For an ongoing new series of photos entitled Strange Fruits, German artist Sarah Illenberger playfully re-imagines familiar fruits and vegetables in all sorts of unexpected ways. The disco pineapple is particularly awesome.
Feeling peckish? Grab your Let’s Get Messy Emergency BBQ Pig Out Kit and head to The Duck Inn at Oakenshaw, Redditch, England where Chef Jurgen Koller will serve you the biggest steak we’ve ever seen. This awesome hunk of meat is a 150 ounce rump steak measuring 12 inches wide, 12 inches long, and 4 inches thick. It requires over two hours of cooking time to reach medium rare and we feel full just looking at it.
“Brave diners are invited to take on the high-steaks challenge and polish off the slab of meat, along with a portion of chips and onion rings. Anyone who manages to scoff the steak in under an hour gets the £110 meal on the house. Since the challenge was launched at The Duck Inn at Oakenshaw, Redditch last year, only a handful of diners have attempted it and not one has managed to finish it.”
lucky peachissue 4: american cuisine — on sale july 3. subscribe by june 8th to receive issue 4 in the mail. subscribers will also receive a special limited-edition copy of dan lefranc’s play the big meal (not available in bookstores or newsstands).
Kawaii! This teddy bear breakfast omelet proves, once again, that the Japanese are the supreme masters of transforming pretty much any ordinary thing into something so cute and sweet that it will most likely cause cavities if you look at it too long.
Could you bring yourself to eat a breakfast this cute? What’s the best beverage to accompany a meal that’s this cute? Does starting your day by eating an awesomely cute teddybear breakfast give you super powers? If so, what would they be? These are the questions we ask ourselves…
My beautiful dry-aged steak.
I make this vow to you.
I will do almost nothing to you. I will not get fancy. You are not the canvas for my ideas about how Cambodian and Croatian cuisines relate to one another. You, like very few ingredients in the world— gray pearls of Beluga caviar, Domaine de la Romaneé-Conti, Oreos— do not need my help to be delicious. I will do everything in my power to avoid fucking you up. I will not get in the way of your magnificence. I shall season you well. I will brown you deeply. I will cook you rare, and let you rest as long as you need. When I slice you, I will slice against your grain, and season you again. I will adorn you in pan drippings, and perhaps a simple compound butter. I will consume all that you are, and leave nothing uneaten.