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This $9,000 McDonald's Soda Cup Sculpture Could be Yours

This $9,000 McDonald's Soda Cup Sculpture Could be Yours

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At this year's Armory Show, a Guatemalan artist is showcasing a sculpture of a McDonald's soda cup

Fast food has finally made it to the upper echelons of pricey art; the New York Post reports that a Guatemalan artist is selling a sculpture of a McDonald's soda cup for $9,000.

According to a Tweet from Gothamists' John Del Signore, the "elegantly painted McDonald's cup can be yours for 9,000!" And while the cup is fairly decked out with flowers, leaves, and delicate shading, it's still a soda cup (albeit it does come in a fancy glass case, à la Beauty and the Beast).

The artist, Dario Escobar, was featuring the piece in the Brazilian gallery "Baró Galeria," in addition to this year's Armory Show an international contemporary art-fair in New York City. The cup, according to Escobar's website, is an untitled piece from 1998 made from cardboard, plastic, and gold pigments. A similar project takes two Kellogg's boxes of cornflakes and wraps half of them in similarly-patterned gold paper. Escobar's other work involves pop culture items such as baseball bats and skateboards, but we're expecting some In-N-Out-related art from the contemporary art world next.

The Wizarding World of Harry Potter Butterbeer

The imaginary drink from J.K. Rowling's books became a reality when the first Wizarding World of Harry Potter appeared in 2010. Since then, many hacks for the beverage have emerged online. The only problem is, if Rowling's reported requirements for the drink are true, then almost all of those copycats recipes got something very wrong.

Muggles like you and me (non-magical folk) pack themselves into wand shops, candy stores, and thrill rides throughout the impressive re-creations of Diagon Alley and Hogsmeade at Universal Studios in Orlando and Hollywood.

Kids scamper around streets straight out of the Harry Potter books waving $50 wands to animate window displays and fountains. Restaurants serve British pub food like bangers and mash, and mini meat and fish pies. There’s even a real fire-breathing dragon (the fire’s real, not the dragon) on top of one building, taunting the crowd below.

But as fun as these amusements are, none are considered the number one attraction at the park.

That honor goes to this imaginary-beverage-turned-real that everyone wants to taste…

It took three years for two guys, chef Steve Jayson and Ric Florell, to develop the secret recipe for Butterbeer, a frothy sweet drink mentioned in J.K. Rowling’s books several times, but with a flavor that’s never described.

What Jayson and Florell developed is a two-part beverage: sweet-flavored soda on the bottom with a creamy whipped flavored head on top. When sipped, the flavors combine for a taste that makes you think of caramel butter cookies.

The drink looks like a beer, but it has no alcohol in it, and the foam is not a by-product of the drink. It’s added separately, and you cannot get a drink without it. That makes it hard for a curious person like me to tell what the soda tastes like on its own. Hard for sure, but not impossible.

After I finished the first one, I ordered another Butterbeer, quickly removed the top with a spoon, and poured the soda into an empty plastic water bottle. At home I compared it to other popular sodas on the market and found the best match was A&W Cream Soda. Okay, that part was easy.

Now, for the tricky part: the foamy topping.

Check out this short video I took at the Hollywood park:

A weak foaming machine is used to distribute a pre-measured bubbling portion of the creamy topping into each cup.

The machine is similar to a whipped cream machine, like the one behind the counter at The Cheesecake Factory that adds add a pile of whipped cream to every slice of cheesecake. But this machine makes a looser foam. And this is definitely not cream. Or any kind of dairy product, for that matter. According to The Huffington Post, J.K. Rowling was adamant that Butterbeer is a dairy-free product:

“…because Universal Orlando wanted as many guests as possible to be able to sample this brew (and that included the lactose intolerant), there could be no butter, or dairy products of any kind, in Butterbeer.”

This information means that virtually every copycat recipe you’ll find on the cyberwebs is incorrect since they call for either ice cream, evaporated milk, half-and-half, cream, butter, or some other cow product. Dairy may be an easy and obvious way to make foam, but in this case it’s not the right way.

Since an accurate hack of the famous drink can’t rely on dairy protein to make foam, we must turn our attention to another protein for the job.

Egg whites come in different forms with each of them making a slightly different foam. Fresh egg whites make the tightest foam, and the meringue powder makes the loosest. The dry egg whites are somewhere in the middle, and that’s the one I liked best.

These egg foams are a good start, but they are much too light by themselves. We need a stabilizer to thicken the foam and make it “creamier,” as if it has dairy in it.

Here are a select few of the many natural ingredients we can use to gel our creamy topping. Some of them, including gelatin, need heat to do their magic.

Others, like xanthan gum, can be activated in cold solutions.

The amount we need to add depends on the type of thickening we desire. In this case we need a fairly loose gel, so about 1/4 teaspoon per cup of water is a good average measurement.

Now we need a quick way to turn our liquid into foam.

As you can see, there are several ways to suspend millions of air bubbles in a liquid. Four of these five devices make a tight foam with small air bubbles.

What we need is something to make a very particular creamy foam, with big bubbles. We need the hand blender.

A hand immersion blender will allow you to move the blades slightly out of the liquid as you’re blending to work more air into the liquid. This creates large bubbles and a loose, wet foam similar to what you saw coming out of that nozzle at the park.

An immersion blender is the magic wand for this hack, but if you don’t have one you can use an electric mixer. Your foam will look different than the real thing, but it will still taste great, and only the pickiest will care.

It took me 42 to attempts in all to complete this Butterbeer hack. About half of the time I was stuck on making it this way, because it made sense.

I added gelatin to water, heated the water, then cooled the solution.

I mixed in egg whites, a little xanthan gum for a slightly thicker gel, and some cream of tartar to add more volume to the egg white foam.

I used the stick blender and made a good-looking loose foam, then I dumped in some powdered sugar and mixed it again.

The finished product looked great, and the taste was heading in the right direction. But the consistency wasn’t quite right. It lacked the smooth mouthfeel that emulates cream.

Also, it required obtaining some ingredients which are not usually found in food stores. Like dry egg whites and xanthan gum.

I decided I could do better.

In researching this drink I read a comment from someone who said the foam topping on Butterbeer reminded them of marshmallow creme. That stuck in my mind. A check of ingredients listed on the jar confirmed most of the ingredients I was using in my first round attempts are also in marshmallow creme, like dried egg whites, and cream of tartar, and xanthan gum. Okay, then. Now we’re onto something.

I grabbed some marshmallow creme at the store and started the new round of tests with it.

For the next few days I played with marshmallow creme. I tried several ways of mixing it and adding other foaming agents and stabilizers into the mix. Most things I tried didn’t work, but some did. And eventually, 20 batches later, I had my hack.

Here’s what I did to make the final recipe:

Marshmallow creme is a stable foam, but it’s a little too stable, so we must dilute it.

Add about half a jar of marshmallow creme to a small bowl of water.

You can use warm water for this, or even better, pop it in the microwave…

It only takes about 30 seconds for your microwave to help liquefy the marshmallow creme.

Use a whisk to combine the marshmallow creme with the water, and you’ll begin to see your foam forming.

Now we need to cool the liquid before moving on.

Cool the solution down for about an hour or even longer in your refrigerator.

Our foam has started to form, but it’s still much too thin at this point. And it’s lacking an oily quality that makes the topping feel like cream.

I needed something that would thicken the foam, add a slick quality to it, but not contain any dairy.

Dream Whip topping mix contains exactly what we need. And none of what we don’t want.

It adds cellulose gum and cellulose gel, which are natural thickeners and stabilizers made from the cell walls of plants. These ingredients give the foam more body.

And the palm kernel oil adds some needed fat. This will help to create a silky smooth foam that feels like cream in your mouth.

Thanks to Dream Whip we finally have the foam we want.

Time to add the perfect flavor.

Here’s what one of Butterbeer’s co-creators, Universal Orlando Executive Chef Steve Jayson, had to say about the taste of the drink to Bon Appetit:

“We wanted this beverage to be for everyone — it wasn’t going to be alcoholic. And we wanted to make something that would feel mystical and whimsical and magical, but that also resembled a beer, with a beautiful base, amber color, and creamy top. It had to taste unfamiliar, yet soothing and smooth. I thought of those soft butter cookies, or butterscotch, and that’s what the recipe is based off of. But everyone tastes it differently — some say cookies, some say creamsicles. It’s a magical beverage like that.”

If the flavor profile is “butterscotch” and “sugar cookies,” we must determine what will duplicate that.

In sugar cookies we taste butter and vanilla, so we’ll add those two flavors.

The butterscotch taste was trickier. Butterscotch is basically caramel made with brown sugar rather than white sugar. But every butterscotch flavoring I tried did not taste right in this drink. Too, um, butterscotch-y.

Then I tried some caramel extract and…bingo! It was the perfect flavor.

All caramel flavorings taste a little different, so choosing the right one is important. I tried several brands and Watkins was clearly the best tasting of them all. If you can, get Watkins.

Now it’s time to bring it all together.

Dump a whole envelope of Dream Whip mix into your marshmallow creme foam, and blend it until it’s bubbly.

Add the sugar and salt and blend again.

Lastly, add in the flavorings and give it all a good blend. Move the hand blender up and down in the foam as you mix so that big bubbles are formed.

Once it looks thick and bubbly, you’re ready to build the drink.

Pour cold cream soda into a glass and be sure to leave some room at the top.

Add a few spoonfuls of foam over the top of each drink and serve immediately.

There used to be WAY cuter paper products.

In the first few decades that Walt Disney World was open, the paper napkins at quick-service restaurants were branded with the Walt Disney World logo and whatever promotions were going on at the time. We’ve seen some special napkins pop up for special events, but mostly they’re a thing of the past.

Disney Parks’ Themed Halloween Napkins

Our hearts broke a little bit when we noticed that quick-service spots were starting to use plain brown napkins. It’s much better to wipe your face with a fun Disney napkin than a boring ol’ regular one!

Click here to see what we THINK is a Disney napkin-holder!

Thursday, August 28, 2008

Cheapskate's Adult Daughter Moves Back Home: WSJ

The Wall Street Journal has a relatively new feature called Cheapskate by Neal Templin. This week the Cheapskate writes about the thrifty lessons his daughter learned during college and after graduation.

Frugal College Years

Mariana --the daughter -- traveled a frugal path through college. (Tuition was covered by a partial scholarship and parental contributions.) Here's how she did it:

  • Cut her own hair
  • Purchased second-hand clothes
  • Shopped for groceries at a store that offered huge price cuts
  • Worked two part-time jobs to pay for living expenses

Post-College Return Home

After graduating from college, Mariana found a position with a New York publisher. Good luck! When I found my first publishing job in NYC, I silently wondered if the job came with food stamps and an application for Section 8 housing. The salary was about $15,000 and I had to work at night as a waitress to pay the rent on an apartment I shared with two girls.

Mr. Cheapskate has an accurate grip of the situation:

Faced with that reality, Mariana will move in with her parents. Her father --the Cheapskate -- doesn't plan to charge rent. He's grateful to have her home.

It's a great read with frugal nuggets.

Here are links to a few of his columns:

Here's how to buy my new book:

Quarantined People Are Sharing Their Failed Baking Attempts And Here Are 30 Of The Funniest Ones

Liucija Adomaite and
Ilona Baliūnaitė

We&rsquore all craving something sweet and soothing during the quarantine. So why not try out that banana bread recipe that's been hanging on your fridge for over two years now? I mean, the ten boxes of eggs, aka your coronapocalypse hoard, ain't gonna bake themselves.

The pans are flying in no time and the solo baking show is on. The timer goes off and there you have it&mdasha doughy monstrosity and impressive baking fail. Bored Panda has collected the most unsuccessful attempts right down below that will hopefully spark your inner chef, because whatever you make&hellip it can&rsquot be that bad. Been there, baked that? Share your quarantine bake-off stories in the comments!

the dough is trying to escape?

You&rsquore not the only one considering making banana bread. The global pandemic has turned many into avid home bakers. In fact, there are so many of them that suppliers have been forced to increase production.

Bloomberg reports that baking staples have become a sort-of luxury. Baking yeast sales were up 457% over last year for the week ending March 28. Flour was up 155%, butter up 73%, baking powder up 178%, and eggs up 48%.

Robert Harper, the president at Hopkinsville Milling Co., said the company is packing twice as much flour as usual. Harper commented: &ldquoIt started to look like Thanksgiving and Christmas all rolled into one. People have time on their hands and are trying to save some money.&rdquo

Cut them up post bake when they’re still a little soft. Or if they’re a little hard crumble them up into large chunks and sprinkle on ice cream. Nom.

My make-shift attempt at making a bunny failed me, but I think I baked a fat cat instead?

Just add "from hell" to the title and its ok

How can you forget flour? Its the main ingredient most of the time

Bored Panda contacted Beth Coombes, a professional pastry chef and the owner of bespoke bakery Pili Pala Cakehouse, who told us about everything you need to know to bake in quarantine like a pro.

Beth suggests always reading your recipe in full before just going for it. &ldquoBaking is such a science and things must be done in the correct order to achieve the end result you want,&rdquo she explained. Plus, always weigh your ingredients before starting so you can concentrate on the method while making it.

So. this looked to be baking perfectly and happily in the oven. this was the surprise on the other side

“Ummm. are the cinnamon buns supposed to try and escape from the pan?

There's a few bakes on this thread that resemble creatures from the deep. So you're not alone.

You need to add cookie-filter for instagram.

The pastry chef named a couple of beginner&rsquos mistakes that are best to avoid. One of the most common ones is setting the oven to the right temperature. &ldquoCakes cook on so many different temperatures to get different results, so don&rsquot think 'ah, this temp will do,' as it might not work, and you&rsquoll learn that the hard way.&rdquo

Another common mistake that anyone who is new to baking could make is simply not knowing the technique. &ldquoFor example, 'beating' or 'folding' techniques. If you&rsquore not sure what a word means, give it a little google first and you&rsquoll be good to go.&rdquo

You can use them in a barbecue now!

It looks delicious anyway

But how? It really isn't that hard.

If you can decide on a recipe to try out when in quarantine, Beth has shared her super-easy salted caramel brownies recipe with all the Pandas out there. The ingredients you&rsquoll need are: 170g dark chocolate, 170g unsalted butter, 3 eggs, 225g caster sugar, 50g cocoa, 50g plain flour, ½ tsp sea salt, 100g salted caramel.

&ldquoPreheat your oven to 150℃ and line a 11&rdquo/8&rdquo tin. First, melt the chocolate and butter together and leave to cool for a couple of minutes. Then, whisk your eggs and sugar together until combined before adding your chocolatey butter mixture. Continue to gently whisk until it all comes together, then add your cocoa powder, flour, and salt. Fold this together, to make sure it&rsquos all smooth and combined&mdashit will be super-thick and shiny.&rdquo

&ldquoLastly, add half of your salted caramel to the brownie, fold, and combine. Pour this in the tin, then drizzle and swirl the other half through the brownie. Give it a couple of taps on the table to level it out and bake it in the oven for 20-25 minutes.&rdquo

&ldquoOnce ready, it should still be a little wobbly in the center, but crusted and set around the edges. You must leave this to cool for a few hours before cutting into squares and indulging&mdashtrust me, it will totally be worth it!&rdquo Bon appetit!


For a detailed, comprehensive article with tons of background info on the Ball Brothers Glass Manufacturing Company, written by author/researcher Bill Lockhart (with input from several other collectors/researchers), check out his article

(This article also includes an expanded chart of BALL logo variations and estimated date ranges used over the years, as compiled by jar researcher Vivian “Granny” Kath). Click here: Ball Brothers Glass Manufacturing Company

Karen M. Vincent’s informative article on dating Ball jars:

Bob Clay’s article with a timeline on “How to Date Ball Fruit Jars” appears here near the bottom of this page:

For information on values, you might check out the site, where the “Red Book” fruit jar price guide for collectors is available for purchase.

Ball: History & Timeline — interesting overview article posted on the site:

Basic article about antique fruit jars, written by Dave Hinson

Here is a very good, basic yet rather comprehensive “Question and Answers” article with lots of general information about collectible fruit jars, written by jar collector and researcher Dave Hinson. This covers info on many brands of fruit jars besides Ball. (The original URL of this article seems to be “dead” but I’ve found an archived version of the webpage at the “Wayback Machine” internet archive, and it can be accessed at this web address:

Please click here to go to my alphabetical mark listings, starting with “page one”: Glass Bottle Marks .

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Hedging is basically “hedging your bets”. Hedges are simply ways of insuring your portfolio. You buy a stock or other investment that you expect to go up, and then you also by something else that will go up if that first thing goes down – i.e., you buy two investments that move opposite to each other. Most of this requires sophisticated analyses. Hedging in a portfolio is a way to reduce risk at the cost of purchasing the hedge. Though it reduces the possible total gain of the portfolio, it reduces the amount of money that can be lost.

Effectively, hedging, it is a fancy kind of insurance. People buy insurance all the time to hedge various risks. You use your life savings to buy a house. That is a major “investment” for you. But all kinds of things could go wrong that would wipe you out: fire, flood, Godzilla, etc. So, you buy insurance to cover your loss if something happens to your house. This is the same thing as buying a hedge on your portfolio. If your investment goes down, your hedge goes up, reducing or eliminating the loss. Hedges cost money (and hence lower your return in the case where things go well), but they reduce risk. Making money with as little risk as possible is the name of the game.

Для показа рекламных объявлений Etsy по интересам используются технические решения сторонних компаний.

Мы привлекаем к этому партнеров по маркетингу и рекламе (которые могут располагать собранной ими самими информацией). Отказ не означает прекращения демонстрации рекламы Etsy или изменений в алгоритмах персонализации Etsy, но может привести к тому, что реклама будет повторяться чаще и станет менее актуальной. Подробнее в нашей Политике в отношении файлов Cookie и схожих технологий.

228 thoughts on &ldquoJoe Pastry…&rdquo

I came across your recipe for raised donuts – my son is so excited for me to make these! I am having trouble understanding your measurements (ounces as opposed to cups?). Is there a way to translate the 4.2 ounces for the sponge and 5.8 ounces of flour for the doughnuts into cups? Also…. .6 ounces of dry milk?

I guess if the whole recipe ingredients could be put into a standard (American) measurement – it would be really helpful. I know when baking measurement is critical …

Thank you! Can’t wait to try them – you’re website is visually wonderful!

Meet Graham, The Only Man Who Can Survive A Car Crash

Meet Graham. He might look a little different, but I assure you that he&rsquos human. Well, sort of. The reason he looks this way is that he has plenty of body modifications that makes him able to survive a serious car crash.

Graham, the crash test man, was created as part of a new Australian road safety campaign by the Transport Accident Commission (TAC). He was designed by sculptor Patricia Piccinini, a leading trauma surgeon, and a road safety engineer, who modified him based on their knowledge of car accidents. The result isn&rsquot a pretty sight, but it&rsquos certainly a sobering one. As you can see, Graham doesn&rsquot have a neck because these snap easily in car accidents. He also has a flat, fleshy face to protect his ears and nose. Also, if you&rsquore wondering about all those extra nipples, they&rsquore to protect his ribs like a natural set of airbags. All these modifications are needed for a human body to survive a car crash.

Though Graham was not used in any real car crash tests, you might want to consider slowing down behind the wheel next time.

Watch the video: Could you Eat this in 90mins for $3,500? Challenge DESTROYED