Source: adski-kafeteri.livejournal.com
Source: mudwerks
Spivey's chicken mascot
Source: mudwerks
Despite its size and the fact that it kills 50 people in Japan annually, the Asian giant hornet is also a delicacy. So, while you might have wondered how to kill it, I and Chef Joseph Yoon, founder of Brooklyn Bugs, wondered how to cook it. To highlight just how versatile these bugs can be, Chef Yoon crafted a selection of dishes that bring out the delicate flavor and texture, as well as the shocking appearance.
Source: Lifehacker
Philadelphians first introduced a crustless dessert called “Centennial Cake” in 1876. Unfortunately for Centennial Cake, the Amish wanted something they could eat with their hands over morning coffee, and this crumbly format didn’t work. Bakers tossed the batter into a pie crust, effectively creating the handheld version now known as Shoofly pie.
Source: mudwerks
Cinnamon buns covered in berry icing. This fried and frosted delicacy hails from Thunder Bay in northern Ontario.
well fuck me I’m hungry
Source: mudwerks
...At its core, the frog cake consists of two pieces of sponge cake joined by a thin layer of jam and topped with a scoop of buttercream. To transform this pastry into a frog, bakers coat everything with green fondant icing, add a slit in the creamy “head” to create a mouth, and top it off with two tiny fondant eyes.
The frog cake was first created by the Adelaide-based Balfours Bakery in 1922. Legend has it that Gordon Balfour was inspired by the fanciful confectionery he came across during a trip to Europe. At first, Balfours made exclusively green frog cakes, but they later ventured into pink and brown varieties, as well as customized colors for local soccer teams...
Source: mudwerks
Mr. Bourdain in Hanoi, Vietnam, in 2016.
Source: The New York Times
khachapuri (pronounced “hatch-ah-POO-ree”)
mmm...hmmm?
mudwerks reblogged
Edna May Wonacott in Shadow of a Doubt (Alfred Hitchcock, 1943)