The gimmick of Psycho Donuts is pretty in-your-face (staff members wear nurses’ uniforms; doughnuts have names like the Headbanger and Manic Malt) but the best offering, surprisingly, is not, says OCAnn. The apricot fritters are positively decadent, she says, with a nice, crisp exterior and sweet but not syrupy flavor. This is no gut bomb. Meanwhile, the doughnuts are pretty pedestrian at heart, dressed up with cookie parts or cereal.
Your guests will think they’re already drunk when you serve them a cocktail in these Hula Shot Glasses which rock back and forth when you set them on a flat surface. Whoa! Stop the world, I want to get off. The glasses come in cool-toned colors, pictured, or in sunny shades of red and orange.
In this very creepy deodorant ad, a guy sprays on Axe Dark Temptation and is turned into chocolate man, irresistible to chicks. I like the part where he melts his hand off to make hot chocolate. Yes, amputation means love, wouldn’t you agree, Julian Sands and Sherilyn Fenn?
When digging into a pasta course, you want the pasta and sauce to cohere, otherwise the sauce will pool on the plate and leave the pasta bare. There are a few simple tricks that help.
“What you actually want,” explains mbfant, “is not for the sauce to stick to the pasta but for the pasta to absorb the sauce. Anything that gives the pasta a slick surface will prevent this from happening,” including rinsing the pasta or adding oil to the cooking water.
The brand of pasta you use can also make a difference. “Extrusion through bronze dies (as opposed to stainless steel or even Teflon) imparts a rough surface to the pasta that, among other things, makes the pasta absorbent,” says mbfant. Bronze die-extruded brands include supermarket staple De Cecco, as well as Latini and Benedetto Cavalieri, which are available at specialty markets.
Several Chowhounds recommend finishing the pasta in a pan with the sauce. soypower ladles some sauce into a skillet over medium-low heat, adds a serving or two of pasta when it’s just shy of al dente, and cooks until the pasta is done.
Other hounds note that the pasta shape you use can make a difference. “Long, thin pasta shapes simply do not hold sauce as do the shaped pastas,” says Gio, while silverhawk notes that shapes such as shells, radiatore, and penne “are pretty much designed to hold sauce.” Check out CHOW’s guide to pairing pasta shapes and sauces.
Regardless of whether “Sex Pistol” is the best name for anything you’re supposed to put in your mouth, a pop-up food cart in the London department store Selfridges will soon be serving this new ice cream flavor to paying customers. According to the Telegraph:
“The ice cream contains natural stimulants including ginkgo biloba, arginine and guarana and is served with a shot of La Fee Absinthe poured over the top. Creators of the green and white dessert claim it enhances blood flow and increases energy levels and the results are so electric that customers are limited to just one serving per person.”
Dangerously amazing or not, the Sex Pistol doesn’t come cheap. A portion will cost £12 (about $20).
Chowhounds have divergent views about whether to peel beets before or after cooking, and how to go about it.
Some hounds who prefer to peel beets after roasting or boiling use two paper towels to rub the skins off and protect their hands from staining beet juice. Will Owen dons a pair of yellow latex kitchen gloves. Rubbing the beets “with a rubber-clad thumb works better for me than a knife,” he says. When he’s done, he washes his glove-clad hands with dish soap to clean off the juices. Even if you use a knife, cheap surgical gloves will protect your hands from stains, while dishwasher-safe cutting boards will do the same for your counters.
MGZ peels beets before roasting because he likes the caramelization that occurs and doesn’t want to lose it. He finds a vegetable peeler makes quick work of the job. jsaimd peels them after roasting in the winter, but in the summer, she peels them first, then slices them and cooks them on the grill, in a skillet, or in the toaster oven. “Only takes 15 minutes and doesn’t heat up the house. You still get caramelization you don’t with boiling/steaming,” she says.
And if you cook pretty golden or chioggia beets, hounds point out, there are no red juices to stain your hands.