Check out these hallow pastries made from herb and vegetable juices a.k.a. blow dough. I wonder what they taste like! From designboom:
“‘Blow dough’ by Omer Polak and Michal Evyatar, in collaboration with chef Erez Komorovsky, manufactures colorful dough balloons filled with scents developed by a combination of natural herbs and vegetable juices. by using industrial blowers…the team is able to bake the seasoned bread during inflation…the act of eating is enriched by an understanding of how the small motions required for consumption can work to affect each of the individual senses. as hungry customers grab the light and airy pastries with their fingertips, they take warm bites that open up the interior so odors can float into the atmosphere around them, filling their nostrils with hints of the flavor profiles.”
3 Incredible Cantonese Dishes You Need To Try Right Now by Yours Truly made the LAist food section today! I’m so excited to share with you all some of my favorite Cantonese dishes that you can’t find anywhere else.Take a look!
Created by me, Lonnee Hamilton. I'm a James Beard Award nominated food writer. My Cookshelf is a motley collection of recipes, food-related blog posts and whatever comes to mind. Things I find interesting are recipes from around the world that I think I could actually cook, the politics and history of food (where we get it and how it's grown), and living and eating in Southern California. Cheers!
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