frites & fries

Mar 11

(From L-R: bacon & dark chocolate, milk chocolate & pink salt, peanut butter & pink salt & Maldon salt & milk chocolate, and pecans & caramel & milk chocolate)

If you live in New York, Chicago or Las Vegas, drop by your nearest Vosges boutique for these decadent chocolate Easter eggs. Even if you don’t celebrate Easter, their chocolates are just really delicious and worth the price.

Tabletop Thursday

Pulling a tablecloth with a motorcycle: Can it be done? Click on the picture to see the video (via Boing Boing)

[Previous Tabletop Thursday]

Link Casserole

Neat triangular packaging for spices (via NotCot.org)
Learn how to fold your dinner napkin like a kimono [Fancy dinner parties!]
Bakelab Bakery has an Alice in Wonderland theme for their baked goods. You can order them online! (via)
Bravo is working on a new show called Around the World in 80 Plates. The premise is that the contestants will work in some of the most famous restaurants. I can’t really see Thomas Keller participating, so…I would not watch it. Plus, I don’t have cable. (via)

Not So Humble Pie: science + baking. She’s like my match in blogging heaven. She made atom cookies!
Custom made chocolates: You could make an Annie (toffee, coffee, peppermint, and sea salt)
Bacon Jam exists. I started browsing a great food marketplace online called Foodzie. Think of it as the Etsy of food or a gigantic online farmer’s market (sans produce). I also found beer and pretzel caramels that I really want to buy.
Dan Barber, the executive chef at Blue Hill (a restaurant that I’m still dying to go to), examines sustainable fishing practices at a TED event.

Mar 10

I found this amazing cocktail on Liqurious: a solid Bloody Mary from Grant Achatz, the executive chef at Alinea. I’ve written about Alinea in a previous post and I’m dying to go there. I think molecular gastronomy is amazing. I’m wondering, what other cocktails would be great in a solid form? a fizzy Bellini? a classic Manhattan?