In this week’s roundup of the most interesting food-related stories on the World Wide Web, we discover the chef who grilled steak with molten lava, how to cook perfect steak by searing when frozen then cooking in the oven, the Japanese designer who made edible Lego bricks, how to turn packets of instant ramen into a gourmet meal, and a Filipina’s restaurant named as one of the best in San Francisco.
The chef who grilled steak with molten lava
Self-proclaimed “architechtural foodsmith” Sam Bompas of the London-based culinary design duo Bompas & Parr once cooked steak in an active volcano in Japan. He was so thrilled with the experience that he wanted to share it with everyone. However, bringing a lot of people in an active volcano doesn’t seem like a safe idea. He contacted sculptor Robert Wysocki and geologist Jeffrey Karson, the only two people badass enough to make artificial lava and started their experiment. On the menu: rib-eye steak, corn and marshmallows for dessert. Professional ovens can go only up to 750 degrees Fahrenheit, but lava comes out of the lava comes out of the furnace at 2,000 Fahrenheit. The result: a steak well-done on the outside, but perfectly medium rare in the inside. Read more here.
How to cook perfect steak by searing when frozen then cooking in the oven
If you want your steak to be golden brown and salty on the outside, but soft and buttery in the core, then listen up. This tip is from the cookbook “Modernist Cuisine: The Art and Science of Cooking” and adapted by the New York Times so regular people can try it. Freeze your steak for an hour, generously put salt and pepper, and sear it in safflower oil (or other oils with a high smoke point) in a skillet only until the sides become golden brown. Take it out and put it in a low-temperature oven for an hour. According to Lifehacker, there’s no need to defrost the steak even if it is frozen for a long time. For a perfect steak after work in around 1.5 hrs cooking time, we definitely think this is worth jotting down on a piece of paper and sticking it on your kitchen. Read more here.
The Japanese designer who made edible chocolate Lego bricks
A Japanese designer named Akihiro Mizuuchi made edible chocolate Lego bricks. In his project’s showcase, two cute chocolate bears and one chocolate robot looks like pixelated chocolate. They also seem to have jetpacks behind them, probably made to help them escape hungry mouths. Akihiro also shared on his Flickr page how he made the chocolate molds by putting together non-chocolate Lego blocks. This awesomeness of bringing two childhood delights in one product should be something sold in grocery shelves. However, we fear that the chocolate might melt too easily, and building a whole city made out of chocolate might just get ruined by the army of ants living in your garden. If you were given these chocolate Lego blocks, what would you build? I call dibs on the chocolate Lego cake.
How to turn packets of ramen into a gourmet meal
From: Huffington Post
Instant ramen is something we eat because of these reasons: frugality demands it and instant ramen just tastes so freakin’ good. But the problem is the taste eventually loses its novelty, even though deep inside, you know your body could use a bit more ramen. Yes, we all do. Good thing Huffington posted 15 ways on how to turn your packets of ramen into a gourmet meal. Recipes include Spicy Ramen Mac & cheese, Ramen Noodles with Spicy Korean Dressing, Spicy Shrimp and Saucy Guacamole Ramen Noodle Bowl and Instant Mi Goreng. All ideas are linked to a recipe and simple instructions. Now, you can still be frugal and still host a ramen party! Check out all the ideas here.
A Filipina’s restaurant named as one of the best in San Francisco
Thrillist, a popular lifestyle blog, named Brenda Buenviaje’s restaurant as one of the “21 Best Southern Restaurants Southside Outside the South”. Buenviaje was born to a Filipino Father and a Filipino-Creole mother and grew up in New Orleans, but proudly calls herself a Filipina. After years of experience working as a chef for restaurants such as in Mike’s on the Avenue, Oritalia, Sumi, and Café Claude, Buenviaje decides to open a restaurant in Tenderloin, San Francisco back in 2007. Her casual restaurant can accommodate 28 people. Dishes served include shrimp and grits, Chicken Etouffée, and Cornmeal-fried Shrimp, Oyster or Catfish Po’boy. Diners line up on weekdays to taste Benviaje’s interpretation of Southern Food, so expect to wait for a while to get seated. We know it’s going to be worth it. Read more here.