Enjoy delectable links that inspire NOTCOT!
From Dung to Coffee Brew With No Aftertaste. Great NYTimes article on civet coffee (Kopi luwak). *rugenius

From Dung to Coffee Brew With No Aftertaste. Great NYTimes article on civet coffee (Kopi luwak).

#887
Public Pie! “fresh pies + coffee + hot butt” ~ Fun edible installation at Milano Salone 2010 in Ventura Lambrate! *NOTCOT

featured post Public Pie! “fresh pies + coffee + hot butt” ~ Fun edible installation at Milano Salone 2010 in Ventura Lambrate!

#886
Bread artwork & transformation for famous french boulangerie Poilâne, by french designer Julien Madérou. *trendsnow

Bread artwork & transformation for famous french boulangerie Poilâne, by french designer Julien Madérou.

#885
Meet the folks at 100 Circles Farm and see how the McDonald's French Fry is created from spud to fry *sivazero

Meet the folks at 100 Circles Farm and see how the McDonald's French Fry is created from spud to fry

#884
At a shabu-shabu/BBQ restaurant in Bangkok, Thailand, patrons order via touchscreen and food is served by a dancing samurai waiter robot. *eater-natl

At a shabu-shabu/BBQ restaurant in Bangkok, Thailand, patrons order via touchscreen and food is served by a dancing samurai waiter robot.

#883
The Washington Post has its 4th Annual Peeps Diorama Contest.  The inspiration is all over the place, but the fascination with those little Easter marshmallow remains the same. *jstakeman

The Washington Post has its 4th Annual Peeps Diorama Contest. The inspiration is all over the place, but the fascination with those little Easter marshmallow remains the same.

#882
Easter Bread ~ The Kitchn shares this recipe that hails all the way from Slovenia. *jstakeman

Easter Bread ~ The Kitchn shares this recipe that hails all the way from Slovenia.

#881
The Stone Soup shares some great tips on taking better food photos! *jstakeman

The Stone Soup shares some great tips on taking better food photos!

#880
The Quenelle contemplates whether a dome made of chocolate could be a chocolate bar.  Deep thoughts from a land of confection and pastry. *jstakeman

The Quenelle contemplates whether a dome made of chocolate could be a chocolate bar. Deep thoughts from a land of confection and pastry.

#879
Over at L20 Laurent Gras is developing a matcha noodle.... curious and green... *jstakeman

Over at L20 Laurent Gras is developing a matcha noodle.... curious and green...

#878
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They look a little big for dipping, but Sweet Pea's Oreo cookies ala Thomas Keller are otherwise fantastic. *jstakeman

They look a little big for dipping, but Sweet Pea's Oreo cookies ala Thomas Keller are otherwise fantastic.

#877
Brooke Arthur of Range in San Francisco shares her Spring version of a Pimm\'s Cup with Bon Appetit. Her twist on the 1840s classic includes some herbs, strawberry and rhubarb. *smartkitty

Brooke Arthur of Range in San Francisco shares her Spring version of a Pimm\'s Cup with Bon Appetit. Her twist on the 1840s classic includes some herbs, strawberry and rhubarb.

#876
The secret ingredient in the LA Times approach to cinnamon buns is....patience. *jstakeman

The secret ingredient in the LA Times approach to cinnamon buns is....patience.

#875
This little baby chucks cake is perhaps the most adorable thing anyone will ever eat.  Savory Sweet Life goes above and beyond with this one. *jstakeman

This little baby chucks cake is perhaps the most adorable thing anyone will ever eat. Savory Sweet Life goes above and beyond with this one.

#874
This Valencia orange tart is really a delicious piece of design.  Javaholic shares this beautiful creation. *jstakeman

This Valencia orange tart is really a delicious piece of design. Javaholic shares this beautiful creation.

#873
Baked kale chips!  Smitten Kitchen posts this great looking healthy snack. *jstakeman

Baked kale chips! Smitten Kitchen posts this great looking healthy snack.

#872
This gorgeous butternut squash serves as its own dish for this great looking fondue from Cooking Books. *jstakeman

This gorgeous butternut squash serves as its own dish for this great looking fondue from Cooking Books.

#871
Fix Me a Snack has a great yogurt roundup featuring this great Indian inspired mango lassi yogurt. *jstakeman

Fix Me a Snack has a great yogurt roundup featuring this great Indian inspired mango lassi yogurt.

#870
Sardine pasta... Mark Bittman raids the pantry over at the New York Times and comes up with this easy dish. *jstakeman

Sardine pasta... Mark Bittman raids the pantry over at the New York Times and comes up with this easy dish.

#869
New limited edition for Schweppes Slim Can : white metallized with an explosion of simple geometric and colored forms -Work by french creative Fred&Farid *Vodka&Co.

New limited edition for Schweppes Slim Can : white metallized with an explosion of simple geometric and colored forms -Work by french creative Fred&Farid

#868
Kimchi bacon deviled eggs ~ A wonderful looking fusion twist from Momofuku For 2. *jstakeman

Kimchi bacon deviled eggs ~ A wonderful looking fusion twist from Momofuku For 2.

#867
A chat with Richard Joseph of Joseph Joseph on their unique line of home and housewares from Core77. *rugenius

A chat with Richard Joseph of Joseph Joseph on their unique line of home and housewares from Core77.

#866
Looking to entertain both carnivores and vegetarians? Trying to eat a little less meat? The Flexitarian Cookbook can help with that. Currently raising printing funds. All proceeds go to charity! *concerned_cook

Looking to entertain both carnivores and vegetarians? Trying to eat a little less meat? The Flexitarian Cookbook can help with that. Currently raising printing funds. All proceeds go to charity!

#865
‘FoodMarketo. An everyday life market’: One-offs and cooking workshop with the participation of 30 young designer. At the same time, ‘Enzo Mari. Intellectual work. Sixty paperweights’. *abitare

‘FoodMarketo. An everyday life market’: One-offs and cooking workshop with the participation of 30 young designer. At the same time, ‘Enzo Mari. Intellectual work. Sixty paperweights’.

#864
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The New York Times reports on an unfortunate new trend.  With all the new interest in locally sourced livestock there aren't enough slaughterhouses to keep up with the demand. *jstakeman

The New York Times reports on an unfortunate new trend. With all the new interest in locally sourced livestock there aren't enough slaughterhouses to keep up with the demand.

#863
Beer culture reaches a new frontier with... candy!  LA Times has the latest in micro brewed desserts ~ Beer Brittle! *jstakeman

Beer culture reaches a new frontier with... candy! LA Times has the latest in micro brewed desserts ~ Beer Brittle!

#862
Espresso Martini - Espresso Vodka, Creme de Cacao, and Half & Half. *lisagianotti

Espresso Martini - Espresso Vodka, Creme de Cacao, and Half & Half.

#861
Sushisi is a company from Norway that makes DIY sushi kits that include the fish. Nice packaging by Tangram Design. *XzanderX

Sushisi is a company from Norway that makes DIY sushi kits that include the fish. Nice packaging by Tangram Design.

#860
Apple walnut flax seed bread ~ Joy the Baker packs this delicious loaf full of cinnamon, sugar, and buttermilk to make this an overall tasty treat. *jstakeman

Apple walnut flax seed bread ~ Joy the Baker packs this delicious loaf full of cinnamon, sugar, and buttermilk to make this an overall tasty treat.

#859
Move over, Martha. Forget the rainbow sprinkles and pink frosting – it’s time for some cupcakes with cojones. Enter Butch Bakery. Manly cupcakes for manly men. Grunt. *TheUrbanGrocer

Move over, Martha. Forget the rainbow sprinkles and pink frosting – it’s time for some cupcakes with cojones. Enter Butch Bakery. Manly cupcakes for manly men. Grunt.

#858
How to peel an egg.  Stone soup shares the secret to easy to peel hard-boiled eggs... a little procrastination and a little bit of science. *jstakeman

How to peel an egg. Stone soup shares the secret to easy to peel hard-boiled eggs... a little procrastination and a little bit of science.

#857
Beautiful macaroons!  La Tartine Gourmande shares these gorgeous coconut and lime macaroons. *jstakeman

Beautiful macaroons! La Tartine Gourmande shares these gorgeous coconut and lime macaroons.

#856
Kentucky Mimosas: A new spin on the popular brunch beverage. *TheBittenWord

Kentucky Mimosas: A new spin on the popular brunch beverage.

#855
Neil Caldwell has created what could just be the next big trend in food - coloured bacon! The rich vibrant hues are of his project called the Bacon Colour Wheel... *grfk_dzgn

Neil Caldwell has created what could just be the next big trend in food - coloured bacon! The rich vibrant hues are of his project called the Bacon Colour Wheel...

#854
Food/Forms by designer & chef Bengt Brummer is a conceptual dinner investigating how abstract form and shape studies can be translated into culinary terms and create different taste experiences. *Bepster

Food/Forms by designer & chef Bengt Brummer is a conceptual dinner investigating how abstract form and shape studies can be translated into culinary terms and create different taste experiences.

#853
Esslack Food Spray from The Deli Garage. Fresh spray cans full of edible silver and gold paint, lets your food goes from ordinary to bling in seconds. *andyhowardidau

Esslack Food Spray from The Deli Garage. Fresh spray cans full of edible silver and gold paint, lets your food goes from ordinary to bling in seconds.

#852
Viktor & Rolf celebrate their Flowerbomb perfume#s 5th birthday with a cake from top chef and pastry chef of the 5& hotel Meurice in Paris. The ingredients the chefs choose have the same taste as the notes of the perfume. *LeMaterialiste

Viktor & Rolf celebrate their Flowerbomb perfume#s 5th birthday with a cake from top chef and pastry chef of the 5& hotel Meurice in Paris. The ingredients the chefs choose have the same taste as the notes of the perfume.

#851
Milk Punch combines rum, brandy and milk to make a delicious drink that's at least 300 years old. *rumdood

Milk Punch combines rum, brandy and milk to make a delicious drink that's at least 300 years old.

#850
Offering the likes of scones, brownies, muffins, biscuits and, of course, the ubiquitous cupcakes, Outsider Tart is a wonderfully chic slice of American indulgence in West London.... *we_heart

Offering the likes of scones, brownies, muffins, biscuits and, of course, the ubiquitous cupcakes, Outsider Tart is a wonderfully chic slice of American indulgence in West London....

#849
Erez Bar-am of Shenkar College of Engineering & Design created Tea = time + Sugar = time. Sugar = time are sugar bubbles which are designed to float and dissolve slowly, creating little bubbles on the surface of your tea. *atelier 29

Erez Bar-am of Shenkar College of Engineering & Design created Tea = time + Sugar = time. Sugar = time are sugar bubbles which are designed to float and dissolve slowly, creating little bubbles on the surface of your tea.

#848
Wow ~ Let Me Eat Cake makes Maple Macallan Glazed Donuts! (Yes, there's Macallan IN the donuts, as well as besides it) *NOTCOT

Wow ~ Let Me Eat Cake makes Maple Macallan Glazed Donuts! (Yes, there's Macallan IN the donuts, as well as besides it)

#847
Stacy Newgent’s apple dumplings look delicious! *rugenius

Stacy Newgent’s apple dumplings look delicious!

#846
Tabasco Hangover Headquarters: a special-edition food truck serving a Tabasco-infused menu by Laurent Tourondel of BLT Market. Opens today parallel to the Charging Bull on the east side of Broadway in downtown NYC, 12-2. *rugenius

Tabasco Hangover Headquarters: a special-edition food truck serving a Tabasco-infused menu by Laurent Tourondel of BLT Market. Opens today parallel to the Charging Bull on the east side of Broadway in downtown NYC, 12-2.

#845
Painkiller - Sort of like a rum-spiked orange Creamsicle. *CHOW, CHOW.COM

Painkiller - Sort of like a rum-spiked orange Creamsicle.

#844
You'll never guess what's in that cube! Hint: it's a dessert. Check out the pictures of so many more dishes from top LA chefs at the StarChefs Rising Star Revue! *jstakeman

featured post You'll never guess what's in that cube! Hint: it's a dessert. Check out the pictures of so many more dishes from top LA chefs at the StarChefs Rising Star Revue!

#843
Talenti's Hill Country Peach Champagne Sorbetto is quite possibly the most delectably delicious sorbet i've tasted. (Also, i'm still in love with their reusable plastic twist top containers) *NOTCOT

Talenti's Hill Country Peach Champagne Sorbetto is quite possibly the most delectably delicious sorbet i've tasted. (Also, i'm still in love with their reusable plastic twist top containers)

#842
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