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WHAT? Gravy IN Biscuits

Since the New Year I seem to have seen a great variety of wonderful food inspiration. The standout this week is an abundance of foods wrapped in carbs of some sort(even though I'm attempting to cut down on carbs, they seem to be calling out to me).

Every culture seems to have their own take on this combination. Dough is great. It’s made from pantry staples, and has served for centuries to stretch out limited food supplies through the lean months. It once extended life spans, but is now an delicious opportunity for indulgence. The dumpling/calzone/empanada remains a great comfort food, connecting us to that part of our culinary history.

It is in that spirit that I love that some creative cat has turned a breakfast favorite inside out! Mini Gravy IN Biscuits, is like a savory cream puff or bao!

HOW TO:
Simply fold semi-frozen veggie sausage gravy inside biscuit dough and then bake. The freezing of the gravy gives the biscuit dough time to set, and keeps the outside on the outside and the inside on the inside. They are best hot out the oven and have the same delicious familiar flavors of the classic breakfast...just slightly out of the ordinary.

Blumenthal Schmumenthal

Down a cobbled-stone street in north London, lives ice cream magic. Chin-Chin Laboratorists, behind a haze of white gas, servers sporting lab coats and science-class goggles whip egg custard instantaneously into dense ice cream courtesy of liquid nitrogen. Scaffolding links and color-coded boxes seal the laboratory-deal for this, Europe’s first ‘nitrogen ice-cream parlour’.

First, you get to choose the flavor of your choice, from Madagascan vanilla bean to basil to lemon curd. Post-transformation, the steaming creamy concoction is then finished off with a range of flask-filled toppings, like macadamia brittle or violet marshmallows. Heads up Blumenthal; there’s a new mad scientist on the block.

Chin-Chin Laboratorists
49-50 Camden Lock Place

The Green Green Grass Of NYC

Exhibiting at the Invisible Dog Gallery in Brooklyn, New York, these growing grass sculptures change every time you see them. Made of soil and wheat seeds with a structure from recycled metal, they're the creative work of mixed media artist Mathilde Roussel-Giraudy.

"The natural world, ingested as food becomes a component of human being," Roussel-Giraudy says. "Through these anthropomorphic and organic sculptures made of soil and wheat grass seeds, I strive to show that food, it's origin, it's transport, has an impact on us beyond it's taste. The power inside it affects every organ of our body. Observing nature and being aware of what and how we eat makes us more sensitive to food cycles in the world - of abundance, of famine - and allows us to be physically, intellectually and spiritually connected to a global reality."

The Agency List

The Agency List is a visual resource showcasing innovative agencies leading the industry into the next generation. The Agency List features those who continue to enhance our digital experience and stimulate our creativity.

With so many resources on the web, the guys at 'The Agency List' decided to create a central repository where users can view details for cutting-edge projects from featured agencies, and easily retrieve an agency's contact details, twitter handle, or link to the agency's website.

Each agency is hand picked and churn out the most exciting and innovative work.

Check it out.

GrannyTunes

If my grandmother had an iPod it would definitely look like this.

Food Snob much?

I love this. The developed conception of the package shape resembles an udder, which presents the first half of the message in that soy milk is identical to that of a cow. The second part of the message is delivered via the colour score and décor of the packaging, which concentrate on the phytogenesis of the product, creating an image of nature and health.

This brings me to mention a recent 'situation'.

I had some friends stay for New Year. I've known them for a long, long time, and it was fun to have them. But I was surprised to discover an area of life where we seem to have little in common: food. Now, I am not a food Nazi. I (attempt) to run quite regularly, and enjoy keeping fit. Plus, I have a slight intolerance to lactose. What this translates into is that I prepare/consume mostly food fresh, and try ridiculously hard not to snack. I also drink/use on cereal soy milk.

My friends think I am a freak. So, this special diet you're on. Can you have bread? Can you drink milk? Wow, what a commitment! It’s not exactly a medically regimented diet. She was also unimpressed with the contents of my fridge, giving it a cursory glance and a shrug. For breakfast, I offered homemade whole wheat blueberry pancakes made from scratch. She opted for a full fry up. I'm surprised how strongly I feel about this. Many people do not seem to share the passion for fresh vegetables. They have never even been in a Whole Foods store, and it's not because they can't afford it. None of this makes them bad people. They are in fact very pleasant people. They're just not food snobs. But I apparantly am. And it's an issue. Not a big one, not one that I would bring up in a million years, but it's there. If you would have asked me, I would have never said that food can separate people. But now, I see that it can. And a couple of times my friends stay I felt like saying, "Drinking soy milk does not make me weird!"

I'm going to go have a tomato.