07.16.2010
Chuck the cardboard box. Macaroni has grown up. Located in a curvy elbow noodle shaped space in Soho NYC lunch time is on a whole new level. From the, umm basic? four Cheese: Queso Blanco, Fontina, Emmental and Gouda to Mac Lobsta, this macaroni isn’t kids stuff.
And with take-out containers shaped like giant tubes of pasta it is hard to resist running out with an order under your elbow.
54 Prince Street
New York, NY
(212) 226-8877
http://www.macbar.net/
07.12.2010
Now this is screwed up. And I used to complain about having to eat the crusts off my sandwiches. Imagine finding this in your lunch box.
Candwich
Sandwich in a can
by Mark One Foods Corporation
05.21.2010
Betty Crocker’s Cooky Carnival Cookbook
Forget cupcakes, give me a cake that looks like this any birthday.
6 ½” by 9 5/8”
General Mills (1957)
05.19.2010
Photographer Dwight Eschliman embraces his obsessive compulsive side by deconstructing items down to their core components. The Twinkie Project, a series of 37 photographs featuring the individual toxic ingredients used to create these spongy wonders, make up his latest collection. You can view the entire project online here
From left to right, top to bottom
2 Twinkies, Vegetable Shortening, Animal Shortening, Sorbic Acid, FD&C Yellow 5, Whole eggs, Dextrose.
05.18.2010
You have to love people’s inventiveness. Still seen at garage sales in my home town, the Egg Cuber makes one wonder whether the square chicken or the square egg came first? No matter how you slice it, the egg cuber evens things out with perfect 90 degree corners.
Via copyrant