28 April 2011
Bompas & Parr was founded June 2007 and creates food art using gelatin desserts, colloquially called jellies. Named after the defunct food company of the same name, the company uses food molds to make edible decorations shaped like buildings and other architectural structures. Bompas & Parr (two manly-men with an affinity for bow ties) have been noted for their detail and have competed in culinary artwork competitions, an example being the Architectural Jelly Design Competition organised for the London Festival of Architecture.The company claims their projects explore how the taste of food is altered through synaesthesia, performance and setting. Currently the focus of their projects is gelatin based because they feel it is a perfect medium for an examination of food and architecture due to its plastic form and the historic role it has played in exploring notions of taste. Bompas & Parr also claims to be the first group to ever record the sound of jelly wobbling.
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26 April 2011
Supplies you’ll need:
* 3.5 yards of twine
* 14 ounce can for a smaller bracelet or a 20 ounce can for a larger bracelet. Any other round object that has the appropriate circumference for your wrist will do.
1. Wrap one end of the twine around the can to shape an X. Leave about a 4" tail. You will need this tail at the end to finish the bracelet.
2. Wrap the long end of the twine around the can again and bring it up to the middle of the X. Then pass the long end of the twine under the right, upper leg of the X and pull the long end all the way through.
3. Next, move the upper left leg of the X over the right leg of the X to create an oval shape.
4. Pull the long end of the twine through the oval shaped opening you just set up.
5. Turn the can a bit and you will see that the oval shape has created another X shape. Again, pass the long end of the twine under the right upper leg of the X and pull the end through.
6. Repeat steps 3 through 5 until you get to the beginning of your project.
7. You will now find a three-stranded braid. Follow the twine you initially laid out and create a parallel second line.
8. Continue around the can. If you find that it's getting too tight to pass the twine through the openings, you may want to take the bracelet off the can and continue with the knotting in your hand. If you take it off, be careful not to pull the twine too tight, otherwise your bracelet will shrink on your wrist.
9. Continue knotting the rope around the bracelet until each strand of the braid has one parallel line — a total of three passes. At this point you can stop or add another three passes to create the traditional pattern of three parallel lines, like the bracelet in the third picture in this step.
10. To finish, just knot the ends together and weave them into the inside of the bracelet.
23 April 2011
Deviled eggs are a perennial favorite at family gatherings, especially at Easter when hardboiled eggs abound. But unlike Grandma’s eggs, seasoned with yellow mustard and a bit of relish, these Curried Deviled Easter Eggs are packed with complex flavors.
Mango chutney adds spice and sweetness to the mixture of mashed egg yolks and mayonnaise, and curry powder further enhances the flavor of the filling. Finely chopped green onions add freshness, and crispy crumbled bacon adds a salty crunch.
These eggs can be made the evening before your Easter brunch. Alternately, I like to prepare the filling ahead of time without adding the bacon. An hour or two before my guests arrive, I then fold in the crisp bacon and pipe the filling into the creamy colored boiled egg whites.
2 slices bacon, cooked until crisp, drained and finely chopped
1 dozen eggs
1/3 cup regular or reduced-fat mayonnaise
1 tablespoon finely chopped mango chutney
1/2 teaspoon curry powder
1 tablespoon finely chopped green onion
Salt and freshly ground black pepper, to taste
Place eggs in a Dutch oven and cover with water. Place pot over high heat and bring to a boil. Reduce heat to low and simmer for 10 minutes. Immediately place eggs in a bowl of ice water to chill completely. Crack shells by rolling eggs on a work surface and peel under cold running water. Dry eggs with paper towels, slice them in half and remove the yolk.
Mash the egg yolks in a bowl. Add mayonnaise, chutney, curry powder and green onion. Fold in chopped bacon and season to taste with salt and pepper. Pipe or spoon filling into the halved eggs and cover and chill until ready to serve.
Makes 12 servings.
Soooo Easter is upon us. And that means that hard-boiled eggs are also upon us…so we may as well make those eggs handsome (not pretty) right? and what better way to do that than by adding a mustache!?
But if mustachioed eggs are not your thing...here is a simple recipe for egg dye (you can of course always buy the PAAS Easter Egg Dye tablets at your local grocery, but if you wanna try things the oooold fashioned way, here ya go)
1/4 teaspoon food coloring
3/4 cup boiling water (for each color)
1 tablespoon vinegar (for each color)
For each color, measure food color, water and vinegar into bowl about size of a cereal bowl. Mix well with spoon, use separate spoon for each color. Following each color listed below, you will find the number of drops of each food coloring to be added to about 2 - 4 ounces of vinegar for dipping.
Lime - 24 yellow, 4 green
Purple - 15 blue, 5 red
Cantaloupe - 24 yellow, 2 red
Jade - 17 green, 3 blue
Plum - 10 red, 4 blue
Spearmint - 12 green, 6 yellow, 2 blue
Raspberry - 14 red, 6 blue
Maize - 24 yellow, 1 red
Watermelon - 25 red, 2 blue
Teal - 15 green, 5 blue
Enjoy a Happy Easter with the ones you love!