"photo" news and stories

The difference between a sticky bun, cinnamon bun and cinnamon roll has always been a bit confusing. So far as I can tell, a sticky bun has a gooey topping (or bottom) that is baked in the pan right along with the buns. One thing I know for sure is that sticky buns are not treats for everyday eating, loaded with butter and sugar. Jennifer, the very innovative Domestic Goddess, made up a batch of these gorgeous buns that are light enough to enjoy without forcing yourself into the gym later to compensate. Her banana sticky buns are rich with banana flavoring and, while they still have a bit of butter (primarily in the filling and the topping), they also have a bit of whole wheat flour in the dough and use egg whites instead of whole eggs. It's still not health food, but since they're sure to put a smile on your face, who could say that they're not good for you? The recipe can be found here.

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Tyler and Amanda love to eat and love to share their interest in all things edible through their blog, What We're Eating. As it turns out, they eat a lot of good stuff and take some really outstanding photos of all of it. They also present their posts in a very unusual (for a food blog) dialogue format that is a lot of fun to read. This is a picture of some Pork Tamales that they had down in Rosarito, Mexico. They declared the tamales to be the best they'd ever had - and judging by the picture, I don't doubt it. Of course, both Tyler and Amanda prefer other Mexican foods to tamales, so the tamales only got a 4.1/5 star rating. At least it wasn't the tamale's fault.

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Adding potato to bread doughs gives them a moist, but very light texture. Potatoes are on the bland side, though, so Gemma, the Part Time Pro-Bono Baker decided to add a little more flavor to her potato biscuits by adding cheddar cheese and topping them with poppy seeds for a bit of crunch. They take mere minutes to put together, and even though the potato needs to be cooked in advance, boiling one potato doesn't take much time. When I bake things that call for adding potato to the dough, I will often just use reconstituted potato flakes, which you can buy at the store. They turn out the same consistency in the finished product - and these biscuits are a finished product I wouldn't mind seeing on my table.

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Every foodie who likes to take a good picture needs to invest in one of these bottle-top tripods. The way it works is simple: there is a tripod attachment on the top of a bottle cap. The cap fits onto any bottles with a 28.5 - 30.5-mm diameter. Using a tripod will virtually eliminate shaking and blurs in your food photographs and allow you to focus on your angle, plating and presentation. Of course, it is also a great way to set-up other types of photos, like a group shot at a family barbecue, for example. If you do try it, make sure to send us your food porn pics! Price: $19.99.

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We've seen strangely shaped watermelons and monster watermelons, but we have yet to see watermelon carving of the magnitude found in this online gallery. The horse and cyclist, shown above, are two of my favorites, though the skiier and Taj Mahal are very impressive. Watermelons are natural canvases for food art due to their large size and thick but easily carved rind. The fact that they are colorful is an added bonus. With a sharp knife and a steady hand, it does not seem like it would be that difficult to carve a basic pattern into a watermelon - after all, thousands of children carve into pumpkins every year, and watermelon carving does not require you to gut the fruit before starting.

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