Watch Noma's René Redzepi and Jiro Dreams of Sushi's Jiro Ono Talk Shop

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Noma's René Redzepi and Jiro Ono are both incredibly decorated chefs, but they couldn't seem more different. At only 37, Redzepi's got a lot of restaurant-ing left in him while Ono's at 89 and watching his sons (and former students like Daisuke Nakazawa in New York) take over his mantle. What happens when the two of them meet for tea? What do they talk about?

You can watch Redzepi do most of the asking in the video after the jump. Passion, love and innovation all come up, and who wouldn't want to listen to Jiro talk about that?

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This Is the Magic Behind the Soda Can

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It's magicallll

We interact with so many aluminum cans a day, we forget how amazing they are. Trillions are produced a year, and how often do you see them fail on their own?

The video after the jump looks at the engineering and design magic behind the can. It's almost 15 minutes, sure, but it's one of the most interesting 15 minutes you can spend thanks to University of Illinois Professor Bill Hammack, known as the engineeringguy on YouTube. Where are cans shaped the way they are? When did tabs become a thing? And how are they so strong?

All these questions are answered after the jump.

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Here's Something You Can Do With Your Leftover Chocolate Bunnies

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Easter's over, which means you can eat whatever you want again and say goodbye to all of those cheap fast food fish sandwiches. It also means you might have a bunch of extra hollow chocolate bunnies laying around, and if you don't want to eat them for some reason, I have some ideas for you, and they all involve heat.

Check the video after the jump for somethings that make me.. uneasy. What you'll see in the video is striking, it's beautiful, and in its own way, it's a little horrifying. Don't tell me you're not a little curious.

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AnQi Noodle Madness: Five Specials Through April 6

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Anne Marie Panoringan
Meatless eats

Dishes involving noodles rank right up there with rice cravings. Pancit, spaghetti, pho-- we don't discriminate against tasty strands. So when AnQi's kitchen wanted to remind us of their noodle bar, we were all in. The following food porn can also be ordered from the dining room or to-go. Take your pick from these twirlable, slurp-worthy options, but only through Monday during lunch service.

Butternut squash in kale soba noodle salad (pictured above)
While most of us envision steaming plates, this entree keeps it cool with a coconut and peanut vinaigrette. If the description wasn't healthy sounding enough, they added blueberries for good measure. The sweeter elements made it unique, but we were ready for warmer options.


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This Can Cheese 3D Printer Is the Future

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Cheese printer.

It's rare that I can just see something and say, "That thing, that thing is the future," but I just watched a video of a 3D cheese printer, and well, tomorrow is yesterday. It's just so magical, and I don't want to say too much as to rob the contraption of its majesty.

Just know that the video after the jump is one of my new favorite YouTube videos.

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This Is How You Make a Giant Chocolate Easter Egg

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Imagine laying that one..

Lent is almost over, which means it's almost that time of the year when I start craving hollow chocolate shells of bunnys, eggs, and Santas left over from Christmas (chocolate doesn't really expire, right?) Most of them are going to be the manageable-but-not-quite-satisfying, small-enough-to-hold-with-one-hand sized, but if you look around you might find one of those obscenely giant ones.

Ever wondered how the nicest ones are made? Well, if you check the video after the jump..

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In An Ode to Orange County, The Vulgar Chef Unleashes Doritos-Crusted Carne Asada Balls

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Photo by Kyle Marcoux
Said balls

Kyle Marcoux feeds the internet filthy, filthy food porn. Bacon cannoli gushing canned cheese like silly string. Cookie dough taco shells stuffed with melting ice cream. Big Macs dismantled and put back together as pseudo-sushi.

Operating under the title of The Vulgar Chef and nearly 60K Instagram followers deep, Marcoux popularized NSFW geotagging and captions to brand his work. A photo of a hash brown waffle lovingly topped with egg yolk? Geotagged as "i wipe side to side fuck off" and detailed as "I prefer the canned dog food looking trash has over some homemade waste of time cocksuckery... I can't wait to shit this out of my hairy light socket."

Bravo, sir.

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Watch OC Chefs Read Their One-Star Yelp Reviews

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Of course..

Everyone's open to criticism. I'm sure you all get it in real life, I get it in the comments, but no one really gets as much or as vicious criticism as chefs. If you're successful, you'll get thousands of Yelp reviews, and more of a few of them will be one-stars. And it's not surprising, 'cause it's easy to be a jerk online.

But, as this video by our friends over at Foodbeast will show you, chefs are people too. The video features three OC food purveyors (Playground's Jason Quinn, The Lime Truck's Daniel Shemtob, and Afters Ice Cream's Scott Nghiem) readings their one-stars à la Jimmy Kimmel. Check it out after the jump.

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This Is How You Open a Beer With a Piece of Paper

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Can you guess what's going to happen?

Ever find yourself in need of opening a non-twist-off beer without a bottle opener or lighter or hard-edged surface? Do you for some reason have a piece of printer paper with you? Well, I have the perfect video for you after the jump.

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VIDEO: ¡Ask a Mexican! on Why Mexicans Hate Yellow Cheese So Much

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Buzzfeed Video
Hater

Earlier this week, Buzzfeed released an amusing video where they gathered a group of Mexicans from Los Angeles (the King Taco shoutout was the giveaway, Adrian!) to try Taco Bell for the first time. Typical hilarity ensues, but the part that got me the most was the above reaction from the mujer, because it dovetailed nicely with stories I had been hearing from Mexicans about their revulsion to yellow cheese on Mexican anything and how that was not "authentic."


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