Categories
Hit-Or-Miss

How To Make EDIBLE CAKE STEINS With Duff Goldman [WATCH]

“You can’t have your cake and eat it, too.”

Words, I imagine, that cake innovation pioneer Duff Goldman decidedly ignored, and thank the sugary, candy-coated gods above that he did.

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For the three people on this Earth who don’t know, Duff Goldman is a famed pastry chef renowned for his extravagant and over-the-top (in the best way possible) cakes and his countless appearances on the Food Network. His appearances include many of his own shows (Cake Masters, Ace of Cakes, Duff Till Dawn) and as a guest on others (Iron Chef America, Man v. Food, Oprah, etc). Charm City Cakes is Duff’s inaugural bake shop located in Baltimore, while a second location, Charm City Cakes West, was opened in Los Angeles in 2011.

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Melody and Duff eagerly chomp into their sugary glasses.

Recently, the sharp minds at Foodbeast and artistically gifted hands at Charm City Cakes West teamed up to create a mouthwatering innovation tailored to fit the absurd yet inspiringly creative nature of our generation. With the help of some members of the Foodbeast team, Goldman and his colleague Melody created an edible stein made of sugar, stuffed the stein with some chocolate cake and ganache, then topped it off with the espresso-inspired Stone American Stout, enveloping the cake stein with a “casual dessert” aura.

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This unusual yet revolutionary creation speaks volumes about Goldman’s character as a chef and television personality, the type of person that focuses on making good times and memorable moments the endgame. Fun, resolute, deliciously practical and reflective of its maker, the cake stein will take you from thick to rich to sweet, all in one “glass.”

You can catch Duff Goldman and the supremely talented men and women he works with TONIGHT (5/16) at 9 PM PST on the season finale of Cake Masters, only on The Food Network.

Categories
Fast Food

Chick-fil-A’s First New York Location Will Take Customer Orders In A Whole New Way

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With Chick-fil-A gearing up to open its first New York City location, the company will introduce a new ordering system to the restaurant. The chicken-themed fast food chain will be utilizing tablets to speed up the waiting process for patrons, NRN reports.

While customers are in line, servers will take their orders with tablets and send the requests straight to the kitchen. Each customer is given a different colored tag for their specific order which they’ll use to pay at the register. Once the order is paid for, customers are handed a vibrating pager that alerts them when their order is cooked and ready to be picked up.

This process is similar to how other fast food chains like McDonald’s and In-N-Out handle busy drive-thru hours, minus the pagers.

Chick-fil-A tested its new system at a Chicago location and discovered that it reduced customer wait times from 10-15 minutes down to 4-6 minutes.

Optimistically, with eight crew members taking tablet orders for the restaurant, 100 transactions can be made within each hour.

While the method won’t hit every Chick-fil-A location, it will debut in at least 30 urban restaurants that don’t feature a drive-thru. This includes mall locations and spots with high-volume traffic.

 

Categories
Hit-Or-Miss

Artist Builds Model City From Potatoes

It took artist Peter Root three weeks to create his city of potatoes with nothing more than a knife, a bicycle repair kit, 176 pounds of potatoes, and a dream. Root’s cityscape, which he named Plot, was created in Istanbul, Turkey. Though Plot was not modeled directly from from the Istanbul, Root says that he’s taken certain aspects of the city into the design.

“I chose potatoes because they are available in abundance and are amazing things to sculpt with,” Root told The Sun. The British artist felt there were so many different ways to work with potatoes because of it’s various densities.

Root put a meticulous amount of detail into the city’s skyscrapers, city blocks, buildings, mosques, and hundreds of windows. He also added that, “I didn’t have to peel all of them because I decided to leave the skin on some of them to encourage them to sprout and grow shoots.

via: The Sun Photos: Peter Root