of him. The buildings, legs, torso and head of the robot are all made of chocolate fudge cake filled with raspberry Italian meringue buttercream. The rest is rice krispy treats, poured sugar “glass” and glittery fondant fire and such.

San Francisco In Jell-O by Liz Hickok

Local SF Artist Liz Hickok has a thing for Jell-O and architecture. One wouldn't think the two go together, but in the Jell-O molds of Liz, they do. The way the building decay and mold up is eerie and beautiful. The sheer scale of this project is amazing. Each building had to have it's own mold. Were talking a lot of Jell-O here.

This project consists of photographs and video, which depict various San Francisco landscapes. I make the landscapes by constructing scale models of the architectural elements which I use to make molds. I then cast the buildings in Jell-O. Similar to making a movie set, I add backdrops, which I often paint, and elements such as mountains or trees, and then I dramatically light the scenes from the back or underneath. The Jell-O sculptures quickly decay, leaving the photographs and video as the remains.









via ESP Visuals

Alex Zavaleta on Burgers and Thomas Keller

Witness the defacto pilot episode of Alex Zavaleta's new Food Show. Regular guy tours the US giving hilarious opinions and reviews on the finest restaurants and their so-called celebrity chefs. Anthony Bourdain better watch out...It's On.

Your truly will serve as Cameraman, Editor, sidekick, sounding board, straight man...lackey and body guard.