The Joy Of Cooking: Miniature Food.

These are amazing, and wonderful to watch.

There are books on the wall, a table in the middle of the room, a plant, maybe a floor lamp or two. But something doesn’t feel right in this room, like it’s a set. Suddenly, a gigantic hand reaches into the frame, revealing that the room was indeed a set built entirely in miniature form. The chopping board is maybe the size of a pinky; the knife slightly smaller. This is the world of Japanese miniature enthusiast and YouTuber ‘Joken’ aka AAAJoken, or triple-A Joken.

Currently a member of the YouTuber management agency UUUM, Joken got his start by introducing toys for kids and creating stop motion animations using those toys. But since 2014 he’s created over 200 videos on a YouTube channel called Miniature Space. In it, he creates all kinds of miniature Japanese meals like tempura and okonomiyaki, but also everyday foods like spaghetti carbonara and corn dogs.

You can read and see more at Spoon & Tamago.

How to Play With Your Food.

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an apple, also carved with a variety of Japanese patterns (wagara).

an apple, also carved with a variety of Japanese patterns (wagara).

 

a pattern that resembles the traditional Japanese asanoha floral pattern, carved into broccoli.

a pattern that resembles the traditional Japanese asanoha floral pattern, carved into broccoli.

Oh, how I wish I was talented in the carving/sculpture department. If I had sprogs though, I’d think this might be fun family time, let’s have fun carving up our veg before we cook it and eat it!

Japan has a rich tradition of food carving called mukimono. If you’ve ever eaten at a fancy restaurant in Japan you might have found a carrot carved into a bunny, garnishing your plate. But in the hands of Japanese artist Gaku, the art of fruit and vegetable carving is elevated to a new realm of edible creations.

One constraint to carving fruits and vegetables is that sometimes you must work fast. The moment a peel is removed, oxidization will start to discolor your artwork. So, depending on the variety, Gaku’s carvings are probably created within several minutes. Armed with a tool similar to an x-acto knife and a fruit or vegetable from the grocery store, Gaku carves intricate patterns that are often inspired by traditional Japanese motifs.

Gaku points out that the banana is great fruit to practice with because it’s cheap and easy to carve. When asked what he does with all his creations after he’s done, his reply is simple: he eats them. “Except for the banana peel.”

You can see more of Gaku’s creations on his instagram account.

Via Spoon & Tamago.

Oh. So. Cool.

I want one!

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Made for Ikea’s Space10, this is the Growroom, specifically made for cities, it can grow a communities worth of food and herbs. I’m not urban, but I still want one. The best news? Space10 and architects Sine Lindholm and Mads-Ulrik Husum have open sourced this, so anyone can make one.

You can see the specs at two places: one, two.

Cool Stuff Friday.

The Plains Taco features elk meat and duck fat. It can be garnished with a plethora of tasty ingredients. RoseMary Diaz.

The Plains Taco features elk meat and duck fat. It can be garnished with a plethora of tasty ingredients. RoseMary Diaz.

First up, Frybread. If anything is holy, it is wonderful frybread. Makes me long to be back at the Oceti Sakowin camp, stuffing myself on Melania’s frybread. If there were gods, this would be their food.

Of all the foods most commonly associated with Native American culture, frybread has long been at the center of the table. From one end of the continent to the other, from region to region and tribe to tribe, there are hundreds of recipe variations on the tempting and tasty treat.

Whether inspired by ingredients found close to home or by those from locales a bit more exotic, each of our gourmet variations on frybread bring a creative alternative to the classic treat, and can be down-sized for snacks or appetizers.

Plains Taco

Filling:

2 pounds ground elk meat

2 tablespoons rendered duck fat (may substitute grapeseed, olive, or sunflower seed oil)

2 tablespoons red chili powder

½ teaspoon garlic powder

Salt and pepper to taste

Garnishes:

1 cup endive leaves, rinsed, patted dry, ends trimmed

½ cup cherry tomatoes, quartered

¼ cup diced scallion

½ cup grated provolone cheese

¼ cup pine nuts, whole or coarsely chopped

Optional:

½ tablespoon sliced or diced habanero or serrano pepper

In a large skillet, heat duck fat to melting, or add oil of choice. Heat on medium-high heat for several minutes. Add meat and sauté until brown. Add chili powder, salt and pepper. Mix well, and break up any big clumps of meat.

Spoon meat mixture onto prepared fry breads. In order given, add equal portions of garnishes to each fry.

Serve immediately. Makes 4 servings.

Prairie Taco

Filling:

4 quail, fresh or frozen and thawed

1 tablespoon sunflower seed oil

4 strips bacon

¼ teaspoon ground sage

Salt and pepper to taste

Garnishes:

½ cup tomatillos, quartered

¼ cup sliced green onions, including stalks, rinsed, trimmed, and patted dry

½ cup sunflower sprouts

½ cup grated smoked gouda

Bacon from pan, crumbled or coarsely chopped

¼ cup sunflower seeds, raw or toasted

In large skillet, add oil and quail. Roll quail in pan to coat evenly with oil. Place bacon strips along sides of quail and cook over medium heat, turning quail after three to four minutes. Increase heat to medium-high/high, and continue cooking quail just long enough to brown, about one to two minutes on each side. Remove from heat, place on paper or cloth towels to allow excess oil to drain. Continue cooking bacon until brown and crisp, then remove from heat and drain on towels. When cool enough, remove meat from quail in long, downward, stripping motions. Spoon onto prepared fry breads. In order given, add equal portions of garnishes to each frybread. Serve immediately. Makes 4 servings.

Rosemary Diaz (Tewa) also has Frybread rules and a recipe for basic frybread at ICTMN, which is sporting a brand new look. Given all the pheasant hunting which takes place here every year, I’d be more inclined to substitute pheasant for the quail in the Prairie Taco, but frybread and its toppings is a matter of endless variation, so go Native, and have fun!

Next up, one of the best ideas I have seen in a long while, with superb design: A Reader.

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All images © Paco Ulman.

First-year architecture and urban planning students at the Estonian Academy of Arts have designed and created a shelter titled ‘READER’, a place where people can get away from their daily routine. Among other structures developed by the students, the shelter is located in the national park Lahemaa of North-Estonia. READER was constructed within five days and is made of pine plywood panels. The whole construction stands on three beams supported by nine adjustable legs on the ground. The exterior appears to be a basic cube, whereas in the inside visitors experience the undulating cave-like contours.
People are invited to enter the shelter to escape from their hectic lives into the pages of fiction and fantasy. The winding contours inside the shelter are an attempt to imitate the pages of a book, and metamorphose from a wall into a bench that seats three people. The ribbed walls usher in diffused sunlight which makes the shelter a comfortable niche, where anyone can come with a book and forget about all their troubles.

All images © Paco Ulman.

All images © Paco Ulman.

You can see more images at iGNANT.

Then we have some video game history, with Howard Scott Warshaw:

Via Great Big Story.

And finally, Sea Turtle conservancy!

Via Great Big Story.