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Boing Boing Delicious! 

Published January 31, 2008 at 2:05 p.m.

It's time (actually, it's past time) for a round-up of all of the fun, weird and wacky food-related items that have shown up on Boing Boing. Is it strange to post a collection of items from a site that collects items? Perhaps. But so many  neat-o things show up there on a daily basis that it can prove useful to narrow 'em down.

Think you're a smart shopper? You're less likely to be if the store you're frequenting smells like chocolate chip cookies.

One big category this time around is food that's shaped like other stuff. For example, there are fried eggs that look like firearms and burgers shaped like Mickey Mouse ("eat your mouse head or you won't get any dessert!"). Speaking of dessert, BB also has posts about Japanese chocolates shaped like larvae and a cake based on a strange, Japanese video game called Katamari Damacy. Want more video game cake? There are also cupcakes decorated to look like Super Mario Bros. and Pac-Man.

But the crown jewel of all the strangely-shaped food is a model of the Battle of the Pelennor Fields -- from Tolkien's Return of the King -- made entirely out of candy. I think it's the best thing ever and I want to be friends with the people who made it (make sure to click through for lots of great pics). I once made a model of a paramecium out of sweets -- I used whip licorice for the flagellum -- but it lacked the grandeur of Minas Tirith. I was only 11 at the time.

There's also a collection of nifty gadgets. Exercise and coffee fanatics won't want to miss the bike -pump-style espresso maker which doesn't require electricity, and a generator powered by sugar and yeast. You can't actually buy it in stores -- it's just a prototype -- but I think the sub-dividable cooking pot is pretty neat.

Last, but not least, is a bit of scientific information: Beet juice can help keep streets ice-free. Apparently, the stuff has a low freezing point. And it's pretty.  I was planning to make a bunch of borscht with my extra roots, but maybe I could just grate them and spread them in the driveway, instead.

My list includes a bunch of others, but I don't want to overdo it. More soon.

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.


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