If you’ve never been to Di Fara’s drop everything and make the trek out to Avenue J.  Pizza is Domenico DeMarco’s art.

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via, boing boing

Literally, a ‘sweet’ collaboration with Ladurée

via. zfashion / notcot

Minus the office and cubicle part.

via, buzzfeed

It tidies rooms.

Available at Hammacher Schlemmer

My friend Charles reminded me of this with some of the facts below:

* Americans eat approximately 100 acres of pizza EACH DAY, or about 350 slices per second.
* Pizza is a $32+ BILLION per year industry.
* There are approximately 61,269 pizzerias in the United States.
* Pizza restaurant growth continues to outpace overall restaurant growth.
* Pizzerias represent 17% of all restaurants.
* 93% of Americans eat AT LEAST one pizza per month.
* Each man, woman and child in America eats and average of 46 slices (23 pounds) of pizza per year.
* Approximately 3 BILLION pizzas are sold in the U.S. each year.
* According to a recent Gallop Poll, children between the ages of 3and 11 prefer PIZZA over all other food groups for lunch and dinner.
* A study done by a U.S. Department of Agriculture statistician and home economist found that in a three-day survey period, 42% of children between the ages of 6 and 11 has eaten pizza.
* 94% of the population of the U.S. eats pizza

That’s a slice from Artichoke (above). photo from mighty sweet

See it big here

The Second Annual Craig Murphey Memorial Hummus Cookoff will be held from 6:00-8:30pm at Brooklyn Fireproof on Saturday, October 16, 2010, as part of the annual Craig Murphey Memorial Fundraiser. The chef with the winning hummus recipe will receive a prize package from Whisk (whisknyc.com), with second- and third-place chefs each receiving a smaller Whisk prize package (exact prizing details TBD). The hummus will be judged by event attendees who purchase a raffle ticket (which comes with a hummus tasting card), with all proceeds from these ticket sales going to the Craig Murphey Fellowship Fund at the New York City Coalition Against Hunger (nyccah.org)

My favorite part from the rules:

- NO STORE-BOUGHT HUMMUS. There’s really no way to tell, but if you do this you are totally lame.

More info here

photo via, the wednesday chef

Eggo waffles and frozen chicken patties combine for a daring meal that should accompany any hungover morning where you can spend the day in bed. This guy at Freezer Burns is my new culinary idol. (video after jump)

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Watching SEC Football games wouldn’t be the same without one of these.

Available at Need Supply Co.

I never realized the fanaticism behind McDonald’s McRib sandwich until I read this Wall Street Journal article. That in turn guided me to The McRib Locator, which traces McRib sightings all across America. For us non-obsessives, the McRib will be back on the McDonald’s menu beginning November 2nd, for a limited time.

Click here to find some McRib’s

Bacon Wrapped Prawns, Stuffed with Jalapeno Cream Cheese and Drenched with Tupelo Honey

Recipe from He Cooks She Cooks below:

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These look delicious.

Recipe from Kitchenist on Etsy

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From Sherwood Forlee:

The Easy PB&J Jar is a jar with two lids that allows you to access all of your peanut butter easily without having to resort to breaking open the jar. As you near the end on one side, simply flip the jar over to get the rest. The straight and smooth internal walls also ensure that no peanut butter is ever left behind a nook or cranny like existing jars.

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A fantastic website idea that is now being turned into a book. All recipes with artwork submitted by October 10th will be considered for publication.

They Draw and Cook, Recipes and Renderings by Artists and Illustrators

via, notcot

http://www.theydrawandcook.com/

An advertisement for the birth of sugar-coated cereal.

via, boing boing

via, the whoa!

Gnarly.

From Early Onset of Night:

“Basically, the entire chicken is smashed and pressed through a sieve—bones, eyes, guts, and all. it comes out looking like this.

There’s more: because it’s crawling with bacteria, it will be washed with ammonia, soaked in it, actually. Then, because it tastes gross, it will be reflavored artificially. Then, because it is weirdly pink, it will be dyed with artificial color.”

I’ll still eat it.

via, buzzfeed