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@jameswheale
The most viral images on the internet, curated in real time by a dedicated community through commenting, voting and sharing.
Pear poached in apple, ginger, blackberries, cinnamon, star anise, fennel,
With slice of wild honeycomb,
Mascarpone with caramelized sugar on top,
Reduction.
Photo courtesy of rustyiris
Caramelized Chicken in Chicken Caramel,
Triple Cooked Chips,
Pea Puree,
Beetroot in oak-smoked butter
Chicken Yolk.
Photo courtesy of Sophie Shaw rustyiris
The Caramelized Chicken in Chicken Caramel bit is pretty silly but I made a caramel out of chicken stock, potato skins, butter and a bit of sugar which I glazed the chicken in, rolled in cane sugar and blowtorched. So it sort of is a double caramel finish. Was delicious.
Homemade BBQ pulled pork on white toasted bread.
pure joyous gluttony.
Ingredients:
I small shoulder cut of pork (serves two greedy buggers)
1 measure Veal Stock
1 measure Beef Stock (you can get these from your butcher or similar from waitrose: http://www.waitrose.com/shop/DisplayProductFlyout?productId=312387) 1 cup dried Porcini mushrooms 2 shallot chopped
Big bulb of garlic 200g + extra for sauce demerara sugar
can of chopped tomatoes
malt vinegar
blended oak wood chips
1 x carrot
I stick celery chopped
15 black peppercorns
½ tablespoon molé (optional)
green habanero hot sauce
1 generous tsp umami paste http://www.waitrose.com/shop/DisplayProductFlyout?productId=312397
dash Worcestershire sauce
1tsp – 1tbsp+ (depending on your preference) cumin
1tsp – 1tbsp+ (depending on your preference) smoked paprika
1tsp – 1tbsp+ (depending on your preference) cayenne pepper
½ tsp turmeric
olive oil
Maldon sea salt
cracked black pepper
bay leaf
You will need:
Smoking gun (unless you have a smoker, in which case lucky you but I live in a flat so this is my solution) http://www.lakeland.co.uk/18780/The-Smoking-Gun?gclid=COOkhsC7078CFQIewwodnSQAkQ&src=gpcoo&s_kwcid=AL!49!3!59657795531!b!!g!!smoking%20gun%20food&ef_id=U3Ys3QAABDbOBgML:20140720082428:s
roasting tray
tin foil
large airtight glass jar
Method
1. Day before rub your joint with plenty of salt & 200g of sugar, set in a bowl and cover with clingfilm in the fridge overnight.
2. Next day, get your joint out the fridge, wash it thoroughly to remove salt and sugar, pat with kitchen towel and leave to reach room temperature.
3. Slice the shallot and put in a pan with the beef & veal stock, peppercorns, roughly chopped carrot & celery, porcini mushrooms, bay leaf and umami paste. Bring to the boil and simmer to reduce by half.
4. Cover the joint in a little olive oil. Roast in the oven at 180-200C for 1 ½ - 2 hours, until a thick bark is on the pork. Be careful not to absolutely cremate the joint but the sauce will provide the moisture later, we are aiming for a variety of textures without the 8hour cooking time.
5. Slice the head of the bulb of garlic so the tops of all the cloves are exposed. Place in a square of tin foil and cover with a generous glug of oil and a big pinch of sea salt. Fold the foil around the clove and twist to seal it. Place the bulb in the oven and roast the garlic until soft and gooey (25-45mins). Once roasted (golden looking cloves) set aside to cool down.
6. Remove the pork and set aside to rest.
7. Place the chopped tomatoes on a low heat and add the molé.
8. Place a frying pan on a low heat and warm the smoked paprika, cayenne pepper, cumin & turmeric until fragrant and add to the tomatoes. Reserve the pan as you can add further spice later, heating it up as you go to release fragrance, little by little. Remember you cannot subtract, so taste it constantly until you find the right balance between the spices, sugar, vinegar and heat (capsicum).
9. Pour the stock mixture through a sieve in with the tomatoes. Discard the solids in the sieve.
10. Add vinegar and sugar until you find the right balance for you between sweet and tangy. Add the habanero and play with cayenne pepper to find the right heat.
11. Using the back of a chef’s knife (razor edge away from you) squish the garlic slowly so that it oozes it out – it takes a little practise to not loose the golden garlic paste to the paper shell of the bulb. A slow approach is best. Add the golden garlic goo to the sauce.
12. Play with your flavourings until you find the right balance for you. Reduce the sauce by a third so that it is thick and rich.
13. Pour the sauce into the glass container and fill the rest of the container with smoke from the smoking gun, quickly seal (useful to have a friend to help) leave to infuse for a few mins, open, taste and repeat as necessary. Smoke can become very overpowering and you want to be careful with it, you can always add more but once it’s too smoky, it becomes overwhelming.
14. Pull your pork with two forks. Reserve any juice and add the meat and juice to the sauce. Return to the hob, in a wok or similar open pan and reduce until the sauce is very thick over a low heat. I served it between two pieces of toasted white bread.
Newcastle 2.8 Hours Later behind the scenes!
Traditional Chicken Tagine cooked in a chicken brick for 6 hours,
with baked cous cous, fresh coriander and Tamsyn's usual dollop of mayonnaise. Photo by Tamsyn.
FREE masterclass for anyone aged 16 – 24 WHEN: Tuesday 22 July 2014 18.30 – 20.00 (places allocated on first come first served basis) WHERE: Watershed in Waterside 2 (follow the signs in the building) The talk will start at 18.30 sharp and there will be plenty of time to ask questions afterwards. If you have any specific questions about your own work then it would be good to prepare those. WHAT...
Done gone wrote an article for the excellent magazine ZeitHeist on why luxury chocolate is better for you (and the world) than the cheap stuff.
Delighted to say that Understory, our playable dining console, has won the Pervasive Media Studio's new talent award which means I get a month in the studio to make mad food and build the console. I will be playing with food, with funding, to make some utterly bonkers, bonkers contraptions. I am so bloody excited. Here's a sneak peak at concept art for a aztec temple dish and console.
2.8 Hours Later in London 2014. Big shout out to everyone who took part, was ace fun! For those who don't know, I write/direct 2.8 Hours Later, which is a cross city chase game touring the UK at the mo. Click for more pictures...
Blackened chorizo
sourdough slice fried in chorizo oils
roasted garlic and oak smoke butter
fresh coriander.
An absolute beast. It's an impressive snack but is pretty easy. Roasted garlic and oak smoked butter is probably my favorite thing about this creation, I was eating it with a spoon before the food was ready, unable to hear my arteries crying out through the smokey, garlicky, buttery goodness. You can't go wrong with chorizo, either.
Roast Belly of Pork with fennel, Rosemary and chilli,
Scallops & blackened chorizo,
roasted cherry tomato & roasted garlic sauce,
fennel braised in chicken caramel,
crushed baby potatoes.
I was feeling flamboyant and had a day off for once so went a bit nuts.
Trailer for the forthcoming Maskboy short. Out 2014.
Rack of lamb in molasses and balsamic glaze,
ribbon grilled courgettes in an almond and coriander pesto,
blanched asparagus,
baked and torn cherry tomatoes,
pomegranate seeds & wild Borage flowers.
Wild Borage is in season at the moment along with stinging nettles and a few other wild flowers. Borage doesn't taste particularly of much, although you can dress flowers in fresh citrus zest, which is delicious, but it does look wicked on a plate. This dish is a nod towards a lamb tagine, in an attempt to turn it on it's head. Needs a bit of refinement to fully capture that tagine vibe but it was delicious.
Duck egg in breakfast mushroom,
applewood smoked yolk,
roasted cherry tomatoes
& crispy streaky bacon.
Breakfast time with Tamsyn. Smoked yolk was a new experiment but was good for two reasons. One: Applesmoked duck yolk is literally the greatest sauce for crispy, streaky bacon ever and two: splitting the egg into two parts meant the right amount of white could be roasted inside the mushroom and the yolk could be placed on top towards the end of the cooking process, ensuring a perfectly cooked egg.
Pan seared Scallop with pomegranate molasses glaze,
served on a garlic & olive oil bruschetta,
with spinach & basil pesto and fennel leaves.