I can’t seem to find it anymore, but Trader Joe’s had a macadamia cashew nut butter that went well with marshmallow creme. Made a fluffernutter better than with peanut butter. Marshmallow Fluff is the stuff to use. Here’s a cookbook too.
Fluffernutter, from the Marshmallow Fluff website
More from the UK: Chocochic Very Vanilla Almonds Covered in White Chocolate. Brand and packaging designed by Pure Equator.
Found via Popsop
Something weird happened between now and the 1970s. Vanilla turned brown. Or beige. Or something like that.
I remember Shasta Creme Soda used to come in a metallic blue can. A lot like their cola can, but more of a turquoise blue. To find something vanilla, all one had to do was look for the blue packaging. It was a design standard.
Joyva Halvah (above) still gets it. They still use their old can design.
Vanilla was blue. Something happened and it isn’t anymore.
‘gruesome and delicious’
A hand made from meat. With onions, cheese and ketchup. Served on a bed of mashed potato. Details and step-by-step recipe here.
Found via Twitter.com/Typegirl
Stephen Von Worley maps McDonalds locations in the US. Looking at the Dakotas, there’s not as many as one would think. Details here.
For a few years now, Don Reid’s been photographing the food at The Oak Café. The photos are published annually in The American River Review, the award-winning literary magazine at American River College. I was one of the faculty advisors for the 2008 edition, the first to profile the school’s culinary department.
Here’s his photoset.
Oak Café interior, art by Craig Smith
One of the reasons I teach at American River College is The Oak Café. Staffed and run by culinary students, the Oak Café is one of the hardest tables to get in Sacramento – with four star ratings [twice from The Sacramento Bee] and mucho local critical acclaim, they don’t skimp on anything. It’s a foodie’s dream tucked away in a corner of a Community College.
Type treatment, set using my Escoffier Capitaux font
vincent
A while back, Café instructor Teresa Urkofsky borrowed my copy of Mary and Vincent Price’s A Treasury of Great Recipes (1965). Known for his horror films, Vincent Price (1911-93) was also one of the pioneers of the gourmet movement. He used his celebrity to promote high class eating worldwide. And this over-the-top cookbook – which features funky recipes from the best restaurants in the world (at the time) – is a testament to his love of good food. [Read more →]
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