(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.
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?
Show Me!
The book, Show Me Now, has a website full of handy how-to’s in illustrated form teaching you how to do things like analyze wine, shuck oysters, weave a lattice pie and a whole list of other things (even how to make a didgeridoo!)
(found via)
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