"idea" news and stories

Halloween is a holiday that is purely about fun and, for us at Slashfood, that means that we want to play with our food a little bit. This school lunch, dubbed the lunchbox of the damned from Vegan Lunchbox is the most creative way we've seen to have some seasonal fun with food. The two shrunken heads are absolutely brilliant, made by carving a face into a peeled apple before baking it, which leaves it with a wrinkly skin, soft texture and concentrated apple flavor. Each apple, er, head, has two little cloves for eyes. The highlight of the meal is the mummified calzone with a bucket of blood dipping sauce. Jennifer photographed the way she folded the dough for the veggie calzone before baking it, and it is easy to recreate based on her diagram. Her blood is pizza sauce.

Even if you don't pack a lunch, although this is sure to be a hit on the playground, you can use these ideas to prepare a great Halloween dinner for yourself and your family, if you're not going to go all out with an elaborate Halloween party instead.

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This is a cute table. It has a retro-futuristic look to it - like something that they might have had on the Jetsons. The unusual feature is that it holds a six-pack of beer in the center, making it the ideal table for beer drinkers (though you could certainly put other bottles in the holders). The Beertable, described by the designer simply as "beer+table=beertable" seems to still be in the design stage, and not in actual production, so this seems like the perfect time to gather some commentary on it.

Do you like it or hate it? And more importantly, would you buy it if it were released?

I could easily see it in a diner, or used as a buffet table with snacks if a group is getting together to watch a big game. It would be better, perhaps, if it had a cooling unit in it for the beer or soda, but with only six bottles, it's unlikely that they'd last long enough to get warm anyway.

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The kitchen at El Bulli, recently chosen again as the best restaurant in the world, is at the forefront of culinary innovation. Diners wonder how the food is done and chefs take sabbaticals just for the chance to visit. Without dropping everything and going to Spain, you can take a tour of the kitchen, too, via the Decoding Ferran Adria DVD. The DVD is hosted by Anthony Bourdain, who visits the "lab" in Barcelona and tracks the progress of food at the restaurant from a mere idea to a plated dinner, a process which can take up to 6 months.

A few short clips of the film are available, to get a taste of what you'll find on the full-length, hour-long DVD.

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