Yup, we finally are prepared to answer this burning question: “What are cupcake cannons, and should I be afraid?” . Until recently, these had nothing to do with food what-so-ever.
What are they.
Lets break it down. Cupcake Cannons are, by definition, steampunk contraptions physically modified to fire a variety of inanimate objects, in projectile form.
Should you be afraid.
I am not even going to justify that as a question. What the hell is scary about a cupcake? Here’s the Exact reason you should wish, nay – PRAY for a cupcake cannon in your near future.
The Editors at Foodenator had the opportunity to check out some pizza in Midtown West, Manhattan recently. After searching the internet for a tasty piece of New York Pizza, we decided to check out Il Mare, located right by Penn Station and Madison Square Garden.
You can choose to purchase your pizza by the pie or by the slice and there are a variety of flavors to choose from as well. We decided to try the traditional slice of Cheese Pizza and a slice of the Tomato Basil.
First we tried the Cheese Pizza. The first bite was literally heaven in our mouth. There was a perfect amount of each ingredient and it almost melted. The crust is thinner and by the time you get to the end you just want to grab another slice before finishing the crust because the toppings are so good. The sauce used on the pizza is a little too sweet which was our only regret with the pizza.
The Tomato Basil pizza was also very good. They use several different kinds of cheese on the pizza including a fresh mozzarella. We liked that we had a variety of choices by the slice and the staff was very fast and efficient. The prices are very reasonable and you can be in and out of the restaurant in about 15 minutes.
Overall, we give Il Mare 4 out of 5 stars!! Work a trip to Penn Station to check out their pizza.
On a recent trip to Chicago, an editor for Foodenator decided to check out the famous Chicago Deep Dish Pizza.
The restaurant chosen was Giordano’s. The restaurant has been a Chicago staple since 1974 and has since become a local chain. Patron’s have the option to dine in, carry out, delivery or ship a pizza to their homes in a different state. www.giordanos.com
We decided to check out their Tropical Delight Deep Dish Pizza, dressed with cheese, pineapple and Canadian bacon. First of all, the pizza must have weighed at least 10 pounds and we only ordered a small. The first bite was a wonderful mix of flavors but the cheese was so plentiful and stringy that we almost choked on it. The sauce was excellent, a perfect blend of tangy and sweet. There was a good amount of toppings other than cheese. However the crust left us unsatisfied. Not only was it very dry but it really didn’t contain a lot of flavor.
At over $17.00 a pizza, we give Giordano’s 2.5 out of 5 stars.
We are certain there are better deep dish pizza’s in Chicago.
Written by willywanka on April 15th, 2010 · 792 views
Byron M,Foodenate Reader: I heard on CNN that hot babes cannot cook – that they are only able to do certain things well in certain rooms – and kitchen things are not one. IS THIS TRUE? People said my mom was hot and I liked her food. Does that mean I grew up eating bad food? Or were my friends r’tarded? Cause if I don’t know food I think it will really hurt my chances with the ladies. I am kind of scared, please tell me the answer soon.
Marcello C,Foodenate Sous Chef: Dear reader, don’t believe everything you hear on the news. I’m a sous chef at a very prominent ristorante in Boston.Read the rest of this entry »
I N G R E D I E N T S Crisco recommended for preparing the pan
1 cup cold water
3 tablespoons (3 envelopes) unflavored gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Confectioners sugar (for coating the marshmallows) DIRECTIONS
1. Prepare a 9 x 13 x 2 inch pan as follows. Invert the pan. Cut a piece of aluminum foil long enough to cover the bottom and sides of the pan. Place the foil over the inverted pan and fold down the sides and corners just to shape. Remove the foil and turn the pan right side up. With a pastry brush or crumpled wax paper coat the foil thoroughly but lightly with vegetable shortening.
2. Place 1/2 cup cold water in the large bowl of an electric mixer, Sprinkle the gelatin over the surface of the water and set aside. 3. Place the sugar, corn syrup, salt and the other 1/2 cup water in a heavy 1-1/2 quart or 2 quart saucepan over moderately low heat. Stir until the sugar is dissolved and the mixture comes to a boil. Cover for 3 minutes to allow any sugar crystals on the sides of the saucepan to dissolve. Uncover, raise the heat to high, insert a candy thermometer, and let the syrup boil without stirring until the temperature reaches 240 degrees. Do not overcook. Remove from the heat. 4. Beating constantly at medium speed, pour the syrup slowly into the gelatin mixture. After all the syrup has been added, increase the speed to high and beat for 15 minutes until the mixture is lukewarm, snowy white, and the consistency of whipped marshmallow, adding the vanilla a few minutes before the end of the beating. 5. Pour the slightly warm and thick marshmallow mixture into the prepared pan and, with your forefinger, scrape all the mixture off the beaters. Smooth the top of the marshmallow. 6. Let stand uncovered at room temperature for 8 to 12 hours or longer if it is more convenient.
7. Then sift or strain confectioners sugar generously onto a large cutting board to cover a surface larger then your pan. Invert the marshmallow over the sugared surface. Remove the pan and peel off the foil. Strain confectioners sugar generously over the top of the marshmallow. 8. To cut into even 1 inch strips use a ruler and toothpicks to mark it every 1 inch.
9. Prepare a long, heavy, sharp knife by brushing the blade lightly with vegetable shortening. Cutting down firmly with the full length of the blade, cut the marshmallow into 1 inch strips. (After cutting the first slice, just keep the blade sugared to keep it from sticking.)
10. Dip the cut sides of each strip into confectioners sugar to coat them thoroughly — you should have enough excess sugar on the board to do this. 11. Now cut each strip into 1 inch squares. (You may place three strips together and cut through them all at once.) Roll the marshmallows in the sugar to coat the remaining sides. Shake off excess sugar.
12. Store in a plastic box or any airtight container — or plastic bag.
Yield: makes 1 pound, 10 ounces of marshmallows