Kitchen Gadgets

Really Cool: astronaut ice cream
Food technology at it's hottest. Originally made by the Whirlpool Corporation for the Apollo missions. At Thinkgeek the freeze dried ice cream comes in three flavors: Neapolitan (chocolate, strawberry, and vanilla); mint chocolate chip; chocolate chocolate chip


The designers at Umamy think up beautiful objects. You can look at them on the website, you can't buy them in a store unless you ask the makers if you have the budget...
Funny little kitchen helper that avoids the pages of your cookbook flipping back and you trying to fold them down with your hands full of butter...


Nice table to eat at when you're in a hurry.



Things to eat or to look at ? Edible design by unicahome


Handy bag when you go to the market. When you don't need it you roll it like a pair of socks in a small package. So now you can say NO to plastic bags and always have your own AND collect all colors.

Slow food: Caviar d'Escargot

I woke up this morning sweat-broken and feeling confused with a this voice in my head repeating "caviar d'escargot". And I remembered vaguely somebody had said something lately about this new snail caviar graze ...
So while waiting for the appointment with my shrink to help me work through this snail childhood issue, I decided to do some research what's this food is all about.
In France snails are quiet common staple and dish served in restaurants. They're not as bad as it sounds, provided they are Fresh and not the canned version (but isn't that the same rule for every thing?). When you're new to snails or want to make sure you get the real thing go to L'Escargot 38 rue Montorgueil Paris 1e. Metro Sentier.

Eating the eggs of snails could be the next culinary frontier for some. In the 1980ties they started to produce the caviar from the snails' eggs. Just preserved in brine they were pretty tasteless and uninteresting. Now the pearly white and rather big eggs from the Helix Aspersa Maxima get a more delicate treatment with fleur de sel de Guérande, rosemary oil and citric acid. They come out tasting like a walk in the forest after the rain with a hint of mushroom and oak leaves and a pleasant crush (is that the shell?)
A real delicacy with a price to match: around 1500€ per kilo.
1 snail produces about 100 eggs that's 4g per year. And they are not killed to get the eggs unlike the real caviar.

For recipes and buying online in English: www.bienmanger.com



pour des recettes de caviar d'escargot: (aussi commender en ligne) www.bienmanger.com
www.750g.com




sources: de Jeager and Reuter